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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.


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Old 01-18-2019, 04:43 PM   #31
jasonjax
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Is it diction?
That was pretty funny.
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Old 01-21-2019, 07:25 PM   #32
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This is dedication! By the way, I'm pretty sure that everyone will be interested in a telling of your experience at the competition. Please post.
Will do!

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Why can’t you? Anything can happen on any given day. I didn’t think I had a chance of anything but having fun. My first and only 2 comps to date I pulled out an 8th place ribs, 5th place ribs, and 11th place brisket. Both comps had 30+ teams and a lot of them were some big names. Don’t sell yourself short!
I love your positive attitude!

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If you don't cook chicken, I can tell you at least thing that you will not learn anything about!
I'm doing chicken ;)

Thanks everyone for the advice and good vibes I'm not so much nervous as I am stressing about being fully prepared. I tend to be like this with anything I do, so I'm just used to it by now lol.

Dry run this past weekend was a success. Still figuring out hold times with my Cambro. Its the newer version without gaskets on the door, doesn't seem to work as well as the older models. I'm doing some temperature rise testing tonight to see how long I can maintain temps in there.
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Old 01-21-2019, 09:15 PM   #33
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Still practicing chicken. Getting better, but far from perfect
https://imgur.com/UE5SMgI
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Old 01-22-2019, 08:12 AM   #34
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Interesting look, not same-o, same-o.
I would look forward to tasting them.
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Old 01-22-2019, 09:24 AM   #35
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Looking at that, I'd say on appearance you'd get a lot of 7s and some 8s. Uneven color, and sizing.

For eating, though, I'd certainly look forward to trying that.
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Old 01-22-2019, 11:39 AM   #36
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Dry run this past weekend was a success. Still figuring out hold times with my Cambro. Its the newer version without gaskets on the door, doesn't seem to work as well as the older models. I'm doing some temperature rise testing tonight to see how long I can maintain temps in there.[/QUOTE]


You can pre-heat your Cambro by taking boiling water and pouring it into a steel hotel pan, then sliding it carefully into the Cambro. When the meat is ready to go in, pull out the pan and dump the water out.
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Old 01-22-2019, 04:40 PM   #37
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Dry run this past weekend was a success. Still figuring out hold times with my Cambro. Its the newer version without gaskets on the door, doesn't seem to work as well as the older models. I'm doing some temperature rise testing tonight to see how long I can maintain temps in there.
I have also see guys use fire bricks wrapped in foil to preheat. Basically put them on the pit when it's coming up to temp, after they are hot remove from the pit and put in the bottom of the Cambro.
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Old 01-22-2019, 07:16 PM   #38
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Looking at that, I'd say on appearance you'd get a lot of 7s and some 8s. Uneven color, and sizing.

For eating, though, I'd certainly look forward to trying that.
Dang, really!? I didn't think those would score anything above a 5 at best!

As far as sizing goes, where do you guys get your thighs? These were from Costco, and the sizes were all over the place.
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Old 01-22-2019, 07:26 PM   #39
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Looking at that, I'd say on appearance you'd get a lot of 7s and some 8s. Uneven color, and sizing.
I agree with this comment but would probably give an 8. They look inviting and I'm not so interested in exact-same-sized-factory-produced food. When judging, I ask myself: "What could have been better?" and if the answer is nothing, I give a good score.

I know this last comment may prick at some purists about judging rules.
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Old 01-22-2019, 07:28 PM   #40
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As far as sizing goes, where do you guys get your thighs? These were from Costco, and the sizes were all over the place.
Just have to get a bunch to choose from. Also, bigger is usually better.
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Old 01-22-2019, 07:28 PM   #41
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For the record, this was my second attempt at the traditional pillow style thighs. Cooked in mini loaf pan. I'm all open to suggestions!

Edit: they were quite tasty :)
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Old 01-22-2019, 07:35 PM   #42
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This was my first attempt. Each piece has a different rub (I was experimenting) so thats why the colors are way off. I also only bought one package from Safeway, so that explains the size variances.
https://imgur.com/a/Irb89eL
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Old 01-23-2019, 07:34 AM   #43
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Originally Posted by DECENT BBQ View Post
Dang, really!? I didn't think those would score anything above a 5 at best!

As far as sizing goes, where do you guys get your thighs? These were from Costco, and the sizes were all over the place.
There is nothing in KCBS rules concerning entry meats be uniform in size!
That's a judge trending thought process.
If a judge wants to score fair they should create a score between 2 and 9 based only on the rules and on how well the cook presented his idea of excellent BBQ.
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Old 01-23-2019, 07:43 AM   #44
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Originally Posted by DECENT BBQ View Post
This was my first attempt. Each piece has a different rub (I was experimenting) so thats why the colors are way off. I also only bought one package from Safeway, so that explains the size variances.
https://imgur.com/a/Irb89eL
To try to get more consistent sized pieces, I usually start with around 20 pieces that I trim. I then look for 16 similar sized pieces from them to take to the comp (I trim at home). Then I try to get 8 that are really close and cook them in one pan and the other 8 in another. From the best 8, I usually can find 6 that are really close in size and shape. The reality is that they all will change slightly when cooked and the real focus at the comp is on tenderness and taste.
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Old 01-23-2019, 10:15 AM   #45
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Originally Posted by ModelMaker View Post
There is nothing in KCBS rules concerning entry meats be uniform in size!
That's a judge trending thought process.
If a judge wants to score fair they should create a score between 2 and 9 based only on the rules and on how well the cook presented his idea of excellent BBQ.
Ed
100% agree from a judging perspective.

From a cook's perspective, however, it is best to try to have as uniform a size as possible to have a better chance that all pieces are cooked the same. If I start with pieces of different sizes some will be done before the others and the result will be an inconsistent cook.
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