MMMM.. BRISKET..
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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 12-18-2015, 11:48 AM   #16
chefman316
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I also supposed I should mention we got the nickname of the "most dangerous team in barbeque" because we once knocked an organizer out 10 minutes after arriving at our first contest of the year. I'm talking flat out unconscious and unresponsive for five minutes. Jon Vallone was was helping us load into our spot at the Roc City Ribfest, and was holding our trailer dolly. It's pretty easy to keep in place at rest - you could hold it with two fingers. It also has a stand, so you could just leave it standing on it's own. That didn't happen. Jon let it go...and the 2,400 pound smoker behind it built up a lot of momentum quickly. When he grabbed for the handle, it flipped him over and slammed him into the ground.

The EMTs showed up, put Jon on a stretcher with a back and neck brace, and brought him to the hospital. An MRI confirmed no permanent damage, and he was back at the contest that evening.

Now whenever we get calls at that contest, he says something like "the most dangerous man in BBQ" or "don't let them hurt me..." but they do keep inviting us back.

(It's a great contest, by the way, and they have a People''s Choice that's fair, fun for the teams, and raises money for a good cause. Take note Smoke on the Harbor.)
How is the BBQ scene in RI???

Lived in Cranston for 4 years while going to college...
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Old 12-18-2015, 11:49 AM   #17
masque13
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Back in October, we let the time get away from us with ribs and I was sprinting to turn in the rib box and total wiped out 20 feet away from the turn in table.......ribs, parsley, box, hat, glasses and pride all went flying as I fell HARD.

at first I thought I had either blown my knee out or broken my leg as I could not walk at all.....everyone was super nice to me, and I wound up on crutches for about a week with a deep bone bruise within my knee and a strain of the MCL.

the amazing thing was that we went on to get a two calls, a 10th place in pork and a 7th in brisket......that is a day I won't soon forget!
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Old 12-18-2015, 12:24 PM   #18
cmohr74
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You have to see if you can get Rub to chime in here. This is the man who's broken more bones at a comp...including his neck I believe. That man has some stories.
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Old 12-18-2015, 12:38 PM   #19
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Our comps out here are primarily Saturday/Sunday.
A comp about 45 miles from home.
Get up early Saturday AM and proceed to have a full blown seizure in the shower.
Broke a toe, farked up both knees, giant bruise on my shoulder, cut above my eye ... lucky I didn't catch the actual eye on anything.

Felt like hell, limping around all competition. Took me almost 5 hours to setup what is normally a 45-60 minute process.

2nd chicken, 2nd ribs, 3rd pork, 7th brisket for my 1st ever GC and that was this past July.

Oh, and every time we got a call, my teammate would get excited and "shove me around" as I was tying to stand up!
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Old 12-18-2015, 12:48 PM   #20
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Originally Posted by cmohr74 View Post
You have to see if you can get Rub to chime in here. This is the man who's broken more bones at a comp...including his neck I believe. That man has some stories.
Why I keep watching this thread.
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Old 12-18-2015, 01:11 PM   #21
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Teammate was bringing me the pork from smoker to table to wrap. He managed to spill all the hot liquid from the pan onto his flip flopped foot. Which is why I now always wear boots when cooking. I learned a good lesson through his pain.
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Old 12-18-2015, 01:26 PM   #22
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Well the shooting in Stamford last year was pretty interesting...all going down about 100 yards from the cook site.

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Old 12-18-2015, 01:47 PM   #23
Jorge
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Quote:
Originally Posted by cmohr74 View Post
You have to see if you can get Rub to chime in here. This is the man who's broken more bones at a comp...including his neck I believe. That man has some stories.
Golf cart story......
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Old 12-18-2015, 02:52 PM   #24
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Quote:
Originally Posted by ckelly View Post
Our comps out here are primarily Saturday/Sunday.
A comp about 45 miles from home.
Get up early Saturday AM and proceed to have a full blown seizure in the shower.
Broke a toe, farked up both knees, giant bruise on my shoulder, cut above my eye ... lucky I didn't catch the actual eye on anything.

Felt like hell, limping around all competition. Took me almost 5 hours to setup what is normally a 45-60 minute process.

2nd chicken, 2nd ribs, 3rd pork, 7th brisket for my 1st ever GC and that was this past July.

Oh, and every time we got a call, my teammate would get excited and "shove me around" as I was tying to stand up!
Considering all the times you cooked with Eckert its amazing you had your own story to beat those ones
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Old 12-18-2015, 03:32 PM   #25
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I remember that! Ouch!

We broke a spring on our old trailer on the way to a competition in the UP of Michigan a few years ago. Fortunately I was able to find a spring and someone to replace it and we made it to the comp at 5:00pm.
Those MI roads sacrifice a lot of people..lol
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Old 12-18-2015, 04:05 PM   #26
MikeJ65
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picture is worth a thousand words ...
Some well deserved PR for Forrest River. Enough to keep me from considering them.
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Old 12-18-2015, 04:15 PM   #27
ckelly
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Considering all the times you cooked with Eckert its amazing you had your own story to beat those ones

LOL! I'll let him chime in with his own stories, but I can re-affirm something that has been mentioned a few times here ...

"floor spice makes everything nice"

We dropped a butt at 1 contest.
Washed it off, re-seasoned. Took 3rd or 4th place.

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Old 12-18-2015, 07:14 PM   #28
Untraceable
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Ask Eggspert, I only heard about it
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Old 12-18-2015, 09:01 PM   #29
Pork Barrel Project
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Was cooking with some friends about ten years ago. They always spritzed their meats with a spray of apple juice just before closing the box to give them some extra shine. When the ribs were ready to go, they sprayed them with the nearest bottle, which turned out to be the weak bleach mixture they used for cleaning their work area. After staining the air a deep shade of blue, the box was set out in the sun for a few minutes to air out the box and bake off the bleach. With seconds to spare, they slapped on a thick coat of fresh sauce and turned them in. A couple hours, they got a top ten call on their "sanitized" ribs.
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Old 12-18-2015, 09:08 PM   #30
Smoke'n Ice
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More years ago than I want to remember, while saucing the chicken on a beach on Puget Sound with downtown Seattle in the distance, a flock of seagulls flew over. Washed the thighs, applied more rub and sauce and brought up to temp. The chicken took first and contributed to the RGC. Never did find the seagull to thank him!!
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