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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, 11:18 PM   #31
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Quote:
Originally Posted by Balls Casten View Post
picture is worth a thousand words ...
I'm shocked to see this kind of critical failure - except if you were driving on California's third world roads I wouldn't even blink. Sorry man!
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Old 12-18-2015, 11:28 PM   #32
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When we first got our Cambro, I was clearly a little too enthusiastic about our new purchase. Stacked foiled ribs in the Cambro when they were done, sitting directly on top of 2 foiled butts. When we took the ribs out an hour later, they were totally melted and we could not cut any of them. I didn't even want to turn them in, but we did anyway and got our first and only DAL in Ribs.
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Old 12-19-2015, 08:18 AM   #33
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Originally Posted by shares View Post
I'm shocked to see this kind of critical failure - except if you were driving on California's third world roads I wouldn't even blink. Sorry man!
It is a known defect in some years of the Forrest River Work & Play trailers, nothing to do with bad roads. Forrest River blames the bankrupt frame manufacturer instead of taking responsibility.
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Old 12-19-2015, 08:21 AM   #34
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Originally Posted by Pork Barrel Project View Post
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.
Really??? You turned in bleach covered ribs to human beings volunteering their time to help at a BBQ contest?
What poisonous substance do you consider the breaking point for serving your fellow BBQ enthusiasts?
Not cool, not cool at all. Do something stupid, pay the price yourself and don't pass it on to others.....
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Old 12-19-2015, 08:47 AM   #35
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This thread has made me positive I don't want to judge anymore...
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Old 12-19-2015, 09:17 AM   #36
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Quote:
Originally Posted by ModelMaker View Post
Really??? You turned in bleach covered ribs to human beings volunteering their time to help at a BBQ contest?
What poisonous substance do you consider the breaking point for serving your fellow BBQ enthusiasts?
Not cool, not cool at all. Do something stupid, pay the price yourself and don't pass it on to others.....
Ed
Food service requirements are for 50ppm and air dry for effective sanitation. If it's not used, the end user (you) can be exposed to a multitude of sins. Municipal water that we drink has been chlorinated to assist in killing a few badies in the system. The list goes on about the uses of chlorine in everyday items that we use and consume.

I assume you think those black specs in flour are a part of the wheat plant? The USDA does have a specification on the ppm allowed of these specs which come from critters and their output if you didn't know.

Shall we go on?
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Old 12-19-2015, 10:06 AM   #37
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Quote:
Originally Posted by Smoke'n Ice View Post
Food service requirements are for 50ppm and air dry for effective sanitation. If it's not used, the end user (you) can be exposed to a multitude of sins. Municipal water that we drink has been chlorinated to assist in killing a few badies in the system. The list goes on about the uses of chlorine in everyday items that we use and consume.

I assume you think those black specs in flour are a part of the wheat plant? The USDA does have a specification on the ppm allowed of these specs which come from critters and their output if you didn't know.

Shall we go on?
And there are thousands of bugs on your pillow case and sheets each night when you lay your head down. So what!!
One danger is a fact of existence, the other is purposely inflicted by choice.
"This chicken is pretty close to done, lets turn it in anyway so we don't have to admit we screwed up"
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Old 12-19-2015, 10:15 AM   #38
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At a contest in FL, jumped out of the bed of a stopped pickup, thought I sprained my ankle. Went to walk-in clinic the next day, they too said it was sprained. If it's not better in a week come back. Competed the following weekend, ankle swole up like a grapefruit, went back to same walk in clinic, this time they xrayed it. Said it was broken and now had grown back together wrong. Had to have it re-broken and a plate and 6 screws put in. Competed a couple of weeks later on crutches, won gc.


At a contest in TN, after awards me and some guys 'borrowed' some abandoned rental golf carts and went all Ricky-Bobby, racing each other around the track. I came out of the cart, landed on my head, lots of road rash. Took me an hour to get out of bed the next morning from the neck pain. Drove 13 hours home, went to a specialist, eventually ended up with surgery (Anterior Cervical Discectomy and Fusion). Now the proud owner of another plate and 6 more screws.


FBA 2014 Florida State Championship in Venice FL, tripped on stairs going to my hotel room after a Meet-n-Greet the Champions with the contest sponsors Thursday night. Went to the ER Friday got 10 stitches in my forehead, got to the contest at cook's meeting time. Went on to win GC.


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Old 12-19-2015, 11:48 AM   #39
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Quote:
Originally Posted by ModelMaker View Post
And there are thousands of bugs on your pillow case and sheets each night when you lay your head down. So what!!
One danger is a fact of existence, the other is purposely inflicted by choice.
"This chicken is pretty close to done, lets turn it in anyway so we don't have to admit we screwed up"
Ed
Ed You missed throttling a few of the posts where people mentioned dropping stuff on the ground and simply rinsing it off and cooking it........you should lay your Internet smack down on them too.

Though a little spray of bleach might have made it sanitary before cooking.......
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Old 12-19-2015, 12:31 PM   #40
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Quote:
Originally Posted by Rub View Post
At a contest in FL, jumped out of the bed of a stopped pickup, thought I sprained my ankle. Went to walk-in clinic the next day, they too said it was sprained. If it's not better in a week come back. Competed the following weekend, ankle swole up like a grapefruit, went back to same walk in clinic, this time they xrayed it. Said it was broken and now had grown back together wrong. Had to have it re-broken and a plate and 6 screws put in. Competed a couple of weeks later on crutches, won gc.


At a contest in TN, after awards me and some guys 'borrowed' some abandoned rental golf carts and went all Ricky-Bobby, racing each other around the track. I came out of the cart, landed on my head, lots of road rash. Took me an hour to get out of bed the next morning from the neck pain. Drove 13 hours home, went to a specialist, eventually ended up with surgery (Anterior Cervical Discectomy and Fusion). Now the proud owner of another plate and 6 more screws.


FBA 2014 Florida State Championship in Venice FL, tripped on stairs going to my hotel room after a Meet-n-Greet the Champions with the contest sponsors Thursday night. Went to the ER Friday got 10 stitches in my forehead, got to the contest at cook's meeting time. Went on to win GC.


Work hard, play hard.
Ironman is so 24 minutes ago. You are the Stainlessman of BBQ.
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Old 12-19-2015, 01:51 PM   #41
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Back in october, me and the boys were loading up for a comp the night before. Ended up drinking a bit too much. The next morning we jumped in the truck and got on the road. After setting up and meat inspection we started prepping meat. My partner jumps up and says we forgot the sauce. We forgot our chicken sauce and our pork sauce in the meat fridge at my buddy's shop. We decided to wait a bit, go get some sauce from Winn Dixie. Well, we waited until we were about half in the bag. Grabbed a few sauces and started throwing stuff at them. We call it 20 beers deep sauce. Helped us with a 1st in pork, 4th in ribs, 4th in chicken which led to a RGC. If only we could remember how we made it.
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Old 12-19-2015, 02:15 PM   #42
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Quote:
Originally Posted by dtyates View Post
Back in october, me and the boys were loading up for a comp the night before. Ended up drinking a bit too much. The next morning we jumped in the truck and got on the road. After setting up and meat inspection we started prepping meat. My partner jumps up and says we forgot the sauce. We forgot our chicken sauce and our pork sauce in the meat fridge at my buddy's shop. We decided to wait a bit, go get some sauce from Winn Dixie. Well, we waited until we were about half in the bag. Grabbed a few sauces and started throwing stuff at them. We call it 20 beers deep sauce. Helped us with a 1st in pork, 4th in ribs, 4th in chicken which led to a RGC. If only we could remember how we made it.
Should have sauced the brisket too??
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Old 12-19-2015, 03:08 PM   #43
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Ended up with 8th in brisket. We don't usually sauce our brisket but it's a possibility after that comp.
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Old 12-19-2015, 09:07 PM   #44
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Quote:
Originally Posted by Jorge View Post
Ironman is so 24 minutes ago. You are the Stainlessman of BBQ.
Pretty sure it's all titanium. So that would make me tit-man!
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Old 12-19-2015, 09:18 PM   #45
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Earlier this year in Wendover, NV, we were next to a couple of guys who said they were buddies and they decided to enter their first ever contest. They partied pretty hard early Friday evening. They continued getting drunk well past my 11PM bed time that night. At 2:30AM, I wake up to hear them screaming at each other. I can hear one guy in his camp trailer saying he needed some sleep and the other guy yelling at him to get up because they have stuff to do. Finally the sleeping guy tells the other guy to just leave. Soon, things are all quiet and I get back to sleep.

At about 6:00AM, the guy who had been sleeping comes out of his trailer and opens his ice chest, saying it's time to get things rolling. Only one problem. He says where is all of my meat??? The guy who left took it all with him! I'm gonna bet their not the best of buddies any more. We offered him some meats to cook with but he said forget it. A while later, he said he had some pork butt he cooked Friday night for his wife and other friends. I said heat it up and turn it in. He did and surprisingly did not finish DAL.
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