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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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Unread 04-10-2013, 06:14 PM   #1
fingerlickin'
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Default Judging Class in New Holland this Friday

Anybody else going?



Hey, now that I think about it, this might just be my first intentional post in the comp section. I heard this is where all the real cooks hang out.
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Unread 04-11-2013, 03:21 PM   #2
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Nobody?
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Unread 04-11-2013, 03:41 PM   #3
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Might not be anybody here, but the class is usually full!

Word of caution: Do not think like I did and eat all that is placed in front of you!!! By the end we got to the brisket, I could not eat anything!

If you have time, stick around for their auction; usually some decent stuff, and a lot of it!

wallace
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Unread 04-11-2013, 03:43 PM   #4
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they have 120 people in the class.
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Unread 04-11-2013, 03:59 PM   #5
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Get there early! You will want a good seat!

wallace
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Unread 04-11-2013, 04:23 PM   #6
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Have fun!
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Unread 04-11-2013, 06:51 PM   #7
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Quote:
Originally Posted by Jacked UP BBQ View Post
they have 120 people in the class.
Wow that's more than I was expecting.



Quote:
Originally Posted by sdbbq1234 View Post
Get there early! You will want a good seat!

wallace
Thanks for the advice Wallace. I'll try and pace myself with the eating.

I'm assuming I'll want to take a notebook with me. I figure I'd either be the dork with a notebook or the dipchit without one.
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"I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - Tommy Callahan III


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, 22.5 Weber OTS, WSJ
Gold/Mini WSM, 18" & 22" WSM, UDS "No.8"
Flyers Orange Thermapen
Napkin Killers BBQ
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Unread 04-11-2013, 06:54 PM   #8
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I'll be there, stop over and say hi.
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Unread 04-11-2013, 07:23 PM   #9
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Quote:
Originally Posted by fingerlickin' View Post
Wow that's more than I was expecting.





Thanks for the advice Wallace. I'll try and pace myself with the eating.

I'm assuming I'll want to take a notebook with me. I figure I'd either be the dork with a notebook or the dipchit without one.
You will get a KCBS booklet that has all the rules and stuff in it. There is a place in the back to record the comps you have attended/judged and for the reps to sign it for each comp.

I think there are some blank pages in there as well for note taking.

As was with me, I asked a bunch of questions. Now, 4 years later, my questions are pretty much second nature.

As for the eating, I made the mistake and skipped breakfast thinking, heck, what could be better then to eat Q for breakfast. My mistake......

Also, the Meadow Creek store is just around the corner. Check them out too as they have some good stuff in there. Very good cooking wood and good prices. No chunks.

But, a good place to get Royal Oak Chefs Blend charcoal.

wallace
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- WSM 22.5
- A bunch on other outdoor cooking stuff.
- KCBS CBJ# 58657
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Unread 04-11-2013, 08:29 PM   #10
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I'll be there. leaving LI real early hope they have coffee.
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Unread 04-11-2013, 08:38 PM   #11
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pay close attention to the comment card instructions.
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Unread 04-11-2013, 09:48 PM   #12
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I will be there... Looking forward to seeing you all...
Thankfully it's only 20 minutes from my house...
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Unread 04-12-2013, 05:01 PM   #13
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First judge's class of the year for me, went up and cut meat / built boxes. I was surprised to see they've cut the number of sample boxes of each meat from 3 to 2.
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Thanks to our sponsors: Wusthof Trident USA & Creekstone Farms
Spicewine Tandem - "The Beast"

Brinkman modified upright, Weber Kettle(s); Meadow Creek Pr-24, Super Stealth Mode black & Night Vision Red Thermopens
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Unread 04-12-2013, 09:32 PM   #14
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So how was it?
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1 Large BGE and table - 8/29/12
1 18.5 new to me WSM
Super Fast BLUE and RED Thermapen
1 - The Great Outdoors Smoker Sea Bug cooker
1 - Fantastic hubby - the original Big Al
_______________________________________
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