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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 08-26-2013, 03:39 PM   #16
Jacked UP BBQ
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Join Date: 06-09-08
Location: Forker River, NJ

Originally Posted by Sawdustguy View Post
Steve told me at BOTBB that all you guys cook is Waygu.
That was the last weekend we cooked wagyu.
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Old 08-26-2013, 05:42 PM   #17
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Join Date: 12-14-05
Location: New England

Originally Posted by Jacked UP BBQ View Post
Niman Ranch. CAB prime program. Real Angus, USDA house. The briskets have marbeling like wagyu, but not as soft which I think has been hurting our results.
I'll take two 17 lb'rs with thick even flats delivered to my site at atlantic city.
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Old 08-26-2013, 07:49 PM   #18
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Join Date: 09-10-08
Location: Oceanside, New York

Originally Posted by Jacked UP BBQ View Post
That was the last weekend we cooked wagyu.
Well, Steve told me he turned in Dino bones for the beef category and drumsticks for chicken...hhhmmmmm
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Old 08-26-2013, 09:05 PM   #19
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Join Date: 08-20-13
Location: Midland, TX

If we cook prime or Wagyu, we cook hot an fast but have to watch the temp CLOSE. CAB's are still cooked a little more low and slow for us.
Husband, Father & Pastor. UDS, offset stick burner. Cook KCBS, & Lonestar BBQ Society.
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Old 08-27-2013, 07:20 PM   #20
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Join Date: 08-17-06
Location: Albany, NY

What happened to the declaration at Harpoon that was your last contest?

Originally Posted by ique View Post
I'll take two 17 lb'rs with thick even flats delivered to my site at atlantic city.
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