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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 01-16-2006, 02:05 PM   #16
kcquer
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OK, so I'm the naive one. There's never been a pro athlete use steroids, never been a nascar too low to the ground or with and oversize fuel tank, never been a dirt track car in the under $3k division with a $10,000 roller cam engine, or a soapbox derby car with a magnet in the nose, or a 15 yr old pitcher in a 10 and under baseball league or a corked bat or misuse of ventilation fans in Minnesota. All just figments of my imagination.

Grow up, pre seasoned or injected meat goes in the box at every contest.
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Old 01-16-2006, 02:11 PM   #17
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Quote:
Originally Posted by kcquer
Grow up, pre seasoned or injected meat goes in the box at every contest.
I believe it. I've seen some of Phil's butts with tumor looking things inside of them.
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Old 01-16-2006, 02:12 PM   #18
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not denying it.. it maybe so..... maybe likely, and i may be in denial, but hopefully.....

1- They don't win, and realize it was no advantage, or
2 - They win and their conscious stops them from doing it again.

and.. also.. in most cases, theres no single person team, and the TEAM has to be in on the cheat.. not just one person.. I know that my teammates would stomp a mud hole in my a$$, or at least lay a guilt trip on me the size of Pittsburg if i tried to cheat and brought in something pre-done.
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Old 01-16-2006, 02:46 PM   #19
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Quote:
Originally Posted by kcquer
OK, so I'm the naive one. There's never been a pro athlete use steroids, never been a nascar too low to the ground or with and oversize fuel tank, never been a dirt track car in the under $3k division with a $10,000 roller cam engine, or a soapbox derby car with a magnet in the nose, or a 15 yr old pitcher in a 10 and under baseball league or a corked bat or misuse of ventilation fans in Minnesota. All just figments of my imagination.

Grow up, pre seasoned or injected meat goes in the box at every contest.
Yeah, but Scott, professional athletes by and large aren't some of the nicest folks you'd ever wanna meet! Does it happen? Yeah, I'm sure it does occasionally. Does it happen EVERY contest? I doubt it. Just guessing but I'd say maybe 2 or 3 out of ten.
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Old 01-16-2006, 03:19 PM   #20
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Well, I just completed my 70th contest, so I have done a few... If I have time before I go to a contest, I prep (trim) my ribs and chicken in advance.. Most of the time I do not have this luxury, but its great when I do.

Now on to if there are those that pre-season or inject... I am sure there are (but I have never seen it).. Are they winning the contests? I doubt it...

I've heard comments about a couple of well known cooks that win alot, and I don't believe the comments... Besides, there is plenty of time to get flavor into the meat without having to resort to those tactics..
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Old 01-16-2006, 03:23 PM   #21
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Quote:
. Besides, there is plenty of time to get flavor into the meat without having to resort to those tactics..
Then why is preseasoned meat against the rules?
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Old 01-16-2006, 03:26 PM   #22
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Quote:
Originally Posted by kcquer
Then why is preseasoned meat against the rules?
Good question... I personally wouldn't care if they did.

Let me clarify my answers a little here... I am not meaning to seem smug about it...

First, many if not most don't understand enough about the ingredients that they use, to know how they will effect the meat after very long marinate times.. For most ingredients that are used in BBQ, it's not a good idea...

Why does KCBS (or any of the sanctioning bodies for that matter) have that rule? Does it pose an unfair advantage? not necessarily.. Same thing can be said about the cooking media, and especially about the rules about frying and boiling...
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Last edited by homebbq; 01-16-2006 at 04:24 PM..
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Old 01-16-2006, 08:30 PM   #23
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Kevin
I have to agree, it's like these guys with motorhomes have cook Q in there they are turning in. So when was the best Q you've turned in cooked days before and reheated.
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Old 01-16-2006, 09:11 PM   #24
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Quote:
Originally Posted by jminion
Kevin
I have to agree, it's like these guys with motorhomes have cook Q in there they are turning in. So when was the best Q you've turned in cooked days before and reheated.
It does get a little suspicious when you walk over and touch a fire box that's cold, then that team scores in the top 10 in brisket.......at the AR Invitational.....was you with me to experience that, KC?

And Jim makes a good point....though we do cook everything onsite, we do send the product inside the motorhome to have the presentation made up.....I guess we could be acused of turning in something that wasn't cooked that day.....but at least our firebox is hot.....
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Old 01-16-2006, 09:39 PM   #25
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Come to think of it, at 2am last year, I felt a cold firebox at one contest... and that team placed high in at least two categories... hmmm. Actually I guess it was closer to 1am and I am pretty sure they did a flat.
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Old 01-16-2006, 09:40 PM   #26
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Saw a backyard team crisp up chicken skin with a torch once.

I've never felt good about anything I didn't earn my-self honest.
I thought everyone felt the same way? Right
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Old 01-16-2006, 10:45 PM   #27
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I know teams that don't start cooking until 3 to 4am and cook hot and fast. When they dial it in they finish quite high. I doesn't mean they are pre cooking meat in this case. I watch a team show up at the Royal, setup and go off to party. We cooked all night in a rain storm, they showed up about 4am start there pits and prep'd meat, brisket went on about 5am, they finished very well. They didn't cheat but what they did worked with the judges.
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Old 01-17-2006, 06:16 AM   #28
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Tim and I don't light off until 3 a.m. or so...our target is the butts and brisket in the heat at 4 a.m. We cook packers.

We show up with all our meat in cryovac or supermarket packaging...we've also tried to show up at our last few events just as early as they'd let us in the gates so we were ready bright and early for the inspector....plenty of time to trim, season, marinade, etc.
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Old 01-17-2006, 06:35 AM   #29
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Sorry I have only watched one small contest, but if the people I met at Key largo, Jimmy, Chad, Tim, "DrBBQ Himself Ray", and many others I just spoke to are representative of the BBQ contest, I got the feeling that if one of them caught someone cheating they would get the rep then if it was proved the Team was cheating have the BBQ version of a blanket party! I think the term I remember was "perceptions" are not accepted lightly! For those who cheat may they suffer knowing they are the little people that even with the kings hat will still be last place in their own minds!
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Old 01-17-2006, 06:38 AM   #30
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Quote:
Originally Posted by jminion
I know teams that don't start cooking until 3 to 4am and cook hot and fast. When they dial it in they finish quite high.
When I first started competing and was using the Lang 84, I didn't light my fire until 3am.. But, one contest I over slept, and didn't get the cooker lit until 5am... Man I was sweating it that day, luckily it was an FBA event and I had an extra 1/2 hour for each turn-in... I still ended up 3rd overall that day, but I decided at that point I would rather start earlier and hold things, and reduce the risk.. From then on, I started about 1am, and meat in the cooker by 2am. The Lang cooked quick and I could do that, but there is no way I could do it with the FEC100's. With these I try to have meat in the cooker by 12:30am..

Anyway, I think the rules are there as much for guidelines, an aid for those that are new or don't cook that often, as they are to keep someone from cheating. Despite what some may think, the judges know what good bbq is, and they will score accordingly..

Like I said earlier, I personaly don't care if someone tries to pre-season, or pre-inject. Odds are, that person will not do well anyway. I just make sure I do my job...
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