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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 02-06-2013, 03:58 PM   #16
hogzillas
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That'd probably score about as well as a dirty diaper would

You might also check bbqcritic.com for some ideas on boxes. Youtube should have several vids & I think Killer Hogs has a whole series on their website How to BBQ right on competition meats

Last edited by hogzillas; 02-06-2013 at 04:01 PM.. Reason: adding link
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Unread 02-06-2013, 08:01 PM   #17
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Quote:
Originally Posted by hogzillas View Post
That'd probably score about as well as a dirty diaper would

You might also check bbqcritic.com for some ideas on boxes. Youtube should have several vids & I think Killer Hogs has a whole series on their website How to BBQ right on competition meats

It is funny that you should post about Killer Hogs for I just found a link to that site helping me identify the different parts of a butt.

Here is the link to the site that I am referencing. He gives a great shot of what the tubes look like and where they are located within the butt.

http://http://howtobbqright.com/blog/?p=763

Thank you everyone for all of your input and also with providing me with a picture of what not to turn in. I have been a judge now for 3 years so I have a good idea on what to turn in. I just need to learn where to locate the different muscles and how to extract them.

-Eric
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Unread 02-06-2013, 10:33 PM   #18
Mad About Que
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Eric.. look at a raw butt.. just behind the money muscle is an opening, those are the tubes. now cook that butt. cut off the money muscle. Pull the tubes, you'll get 4 large stands. the other part most folks use comes off the top of the muscle that connects to the blade bone itself. some folks call that the crown. between those areas and a few (3-4) butts you'll have plenty. then just play with what looks good.


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I have been trying just that but I am doing something wrong for I am unable to get the correct pieces.

What I would like to find is a tutorial of exactly what you mentioned. Someone needs to make a video of how to locate the different muscles within the meat.

-Eric
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Unread 02-07-2013, 12:22 AM   #19
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That pic is one of the ones I got when I searched for KCBS Pork Turn In Boxes
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Unread 02-07-2013, 07:23 AM   #20
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Quote:
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That pic is one of the ones I got when I searched for KCBS Pork Turn In Boxes
Ya, I knew all along that couldn't be one of your boxes.....
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Unread 02-07-2013, 09:30 AM   #21
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[quote=Garth57;2356742]
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Originally Posted by Bigmista View Post
Whatever you do, don't do this:



That your Pork Salad you brag about?

Tostada fail?
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Unread 02-07-2013, 10:59 AM   #22
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You can watch all the videos you want but as said above you need to get your hands in there and seperate the muscles apart to learn them.
This will help tremendiously when pulling pork for catering as well.
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