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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 06-27-2013, 01:20 PM   #16
Pappy Q
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Used them one season and had an issue with consistency. Switch to SNF which was much better, then they too had consistency issues. Using Strube this season and have been very happen with them. The service from Big Poppa (who you order from) and Strube (where they come from) has been outstanding!
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Unread 06-27-2013, 01:43 PM   #17
HarleyGirl14226
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Quote:
Originally Posted by Muzzlebrake View Post
they offer free shipping from their website and a 10% KCBS member discount.
I always have to call to get the 10% KCBS member discount. Is there a code for the website?
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Unread 06-27-2013, 01:54 PM   #18
Muzzlebrake
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Quote:
Originally Posted by HarleyGirl14226 View Post
I always have to call to get the 10% KCBS member discount. Is there a code for the website?
I believe it is on the Discounts page in the members section of the KCBS website
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Unread 06-27-2013, 08:19 PM   #19
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Quote:
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I always have to call to get the 10% KCBS member discount. Is there a code for the website?
Check your PM's
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Unread 06-27-2013, 08:20 PM   #20
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In my opinion, waygu has a different flavor then prime. It is earthy and rich. It almost tastes like a portabella mushroom. You can't get that same flavor with a prime. You can make a good brisket, but it will be different.

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Unread 06-27-2013, 09:42 PM   #21
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I just finished trimming one for competition this weekend. I'm cooking it side by side with a CAB. The Creekstone has a thicker flat and both have very good marbling, i'd say equal, $1 per pound price difference.
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Unread 06-28-2013, 12:19 AM   #22
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Quote:
Originally Posted by BBQ Church View Post
I just finished trimming one for competition this weekend. I'm cooking it side by side with a CAB. The Creekstone has a thicker flat and both have very good marbling, i'd say equal, $1 per pound price difference.
Let us know how they turned out - take pics!
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Unread 06-28-2013, 10:15 AM   #23
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Quote:
Originally Posted by BBQ Church View Post
I just finished trimming one for competition this weekend. I'm cooking it side by side with a CAB. The Creekstone has a thicker flat and both have very good marbling, i'd say equal, $1 per pound price difference.

Only a $1 per lb price difference? What are you paying a lb for the Creekstone?
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Unread 06-28-2013, 10:25 AM   #24
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Quote:
Originally Posted by Eggspert View Post
In my opinion, waygu has a different flavor then prime. It is earthy and rich. It almost tastes like a portabella mushroom. You can't get that same flavor with a prime. You can make a good brisket, but it will be different.

Eggspert
I would have to kind of disagree. I think Wagyu has a much beefier flavor, but not necessarily different... When I smell a raw wagyu, I almost want to eat it right there!
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Unread 06-28-2013, 11:15 PM   #25
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Quote:
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There is a local grocery store that is starting to carry some of their cut's. I inquired on getting briskets and they came back with $7 to $8 a lb and I'd have to by the whole case at a 60 lb average. Still kicking the idea around of ordering a case and splitting it with a friend. This thread is helping me make up my mind though.
The local grocer is taking you for a ride. I can get cases of creekstone prime locally for $3ish a pound. That sounds great but the problem is that since all the comp teams started buying them they only ship the small packers in cases. They save all the big nice briskets for mail order now. I can't do anything with a case of 11lbers.
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Unread 06-29-2013, 08:49 AM   #26
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Quote:
Originally Posted by Bourbon Barrel BBQ View Post
The local grocer is taking you for a ride. I can get cases of creekstone prime locally for $3ish a pound. That sounds great but the problem is that since all the comp teams started buying them they only ship the small packers in cases. They save all the big nice briskets for mail order now. I can't do anything with a case of 11lbers.
I think that it's more the distributer for the New England region more than it's the local store setting the price. But even through their web site, I'm still looking at $100 to $120 a brisket.
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Unread 06-29-2013, 11:41 AM   #27
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Just ordered a16 to 18 lb one yesterday, (really nice people) got my KCBS discount and I can't wait to smoke it up. Got a comp on July 12th 13th and will use it for that. My brisket has been getting better and better, hope this will give me the little extra that I am looking for.
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Unread 06-29-2013, 02:36 PM   #28
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Quote:
Originally Posted by Bourbon Barrel BBQ View Post
The local grocer is taking you for a ride. I can get cases of creekstone prime locally for $3ish a pound. That sounds great but the problem is that since all the comp teams started buying them they only ship the small packers in cases. They save all the big nice briskets for mail order now. I can't do anything with a case of 11lbers.
Wow that's a deal!

I can get choice for that if I go to one of the distributor's @ Hunts Point Market. Most local grocers in this area charge more than that for whole choice brisket no matter what the brand is. The last time I was @ RD their National Brand Angis briskets I think were $2.79lb case price.
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Unread 06-29-2013, 03:19 PM   #29
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a cow is graded by its ribeye ....so a brisket is not even looked at in the grading process...it is just assumed if the ribeye is good then the rest of the animal is prime grade
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Unread 06-29-2013, 05:16 PM   #30
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If you can find em, national beef is the best choice brisket out there. We have cooked em all. Tried the wagyu and placed a few times but never did any better. Even a select brisket can have good marbling. This is the typical marbling in the national choice cab packers.

Flat ends

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