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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 08-26-2013, 03:39 PM   #16
Jacked UP BBQ
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Quote:
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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Unread 08-26-2013, 05:42 PM   #17
ique
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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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Unread 08-26-2013, 07:49 PM   #18
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Quote:
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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Unread 08-26-2013, 09:05 PM   #19
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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.
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Unread 08-27-2013, 07:20 PM   #20
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What happened to the declaration at Harpoon that was your last contest?


Quote:
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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