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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 10-22-2008, 10:01 PM   #46
Jeff_in_KC
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Hey Vinny, looks like someone threw up in your turn-in box! You should keep the boxes more secure before you fill them!
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Unread 10-22-2008, 11:07 PM   #47
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Quote:
Originally Posted by CajunSmoker View Post
First brisket box, IBCA contest in Darbonne, La last year. Had to cut off the side cause I used a colored toothpick and turned the meat blue, and it was just a trainwreck of a brisket anyway Should have been DQ'd.
Rodger, your brisket has chickenpox.

Quote:
Originally Posted by Jeff_in_KC View Post
Hey Vinny, looks like someone threw up in your turn-in box! You should keep the boxes more secure before you fill them!
I was thinking it went through a press.

Anyway, it's great to know that most everyone went through the learning curve and still might have a bad box from time to time.
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Unread 10-22-2008, 11:50 PM   #48
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OK, I've got the worst of the worst right here! (Johnny would kill me if he knew I posted this pic). What do you do when you burn up fresh trout? Why smother it in Dijion mustard of course!



DISCLAIMER - While my team did actually present this box to the judges at Dillard, I personally had nothing to do with it. Really. You do believe me, right?
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Unread 10-23-2008, 12:00 AM   #49
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nuff said .... yuk..

but it was our first contest and it took 5th. The parsley in the middle covered a huge hole in the brisket.
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Unread 10-23-2008, 12:04 AM   #50
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Good looking parsley, though.
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Unread 10-23-2008, 12:06 AM   #51
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Quote:
Originally Posted by MilitantSquatter View Post
This was just a total mess from an early contest.. I can't believe I turned this in !!
I think I see a finger in there.
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Unread 10-23-2008, 06:58 AM   #52
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Quote:
Originally Posted by MilitantSquatter View Post
Ask and you shall receive !!!

Aside from the rack dropping fiasco , this box was also very lousy in that it was the first time ans only time I cooked thighs in competition.

Even worse when you rely on the 13th place chicken king to do your trimming. We ended up torching the few remaining ones that would not get anyone sick on a Kettle to make up for lost time. Skin shriveled up quickly.

This is a really chitty box... but the good news was that four other boxes placed worse than this one (68th of 72)

Look at the bright side, it wasnt DAL!
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Unread 10-23-2008, 07:17 AM   #53
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Unread 10-23-2008, 08:16 AM   #54
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GREAT thread Jeff!!

Pics of my 1st comp boxes.

I just call them the "salad explosion" boxes....and oh yeah....the probe
holes in the brisket too

Insert your probe the same direction you will cut with the knife ya big dummy!!

And let's not forget my train wreck of a pork box this year when my brain took
a vacation after my rib box got DQ'd for not being completely cut through........
MAN, I'm STILL ashamed of that rib and pork box!!
Oh well, live and learn........
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Unread 10-23-2008, 08:24 AM   #55
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DQ'd? Shouldn't you have just received a taste 1 and tenderness 1 from any judges that were not able to get a sample?
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Unread 10-23-2008, 08:41 AM   #56
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Here is a pic of my rib box at my first comp last year (IBCA)

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Unread 10-23-2008, 08:59 AM   #57
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Quote:
Originally Posted by big brother smoke View Post
The worst box was the one I got DQ for being 20 seconds late, lol!
At Sharonville we had 12 seconds left on clock on rib turn in....dont ever want to do that again.
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Unread 10-23-2008, 09:02 AM   #58
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This thread now stickied for posterity!
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Unread 10-23-2008, 09:25 AM   #59
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Holy Chit, I've got ALOT to learn.....I'm scared.
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Unread 10-23-2008, 09:42 AM   #60
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Thanks to all of you. I guess we novices can learn as much from what not to do as we can from what you should do. It's very obvious you all have a great perspective.
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