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PostPosted: Sat Jun 29, 2013 12:32 pm 
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Please Comment on what theme, set of special rules you would like to submit for the competition. Posting of theme submissions will start Monday the 8th of July
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The Entry Dates:
August 1st (beavers birthday) through to August 31st

The Prizes:
- Mad hunky General Purpose - From Richtee of MadHunky
- Mad Hunky Pork Brine - From Richtee of MadHunky
- Twin Pack of Riedel "Flow" Chianti Classico - From SlowPoke of homestylesa.com.au
- Ted Reader Pineapple Rum Grilling Sauce - From Beaver of here...?
- Ted Reader Orgasmic Onion Burger Seasoning Mix - From Beaver of here...?

The Rules:
1. You must follow the theme.
2. You may add props on or around your plated dish if you feel they are necessary.
3. No images of you, your hands or familiar surroundings to other members
4. No pics of your animals in the background, counter top items, oven. Just a pic of your plated dish PLEASE.
5. Images need to be no less than 800x600 in size.
6. Send only one pic, give the name of your dish and what items were smoked.
7. The dish must have at least one smoked meat or item.
8. Submissions will be emailed to Beaver and then posted. Posting your submission on other forums will disqualify you from the competition.

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KCBS Melbourne 2015 - 9th/15 Outright
ABA Port Macquarie - 11th/45
- 3rd Lamb
KCBS Melbourne 2016 - 7th/17 Outright
- 2nd Chicken


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PostPosted: Sat Jun 29, 2013 1:37 pm 
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Location: Oakland County, Michigan
Nice. Well done. Hmmm... go hard folks! 8-)

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PostPosted: Sun Jun 30, 2013 4:01 pm 
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ok, here is a few ideas for themes

- burgers
- pulled meats
- grilling
- smoke smoke smoke (smoked meats looking for smoke ring)
- Game Meats/non mainstream, rabbit, goat, venison ect ect
- Brisket
- Lamb
- Cooking with spirit (use spirits i.e rum/whisky in your cook)

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ImageImage
KCBS Melbourne 2015 - 9th/15 Outright
ABA Port Macquarie - 11th/45
- 3rd Lamb
KCBS Melbourne 2016 - 7th/17 Outright
- 2nd Chicken


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PostPosted: Sun Jun 30, 2013 5:19 pm 
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Location: Sanctuary Lakes, Melbourne
Beaver wrote:
ok, here is a few ideas for themes

- burgers
- pulled meats
- grilling
- smoke smoke smoke (smoked meats looking for smoke ring)
- Game Meats/non mainstream, rabbit, goat, venison ect ect
- Brisket
- Lamb
- Cooking with spirit (use spirits i.e rum/whisky in your cook)


Like the idea of Game Meat, only had one go at Venison and wasn't the best attempt :-) it was a bit tough :-) would love to see how people go about it?

Also like the idea of weird and wonderful burgers.

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PostPosted: Sun Jun 30, 2013 5:43 pm 
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When is the comp starting? July 4th is coming up, could do something like traditional American? But pretty much all we do is American some way or another.

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PostPosted: Sun Jun 30, 2013 6:25 pm 
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Jars wrote:
When is the comp starting? July 4th is coming up, could do something like traditional American? But pretty much all we do is American some way or another.
Jars wrote:
When is the comp starting? July 4th is coming up, could do something like traditional American? But pretty much all we do is American some way or another.


unfortunately a little late for 4th july, i wish i had of gotten onto this sooner

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ImageImage
KCBS Melbourne 2015 - 9th/15 Outright
ABA Port Macquarie - 11th/45
- 3rd Lamb
KCBS Melbourne 2016 - 7th/17 Outright
- 2nd Chicken


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PostPosted: Tue Jul 02, 2013 11:19 pm 
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come on guys need some ideas

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ImageImage
KCBS Melbourne 2015 - 9th/15 Outright
ABA Port Macquarie - 11th/45
- 3rd Lamb
KCBS Melbourne 2016 - 7th/17 Outright
- 2nd Chicken


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PostPosted: Wed Jul 03, 2013 1:30 am 
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Joined: Wed May 29, 2013 10:25 pm
Posts: 26
Might I suggest a minimum of 3 images per entry? This will stop the wannabes getting photos off Google :roll:


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PostPosted: Wed Jul 03, 2013 7:57 am 
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Posts: 3
Hey my first post!

I think for starters keep it 'broad'.
This encourages a larger audience participation and lends itself to creativity.
When the forum has grown you can be more specific.
Perhaps forum links for ideas to give inspiration.

I like the idea of incorporating a points system like you would in a real competition.
Have your selected judges grade each dish (perhaps a short Bio on them in the comp description, sharing what they like, what they cook on etc) with a large percentage of points for the chosen meat and a smaller amount for execution / presentation.
Bonus points for a short video?

Something simple like ...
Poultry
Pork
Beef
Sides
Sauces

A method would be nice to include so forum members can choose to make the winning dishes themselves


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PostPosted: Wed Jul 03, 2013 10:20 am 
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Paul, a bio on each dish would be great so that it can be replicated. Thats a great idea.
In relation to "judging" we have chosen to have the dishes submitted directly to myself and I will make a post with all the submissions.
Members will be the ones voting so, other than the entrants who will obviously vote for themselves all other votes will be blind as to whom the person submitting is.
Unfortunately due to being online you can't do a taste criteria.
A possibility would be to do a panel of judges which makes up 40% of the score and the other 60% is done by public voting.

I would obviously mediate the panel but not vote due to knowing whom the entrants are.

Just an idea at this stage

_________________
ImageImage
KCBS Melbourne 2015 - 9th/15 Outright
ABA Port Macquarie - 11th/45
- 3rd Lamb
KCBS Melbourne 2016 - 7th/17 Outright
- 2nd Chicken


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