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PostPosted: Thu Jun 12, 2014 8:47 pm 
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Jay, do competitors have to cook the 2 ancillary dish's or are the scores for them just for fun and separate to the pit-master results?

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PostPosted: Fri Jun 13, 2014 4:38 pm 
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At this event there is only
• Chicken 
● Pork Ribs
● Pork  
● Beef  


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PostPosted: Sat Jun 14, 2014 9:17 am 
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Location: Sydney NSW
As much as I love Lamb, I just don't think it fits into this type of Comp.
Being a Judge, whilst the tucker was delicious....began to take it's toll by the 4th category. That is a serious a lot of protein in a day even taking just little nibbles out of each sample.....but the nibbles have to be substantial enough in order to do that sample justice and judge it fairly.
I had found that with the PM event, having 5 categories of protein x 4 samples can test the heartiest of eaters like myself and found that I had to have a 2 hour laydown just to give myself a chance to digest some of it :mrgreen:

cheers

Davo

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PostPosted: Sat Jun 14, 2014 10:50 am 
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Davo, i don't think it's necessary for a judge to do every category. It's also possible to remove one of the pork categories.
I'm a firm believer that lamb would put aus on the map for bbq and also think out butchers will continue to limit our access to good pork ribs. If I were to vote to substitute a category it would be pork ribs and allow the pork category to choose between shoulder or ribs much like beef

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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 14, 2014 11:34 am 
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Yeah Beaver, I can see what you mean about the pork ribs, it is a challenge because the resturants get looked after first due to their regularity in purchasing quality meats and with Comps starting to happen over here, I'm actually wondering if the pork industry will actually be able to keep up.....Does it have to be baby backs or spare ribs? why not the pork belly ribs....are they allowed? I can't seem to remember now if there was any pork belly ribs presented in Port Macquarie.

Brett...are you going up to this event?


cheers

Davo

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If I'd knew I was gonna live this long, I'd have taken better care of myself-(Waylon Jennings)

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PostPosted: Sat Jun 14, 2014 12:06 pm 
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I will be :)

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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 14, 2014 12:19 pm 
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Excellent...be great to meet up...Finally :)

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PostPosted: Sat Jun 14, 2014 8:21 pm 
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You can't get rid of ribs. There are plenty of ways to get good ribs in Australia. Plenty of people have posted pics of good looking back ribs, costco have meaty ribs, and there's always bone in pork belly. It's what we cooked with at Port Macquarie. You can't bin pork shoulder, or brisket, or chicken either. You definitely can't combine a rib and pork shoulder category. Those 4 categories should be (and are) non-negotiable.

I just asked about lamb cos at Port Macquarie there was a lamb category is all.

One of the funniest comments I heard from Jay after all the judging at Port Macquarie was that after eating all of the samples of each of the categories, by the third hand in the judges were ready to explode, and that they had to sub in other judges for the last couple of categories.

One or two bite judging might be necessary!!

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PostPosted: Sat Jun 14, 2014 8:49 pm 
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why cant you bin one of the categories?
i agree they are ALL very much valid categories but so is lamb.
its about defining Australian competition.

Texas has brisket
South Carolina has Pork
Australia has Lamb

if anything, while its a little more about presentation what about binning chicken?
i mean adding another category would be too much IMO

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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 14, 2014 9:17 pm 
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Yes, but at bangalow it will be within 1 hour of hand in for the first category! It's common for teams to do judging courses in the US to get a better understanding of what the judges are looking for and we'd welcome the same thing.


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