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Author Topic: Carolina Foothills BBQ Cook-off in Gaffney, SC  (Read 5915 times)
Boat-n-BBQ
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Go fast ~ Cook slow... Marietta, GA


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« on: July 12, 2010, 02:09:55 PM »

Hey all,

We are going to the Carolina Foothills BBQ Cook-off in Gaffney, SC this weekend. Wish us luck, we think they will have 40-50 teams!!!  This should be the biggest crowd our rookie team has faced so far..

If you in the area (Rip) stop by and say hello,
Boat
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ronbeaux
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Zachary, Louisiana


« Reply #1 on: July 12, 2010, 03:24:52 PM »

Go get em!
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Rip
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Western North Carolina


« Reply #2 on: July 12, 2010, 03:33:15 PM »

This is a busy weekend for me - so I'm not promising anything. If I can slide down there for a little while I'll look you up for sure - but I need to know what/who to look for.

But I will advise you, in Gaffney, keep your pocket knife sharp and handy...everybody else does. Grin

rip
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TAURUS BBQ
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« Reply #3 on: July 12, 2010, 05:24:10 PM »

Boat, whip out the pic of the call!!  Grin
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Grandpa JD
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Charleston, SC


« Reply #4 on: July 12, 2010, 05:28:49 PM »

So will you serve your pork with Carolina Gold, Eastern Carolina Vinegar, traditional red BBQ sauce, or do the judges review your pork without sauce?  I know nothing of BBQ competitions, so forgive me it this is a stupid question. Smiley
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Boat-n-BBQ
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Go fast ~ Cook slow... Marietta, GA


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« Reply #5 on: July 13, 2010, 07:23:00 AM »

Rip (and anyone else) well be easy to find. 
Oh, thanks for the warning, but sharp knives are plentiful at a cooking comp!  Wink

We should get in Friday around 10 AM and will leave after the awards Saturday 4 PM.  We may stay longer.  Dont know yet..  Just look for the BBQ buggy (Land Yacht)  and our happy faces!  Ill be poping a cold one Saturday at 1:30 when turnins are done.  Oh, I got lunch covered too LoL





jdwashin,
I use an injection and rub in the pork butts, but dont use a sauce at the moment.  I seem to score higher without one.  I am very curious about Eastern NC sauce.  Im hoping to run into some teams from that area and see what they got going if theyll talk to me...

Thanks all,
Boat
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BKCG's SN#389 (salt) at the lake  SN#1686 (pepper) On permanent loan to SIL
BSK's SN#5045, SN#6278, SN#6403, SN#6990 (The competition fleet) Powered by BBQ Guru DigiQ's!
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NaughtyNurse
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Winfield, KS


« Reply #6 on: July 13, 2010, 10:54:05 AM »

Good Luck Boat!!
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Grandpa JD
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Charleston, SC


« Reply #7 on: July 13, 2010, 01:22:35 PM »

Best of Luck to you and Mrs Boat.  If I weren't so busy, I'd drive up and cheer you on.

JD
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scootr14
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Sweetwater, Texas


« Reply #8 on: July 14, 2010, 06:00:56 PM »

Good luck Boat. Give it to em.
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ronbeaux
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Zachary, Louisiana


« Reply #9 on: July 15, 2010, 11:52:27 AM »

Walk around and find a guy named Chris Finney. Tell him I said hi and take off those red Crocs!
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Boat-n-BBQ
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Go fast ~ Cook slow... Marietta, GA


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« Reply #10 on: July 15, 2010, 12:07:21 PM »

Walk around and find a guy named Chris Finney. Tell him I said hi and take off those red Crocs!
I show him as the Captain for Iron Pig BBQ.  Is that the guy?
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BKCG's SN#389 (salt) at the lake  SN#1686 (pepper) On permanent loan to SIL
BSK's SN#5045, SN#6278, SN#6403, SN#6990 (The competition fleet) Powered by BBQ Guru DigiQ's!
KCBS/CBJ   http://www.facebook.com/boatnbbq
ronbeaux
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Zachary, Louisiana


« Reply #11 on: July 15, 2010, 12:29:40 PM »

Yes
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RazorbackBBQJim
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Maryville, Tn. (just south of Knoxville)


« Reply #12 on: July 15, 2010, 07:09:06 PM »

Boat,

Good luck....I might be able to get down there.

Jim
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Boat-n-BBQ
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Go fast ~ Cook slow... Marietta, GA


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« Reply #13 on: July 19, 2010, 08:27:33 AM »

Hey all,

Well we made it back with a 16th outa 46  teams overall.  With a 6th place call in Chicken.  We had high hopes of doing better, but considering all that happened, that really wasnt too bad I guess.

Friday at 8AM the RV broke down on the highway 36 miles from the comp with major steering problems!!!  We thought wed never make the comp.  Luckily we have some awesome friends in SC.  They also help us out at comps when were in the area.  They came out and tirelessly helped us hunt parts, tools and make repairs.  We met even more great folks that bent over backwards to help.. We managed to make the comp site just before dark on Friday night and rushed everything into place. 

Working with a whole day late start, tired and beat from road repairs we struggled to make the best of a bad situation.  Pork butts and briskets were injected and placed on the Kegs with only an hour or so of marinate time (this is not how we do it LoL).  Once that was done things started to look up.  Some how we still managed to have a great time and get a fair score. 

We had some family wed not seen in a long time and new friends drop by Saturday.  We ate a lot of good Que and it turned out to be a really good time for all!!!

Ill have pics up tonight!!!

Boat
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BKCG's SN#389 (salt) at the lake  SN#1686 (pepper) On permanent loan to SIL
BSK's SN#5045, SN#6278, SN#6403, SN#6990 (The competition fleet) Powered by BBQ Guru DigiQ's!
KCBS/CBJ   http://www.facebook.com/boatnbbq
ronbeaux
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Zachary, Louisiana


« Reply #14 on: July 19, 2010, 02:02:49 PM »

A lot of people would have just went home. Good job hanging in there and doing your best!!
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