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Results 21 to 28 of 28
  1. #21
    Join Date
    Apr 2008
    Location
    Tulsa
    Posts
    950

    Default

    I thought I would add some thoughts. Merl Whitbook was our instructor. (his wife Carol and many others helped out - local Bixby folks - just south of Tulsa) He does a great job with adding context in his presentation of the material. I enjoyed it a lot.

    Getting to go through a mock contest was very helpful. I found it challenging to put aside my personal taste preferences and also to not 'compare' entries to each other but instead to a 'standard'. (some of you know I am an engineer by training so I can get into the mindset of a 'standard' pretty easily - I give KCBS credit they do not have a lot 'paper' to define this standard.)

    Plus, since I am personally least experienced with brisket, I feel like it was harder to judge that than ribs, chicken or pork which I have some experience with. I realize that should be irrelevant when comparing something to a standard but I think it is. Sort of like, when Merle asked if anyone in the class 'did not like BBQ' one person raised their hand. I found that quite amusing and 'relevant'.

    I may try to go judge a comp since several are close by as I have little time for providing true help to a team at a comp. We will see.....

    It was good to de-brief with some other students for a bit afterwards too..... (CB, SO, G2IT, BA_L) We talked about some of the above comments.
    Glen
    Large Charcoal Vertical & UDS
    Blue Thermopen
    www.coltecconsulting.com

  2. #22
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    All of the brisket was overcooked and dry Glen.

  3. #23
    Join Date
    Apr 2008
    Location
    Tulsa
    Posts
    950

    Default

    Quote Originally Posted by SmokyOkie View Post
    All of the brisket was overcooked and dry Glen.
    Agree but I was less confident in concluding that as I have yet to really knock out a decent brisket for me.
    Glen
    Large Charcoal Vertical & UDS
    Blue Thermopen
    www.coltecconsulting.com

  4. #24
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    Come to the next comp with us and we'll show you how they ought to be.

  5. #25
    Join Date
    Apr 2008
    Location
    Tulsa
    Posts
    950

    Default

    Quote Originally Posted by SmokyOkie View Post
    Come to the next comp with us and we'll show you how they ought to be.
    Yea, I bet. I want to try one before then of course, too. I did drop a note to Dennis about judging the Bixby comp if he needs anyone.
    Glen
    Large Charcoal Vertical & UDS
    Blue Thermopen
    www.coltecconsulting.com

  6. #26
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    He will. they had to pull about a dozen from the crowd last year. If it should happen that they don't need you, come join the team and help us cook.

  7. #27
    Join Date
    Apr 2008
    Location
    Tulsa
    Posts
    950

    Default

    Quote Originally Posted by SmokyOkie View Post
    He will. they had to pull about a dozen from the crowd last year. If it should happen that they don't need you, come join the team and help us cook.
    Can do that, too. (but soccer is starting) Since it is 3-5 minutes from my house yall can use me as a runner for supplies or whatever. My folks said parking was a challenge last year, too.
    Glen
    Large Charcoal Vertical & UDS
    Blue Thermopen
    www.coltecconsulting.com

  8. #28
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    To park, you have to drive down into the park ( west side of Memorial) and drive back under Memorial to park on Tulsa grass& sods place. They did have golf cart shuttles running back and forth though. Oh, and it costs $5 to park.

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