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PitCast Episode 105 - "Competition BBQ w/ CandySueQ" Interview - May 3, 2018

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  • BBQCentralShow
    Greg Rempe
    • Jul 2014
    • 350

    PitCast Episode 105 - "Competition BBQ w/ CandySueQ" Interview - May 3, 2018

    This week was SUPPOSED to be a brisket round table...but it just didn't happen this go around. But I will continue to work on it for next week. However, in replacement...I have a competition BBQ interview done with our very own CandySueQ . Few have as much time in to the competition scene as Candy does...in fact, she was the President of the KCBS not TOO long ago. We cover things you need to know going to to this hobby, how to cook some meat, how things have changed over the years and MUCH more!! ENJOY!


    Last edited by BBQCentralShow; May 3rd, 2018, 08:11 AM.
  • Troutman
    Club Member
    • Aug 2017
    • 6275
    • Republic of Texallence

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      WOOD & PELLET PREFERENCES
      For Beef (brisket, beef ribs, large clods/roasts) = 100% mesquite, oak or hickory
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    #2
    Thanks so much for the glimpse behind the curtain CandySueQ . Good interview Greg.

    I used to be in the youth baseball business, had a training facility, over 150 kids in the program. We competed in tournaments all over the country, sometimes won but mostly did not. Baseball is a game of failure, if you are succeeding 30% of the time your are one of the best. Regardless it's the competitive juices and the competition that drives that sport. I see competitive cooking as a sport very much in the vain of any other sport. It's all about the competitive juices, not necessarily the meat juices.

    Comment

    • Nate
      Charter Member
      • Apr 2015
      • 3619
      • Pawnee, Indiana
      • INFO
        ~Known as: Nate
        ~Location: Cornfield in Southwestern Indiana
        ~Credit Manager for an Agriculture Coop.


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        ~Weber Q1000


        THERMOMETERS
        ~Thermoworks Thermapen MX4
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      #3
      Great episode Greg and CandySueQ !

      Candy I greatly appreciate your knowledge and expertise and that you took the time to share with us.

      Comment

      • Steve_D12
        Former Member
        • Aug 2016
        • 65
        • Pennsylvania

        #4
        Thanks for the podcast, made for some great listening while grilling for cinco de mayo

        Comment

        • Mr. Bones
          Birthday Hat Master
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          • 7850
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            Weber "C" Code 18.5" WSM '81 ($50 CL) 8-0!!!
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            Weber " " Code 18.5" WSM

            Weber 26.75, $199 NFM clearance !!!
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            *********************************************
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          #5
          BBQCentralShow CandySueQ Thanks, to both of ya!
          This was, easily, one of th best interviews Ive heard, thus far!
          Y'all set th bar pretty high, this time!

          Comment

          • Powersmoke_80
            Founding Member
            • Aug 2014
            • 878
            • Bay City, Michigan
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            #6
            Great interview, and she was spot on about CBJ class food being served Lol.

            Comment

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