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Morgan Hill


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#81 Walter Margetich

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Posted 25 April 2012 - 03:42 PM

Thanks Harry! And welcome home!

Chain Smokers will be there. Since it is in my backyard I will have extra help. I'll still be out on the DL however.
In any case I am RSVP'ing. We will have six (6) others also.

Please let me know if you need any help Harry.

Walter

#82 Ben Lobenstein

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Posted 26 April 2012 - 10:07 AM

We are now closing in on 50 teams...with that we could use more judges...

CBJ's encouraged to signup!

#83 Ben Lobenstein

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Posted 30 April 2012 - 11:28 AM

Known to be on the “cutting edge” for BBQ contests, we are always looking to up our game and hone our offerings, to that end we are exploring the option of providing on-site knife sharpening done by local sharpening artisans, not just a guy with a stone... One of the few sharpening masters in the Bay Area is offering an on-site deal for about $7 cash per knife.

The current plan is have this group at the contest from 4-6pm on Friday, *IF* we can get enough knives to keep them busy for a few hours. This would be done ON SITE - your knives will not leave the contest site.

Post if interested...

If so reply with the number of knives you would like sharpened, so we can get a count.

No you do not have to be a team to take advantage of this offer, they will sharpen BBQ knives, scissors, kitchen knives, Pocket Knives, Hunting Knives, Fixed Bladed Knives, Boot Knives, Kitchen Shears, etc.

#84 Butch Richardson

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Posted 30 April 2012 - 12:27 PM

At Least 10 from me.

#85 Kevin Barteaux

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Posted 30 April 2012 - 12:52 PM

Put me in for a pair of shears!

#86 Richard Holguin

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Posted 30 April 2012 - 02:59 PM

Interested

#87 David Tendick

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Posted 30 April 2012 - 09:38 PM

I'm in, half dozen or so for me Ben.

#88 Scott Hares

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Posted 30 April 2012 - 09:49 PM

Re: Knife sharpening - I'm torn on spending another penny on my set of Everdulls (Wusthof), but maybe a half dozen knives?

#89 Bill Bain

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Posted 01 May 2012 - 06:48 AM

I have an EdgePro Apex, it works great and you only have to sharpen the knives once or twice a year and then use a good quality steel to keep the edge sharp between sharpenings. Since it is a manual system you don't have to worry about taking too much metal off the knife like some of the electric sharpeners. Their website has a video about using it and the directions are clear. The first time it takes a while to get used to and get your knives in shape but after the initial sharpening it is a snap.

#90 Ric Gilbert

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Posted 01 May 2012 - 07:37 AM

Yep, Edge Pros are great but for $175-200 I'll pay to get mine sharpened once a year, although Fathers's Day is coming up...you listeniing Janet?

Count me in for three knives.

Edited by Ric Gilbert, 01 May 2012 - 07:38 AM.


#91 Bill Bain

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Posted 01 May 2012 - 11:30 AM

I guess if you only have three knives and you only shapen them once a year!! LOL

#92 Jason Clark

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Posted 01 May 2012 - 11:51 AM

I'm in for three. 1 filet knife, 1 chefs knife, 1 bad to the bone Rambo Part 2 knife. ;)

#93 Harry Soo

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Posted 01 May 2012 - 11:58 AM

Event address info

http://www.gilroydis...edfb9df75c.html

#94 Harry Soo

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Posted 01 May 2012 - 12:00 PM

If you would like to attend the Fri dinner hosted by SYD and Butcher's Daughter BBQ, just edit the wiki at:

http://www.cbbqa.org...=edit&section=7

#95 Jess Trujillo

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Posted 03 May 2012 - 06:18 AM

Put me down for 4 knives.

#96 Jess Trujillo

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Posted 03 May 2012 - 03:23 PM

Maybe I've missed it, but have the turn in times been announced yet?

#97 Bill Souza

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Posted 03 May 2012 - 03:36 PM

Couple of times I believe....it will be PNWBA turn in times

#98 Adam Hollman

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Posted 03 May 2012 - 03:37 PM

Jess...check out this link: http://mhnobullbbq.com

Should have everything you need, including turn in times (1 hour apart, 11am - 2pm).

#99 Jess Trujillo

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Posted 03 May 2012 - 03:48 PM

Thanks.

#100 Donna Fong

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Posted 03 May 2012 - 07:09 PM

The email I got from Ben said 11am chicken, 12pm ribs, 1pm pork and 2pm brisket.






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