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So I’ve been in the process of building a competition bbq team since July 2021. We got accepted to the World Championship BBQ competition in Memphis in May. Im absolutely terrified
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OpeningHole is
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Memphis, TN
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We have a 250 gallon smoker and have used it a handful of times. By the time Memphis rolls around we will have utilized Josephine a few times. I’ve done one competition, 3 years ago, which ignited this desire to do more. Regardless, we’re goin up against the biggest names in bbq and I’m afraid of letting everyone I know down.
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