First of all, thanks alot Sawdustguy for all of the info you've provided for what you use on your cuts! It really is awesome that you had no problem sharing that, I know that can be quite guarded info in other circles.
I have questions as to general competition activities/packing lists/tips. I have been making butts for my buddies bar for a bit now. He had a customer this week that demanded that he enter in the Garry Maddox BBQ Competition at Citezen's Bank Park on Aug 13th. Apparently he REALLY enjoyed the pulled pork sammi. So, while I've found (and lamenated) a KCBS packing checklist, I was really hoping to get some insight into what you need for turn in boxes (that wasn't on the list), and well, how to construct one.
What little info I could find so far on this event is that it is limited to chicken and ribs, with a chef's choice option as well. So, from what you've already schooled me on in the sauce thread, I'll need to come up with a sauce for the turn in ribs and chicken.
I get the basics, if turn in for chicken is 4pm, count backward as to when you need it on and when it will be done by, etc. What else am I missing? Any info would be greatly appreciated! I'm thinking we should get as many of the local guys there as possible, and start passing around the homebrews as well! Come on it's not far from LI (sawdustguy), and even closer to DE (dataz)!
I have questions as to general competition activities/packing lists/tips. I have been making butts for my buddies bar for a bit now. He had a customer this week that demanded that he enter in the Garry Maddox BBQ Competition at Citezen's Bank Park on Aug 13th. Apparently he REALLY enjoyed the pulled pork sammi. So, while I've found (and lamenated) a KCBS packing checklist, I was really hoping to get some insight into what you need for turn in boxes (that wasn't on the list), and well, how to construct one.
What little info I could find so far on this event is that it is limited to chicken and ribs, with a chef's choice option as well. So, from what you've already schooled me on in the sauce thread, I'll need to come up with a sauce for the turn in ribs and chicken.
I get the basics, if turn in for chicken is 4pm, count backward as to when you need it on and when it will be done by, etc. What else am I missing? Any info would be greatly appreciated! I'm thinking we should get as many of the local guys there as possible, and start passing around the homebrews as well! Come on it's not far from LI (sawdustguy), and even closer to DE (dataz)!