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Old 01-07-2010, 12:25 PM   #2
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Join Date: 11-03-06
Location: Chi-Town

You will assigned a rep or contact person. I don't remember what their fancy title is called. They will inspect your meat and tag it. You can't trim anything is the way I remember it. They will come by your site about 15 minutes prior to turn-in to watch you prepare your box. I want to say after you have it in the box, they seal it and you are good to go for turn in. If you are lucky enough to make the cut, they will come by and let you know, then you have about an hour for the finals table.

It's way different than a KCBS contest, but it's also Houston and that is what makes it so special.

the team parties are more like bars. As the one's I went to actually had bars under their huge tents. Some teams have 4 spots, which I believe are 40' x 40' and each spot gets to turn in one entry. So if a team has 4 spots, they get 4 different turn-ins.

good luck Russ.

It's a lot of fun.


Red Jambo one off
FE 100
FEC 100
Homer Simpson 22 " Weber Kettle
Red 18 1/2" Weber Kettle
Black 26 3/4" Weber Kettle
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