thanks Scottie, Appreciate the help.
That's exactly the situation we have. 4 spots, so four entries. They sent me photos of their spots last year and when i saw waiters and a full service bar AND Mrs. Smokin and I don't have to set up the site... well COUNT us in. We did MIM one year with a team (Smoky Bones) and they spent almost 100K for a smiliar set up. The full service bar was sweeeeetttttt.
Those are some of the details you put I need to find out.
Like chicken. Is it similar to IBCA and halves? What about flavor profiles (you know, stick burners, lots of smoke, houston, tx) etc.
For ribs, I'm assuming spares, but if it is and you can't trim, is it full spares?
Looks like I'll be doing a chicken and rib entry, but we're still sorting that out.