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Old 05-12-2011, 12:41 PM   #11
Knows what a fatty is.
Join Date: 01-31-11
Location: Gurnee, IL

Originally Posted by Groundhog66 View Post
I had no idea you cooked that much during a comp, but I guess it makes sense to have an abundance to cherry pick from.
I am going to have 2 whole packers, 2 pork shoulders, 24 chicken thighs and 6 slabs of ribs. The amount of ribs and thighs has to do with how many are in the pack.

How does that compare to what the rest of you bring to a competition?
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