View Single Post
Unread 05-12-2011, 12:41 PM   #11
DavidLSI
Knows what a fatty is.
 
Join Date: 01-31-11
Location: Gurnee, IL
Downloads: 0
Uploads: 0
Default

Quote:
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?
DavidLSI is offline   Reply With Quote