Originally Posted by nmayeux
I wanted to congratulate all who competed this weekend, and for submitting the great pics!! Y'all have really put a fire under my butt to get things rolling.
A couple of questions,
First, I joined the KCBS, but what do I need to do to register my team for competition next year? My wife and I have picked a name, but we don't want to get a banner, t-shirts, etc. until we are sure we can use the name.
Second, after looking at the turn in pictures from this weekend, how do you get your meat to look so "wet". My pork is tender and juicy, but it does not look like the Brethren's in the turn in pictures.
Third, Phil, what kind of cooker/cookers did you use this weekend? We have about made up our minds, but I wan't sure if you used your BYC.
I thank you for any info you can provide, and as always, tips are very welcome, as we are jumping in with both feet. I hope to meet some of you at Dillard.
Go ahead and pick a team name - there are a couple of sites that will "register" your name but it's not required. You submit team name on the application. You should stay with the same team name all year but if you should pair up with someone else a couple of times you can certainly have another name for that team.
The gloss is another issue - saucing the meat is one key, glazing with a thinned sauce is another, a quick spray of apple juice just before closing the lid is another.
I wasn't there but I'm sure Phil had the BYC - he never leaves home without it!
You'll meet a butt-load of people at Dillard - It's a GA state championship so everybody is coming out of the woodwork for the shot at the Royal and Jack invitiations. :D I know for sure that Tim and I will be there, Kevin-HomeBBQ.com (defending champ), along with Jack's Old South, Britt's BBQ, Buster Dunn, etc. will all be there along with about 1/2 the class I was in this past weekend.