Some good news... I'm no longer banned from this site during work hours (now I just have to find the time to get here more often!).
2013 is going to be even better. Where before there have been 2-3 of us doing the bulk of the organizing, I'll have different men in charge of different aspects. One will be in charge of getting people to pull pork on Sunday, another will be in charge of lining up guys to help all of you set up and tear down. Another will be in charge of guys to help throughout the cook.
I'm talking to a local chef to see if she'll come out to give us a charcuterie lesson, if you guys would like that. She does amazing work, and, even though she's local, she's had national press throughout her career (James Beard award winner). I don't know if she'll be able to, but I thought that would be very cool if she or one of her chefs could do something like that. Someone is also going to be doing nothing but event communication to get word out even more.
If there's anything you all would change about previous years, let me know... I can't address it otherwise, and we want to keep making this better!
This isn't a huge Operation BBQ Relief event like they did for the hurricane victims, but it is a HUGE impact in the community.
CBJ, some comps, a few awards, Certified Artisan Steak Taster.
XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :)