Originally Posted by Jacked UP BBQ
I will move on, but to say that vending and competing are not mutually exclusive is a crazy thought. I put out food for thousands as I throw my comp meat in a box, I stay up all night after serving 2000 people, and start serving 2000 more at 11am, when people are "locking people" out of their sites I am opening mine to the public right where I am also doing my comp boxes. So when you are taking off your two pork butts, I am taking off 100. But believe me I am not complaining, I love it. It makes the cook a lot more challenging!
I remember back in May when Don Chomas had to go find you at Naptown because you were so slammed with vending you didn't even have time to pick up that massive RGC cup at awards. That was quite a feat!