Originally Posted by ModelMaker
Wow, cook teams spend money to compete and be judged by people off the streets with that page of critera as training?
100's of teams, if not more, every weekend. Many times with no power or water provided.
The alternative is to A. not compete, B. drive many hours in any cardinal direction to get to a KCBS event.
Which is why the whole, "I had to cart water at a Sam's event" stuff cracks me up.
But good Que is good Que and those that produce it do quite well. The 3 main organizations in my area, IBCA, Texas Gulf Coast and Lonstar BBQ do a good job and I'm just appreciative that someone is putting on events.