I was down at Pensacola that Fri visiting a friend - Forrest's Fine Foods. That venue is small to start with with the teams stacked on top of each other.
The TV set took up a good chunk of the small real estate available.
For those on the WWW who have been vocal in wanting the "basic" BBQ meats used, they should be tickled pink with Butts and Ribs.
Lots of technical info put out.
My opinion is a bit different, but that is just what it is, an opinion.
Should be a good season.
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a Fast Eddy PG500, and Sherman.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.