Originally Posted by Slamdunkpro
I'm with ya on this. Move turn ins to one hour apart (starting at 11) so that judges have time to evaluate and properly comment on each entry.
That's what we do up here in the PNWBA, pork at 11, brisket at 12, chicken at 1, ribs at 2, awards at 4. At the comp two weekends ago we received a comment card from just about every judge in every category....but we also received 9,9,9,8,7,4 for brisket tenderness