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Old 09-26-2013, 05:07 PM   #13
On the road to being a farker
Join Date: 07-03-13
Location: St Paul, MN

I havent dealt with HD at a competition, but if you know in advance that you might have to deal with them, write down your temps when you pull if from the smoker and the time, and show them how you are holding them. I dont know anybody that only cooks 6 pieces of chicken, ribs, etc for KCBS, give them one of the extras you arent using or are still in your holding box, and go about your business. They dont have to temp each piece of chicken.
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