Originally Posted by Bigmista
How does this happen? Overcooked, I understand. How do you turn in an undercooked rib? Don't you try one before you turn it in? My problem has always been holding meat until turn in time. Never trying to hurry up and get it cooked before time is up.
That is just amazing to me.
I know what you are thinking. I use to be one of those teams that pushed the turn in window to close I wanted to go strate from the cooker to the turn in box. Needless to say it didn't always work.