Ok, two last questions the I'm stepping out of the mix so Phil doesn't slap me.
If it's onsite presentations, how does that differ from marking an entry so the judges know who it belongs too? I know more judges in this area like Sledneck better than me and if we both carried our boxes into the tent at the same time, they'd say "Oh, Sledneck! I can't wait to dig in!!!" then "F'ing SIDE. He probably spit in this."
As for the sausage category, can those competing use bacon or other pre-treated ingredients? And will the meat be weighed to make sure it is at least one pound?
Not trying to be difficult, just trying to understand the thought process.
Gen II Komodo Kamado, Pit Barrel Cooker, 3x 18.5" WSMs, 22.5" WSM, modified 18.5" Weber Kettle, 22.5" Weber Kettle circa 1960ish, Weber One Touch Platinum, copper Weber Smokey Joe, La Caja China, Bubba Keg, Bodom Picnic Grill, Weber Genesis