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Unread 09-17-2008, 06:00 PM   #63
BBQchef33
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A few things based on questions I have gotten.

1 - I would hope our judges would judge professionally and fairly. Its the nature of the beast when they come to your site to judge.

2 - We DO NOT HAVE A SAUSAGE CATEGORY. Its a FATTY category. The 'fatty' has a long distinguished history in the group and its never been a linked or cased sausage. Starting out originally as a Jimmy Dean, It has always been a chub, seasoned and stuffed to the limits of imagination. So, it is in the spirit of this forum to present the fatty as we have always described it, a 1lb chub or bigger. As far as ingredients, bacon cooked from raw would be allowed as would an edible wrapping. (A casing is not a wrapping). Meat inspections will ensure theres at least one pound of ground meat to be used for the fatty. I would hope we would not have to weigh things.
(Along the same lines, I believe KCBS rules state a pork but must weigh 5 lbs, but i have yet to see one weighed.)

3 - The judging for pizza and fatty is in the judging tent, not your site. Those must be turned in as normal.

c'mon folks, Break out those stupid turkey shaped plates you only use once a year and decorate it, throw on some cornish hens and make it look like a barnyard.. this will be fun!
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