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Old 04-10-2009, 08:05 AM   #2785
somebody shut me the fark up.
chad's Avatar
Join Date: 08-13-03
Location: Clearwater, FL

Originally Posted by timmy7649 View Post
thats awsome. cant wait but still alot of practice to perfect every thing. what kind of confuses me also is that when they judge do you try to turn in your ribs hot or if it is ok for them to cool off? i know i love to eat them hot but a real long rest period it good too.
The meat is gonna be cool by the time the judges get it. Between loading the box, turning in the box, the boxes being picked up by the table captains, presented to the judges for appearane and then finally the selection by the judges for each one of their samples...well, it can easily be 20 minutes from the time you turn-in and the judges actually taste the meat.

At small events sometimes the chicken is pretty hot but I don't remember getting hot ribs, pork, or brisket very often.
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