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Unread 07-13-2009, 09:39 AM   #25
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Join Date: 12-03-08
Location: Mishawaka, IN
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Well I am finishing up my practice for the contest this Friday. Thanks once again for everyone's input.

After a couple of practice runs, I am glad that I only signed up for the Amateur portion, as I would have had a difficult time trying to handle the vendor portion. You don't realize how challenging a cook-off really is until you set down, plan it out and try to execute the plan.

Not sure what the normal time (start to finish) for just a Ribs cook is, but I have a total of seven hours for this one (Begin at 9:00 am and Turn in at 4:00pm). I thought that was a long time, but the more I practiced, the more I realized that I was busy for most of that time, preparing one thing or another. I can't imagine doing four different meats at the same time and keeping things straight. Kudos to all who do it! I am not worthy (yet)!

Here are a couple of pics from my last practice session. I didn't box it, as I hadn't gotten any supplies to do that, but will be working on that over the next two days.

1 - 22.5 One Touch Platinum - Brick Red
1 - 22.5 WSM
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