walrus79
Knows what a fatty is.
Though we're a relatively new team (3 kcbs events), some of the things that are happening for the BBQ Jamboree seem odd and wondered if other teams were having similar issues or questions as us.
First, what time is the cooks meeting? I've seen 11:00am and 1:00pm Friday posted on their web site.
Secondly, is this time odd? It seems as though many teams travel on Friday morning and arrive and set up when they can, typically in the afternoon, late afternoon or early evening.
Thirdly, we're required to do a supplied pork People's Choice for the public. Because of this we've had to jump through hoops to fill out lot's of paperwork from the health inspector and now purchase some extra food safety equipment (minor stuff, but an extra trip to RD). They've asked the health inspector to be done inspecting us by 11:00am Friday. There's simply no way my team can be onsite and set up at that time even though we're local. The inspector said they didn't need to inspect us if we weren't serving to the public (Guess they don't care if we poison judges), but we've told the PC is required.
Lastly, are some of these things normal? Like, I said, we've only done three comps, but we didn't have to jump through any hoops like this. Thank god it's the closest one to our homebase!
Any and all information is appreciated, I'm sure it will all work out, but any feedback would be welcomed. The organizer has been good about communication and the inspector was very nice. This is not a rant about them, just some of the timing/logisitics issues that seem to be way different than most comps...I could also be way off base here, so don't be afraid to put me in my place brethren. Thanks
First, what time is the cooks meeting? I've seen 11:00am and 1:00pm Friday posted on their web site.
Secondly, is this time odd? It seems as though many teams travel on Friday morning and arrive and set up when they can, typically in the afternoon, late afternoon or early evening.
Thirdly, we're required to do a supplied pork People's Choice for the public. Because of this we've had to jump through hoops to fill out lot's of paperwork from the health inspector and now purchase some extra food safety equipment (minor stuff, but an extra trip to RD). They've asked the health inspector to be done inspecting us by 11:00am Friday. There's simply no way my team can be onsite and set up at that time even though we're local. The inspector said they didn't need to inspect us if we weren't serving to the public (Guess they don't care if we poison judges), but we've told the PC is required.
Lastly, are some of these things normal? Like, I said, we've only done three comps, but we didn't have to jump through any hoops like this. Thank god it's the closest one to our homebase!
Any and all information is appreciated, I'm sure it will all work out, but any feedback would be welcomed. The organizer has been good about communication and the inspector was very nice. This is not a rant about them, just some of the timing/logisitics issues that seem to be way different than most comps...I could also be way off base here, so don't be afraid to put me in my place brethren. Thanks
