Quote:
Originally Posted by Captain Caveman
We did our first competition last month, and one thing I learned is to start trimming meat etc. as soon as you get set up.
We got to the site early Friday morning, got set up, and relaxed (we hadn't done enough to be tired yet). We relaxed all day Friday, watching others set-up, watching others trim meat (should have been our first clue) etc.
well arround 7:00 it started to quiet down and OTHER TEAMS started taking naps.... Not us we still had to trim / inject / rub.
To make a long story short we worked all night, and were dog tired the next day.
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You can trim before you arrive at the contest. Do it Thursday night. Just can't season, inject, or marinade.
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