I
ihbobry
Guest
I've been lurking for a year+ and after the Hudson Valley Rib Fest and talking to many of you my friends and I are going to convert our race team to a cooking team. (Less OH and chance of dying we think )
Anyway, our first entry will be the Cape Cod Classic. Could some of you guys give us a scope of the meat inspection, how late that night or early the next morning can/will it be done. I see after 7pm but we have people coming from different places and can't guarrentee we all get there with all of our equipment/stuff much before 8pm, add set up time for that stuff and well as a first timer I'm cluess on the time requirement for this part of the event.
Thanks for the help,
Bernie
Champlain Pit Crew.
Anyway, our first entry will be the Cape Cod Classic. Could some of you guys give us a scope of the meat inspection, how late that night or early the next morning can/will it be done. I see after 7pm but we have people coming from different places and can't guarrentee we all get there with all of our equipment/stuff much before 8pm, add set up time for that stuff and well as a first timer I'm cluess on the time requirement for this part of the event.
Thanks for the help,
Bernie
Champlain Pit Crew.