Thanks Ron L, I contacted coordinator and she said I was to cook half the night before and the other half at the event. I can handle that but is that a common practice at stateside events? Sounds kinda sketchy to me. I understand and practice safe food handling but not sure all that enters these things do. Any suggestions for having at least decent ribs the following day at 1pm? And are trimming spares typically frowned upon? Anybody?
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Weber OTG, Weber OTS, Chargrill vertical gasser, Budweiser Keg Ghetto Fire Pit. Tolerant Wife.
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