Quote:
Originally Posted by Slamdunkpro
With this event being just around the corner and having just reread the Brethren rule book I have a few questions.
- Under beef - what exactly are long bone short ribs? Beef Plate ribs (IMPA#123)? Back ribs (IMPA#124)? or chuck ribs (IMPA#130)?
- Small correction on brisket - the deckle and the point are not the same thing
- Since beef ribs are a legal turn in, does this mean that beef ribs are not a legal entry for anything butt?
- Are the turn in containers the "standard" 9x9?
- Is this going to be a "no garnish", green garnish", "edible garnish" or "any garnish" event?
- Will the standard turn in container and garnish rules apply to anything butt and dessert?
- Is the anything butt & dessert open cooking method (any source) or only the rule listed sources?
- What are the turn in times for anything butt & dessert on Saturday?
- Who's the Brethren rep for this event?
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I emailed Tom and he said standard garnish.
I did ask about turn ins for the other catagories and have not gotten a response yet.
I would like to know how many judges per table so I can adjust my "samples" to meet the +1 criteria and the awards structure? paying to what place and what place does the "bling" go to?
I am really looking forward to this, wouldnt mind having more info.
