Fornia
Knows what a fatty is.
We need to define the perimeter of our cook-site at the DC competition in a few weeks.
Knowing this is only our 4th contest, needless to say we've not done on-site judging or put up a perimeter.
I got a referral to StanchionDepot , but figured I'd also ask here.
Any and all help greatly appreciated!
Now....I gotta go work on my on-site judge lingo. :blah:
Knowing this is only our 4th contest, needless to say we've not done on-site judging or put up a perimeter.
I got a referral to StanchionDepot , but figured I'd also ask here.
Any and all help greatly appreciated!
Now....I gotta go work on my on-site judge lingo. :blah: