Wanna cook a whole hog in an MBN cookoff Oct 22nd?

For what it's worth, I'll put this out here. We'll compete in an MBN cookoff
in Milledgeville GA on October 22nd and 23rd. I'll have the RV in our spot
on Thursday morning. We're cooking shoulders and ribs and the other 12
ancillary categories. However, we dont have the 2nd cooker for the hog
nor frankly the experience cooking a hog to be able to compete effectively.

Would you like to do this? Do you have the cooker and the experience and
the notion to do so? If so, drop me an IM soon. I'll be sending in the
monies middle of next week (want to secure our over-sized spot quickly).

If you'd like to see more about the festival, check out:

www.deeprootsfestival.com

TK, we're planning on making this a yearly thing. I doubt we'll have anyone take us up
on our offer this year. By all means, if you work it up this next year, let me know. We'd
love to have another brethren join in with us. Who knows, maybe we take ole Myron
DOWN!!!

There are 6 of us right now; 4 men, 2 ladies. We're cooking 9 whole pork shoulders,
16 racks of baby backs, 24 quarts of stew to feed the crew and be in the stew entry,
a seafood entry, poultry entry, sauce entry, hot wing entry, margarita entry, bloody mary
entry, a dessert entry, and we'll cook a butt for Peoples Choice. We're going to be
very busy, with 11 blind turn-ins and at least 6 on-site visitors.

Gowan, A few years this times out to be the weekend before The Jack; last few
it's been the same. That's probably the difference in having ole Myron here or the
other guys. Yes, I've seen them many them many times too, and they are just as
good. For some reason they've been just out of the finals lately, but when they
are it's usually in shoulder. Figures, that's my thing too. At least I get to go up
with the big dawgs. Please do mention to that person if he'd like to cook his hog
with us.

Alan, first, CONGRATS on that rig. It looks like one of Lonnie's (Bubba Grills) 250 R's.
They cook GREAT! That's what I was about to purchase when my Lang 60 showed
up. You'll LOVE it. I've never cooked a hog. I've cooked tons of meat at once, but
never one gigantic piece of meat (the whole hog). There's quite a bit to preparation
on these beasts (from what I understand). If I had a real clue (how to do it), I'd
say bring it on down and lets go, but I dont. In the mean time, get 3 or 4 cooks
on that baby and learn its nuances of temp control. You'll be ready to compete
in any comp, be it KCBS (smaller volumes of meat) or MBN.