The BBQ BRETHREN FORUMS. - View Single Post

SmokinOkie · 05-21-2012, 02:33 PM

I've cooked for a few judging classes. Try cooking the four entries for 80 or so judges AND making it your comp recipes. We tried our best, but it's a lot of food to cook. I know the reps told them that it wasn't representative of the exact Q they would get because of the time and other constraints in the classes.

05-21-2012, 02:33 PM	#7
SmokinOkie is one Smokin' Farker Join Date: 03-02-08 Location: Full Time RV on the road somewhere	I've cooked for a few judging classes. Try cooking the four entries for 80 or so judges AND making it your comp recipes. We tried our best, but it's a lot of food to cook. I know the reps told them that it wasn't representative of the exact Q they would get because of the time and other constraints in the classes. __________________ Russ ***** Lt Col USAF (R) Lastest Smokers (4) FEC100's including Twin Big Reds, FEPC1000 Pellet Grill, Cookshack 36" Charbroiler [B][URL="http://www.facebook.com/profile.php?id=1159993040"]Smokin Okie on Facebook[/URL][/B] A[B]uthor:[/B] [URL="http://www.cookshack.com/Websites/cookshack/Images/2010brining101.pdf"]Brining 101 PDF[/URL] & [URL="http://www.cookshack.com/Websites/cookshack/Images/2010Turkey101.pdf"]Turkey 101 PDF[/URL]