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MrsMista said:I didn't realize judging could be so persnickety.
Your in for quite a ride!!!!
MrsMista said:I didn't realize judging could be so persnickety.
I'm just the hired help for this trip so what do I know.Smoker said:Your in for quite a ride!!!!
sauce on the inside of the lid is not something they're supposed to score down for
Jeff_in_KC said:Phil, just to let you know what I was told (and I'm sure I heard it right) at the CBJ class... sauce on the inside of the lid is not something they're supposed to score down for.
Sawdustguy said:Its human nature to mark down something that looks sloppy. You can never take the human factor out of Judging so common sense says wipe the lid clean. No biggie.
rookiedad said:i have a question for the experienced competitors about the lettuce. if the meat is hot, wouldn't the lettuce be wilted by thre time it gets opened and how do you prevent this?
phil
cmcadams said:My wife uses a salad spinner after keeping the lettuce in ice water.
Bringing up the turn in times begs another question: What is your strategy for timing your turn in? It's generally a 10 minute window, right? Do you try to get your entry there at 5 minutes before turn in or closer to, but not later than, 5 minutes after?
I think the meat, while being prepped, loses enough heat that it doesn't really affect the lettuce all that much.
BBQJunkie said:Thank you everyone for all of your suggestions on the turn-in box. This will be a memorable experience for our team. I will continue to work on the chicken. I liked the idea of dipping the thighs in the sauce rather than brushing. Brushes are such a pain in the *&# to clean.