Quote:
Originally Posted by GMDGeek
From the shows I figured it was more for the entertainment and some education - giving people a rough idea of what they use. For me - my education has come from this forum and practice.
I have seen and read about so many different rubs and mixes and tried many. Mixed and modified a few too. Now I have several I love! Just have to remember that the flavor you cook in comps is for the judges and may or may not be for the home preferences.
Again thanks everyone for their feedback. I'll keep making my stuff in advanced and bring the basics for tweaking if needed.
Side note - how many of you bring a Vacuum Sealer with you?
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We do all our prepping including trimming and making rubs/sauces at home. Vac seal at home and then Friday before we leave go through the checklist.
Never saw a need to have a vac sealer on site.
Although I have only done 2 but we are already finding stuff we thought we need but were wrong so out of the bins or truck bed it goes.
