Quote:
Originally Posted by YankeeBBQ
Luke warm is a hell of a lot better than cold. Thus putting it in the box as hot as you can is a really good start. Many cooks carry their turn in containers in an insulated carrier. Several preheat that carrier. You think maybe there's a reason for that ??
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If a cook has cold pork at turn in they should go home and practice and whatever score they get that day is well deserved. Before you bring it up, I have been there and done that!
Why should the other teams be put at a disadvantage because they were able to put hot pork in their turn in box?
