thillin
somebody shut me the fark up.
Looking for pics of turn in boxes for IBCA comps. Need something to compare to.
Thanks
Thanks
I understand that they check the boxes, advise the cook of any errors and give them a chance to fix them, time permitting. My question is why? If a cook can't get his turn in done correctly then it is his/her own fault. Why give them a chance to get it right if they screw it up? Like I said, it just seems very "T-Ball" to me. I just wonder if there is some logic behind the practice that I'm not aware of.
I'm no expert on IBCA boxes, but I don't think that pork and bottom brisket box would fly around here. It looks like it has been sauce and glazed after it was removed from the cooker which is DQ. I know the rules are a little more relaxed in California.
We are here to serve