Just the opposite, Gary! :wink: In fact, I talked to Tammy about being more "public friendly" this season. We're going to turn around and do all of our work in plain sight of the public with our tables out along the front of our canopy instead of working with our backs to the passers by.
I posted earlier in the off season how guilty I was of "looking busy" when people came by looking like they wanted to ask questions or talk if I didn't feel like visiting. I feel bad about that. It's like a sport (notice I said "like")... you go to watch the teams play. They're coming to see BBQ competitors like they see on Food Network and elsewhere. As long as they're polite and don't swipe food, I'm going to try to be more available. Besides, if the public doesn't come, sponsors don't sponsor and contest organizers have less money to pay out in prizes. We all lose.
So... as long as space allows, we'll be set up very differently this year.
Boiled briskets get tender?? Hmmm.... there's a thought. :lol: