leftaslide
Well-known member
Hey all....
I'm trying to get a rib cook-off up and running at the local Home Depot where I work. I need some advice on pretty much everything. Here's what I know so far. I've cleared it through our local health agency as far as permits, etc., so that's clear. What I need help with is mainly:
-what kind of ribs should I suggest using, spares, babys, pork, beef, what are the general guidlines on this? (keep in mind this is just am amateur type deal, nothing huge)
-depending on what kind of ribs I use, what kind of time frame are we looking at for the competition? 4 hrs....5hrs....more?
-any rules on gas vs. smoker? rules on charcoal? can participants bring their meat from home (should I allow entrys that may have been marinating or soaking, etc...) or should they be in the package when the competition starts?
As you can see, I need a lot of help and want this to be successful so we can do it again next year.
-any other tips/guidlines/advice would help. I've never organized anything like this and could use a lot of help, just keep in mind this is just for fun, nothing too serious.
I'm gonna try and give away one of the smokers we carry as 1st prize. I'm also going to have an independent panel of judges to taste the finished
product. Let's just hope my store manager goes for it.
Thanks for all of the advice in advance!!
I'm trying to get a rib cook-off up and running at the local Home Depot where I work. I need some advice on pretty much everything. Here's what I know so far. I've cleared it through our local health agency as far as permits, etc., so that's clear. What I need help with is mainly:
-what kind of ribs should I suggest using, spares, babys, pork, beef, what are the general guidlines on this? (keep in mind this is just am amateur type deal, nothing huge)
-depending on what kind of ribs I use, what kind of time frame are we looking at for the competition? 4 hrs....5hrs....more?
-any rules on gas vs. smoker? rules on charcoal? can participants bring their meat from home (should I allow entrys that may have been marinating or soaking, etc...) or should they be in the package when the competition starts?
As you can see, I need a lot of help and want this to be successful so we can do it again next year.
-any other tips/guidlines/advice would help. I've never organized anything like this and could use a lot of help, just keep in mind this is just for fun, nothing too serious.
I'm gonna try and give away one of the smokers we carry as 1st prize. I'm also going to have an independent panel of judges to taste the finished
product. Let's just hope my store manager goes for it.
Thanks for all of the advice in advance!!
