My first KCBS Competition

KCBS specifics (from what I've experienced 'round here):

Ribs - NOT fall off the bone, and not even pull-off, but should be tender enough to
bite through cleanly. For MBN we'd want these cooked about 15 minutes longer and
be pull off but not fall off. More of a light glaze sauce than *sauced*.

Chicken - probably need to look at thighs; easier to keep moist/tender and not
be rubbery (skin). Could go without skin. Wings, if it's your best chicken, then
go with it. Just make certain skin isn't rubbery.

Pork - Generally MBN folks use a little less sauce than KCBS, from what I've seen.
Dont glop sauce. Sauce should compliment/enhance meat flavor, but not overpower
it (it's not a sauce contest). However, a non-complimentary sauce can kill an
otherwise good pork entry. Dont be afraid to go without sauce if your pork is
better this way.

HOT. If at all possible, make sure the meat goes out as hot and as tender as
possible. Cold is a sure way (been there; done this) to land in the bottom 3rd.

As far as flavor profiles... Not terribly sweet, and certainly not terribly hot.

We were seriously considering doing this competition as my partner in crime is from
Greenwood, and we both grew up waterskiing on Lake Greenwood. It's part of a
3'fer with Watkinsville (very close to me here) and another one in Augusta.
Unfortunately $$$ this year for us have been extremely tight, so these didn't make
the cut for us. Perhaps next year.

Best of luck!! Knock 'em dead.

You've seen pics of turn-in boxes, yes? Look closely at those that have fared well
and those that didnt. Neatness counts.