Well you can never be prepared too early I guess. We are allready to go for our first contest of the season. Everything is packed neatly in the gararge waited to be loaded in the van. We went apeshit this winter and bought everything new. New canopies, new wood cutting boards, tables, on demand hot water etc.The meat is in the freezer ready to be unthawed. There is 47 days until BBQ on the River and cabin fever is at it's peak. I am out of farking mind. BTW, I bought some more Black Angus Brisket Packers at Resturant Depot for $1.87/lbs yesterday.
