LOL. Even with no hog, whether we make finals or not, I've always bagged up plenty of pulled pork for each on-site judge (coming by afterwards) and when we dont make finals I've tried to give a friend or two the on-site finals experience. Last time we got to give a few guys from China the "treatment". Was the first BBQ in America they'd had... They were here as buyers; I'm told they really enjoyed the "treatment" and apparently bought a few $$$ extra (a few million); they were purchasing Caterpillar equipment...
MBN, look online for pics of the on-site. Greet the judge, take him to the smoker, give him/her a 3 to 4 minute spiel; show you meat ON the smoker (dressed up; refer to pics), then take them to the table, pull the meat apart there and give it to them to eat. Pull they MM right there in front of them... Give them 10 minutes ON your Q. And, be clean, clean, clean, and CLEAN. You'll see some very dressy pictures. You dont have to dine them on fine china. However, whatever you do, make it CLEAN. In the 2 minutes between judges we've bussed the table, cleaned it, fresh dishes and silverware, fresh water, the whole 9 yards. It takes more than 2 people to do it right, but you can do it with just 2. We try to have 4 of us... We're rare in that we use 2 presenters; I do the initial greet and introduce the team, and then I present the smoker and the meat and talk about how we cook. I carry the meat to the table to the other presenter who talks about how awesome the meat is (he's our sales guy)...
It's a helluva lot of work, but a helluva lot of fun too.