Tricky
is one Smokin' Farker
- Joined
- Dec 6, 2010
- Location
- Ventura County, CA
I've never been to a competition BBQ event, so my understanding is limited to what I've seen on a few TV shows. So pardon my ignorance here.
It seems that what I've seen, teams cook much more meat than they end up putting into the turn in box. Sometimes multiple racks of ribs, or a couple of butts, and only the best parts are used to go into the turn-in box.
So what do you all do with the rest? Does every comp include an on-site meal at your cooking site where the teams dig in to the product once the turn in box has been filled? Do all the teams walk around and sample each others' product? Do you give it to random spectators who show up with hungry looks on their faces? Do you just bag it and vaccuum seal it for later? And for the comps where there is a whole-hog cook, seems like there would be a lot of leftover . . .
Just curious! Thanks in advance.
It seems that what I've seen, teams cook much more meat than they end up putting into the turn in box. Sometimes multiple racks of ribs, or a couple of butts, and only the best parts are used to go into the turn-in box.
So what do you all do with the rest? Does every comp include an on-site meal at your cooking site where the teams dig in to the product once the turn in box has been filled? Do all the teams walk around and sample each others' product? Do you give it to random spectators who show up with hungry looks on their faces? Do you just bag it and vaccuum seal it for later? And for the comps where there is a whole-hog cook, seems like there would be a lot of leftover . . .
Just curious! Thanks in advance.