F
Fletch711
Guest
Has anyone ever competed in the Hammond, LA competition?
They appear to have two entries. One appears to be a Patio Porkers/Backyard style and the other a KCBS. I am debating over which one to enter.
My strongest cooks have all been Butts and briskets and it appears the “Backyard Boogie” only has rib, chicken and sauce ?
I have some competition experience as a member of a team in Memphis in May, but that was several years ago.
I have tables, coolers, multiple tents and portable water units you name it. I’m skeptical about is my equipment (sounds like a personal problem).
I want to just bring two Bayou Classic Cypress (Kamado style ceramics) and one WSM 22”.
If you aren’t familiar a Cypress is essentially the same size as a large BGE.
I assume I would only be laughed at if I turn in poor product, but I’ve never attended this event and I really just want to start out in a competition that I would enjoy and learn from.
They appear to have two entries. One appears to be a Patio Porkers/Backyard style and the other a KCBS. I am debating over which one to enter.
My strongest cooks have all been Butts and briskets and it appears the “Backyard Boogie” only has rib, chicken and sauce ?
I have some competition experience as a member of a team in Memphis in May, but that was several years ago.
I have tables, coolers, multiple tents and portable water units you name it. I’m skeptical about is my equipment (sounds like a personal problem).
I want to just bring two Bayou Classic Cypress (Kamado style ceramics) and one WSM 22”.
If you aren’t familiar a Cypress is essentially the same size as a large BGE.
I assume I would only be laughed at if I turn in poor product, but I’ve never attended this event and I really just want to start out in a competition that I would enjoy and learn from.