T
Todd Ras
Guest
I have formed a BBQ team with 6 friends and have been practicing all year long and going to do some comps this next year. We thought it would be better off doing some practicing together for a year and get our cooking down (as much as we can) then jumping in head first into comps.
I'm just looking for any suggestions from you guys who do this all the time and have a ton of knowledge. I have learned so much in the few months I have been on here that its mind blowing, but doing comps is a different ball game.
So, any feedback or tips you have would be great!! I'm not asking for cooking secrets, but maybe info on scheduling, what to look out for at comps, what to bring and what we don’t need...things like that would be greatly appreciated!!
I know there is nothing like learning on your own and I plan on taking my lumps as we go, just don't want to look like a fool out there (I don't need any more help in this catagory!! )
I'm just looking for any suggestions from you guys who do this all the time and have a ton of knowledge. I have learned so much in the few months I have been on here that its mind blowing, but doing comps is a different ball game.
So, any feedback or tips you have would be great!! I'm not asking for cooking secrets, but maybe info on scheduling, what to look out for at comps, what to bring and what we don’t need...things like that would be greatly appreciated!!
I know there is nothing like learning on your own and I plan on taking my lumps as we go, just don't want to look like a fool out there (I don't need any more help in this catagory!! )