BlackDogBBQ
Knows what a fatty is.
- Joined
- Jan 21, 2014
- Location
- Athens, GA
I am entering a Georgia BBQ Association event for the first time ( actually first time entering any BBQ Contest) down on Jekyll Island and was wondering if anyone had any advice about strategy for the two different turn in times for each meat category. It looks like the GBA sets things up to turn in your preliminary boston butt, pork loin, and ribs and then, if you make it to the finals, you turn in a second entry of which category you made the cut in. Problem being the second turn in time is 2-3 hours after the first so how do you keep loin and ribs hot (internal temp must stay above 140) without over cooking or do you cook double the meat and just stagger the times in hopes you make it to the finals or have I completely misinterpreted the rules? Any help would be greatly greatly appreciated. Thanks in advance.