Dragline
Knows what a fatty is.
Just wondering if any Brothers out there cook this comp, if so from where the fairgrounds are to downtown is it walking distance or are there shuttles services or just taxis
big Thanks!
big Thanks!
Better check with the organizer I think it seen moved to the fairgrounds. Entry costs are to high anyway.
Any suggestions concerning hotels near the fairgrounds? The two closest are booked. Just booked a room at the Red Roof Inn, but it's pricey for them, right at $100 bucks a night. We will not be there until Friday morning, hopefully we can get our trailer in the spot. Bad thing is our truck will have to be off site somewhere if we want to be able to go anywhere on Saturday night. Normally sleep in the truck.
Any other advice on places to eat on Saturday night would be greatly appreciated.
Thanks,
Robert
This will be my first competition and honestly, the lack of communication with the event staff is ridiculous. My entry fee was processed but no email confirming my entry.
I will be competing in the Backyard Competition. This will also be my first BBQ competition. I have had some trouble getting some answers to a few questions. I sent them to the email address provided by the website but the address is either invalid or blocked. So I am going to ask my questions here and see if maybe someone can shed some light on things. Keep in mind my questions are in regards to the "Backyard Competition" specifically.
1. What will be the size of our area?
2. Does the meat inspection occur early Friday morning during check in? (I am trying to decide if I will have time for a quick brine depending on how early I can get my meat cleared.)
3. Are presentation boxes supplied?
4. Are the presentation boxes to include only lettuce/parsley along with the six portions?
5. Are we required to have fire extinguishers? If so what kind/size?
6. What will be the availability of water be like?
7. Is it possible that there will be any wifi access anywhere at the competition?
8. For the "Pork Butt/Shoulder" category are we allowed to cook only a pork butt and not a complete shoulder?