I picked up all my meat earlier this week and am ready to head for my 7th competition of the year this weekend. Most teams in GA will be heading to Cleveland, GA for KCBS event, but I'm doing a non sanctioned event that is only 20mins from my place.
Swine & Dandy is the competition(http://www.swineanddandy.com/Swine_and_Dandy_Cookoff/Home.html). Anyone else going to this one? I know Cleveland is the much bigger draw.
They filled up the field here and have a few team names I've seen at some of the competitions this year. Cost was less and having something this close I couldn't pass up. They are using ICBA rules with the exception that you can turn in chicken pieces instead of doing half a chicken. Also 1 hour between turn ins starting at 11am. And NO garnish
. Hooray! That will save me an hour in on Saturday morning.
I've heard on IBCA they use knife and fork to eat and you can't touch anything in the box with your hands. I heard since that is the case people will actually cook their ribs so they fall off the bone a little more. Anyone know anything about that??
Here's the meat. I've prepped some of it already. I'm actually getting pretty good at scraping chicken skin. Doesn't take quite as long anymore.
Swine & Dandy is the competition(http://www.swineanddandy.com/Swine_and_Dandy_Cookoff/Home.html). Anyone else going to this one? I know Cleveland is the much bigger draw.
They filled up the field here and have a few team names I've seen at some of the competitions this year. Cost was less and having something this close I couldn't pass up. They are using ICBA rules with the exception that you can turn in chicken pieces instead of doing half a chicken. Also 1 hour between turn ins starting at 11am. And NO garnish
. Hooray! That will save me an hour in on Saturday morning.I've heard on IBCA they use knife and fork to eat and you can't touch anything in the box with your hands. I heard since that is the case people will actually cook their ribs so they fall off the bone a little more. Anyone know anything about that??
Here's the meat. I've prepped some of it already. I'm actually getting pretty good at scraping chicken skin. Doesn't take quite as long anymore.
