West, Texas Cookoff last weekend

[DeezQ]

There were a few that couldn't even drink it. As fast as it went in, it went back out. I noticed one guy about to take a big swig and I had to stop him... That would not have been purty.

 

[tony76248]

A wise man once told me not to worry about getting "hot" food to the judges. He said by the time they bite into an entry its cold, bottom line. The things sit on the tables for 15 minutes, then get opened 3 or 4 times to look at then get passed around, their just cold. He said that the best you can shoot for is a little above room temp. I don't know if it's true or not but anyone agree with this?

I do agree with you....now. I must say, I learned the hard way. All part of the growing process though. The big problem was, I did a practice cook the day before. Problem was I used lump the day before and briquettes on the day of the smoke. The reason for that is because the lump kept falling through the grates.....ughhhh

Live and learn.