Originally posted by craic c on 6/27/05 at 9:38AM PT
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With competition entry fee's and other expenses being probably in the hundreds of dollars, what advice could you offer a soon to be first time competitor?
I plan on entering inn a local competition in St Cloud, Fla in November. I already have most of what is needed for equipment/utensils etc. (we are very serious tailgaters), but am curious as to how much meat is desirable for contest purposes.
2 briskets, 2 butts, 4-6 slabs of ribs.
For a contest newbie, is this overkill? Or not enough? Thanks, and I am going to order the book.
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With competition entry fee's and other expenses being probably in the hundreds of dollars, what advice could you offer a soon to be first time competitor?
I plan on entering inn a local competition in St Cloud, Fla in November. I already have most of what is needed for equipment/utensils etc. (we are very serious tailgaters), but am curious as to how much meat is desirable for contest purposes.
2 briskets, 2 butts, 4-6 slabs of ribs.
For a contest newbie, is this overkill? Or not enough? Thanks, and I am going to order the book.