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Another way to tell is with the bubbles in the cryovac Pat. They start to swell up the longer you leave them in there. My guess is you are good for at least 3 weeks. Might even be a good one for Westmont. Scottie

Gordie, obviously you do not understand the nuances of a smiley face... Or the fact that we are just giving Rich a hard time, as he likes to give us hard times every Saturday...

wannabe? Still? How long does it take to get off the wannabe status?

I agree. It's also a reason why I doubt I would ever let a judge do his Masters cook with me. For no other reason then they would really know my presentation and the way I turn in.

I would give them a 5. Below average. THose dark spots are burnt, unappealing. Next time try using a sharp knife and not a butter knife. You'll get cleaner cuts... Wouldn't want to eat them.... I sorta like this judging a judge... ;-)

Oh yeah. I just wanted to try it to offer any suggestions to Bill Arnold, if he wanted them... Product research. ;-) Yes, I am a loyal Blues Hog sauce guy.

Oh shoot Candy. All I want to see is why I was 2nd in pork and they were first at Shannon last year... ;-) Bill knows I'm still on the Blues Hog team. Hope all is well with you!!! Scottie

Just don't tell Bill Arnold... ;-)

I am a Blues Hog guy. That's why I hang the banner. But what I really use for comps is for everyone to guess.. Bring me a bottle to the bowling alley... I gotta see why the Chi-town boys were getting all those calls last year... Beating my butt in pork at Shannon!!! thanks Bill.

When you gonna let me sample that sauce? ;-)