Hey All-

The local Habitat for Humanity is having a BBQ Cook Off. Entry fee is
$100. 1st place is $1000. We are to set up at 6pm the organizer states
most teams start cooking around 8pm. Judging/turn-in is the next
morning starting at 7:30 am. We are cooking pork shoulder.

- Given I'll be cooking on my NBSS with lump/wood chunks is there
enough time to cook? I've cooked picinics and boston butts
(separately) in about 6 hours.

Are there any other questions I should ask the organizers? There's
very little information available besides a minimal application.

TIA,

Rob
Q 4 all so long as it's not parboiled ribs!

On Mon, 14 Apr 2008 16:59:45 -0700 (PDT),
" wrote:

Hey All-

The local Habitat for Humanity is having a BBQ Cook Off. Entry fee is
$100. 1st place is $1000. We are to set up at 6pm the organizer states
most teams start cooking around 8pm. Judging/turn-in is the next
morning starting at 7:30 am. We are cooking pork shoulder.

- Given I'll be cooking on my NBSS with lump/wood chunks is there
enough time to cook? I've cooked picinics and boston butts
(separately) in about 6 hours.

Are there any other questions I should ask the organizers? There's
very little information available besides a minimal application.

TIA,

Rob
Q 4 all so long as it's not parboiled ribs!

Are you in it for the winning or for the charity?

Could be both.

If you have done it before in 6 hours and it turned out great then it
should be enough time. But I don't know the weights, sizes.

Double plan everything. Have a one for one back-up of everything.

Write down your plan and set it aside. In a few hours do it again.
Read them both the next day. Find out what you may have missed.

Others here can offer much better advise than I when it comes to a
contest.

Peace and good luck!

wrote:
Hey All-

The local Habitat for Humanity is having a BBQ Cook Off. Entry fee is
$100. 1st place is $1000. We are to set up at 6pm the organizer states
most teams start cooking around 8pm. Judging/turn-in is the next
morning starting at 7:30 am. We are cooking pork shoulder.

- Given I'll be cooking on my NBSS with lump/wood chunks is there
enough time to cook? I've cooked picinics and boston butts
(separately) in about 6 hours.

Are there any other questions I should ask the organizers? There's
very little information available besides a minimal application.

TIA,

Rob
Q 4 all so long as it's not parboiled ribs!

I don't know where you live, but is it a sanctioned competition? If so the
rules of the sanctioning body probably apply. If its not sanctioned you do
need to ask a lot of questions. However you may recieve a lot of information
after your application is accepted.

1. When and where are entries turned in?
2. In what form can you present your entry, and in what sort of containers
are they turned in?
3. How is the judging process set up and what are the criteria for judging?
4. Do judges come to your pit, and if so, when?
5. What, if anything, do you have to show the contest officials before you
start cooking?
6. Does the contest supply the pork shoulder, or do you?

If you start cooking whole pork shoulder at 8 PM and it has to be turned the
next morning in at 7:30 AM, you have a scramble, and I don't mean your
breakfast eggs.

Just guessing, based on the timeline you provided, its probably not a
sanctioned contest. Sanctioned events usually span 2-3 days.

MartyB in KC