I'm not so worries about the cook...as I am the actual presentation. There will be 2 boxes. 6 ribs in one box (2ribs per judge), and the chicken in another. Has to be breast meat.
My rib questions are...... 3 Dry and 3 Wet? 6 Dry? Dipping Sauce in the box? Finishing touches before I close the box?
Chicken questions....... Shredded? Hunks? Pour Sauce on? Side sauce? Skin?
Lettuce at bottom of box? Which to box first? I need this stuff to be hot!
Bring any advice.
Thanks in advance!