compLOL WELL LET'S DO IT THEN DEBI. I'm already in preparation mode. We're canning up some fresh salsa tonight, catching up on business obligations etc. so that we can focus totally on the comp this week.
I'll be ordering up the meats tommorrow. Looking back through my past scores to see if I did best with the judges using baby back or St. Louis Ribs.........
Meat Distributor by the way did tell me that brisket technically is "seasonal" just due to the demand setting what they carry in stock from the cattle ranchers and pack houses. He'll take care of me though, "he has ways" he says.
Got the pork butts up the ying yang, we sell a ton of it, cornbread and honey butter, and my famous honey kissed beans.
Oh and I better get packing all the western decorations, this year's theme is western (right up our alley) and there is actually some cash for "best decorated tent").
Let's kick some ass.