This is my first post at this site. I am a backyard Bar-B- Que guy who is thinking about getting into competition cooking and summer catering gig.
I have been reading my different Bar-B-Que forums and when I saw that there was going to be a Spring cook off, it got me to start thinking. With at least 11 teams cooking down there, I am hoping that I can ask question and see how things are done at this level. That way I will know if this is something I truly want to attempt.
How many teams are open to talking to some strange guy during an event, when bragging rights are on the line?
I am not looking for recipes or secrets (heck I will not even tell my wife my rub concoction
- top secret). What I wanna see is the different setups and why did certain teams pick this model or at model to cook their food on, what if they could do it over would they still do the same thing or pick something different.
Hopefully, I can clear our plan for this weekend and drive down from Bay City and check things out.
Low and Slow