Posted by Buckwheat on June 06, 1996 at 07:50:57:
OK, I've been itching to try and compete all winter long and now that
the time is here I don't know what to do. I'd like it if a couple
of you 'ol competitors can explain a little of what happens in a
competition. Mind you, I'm going for the f
un, not for the $$ as only
Top Secret can come make money at this. *wink*
I need to know stuff like, when to arrive usually. Do you bring your
own meat or do they provide? If you do bring your own meat, do you buy
it in the town or bring it
from your favorite butcher? Do you then
put the meat on ice to keep it prime and ready? How about the
competition? Can you marinate your meat? Can you put a dry rub on it?
Can you usually ask others around you for help?
I understand the
cooking process of the meat, etc...now to turn-in.
Appearance is very important and showmanship of your stuff is also. Do
I add BBQ sauce? Leave it plain? How do I keep the presented meat from
drying out too fast? Is the lettuce provided
? How about parsley? Can
I use any other herbs?
I plan on my first competition in Idaho in July. Then there's two in
CO I may attend also. Not much close to Utah ya know. I'd love to
just go and watch some of the pros do it. Sort of li
ke the big brother
thing. Is there such a thing?
So many questions...so little patience *smirk*
Buckwheat