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Re: cooking with a team


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Posted by Butcher Boy on August 29, 2011 at 19:25:55:

In Reply to: cooking with a team posted by ky_dave on August 28, 2011 at 16:42:41:

I try to judge 10 events per year. For the most part I travel 4 to 8 hours on friday evening after I get off work to each event. It is very hard for me to make it to the friday night fun time because of the travel time. When I get there on Saturday morning I the I can't hang out with any cook teams so it makes it a little hard to get to know them. After turn-ins they are busy cleaning up and packing up.
I don't want to just bust in and bother anyone while they are working so I guess I as a judge just can't figure out what it is that you cooks expect from the judges. You say we need to cook with a team so we know what you go through and then turn around and say there is no way you would let a judge cook with you unless you know them. what gives???
I cooked and ran a sponsor tent then for many, many years for a very large event, 75-80 pros and 75-80 back yard, so I do know what goes into preparing for and participating in an event requires. I would cook 25 to 30 cases of ribs and 6 to 8 cases of brisket. I was there Thursday night setting up. Back friday afternoon and all night Friday and stayed there until I could get my cookers out Saturday evening.
If we had less than 50,000 attending it was a very lite weekend.



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