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I am entering a Georgia BBQ Association event for the first time ( actually first time entering any BBQ Contest) and was wondering if anyone had any advice about strategy for the two different turn in times for each meat catagory. It looks like the GBA sets things up to turn in your preliminary boston butt, pork loin, and ribs and then, if you make it to the finals, you turn in a second entry of which category you made the cut in. Problem being the second turn in time is 2-3 hours after the first so how do you keep loin and ribs hot without over cooking or do you cook double the meat and just stagger the times in hopes you make it to the finals? Any help would be appreciated.
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