[pork 'n stein]

I really need help with this one. Just entered my first compitition where I live in southern oregon and each team will need to turn in 1lb. of ground pork, and I'm not sure what they want. Being a newbie it's a little intimidating not knowing what to expect. so here I am at your mercy, thanks in advance. If nothing else I'll have a great time learning some lessons in bbq.

[Crash]

Do you have any other info or a link that has any additional info on this contest?

[glenntm]

I'd season the ground pork with fennel seed, and cayenne pepper Then us it to make a fatty.  Just an idea...

[pork 'n stein]

The contest is called battle of the bones. it's in Central Point Oregon on 26th and 27th of this month. I'm not sure how to send a link. if anyone has ideas on the ground pork it would be appreciated

[Crash]

Based on the limted info, I'd go with what Tom says and turn in a spiced-up fattie.  Is this competition sanctioned by any particular BBQ association or is it a Back Yard deal?

[Uzona]

Heres a link to the website...
http://www.battleofthebones.com/BBQCompetition.html

Heres a link to the rules...
http://www.battleofthebones.com/Barbecue_Packet_Part_2.pdf

Looks the Ground Pork category is a sausage category so making a home made fatty sounds like the way to go.  Find a blend of spices and experiment until you come up with something you like.  Checkout different sausage making websites for ideas.

"if your product is cooked inside another item, it will not be considered a garnish".   I take that sentence to mean that you can stuff your sausage with anything you wish as long as it is cooked inside the sausage.   If it were me, I'd verify that with the contest organizer and consider making a fatty stuffed with your choice of peppers/onions/cheeses/bacon...(dollar bills   )

It also looks they are going to provide the meat.  I'd also find out how much meat they are going to provide before settling on a recipe.

[PAPAS BBQ]

Do a FATTY

[pork 'n stein]

thanks for the ideas