Can we start the meat prep right after the health inspector comes by or do we have to wait until after the cooks meeting? And does anyone have any idea what time the inspector will be by to check the meat?
I see turn in starts at 1PM. Is it chicken, then ribs, then pork, then brisket, every 30 minutes, or 45 minutes? If it is 45 minutes, the last turn in wouldn't be until 3:15. So wouldn't the awards cermony be later than 4:00PM?
Sorry if these have been answered someplace else.