Just a few questions I need some clarity on, if you please.
1) What are the rules that apply to the Peoples Choice Event in November? Can teams that want to compete but lack the luxury of a large smoker, prepare their smoky goodness the day before and serve? Just looking for some options to hang with the Big Boys.
2) At what time can teams arrive on the 9th to set up?
3) Will cooks follow the "recommended" meat categories set forth by the IBCA? This rule appears to give the promotors some latitude here.
Thanks for the input!
Mike
