What a whirl wind these competitions are, pulling in, setting up (trailer, smokers, tables, cleaning stations, prep stations and cooking utensils) We couldn’t pull in until 1:30 PM on Friday and had to be cleaned up and off the street by 9PM Saturday night! There was a meeting of all the contestants to go over the rules (mostly of the city of Vista) at 7PM. Then it was back to the cook site, get smokers ready, start prepping the meat ( doing some trimming and getting the rubs on) , getting the fires started and going over the cook time table. You have to put the meat on according to how long they each take, and have them ready to turn in for judging at designated times, and only a 10 minute window for each category.
So enough chatter here are a few of the 181 photos that were taken.
|Youngest son Tony, also our Pit Master. The apron has our team name on it.|
|Tony and one of his friends and his son|
|Prepping the brisket|
|9 PM Friday night lighting the fires|
|5 AM Saturday, Brian our oldest son, starting to prep the ribs|
|Chicken ready to turn in....mmmm this was so good!|
|Ribs getting one last wash of glaze, back on the fire for a few minutes.|
So Thank you to Elizabeth and Bluebeard for allowing me to brag on this lovely T stands for Tuesday. I have my cuppa in hand and I am ready to see what everybody else is doing.....
|Line of people waiting for some of our samples. GD, Hannah taking tickets|