Friday evening is the time to prep for the all night cook. Here, Chris is dry-rubbing 5 pork shoulders. There are 3 judges and they each get their own shoulder to eat from. They were hoping they could get 3 great ones out of cooking 5.
After cooking all night, the guys pulled the pork apart and prepared the blind tasting box.
Then it was time to clean up the joint. All the judges would be visiting the booth for 15 minutes to get the low-down on how they cooked the pork, the equipment, and the seasoning. We had to have a place setting ready for each one. I was so happy with how the flower arrangement turned out...notice the wood chips and the skewers sticking out.
They sat down with the first judge who was great. She actually came back to them after the judging was over and said they had the best pork and wanted to take some of the mustard sauce home. She also gave them some great tips for next year.
Chris posing with TV BBQ guy Miron Mixon from Jack's Old South.
Most of our team, we small but dedicated few!
Our team playing the Cracker Game. If you ever play it, the funniest game ever, know it originated with our BBQ team at MIM 2011.
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