And I as a cooker love to do ribs, brisket and chicken. I think if you ask 99 team you'll get a 100% lets do more meat. It give us all more chances at winning and getting our team name called and that's what we're out there for. I don't know too many event cords. that would refuse a suggestion by the Marshall hey way not add ribs, it cost you nothing the cookers supply the meat and the winning pot and the SCBA judges for free. No brainer?
--Previous Message--
: If you mean why doesn't the SCBA put ribs as
: an official category at every event,,, it's
: because the SCBA does not get to decide
: that. As the sanctioning body of an event,
: we are there to help with all details to
: ensure a smooth, positive experience for the
: Event Organizer. But it is the Event
: Organizer who ultimately decides what will
: be cooked, how many cooks, etc.
:
: --Previous Message--
: I am just a judge so take this for whats it
: worth. After doing a cook in Ridgeway I find
: that alot of the teams want to do both ribs
: and butts. Also there has been alot of
: chatter about doing ribs as an extra the
: next couple weeks so why aren't we doing
: them every week along with butts. I feel it
: will make the competition that much better.
: After all they are pork and that is what
: SCBA is all about. I'm just aying.
:
:
:
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