Thank you for providing this opportunity! I plan to make use of it a lot as I prepare for my first contests, and I am sure I will need some advice as I move along from there!
For me, my biggest concern at the moment is with timing of the cook. Getting all 4 meats done at the right time is my biggest challenge. Aside from practice cooks (which I have been doing and continue to do so), what advice can you give for how to plan out timing of the cook to ensure everything is done on time for turn ins?
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Timing question
Started By Adam Hollman, Feb 09 2011 09:27 AM
2 replies to this topic
#1
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Posted 09 February 2011 - 09:27 AM
#2
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Forum Nut Job
Posted 09 February 2011 - 10:18 AM
Adam Hollman, on 09 February 2011 - 09:27 AM, said:
Thank you for providing this opportunity! I plan to make use of it a lot as I prepare for my first contests, and I am sure I will need some advice as I move along from there!
For me, my biggest concern at the moment is with timing of the cook. Getting all 4 meats done at the right time is my biggest challenge. Aside from practice cooks (which I have been doing and continue to do so), what advice can you give for how to plan out timing of the cook to ensure everything is done on time for turn ins?
For me, my biggest concern at the moment is with timing of the cook. Getting all 4 meats done at the right time is my biggest challenge. Aside from practice cooks (which I have been doing and continue to do so), what advice can you give for how to plan out timing of the cook to ensure everything is done on time for turn ins?
#3
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Forum Nut Job
- Location:Diamond Bar, CA
Posted 09 February 2011 - 03:23 PM
Adam Hollman, on 09 February 2011 - 09:27 AM, said:
Thank you for providing this opportunity! I plan to make use of it a lot as I prepare for my first contests, and I am sure I will need some advice as I move along from there!
For me, my biggest concern at the moment is with timing of the cook. Getting all 4 meats done at the right time is my biggest challenge. Aside from practice cooks (which I have been doing and continue to do so), what advice can you give for how to plan out timing of the cook to ensure everything is done on time for turn ins?
For me, my biggest concern at the moment is with timing of the cook. Getting all 4 meats done at the right time is my biggest challenge. Aside from practice cooks (which I have been doing and continue to do so), what advice can you give for how to plan out timing of the cook to ensure everything is done on time for turn ins?
Chicken done by 11:30 am for noon turn-in
Ribs done by 11:45 am for 12:30 pm turn-in
Pork done by 11:00 am for 1:00 pm turn-in
Brisket done by 11:30 for 1:30 pm turn-in
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