It wasn't really anything to interest me, but they are having a pulled pork cookoff at one of the Razorback baseball games. Sounds like it would be fun for me and the girls.
There is a blind judging from some 'celebrity panel' and then a people's choice. What interested me about this apart from the game is that we need enough for 300 tasters for people's choice.
So to the questions:
Any idea of a team name? I stink at names.
I think my pulled pork is best with no sauce but I have never seen anyone turn in sauceless. Mustard sauces surprise folks around here, but they always seem to love it, Head Country has the most likes when I serve it.
We have to bring enough for 300 tasters, they are providing 4oz cups, but I can't imagine they want 4oz per person, that would be a ton of meat and if there are more than a few competitors each person would be getting pounds! Should I do a batch of mustard, tomato-based, dry and premix before portioning or provide sauce on the side?
Thanks for advice.
There is a blind judging from some 'celebrity panel' and then a people's choice. What interested me about this apart from the game is that we need enough for 300 tasters for people's choice.
So to the questions:
Any idea of a team name? I stink at names.
I think my pulled pork is best with no sauce but I have never seen anyone turn in sauceless. Mustard sauces surprise folks around here, but they always seem to love it, Head Country has the most likes when I serve it.
We have to bring enough for 300 tasters, they are providing 4oz cups, but I can't imagine they want 4oz per person, that would be a ton of meat and if there are more than a few competitors each person would be getting pounds! Should I do a batch of mustard, tomato-based, dry and premix before portioning or provide sauce on the side?
Thanks for advice.
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