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monty3777

Senior Cook
Joined
Apr 29, 2008
Messages
407
Location
Iowa, Italy - in my heart and my blood!
My friend, Mark, and i will be at our first comp this weekend. so, we decided to do a trial run - over-night and all. Let me tell you - I have a whole new appreciation for competition BBQ cooks. I am so tired I wonder if I'll ever recover. And my lower back feels like it was worked over by a Ninja.

To all of you who do this on a regular basis - wow, you're tougher than I am.

I wanted to take a bunch of pics but I only had time for one of Mark and the set up we're taking to Dubuque

http://slowfoodrebellion.blogspot.com
 
Then there is the Royal. On Thrusday you start cooking the Invational, finish Friday and start the process over to cook the Open finishing on Saturday.
 
Good luck with the comp.

As for your back issues you may want to invest in some plumbing pipe cut pieces to jack the height of your prep tables up. Also get a couple of anti fatigue mats from Sams Club (they are $13.99 there each) It will help a LOT.
 
wittdog said:
See and people wonder why Bubba is misrable at comps...

Good luck Monty

We are proud OHIOANS!!!! We are always outwardly miserable! Inside we are slightly less miserable!

GLOOM AND DOOM BUBBA!!!! ..............Hang on Sloopy, Sloopy Hang on!!!!!
 
Woodman said:
wittdog said:
See and people wonder why Bubba is misrable at comps...

Good luck Monty

We are proud OHIOANS!!!! We are always outwardly miserable! Inside we are slightly less miserable!

GLOOM AND DOOM BUBBA!!!! ..............Hang on Sloopy, Sloopy Hang on!!!!!

It's not your fault; I'd be miserable too if I lived in OHIO :shock:
 
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