Almost time to leave for Memphis. My basement is covered with supplies that I've laid out. I will pack the truck today and head out tomorrow to rendezvous with Mark at his house in Bristol. We'll spend the night and then travel to Memphis on Tuesday where we'll meet up with the rest of the team around noon. From there the work begins of getting the booth finalized. Lot's of shopping to do as well when we get there. Fortunately we have been doing this long enough that each one knows his part and checklists exist back to the first competition that we were ever in. It should go smoothly (knock on wood). The only question that exists in my mind right now is the weather. That is always the wild card this time of year. As I said before I try and stay away from pork up until the competition so last night was pizza on the grill with ground beef, peppers and shrooms served with a salad. As much greens as I can get right now the better since it will be meat, meat and more meat over the next week. Here's the way we do pizza as well as a shot of Papa Pig taking off the grill last night. We are ready … wish us luck!
Almost time to leave for Memphis. My basement is covered with supplies that I've laid out. I will pack the truck today and head out tomorrow to rendezvous with Mark at his house in Bristol. We'll spend the night and then travel to Memphis on Tuesday where we'll meet up with the rest of the team around noon. From there the work begins of getting the booth finalized.
Lot's of shopping to do as well when we get there. Fortunately we have been doing this long enough that each one knows his part and checklists exist back to the first competition that we were ever in. It should go smoothly (knock on wood). The only question that exists in my mind right now is the weather. That is always the wild card this time of year. As I said before I try and stay away from pork up until the competition so last night was pizza on the grill with ground beef, peppers and shrooms served with a salad. As much greens as I can get right now the better since it will be meat, meat and more meat over the next week. Here's the way we do pizza as well as a shot of Papa Pig taking off the grill last night. We are ready … wish us luck!
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