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Kansas City Barbeque Society representative Tony Moore of Princeton, Wisconsin, said preparation for the competition is so involved that a lot of teams even have each individual member’s sleep scheduled to the minute – or the entire team is up all night until entry submissions, which are from noon to 1:30 p.m. Sunday.
Ferguson said preparation for a single contest is a whole week’s process for his team. He said they start with making injections and sauces, getting meat out and getting rubs ready at the beginning of the week.
Ferguson said his team will start to trim meat toward the middle of the week. By the end of the week, he said they travel to the competition and start cooking the night before turn-ins.
“[Then] go home on Sunday and turn around and do it all over again,” Ferguson said while laughing.