I am starting to find that the more competitions we attend, the more crap we are taking with us! Probably a fair bit of overthinking and being super prepared on my part, so it is getting sort of ridiculous....
I have different rubs and sauces for each meat and add to that: marinades, injections, gravy's, herbs, spices and all the other "just in case" stuff.
I have had to work every day leading up to the weekend, so it has been a mad scramble in the evenings to get all our stuff sorted. Last night I finished off the last of the sauces. Tonight I trim all the meat. I am going to visit the worlds greatest butcher, Scott Evans from East Blaxland Butchery after work today and then home to start the "real" work! I am mostly dreading scraping the chicken skins - something I have never done for a comp before but thought we would try something new this time around.
We recently bought our neighbours 2009 Nissan Navara so the set up will be a bit different this time, but since we are still using the Webers we need to take a trailer as well. The good news is we only need to take one car!! Hopefully it holds together as we drive down Mt Victoria.
The comp we are going to is Crafted Live at Orange Showgrounds, NSW. It is pretty much just beer, BBQ and bands - does it get any better? Check out their webpage here.
This time tomorrow we should be well on our way to Orange. Hopefully the weather holds out for us after a week of rain. Keeping Webers at the correct temperature in the rain is a struggle....
Stay tuned for more updates during the weekend!