WHAT TO EXPECT AFTER REGISTERED:

• A full agenda will be distributed prior to the class.
  
• Equipment list will be provided prior to class.
  
• Approved meats and garnishes (must be provided by student for class).
  
• Class begins Saturday evening (7 pm) and concludes Sunday early afternoon (after
  the judging and clean up of the facility).
  
• Will teach complete preparation, trimming and seasoning of meats.
  
• Will share all the cooking methods and techniques we use at a KCBS contest.
  
• The pork butts and briskets go on the smokers Saturday night.
  
• Pork ribs are prepped before we go to quiet hour (11 pm).
  
• Ribs and chicken are cooked Sunday morning.
  
• Will stress time management throughout class (It's vital at a competition).
  
• KCBS regulations on turn-in boxes and presentations will be detailed.
  
• Students are encouraged to bring their smokers, competition meats and approved
  garnishes.
  
• This will be an overnight cook, so come prepared. You may sleep in building.
  
• We encourage questions from all registered attendees.
  
• We will provide a breakfast on Sunday morning.
  
• Refreshments will be provided, but if you have certain requirements, please feel
  free to bring your own.
  
• This is an alcohol free event (no alcohol allowed on the fairgrounds).