So the Red White and Q competition didn't go as well for me as I'd hoped; actually finished lower than last year, though I thought my entries were pretty tasty! I drove two hours to the site Friday night, just in time for the cook's meeting, followed by setting up camp and kitchen in the dark. Temps dropped to a chilly 34 degrees overnight; I think I"m getting too old to be sleeping on the ground on nights like that. My wife, ever the smarter half of the team, drove down early the next morning. Entries were down a little this year, and last year's Grand Champion didn't return to defend. I only entered for Saturday; it's too much work in my opinion to do it all again on Sunday, but most of the teams do exactly that! I had the meats ready and the smokers coming up to temperature in time to slip away for the traditional 9:22 am shot that team members gather to drink at competitions. Then it was heads-down work right up to the 2:30 turn in for chicken and 3:00 turn in for ribs. There were a few flaws in the chicken turn-in box, and I'd gone a little over the target temperature; finishing 16th out of 24 perhaps wasn't a surprise. The ribs were just where I wanted them for degree of doneness, I liked the flavor profile, and I had the prettiest turn-in box I've ever assembled. They finished 20th... So I've got some work to do... @Matthew,when I have a chance I'll PM my recipes; I'd value your input on what I can do better.