5:30AM-- I'm running on about three hours of sleep, I've showered and changed and I'm heading back to the BBQ Battle. All of our equipment and supplies have spent the night on the street and I'm rested and ready to compete.
Our fourth teammeate for this weekend, Matt, got in from New York City at just after 11PM last night. Matt is in his first year at the French Culinary Institute and should provide a steady hand and some much needed discipline to today's and tomorrow's efforts.
After spending two hours checking in and setting up last night, I have a serious case of grill-penis-envy. We are set up next to a trailer/smoker/kitchen rig that does catering events throughout the Baltimore/Washington Area (picture to follow). If this is any indication of what's in store for us, this should be quite a humbling experience.
To say I'm excited doesn't begin to cover the range of emotions going through my body. I'm half-asleep, but I'm manic. Months of practice and planning will be put to the test. Three and half hours separate us from the official start time and I'm jittery. I'm elated and a little bit exhausted. What a weekend.
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