I found this elsewhere and thought I would post it here for your consumption:

I would like to clarify what happened last night with the Sam's registration and set the record straight. We host the kcbs.us website on our server. Yes, during heavy traffic the server was slow and sometimes timed out. But, you and many others were able to successfully get in and submit a registration. However, many people were getting the message saying they were already registered. I spoke with one person this morning who successfully submitted a registration 8 times in the first 3 or 4 minutes and got the already registered message every time. The same thing happened to me when I tried to register. I tried again 3 or 4 times and kept getting the same message that I was already registered so I thought the registration must have gone through and I just didn't get to the payment screen.

I have access to the database where MMA stores the registrations so I checked the database to see if we were in it. The only entry I found in the database was my registration from last year. All of last year's registrations were still in the database. At that point I knew what was happening. When a team that competed in a Sam's event last year tried to register they were getting the already registered message. Teams that didn't compete last year were having no problem registering. All the teams getting the already registered message kept retrying adding to the server overload.

I looked at the kcbs.us files on the server and saw that the file containing the code to check to see if a team was already registered was updated around 8:09 so MMA had figured out what was happening and fixed the code. Unfortunately by that time some of the contests were already full.

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its official- the texas rib rangers will be offering a cooking class on friday, april 27th. the class will be held at our location in ankeny, iowa. i talked bill into making the journey, and he and barbara will be here for several days. the class will be affordable, at only 150.00/ person. the 28th will be our annual spring sale day, so it should make for a fun weekend.
sign ups will be limited to 30 people. these guys have been around cooking/catering/ and competition bbq for over 35 years. they've also been good friends for a long time, and its an honor to host them. they'll be offering hands on advice and instruction to all cooks, competition or backyard. give us or the rib rangers a call to sign up. i think we'll try to host more classes in the future :).
mike/hawgeyes

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Hi All...I just bought a 20lb New York Style pork shoulder on sale...want to serve it at a birthday party (mine) in March. Having fantastic unusual warm January winter here in Toronto (was 50 degrees yesterday!)similar weather forecasted for this week with NO SNOW so wanted to make now, freeze before my good weather luck runs out...Question, according to my wife frozen pulled pork of mine has always been dryer than fresh, which I have never made dry..any advice, got gallon size zip lock freezer bags I want to use, I use an apple juice/vinegar/Worcestershire injection so spray with that before in the bags? I wrap Texas Crutch style) use that liquid too...Chunks to freeze vs pulled or chopped? Any advice welcomed.

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