Myron/Jack's used to haul it all home to his momma's joint in scenic Vienna,and later Cordele,Ga.
He also runs a major cater operation.
John Trigg,cooks just enough,,as he is on the road for weeks at a time.
Tuffy,is a classically trained chef,cooks enough to compete and takes leftovers to his dad and neighbors.
Also,may run 15 caters a day,and a major restaurant.
Some organizers gather it all and take to the local food bank.
We organized one after cookoffs to haul to tornado/hurricane relief.
Teammate is a paramedic and feeds our leftovers to the first responders.
Most of us feed the police/firemen/paramedics on site.
Smokin' organizes cooks to feed the troops.
Ribdog supports the Ronald McDonald house.
If any of us has a visiting friend ,or family member,we package it all and send it on the road with them.
Most of us travel with foodsavers ,electric freezer/refrig/large coolers.
Yes,their are a very few pro teams that are major vendors.
Tommy with Checkered Pig in the Carolinas.
Music City Pig Pals,Texas Rib Rangers and they sell their leftovers at the cookoff.
Most of the pros are there to win,and don't have the energy to try to sell retail,as well.
The pro vendors can't waste their time to compete.
Each,requires a lot of front money.