Evening,
The Sauce and Dessert options are becoming more popular, at one point there was only two entries.
In the states the rules on desserts are surprisingly relaxed with some people blatantly buying them from the local stores and submitting them.
I think Toby's view is that the desserts and sauces should be prepared on site, but he is likely to be the best person to clarify this.
I always cook bone in. At one of the events last year we were provided rolled, boned shoulders and the other was bone in. I provided one of my own at each event just so I could be sure.
Another thing to look out for if you aren't already in the know is the Money Muscle, which is the "Sirloin" part of the shoulder. This is separated out at the puling stages, sliced and presented in the turn in box with the pulled part of the cook.
Hope this helps
Adie