I'll be in Memphis this weekend for the World Championship Barbecue Cooking Contest, and I'd like to smuggle some barbecue to the 'cue-deprived folks back East. Anyone have any experience with long-distance barbecue transport? Do I buy it ahead of time and freeze it, or do I get it at the last minute and hope it survives the three-hour flight intact? Do certain foods travel better than others? Is Tupperware okay, or do I need something a little more industrial? And how do I resuscitate the smuggled 'cue once I get it home? Any suggestions would be greatly appreciated. Thanks.