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In Reply to: Competition Q Question: long posted by BigJohn72 on November 29, 2007 at 06:54:39:
First off let me say that I think competition meat should be much better than anything you can get in a restaurant. Your pork should be very moist and tender. As far as rubbing it with mustard, Thats up to you. I would say that most competition teams probably don't use mustard. It won't do anything to help you pork stay moist. I would try injecting you pork with something you like. There are several good recipes out there to get you started and then tweak them from there to your liking. The best advice I can give you if you want to start cooking comps seriously is to take a cooking class from one of the seasoned pros out there. This will cut a life time off of your learning curve. Also go get certified as a BBQ judge and judge a couple of contest. You will get a much better idea of what you are competing against. Hope this helps!