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In Reply to: Changing Tastes posted by Stevie D in DE on March 29, 2008 at 17:32:21:
My original post may not have been worded correctly. When I said "traditional smoked meats" I was referring to the common style turned in at contests (I have been to a few contests so I do know what gets turned in--appearence, color, seasoning, smoke ring, etc).
My question's intention was just to ask if it would be a good idea to open a whole other catagory using whatever meats/cuts you wanted to, prepared in a pit, but showcasing the team's culinary skills in originality and diversity in ingeadients not normally associated with traditional que (salsa, friuts, ice cream etc etc).
Steve