Banner advertisements by bbqads.com

Re: Injected Pork Butts


[ Follow Ups ] [ Post Followup ] [ FAQ ]

Posted by Raine on March 22, 2011 at 08:22:22:

In Reply to: Re: Injected Pork Butts posted by Gremlin Grill Pat on March 21, 2011 at 17:34:59:

Only thing I can say is we know a lot of judges and most people around here, that would disagree. They like bbq plain and simple, not enhanced so much, it could be tofu for all they know.

We have a 5th place trophy from the Jack Daniels that was won with pork cooked naked (no salt, pepper) just flavored with the natural flavor from rending the pork fat and hickory smoke, and 2 tablespoons of our vinegar based sauce.

Most of pork trophies were won with no enhancements.

So. my question would be, how did the judges come to think shot up pork is better?
Just like why do judges want to bite through chicken skin. Because most of them don't know what smoking does to poultry skiin. Or why do judges score down if all 6 thighs aren't the same size or configuration( hence hockey pucks). Or judges scoring down because you choose to cook a whole brisket and there was a vein of fat running through it? Because most judges don't know that is the nature of brisket. I think the judges need better instruction and understanding of exactly what they are judging.




Follow Ups:



The BBQ Forum Home Page

Source:
67-197-112-141.fm.dyn.cm.comporium.net
67.197.112.141
Mozilla/4.0 (compatible; MSIE 8.0; Windows NT 5.1; Trident/4.0; GTB6.6; .NET CLR 1.1.4322; .NET CLR 2.0.50727; .NET CLR 3.0.4506.2152; .NET CLR 3.5.30729; yie8)



[ BBQ Search ]