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In Reply to: Re: Injected Pork Butts posted by Raine on March 22, 2011 at 08:22:22:
Congratulations. All of our sticky-sauced awards seem to be saying something, too. But I still want to know what the top ten national teams are turning in (don't we all). And there are going to be regional tastes involved, too. Again, you turn in what you like and take your chances. But you can't say a judge is wrong just because he/she doesn't like what you like.
How did you come to think less seasoned pork was better? It doesn't matter. I've rambled about this before: judging is personal taste and can not be taught. You can't tell someone what they like. There are a lot of people here who think six glowing pieces of chicken that look exactly alike and look nothing like chicken is not appetizing - it's just weird. If someone is telling judges that uniformity is what a chicken box "should" look like, then they're out of line in my opinion. Ditto brisket fat. Unless there's a rule that requires that delicious fat vein be removed, no one better be telling judges that it doesn't belong there. The judges can decide that for themselves.
I agree with you on all that, but not on the solution. I think the solution is less instruction, not more. Teach the basics on appearance, tenderness and scoring. But judges shouldn't be told what they're supposed to like. It would be bad to have a judge think, "I hate sweet glazed chicken, but that's what they said this should taste like, so I guess it's a...oh, I'll say an eight."
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