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In Reply to: Re: Injected Pork Butts posted by Gremlin Grill Pat on March 22, 2011 at 12:45:27:
A lot of times, you can't see the fat vein during presentation, so they take off in taste. And knowing the makeup of a brisket might help a judge actually score the entry on how the cook prepared it, and not on how the cow grows.
If you understand the makeup of the cut of meat, then you might appreciate certain things.
You missed the point on the meat grade. They don't the difference between the grade or the cut.
Do you think a judge can tell by tasting your food, what temp you cook it at?
There is at least one judge who does.
And there are judges who think they what grade of meat you used as well.
"And how I cook the meat should have absolutely no bearing whatsoever on what a judge thinks of my entry's taste, texture and appearance. Is a judge going to score it down because they don't like how I trim a butt? Or give higher scores because he/she thinks I work really hard making the food? Those things don't matter - all that matters is what is in the box."
Sad to say, but yes there are judges out there who think and judge that way. I know, I've judged with them.
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