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In Reply to: Re: Injected Pork Butts posted by Gremlin Grill Pat on March 22, 2011 at 13:23:43:
With some briskets the fat vein runs high up into the slice you are turning in. Remove it and you will not have very good looking slices nor presentation.
Why can't judges be told not to score down for fat. They are told not to score down if there is no garnish in the box.
It is cooks taking into their own hands in trying to be creative and do something different because of judges dinging them because the judges don't understand the nature of the beast or bbq.
How is it tainting a judge to educate them with all the facts and detail as to what they are judging, or why entries come in the way they do.
Yep, I understand the makeup of brisket and I hate fat. But I can taste and judge a sample without eating the fat, and I don't score down for it. Teams shouldn't have to be worried about the natural occurances in the process. Why should teams have to adjust their entries all because judges don't fully know/understand what is before them? Why not just educate the judges? If learning or understanding all this is more than the judge bargined for ( and it is for those just looking for free food)maybe they shouldn't be a judge.
I understand that smoked chicken skin is gonna be rubbery. I don't eat the skin, (but I will suck it to get the flavor) and I don't judge down because the skin is rubbery, because I understand it comes with the terrority.
For years now cooks have been racking their brains and beating themselves up trying to get crispy skin, because judges think the skin is supposed to be like fried chicken,or want to bite the skin.
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