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In Reply to: Re: Professional BBQ Judges? posted by Betty Cates on April 04, 2011 at 19:48:01:
Same thing with me, an exercise in identifying lettuce and if we could tell when two ribs were stuck together.
Other things I disagreed with, if they use sauce they are hiding something. Brisket should be pencil thick, thinner it's over cooked thicker it's over cooked. Then ya got the ribs that have to have teeth marks in them after the first bite or they are not properly cooked.
It grinds my gears that someone would get up in the morning and decide that the proper way of doing this or that is the way that they happen to like it. It's barbeque for crying out loud, there are 1001 ways to do it none of which are wrong. It's food, it should look good and taste good that's all..
And lastly, in my CBJ class we were taught that it was permissible to cook a chicken breast, remove the skin, slice it into 6 pieces and then put the skin back on in one piece. I questioned this as I was always under the impression that a judge had to SEE 6 pieces. No he said, as long as there were at least 6 in the box and they could see that once the skin was removed.
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