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In Reply to: forum question (long) posted by qball on July 22, 2011 at 19:14:07:
As Eagle River stated below - your statements bother me. Show me where in the hell in the judging manual or classes that is says - thin brisket is undercooked and think is overcooked - NO WHERE - these are false assumptions that have infilterated the system. It says these may be indicators - but it is NOT the rule.
These are none documented standards that are being applied. Take a bite of my brisket - is it tender or not? PERIOD size and shape are irrelevant.
Where does it say - chicken skin should be bite through?
The rules say - IF chicken is presented with skin, you should at least taste the skin. It doesn't say a !@#$@#$%$%^ thing about being able to bite through that skin - it says TASTE it. Taste is NOT tenderness.
Robert in Garden City
Cook, CBJ, CTC, Rep
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