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Re: forum question (long)

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Posted by Robert on July 23, 2011 at 09:07:58:

In Reply to: forum question (long) posted by qball on July 22, 2011 at 19:14:07:

Quote "Is the skin crispy or rubbery? (really don't know about the skin, BBQ sauce will make the skin soft and chewy."

Really??? Sauce does that. I didn't know that. Please explain how sauce makes it soft and chewy as soft means one thing and chewy means another.

Quote "I will, however, usually mark down for meat cut on an angle to the grain.(It's most often very chewy when cut that way."

Is it always chewy when cut on the bias or are you just biased???

Quote "I'm not new to judging, I have been doing it for over ten years, and am considered one of the toughest, but fairest judge at the contests I attend."

Tough and fair huh? How did you come to be known as tough? How did you earn that reputation?

I think you bring to the judging table some preconceived notions that are off the mark. You seem to be a contradiction of terms.

It would be interesting to get your views on baby backs versus spares, dark meat versus white etc.


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