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In Reply to: Re: BBQ Judging Complaints posted by Grizmt on July 29, 2011 at 09:05:27:
Quote: "Question: How would one know what the money muscle is if you've only seen it cut up into small pieces in a box or how would one know if brisket is cut improperly if one never sees it cut correctly? The only reason I know about cross grain cutting is because when I was young my very southern stepmother slapped the snot out of me for ruining a whole roast by cutting it wrong."
Money muscle - why would a judge care about what the money muscle is? Why should that impact his/her scoring? The money muscle is included as the general consensus is that it is tastier and has better texture. Those are judging criteria that already exist.
Cross cutting is covered under texture. Maybe you could squeak out an argument for a lack of cross cutting affecting appearance, but I doubt it.
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