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In Reply to: Re: Judging Class Chicken Question posted by robertlh on December 12, 2011 at 22:08:04:
Feeling the product when you pick it up is one thing - poking and prodding at it to judge how well it's cooked is another. Does anyone ever sit down in a restaurant and pick up a piece of the entre' to see how it feels? Why should barbecue be any different? Actually, I imagine there are some CBJs who do exactly that when they go to a restaurant, but still. I just don't believe tugging and squishing a piece of meat is anywhere near as accurate a measure of tenderness as actually eating it.
In my opinion, the "shoulds" need to be dumped from all judging education. It "should" feel like this when you tug on it or it's not cooked right. It "should" be sliced like this or they might be hiding something. It "should" be sauced like this or they might be hiding something. Instead, open the box. How's it look? Score accordingly. Take a bite. How's the taste and tenderness? Judge accordingly. But that's just me. I like simple.
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