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In Reply to: Re: new judging criteria? posted by AreBee on February 07, 2012 at 09:50:55:
i agree. i can understand why a restaurant needs to stick with a consistent product(if it sells), and a competition cook needs to stick with the same turn in, if they consistently win. i do kind of wish competition people were encouraged to try new things though. you're taking a pretty big risk in todays' competitions if you stray too far from a few staple rubs,sauces, and turn in styles. i've only seen it work for a few.
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