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Re: Dessert SHOULD taste like dessert.......


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Posted by Juggy D Beerman on April 10, 2013 at 15:29:54:

In Reply to: Re: Dessert SHOULD taste like dessert....... posted by Gremlin Grill Pat on April 10, 2013 at 11:42:31:

Yo Pat, I have always respected your opinion and most of the time I agree with what you say. I think you are missing the point that what Raine and some of the others are trying to say. In my previous post, I never defined flavors, I just said ribs should not taste like dessert.

Competition ribs have become disgusting sweet to a point where they are now commonly called candy on a stick. Hell, I eat desserts that are less sugary than the competition ribs that I turn in. The contests have evolved over the years to a point where they are no longer about the meat, they are about the sauce. Taste scores are now based upon the taste of the sauce instead of the meat. Or better yet, taste scores are now based upon the flavor profile provided by the marinade, injection solution, rub, baste, sauce or any other flavor enhancer used.

The only purpose the ribs serve now is to be the flavor carrier. The flavor of the ribs is no longer present as the flavor profile overwhelms any taste to the meat itself. Even Johnny Trigg, whose rib recipe/technique is often copied, has been quoted he doesn't like eating his own competition ribs.

I haven't advocated any changes in KCBS competition rules as to defining taste. I do know this much, it is not easy to get the rules amended or changed. I once pushed the KCBS BoD for three years to outlaw parboiling and frying as permissable contest cooking methods. The rules committee only changed their minds when Carolyn Wells publicly agreed with me that neither method was considered what the KCBS considered traditional BBQ. At that time, (BBQ) cooking tradition was a big part of their mission statement.

Things have definitely changed in the last ten years. We have seemed to have forgotten our cooking traditions. The only changes that I could suggest would to be to do with what some of the Texas circuits do. Some of Texas sanctioning bodies do not allow any sauce to be put on the meat after it has been removed from the smoker. That might help reduce some of the sweetness and over sauced meat, but it definitely will not change it entirely.

On other thing I would like to see change is to make the chicken category to be restricted to chicken halves only. That would do away with these muffin pan formed thighs that no longer resemble what we know as BBQed chicken. But we best save that last statement for another thread..........

Pilsners,

Juggy




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