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In Reply to: Re: Aw, C'mon Man! posted by Gremlin Grill Pat on April 11, 2013 at 11:23:02:
All right, Pat. Despite what it appears, I am not trying nit pick your statements for sake of arguing. I think you indirectly hit the point this discussion is about when you said this:
"Judges won't be tasting chicken and ribs at the same time, so whether they can tell the difference doesn't matter. Yes, they should know what chicken and ribs taste like. But if a team wants to use the same recipe on their ribs that they use on their chicken, it's that team's prerogative."
What several of us have been trying to argue is this point. The ribs and chicken entries ARE so oversauced now days that if the meats were chopped and served blind, some judges would not be able to tell the difference. That reason for that is the taste of the meat is overwhelmed by the sauce/flavor profile. If it were a meat contest, this would not be the case. The ribs and chicken categories have become sauce contests.
I do agree with you that if a team wants to use the same recipe on chicken as they do on ribs, that is their perogative.
I guess my problem is that I still remember the days when judges would have marked way down for the amount of sauce that is applied on chicken and ribs entries we turn in today.
Porters back at you,
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