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In Reply to: Re: Aw, C'mon Man! posted by Juggy D Beerman on April 11, 2013 at 11:45:55:
I appreciate the conversation with all of you. And I appreciate the Forum and its readers for letting us yammer on like this.
And, I don't disagree with you guys about too much sauce/rub/injections, etc., being at best too much of a good thing. It's not what we turn in, and not what we eat at home...wait...or is it? I think a quick splash of finishing glaze is a nice enhancement of the meat, and freakin' delicious if I do it right. But the next guy might think it's too much. So who decides? The judges. And, while their decisions might make me crazy, I live with it because that's the nature of the game.
So, what do we do about it? As I've said, I accept the judges' scores and cook food that I like to eat, whether they like it or not. I don't think we need to tell judges that too much or too little sauce is a bad thing. I think judges know what they like. I don't know how we could determine what is "too much sauce" or "too much brine," so do we ban them? I say no. There's a reason there are a zillion more sauces on the market than there were 20 years ago: people like barbecue sauce. And I don't think the few people who don't like barbecue sauce should get to decide for the rest of us whether "real barbecue" has sauce or not. So...I don't know. Except:
IPAs for everyone!
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