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re: best bbq teams in the sec
Posted on 4/12/12 at 2:42 pm to WDE24
Posted on 4/12/12 at 2:42 pm to WDE24
Most ribs are done that way. Butts vary. Chicken too. Brisket usually has no sauce.
Frankly, I don't like the direction of competition BBQ. Judges will count points off things if they don't look lacquered in goo. "Looks dry". No shite! It's a DRY rub.
The "best" chicken looks processed and judges making deductions if color and size aren't uniform. WTF? Frankly, I'd do away with chicken in BBQ competitions. Chicken's for fryin' anyway.
Wow, did I just rant about (who gives a F)?
Frankly, I don't like the direction of competition BBQ. Judges will count points off things if they don't look lacquered in goo. "Looks dry". No shite! It's a DRY rub.
The "best" chicken looks processed and judges making deductions if color and size aren't uniform. WTF? Frankly, I'd do away with chicken in BBQ competitions. Chicken's for fryin' anyway.
Wow, did I just rant about (who gives a F)?
1
Posted on 4/12/12 at 2:45 pm to Aux Arc
quote:Correct.
Most ribs are done that way.
quote:True. Most are dry rub only with maybe a vinegar based finish.
Butts vary.
quote:True, but Texas bbq doesn't count.
Brisket usually has no sauce.
quote:Judges prefer sweetness more than I do with my bbq, but I enjoy doing one or two competitions a year. I'm no expert, but I know a little.
Frankly, I don't like the direction of competition BBQ.
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