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View Full Version : Duroc, Berkshire, red wattle


Jacked UP BBQ
08-11-2008, 02:05 PM
Does anyone ever use these high end brands of pork for comps? I have tried and really didn't notice a huge difference from the judges. Let me know if you have tried them and what you think. The flavor and marbling is great and it is almost as dark as beef sometimes. What do you guys think, is it worth the price for comp??????

BBQ Grail
08-11-2008, 02:09 PM
According to your own use it makes no difference with the judges. Why would you use it?

Jacked UP BBQ
08-11-2008, 02:11 PM
According to your own use it makes no difference with the judges. Why would you use it?


Just trying to see if anyone else has had luck with the meat? Maybe I just had a bad day??