View Full Version : Pork Turn in thoughts
04-27-2009, 12:59 PM
What do most people like to turn in for their pork entry. Chopped, sliced, or pulled?
04-27-2009, 01:18 PM
04-27-2009, 01:19 PM
04-27-2009, 01:21 PM
04-27-2009, 01:28 PM
It differs in different regions.
Double D's BBQ
04-27-2009, 01:29 PM
All of the above at the same contest
04-27-2009, 03:30 PM
I like chunks, but they sure seem to be hit and miss in CA.
Jacked UP BBQ
04-27-2009, 04:19 PM
this is the first time I tried all and I did terrible
04-27-2009, 04:42 PM
Jeff_in_KC has a great presentation for pork... Maybe we can talk him into sharing it. He turns his pork in, 3 ways... I turn my pork 2 ways. Sliced money muscle on both side and then chunked down the middle. I would post a pic, but I don't have any on my computer at this time, Sorry!
04-27-2009, 05:28 PM
2nd place pork
04-27-2009, 06:45 PM
Mine look very similar to Sled's...unsauced thumb sized chunks with a little extra rub sprinkled on and some sauce on the bark only.
04-27-2009, 08:13 PM
04-27-2009, 08:23 PM
and which contest was that one Finney?
04-27-2009, 08:37 PM
Kings Mountain, NC 04/2009
04-27-2009, 08:49 PM
that is what I thought.....nice!!
04-28-2009, 06:10 PM
we don't use that green stuff down here , try all three make sure you use bark ,but we don't slice it either
You know, as a judge, I don't care what you put in the box; slices, pulled, chunks, chopped, or whatever. If I look at the MEAT and think, damn that looks good! I can't wait to get that in my mouth, then it is a 9 for appearance. The rest depends on how it tastes and how the tenderness is.
04-28-2009, 09:05 PM
Thanks QN......now,. if we can just figure out how to get "If I look at the MEAT and think, damn that looks good" into your church bulletin....now, that would be funny.....:biggrin:
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