Originally Posted by bigabyte
I'm not necessarily against the idea of propane, I agree with Ford it opens the door to more competitors/sponsors, and you still have to make good food.
However, I find it hard to imagine restaurant owners cooking their food the way they are used to in their restaurant having a chance in hell of winning. Just saying. I'll go back ot my corner now.
Very well said. I put thousands of pounds thru my FE's last year and I cook differently than for a contest. Just need to keep the 2 apart. Until they learn that they will be field fillers who may occasionally be lucky.
Owner/Head Cook/Chief Bottle Washer for Great Lakes BBQ & Feed Competition BBQ Team
FBA Member, KCBS Member & KCBS Certified BBQ Judge
Spicewine medium, weber kettle, gas grill