My intent is that this conversation be confined to injection of meat for moisture and flavor enhancement.
Do you think that the use of moisture enhancement by means of chemical injections, such as sodium phosphate, a store bought stock, or homemade stock, such as beef broth in competition meat is ethical?
Tasting judges at BBQ competitions are not specifically told that the meat they are about to eat may or may not be chemically or naturally enhanced by injection by a cook. There is no disclosure by the cook and no notice given by the Judging official of the potential that some of the meat may have been chemically altered or enhanced and with what chemical or product and if it is actually used in a safe amount.
Do you think that the use of moisture enhancement by means of any injection, such as sodium phosphate, a store bought stock, or homemade stock, such as beef broth should be allowed in competition BBQ?
Some people are of the opinion that injections are not representative of true and traditional BBQ and are added to simply get a leg up on another competitor, and that it is hurting the BBQ tradition as a whole that our competitions were originally intended to promote.
For the record, I do use variuos methods of moisture enhancement in my competiton BBQ.
I do not use any form of meat enhancement at home except for an occasional brined Thanksgiving turkey, mainly to being on a low salt diet.