View Single Post
Old 08-16-2010, 08:30 PM   #14
MilitantSquatter's Avatar
Join Date: 09-17-05
Location: Mooresville, NC

Mod Note : Thread re-directed from Q-Talk to Comp

It's ethical as it's not against the rules and the judges are adults who willingly agree to take a chance eating foods of unknown origins, storage, methods etc. I'd be just as concerned eating BBQ meats cooked by some who have little to no experience or care about proper food handling and preparation as I would about what they pump into the meat or rub on top of it. If you're concerned about what you consume, comp BBQ judging is one of the last places you should be.

competition BBQ is already somewhat of a gross misrepresentation traditional BBQ and any form of artificial moisture retention seems fitting alongside much of the other wacky things associated with high level comp BBQ, such has parsley beds, parkay and butter baths, sugar braising in foils, chicken thigh pillows, mufffin pans, etc.
XL BGE (#2) & Performer Platinum

Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles

Last edited by MilitantSquatter; 08-16-2010 at 08:50 PM..
MilitantSquatter is offline   Reply With Quote

Thanks from:--->