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Unread 09-01-2010, 08:27 PM   #18
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Originally Posted by Sledneck View Post
I only turn in burnt if they are as good or better than the slices
Originally Posted by monty3777 View Post
I tend to look at burnt ends the same way I look at the money muscle in pork. Sure, you don't have to turn it in, but why wouldn't you so long as you cooked it correctly?
The key here is if the burnt ends and / or pulled briskie is as good or better than the slices. You might not believe how many entries have lost points because one of the samples took away from the total. If it's in the box I'm going to judge it "as presented" by the cook. That being said, a good burnt end is going to help your score for sure .
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