Quote:
Originally Posted by Rookie'48
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  . |
That's good advice. thanks rook. Also, I'm assuming it depends on the region as to whether or not to sauce up your turn ins or keeps em meaty, this goes for all catagories??
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