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Old 09-11-2011, 09:17 AM   #2
Full Fledged Farker
Join Date: 11-19-09
Location: Whittier, CA

My suggestion would be to answer "why" does the cook need to inject. Was the meat dry or did it not have any flavor? How does a judge know if the cook did or did not inject? I recall a comment card telling me I needed to take the membrane off of my ribs when I had done so. I suggest a judge be specific regarding their observations.
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