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Unread 09-18-2005, 12:50 PM   #14
rbinms33
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Location: Coldwater, MS (just south of Memphis)
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Quote:
Originally Posted by Ron_L
Great report, Richie! I need to find a judging class near me.

One question... For the pork entries, did folks turn in just the pork, or did they sauce/season it?

Ron.....out of the 5 I saw, there were a couple that had sauce and/or a sprinkling of rub on it. The rest were just pulled. There was one that had a hint of mustard on it but it looked like they had used the mustard as a prep like some do to help hold the rub on. The one that was pretty obvious pulled into smaller strands and you could obviously tell they hit it at the last minute with a brushing of sauce and sprinkled a little rub on it. Not that there's anything wrong with that, cause I sometimes do that here at the house to give it that little extra kick. And that may be the way they do their pork but after we got through turning in our cards, the other judges reactions were that they were trying to cover something up. Not necessarily because of the sauce, but because of the sprinkling of rub. Another little tidbit I was gonna put in my memory for competing later on.

A couple of the other entries that turned in pulled and slices, the slices were either dipped or brushed with the sauce but the pulled pieces weren't. I didn't know if that was normal or not because the sauce changed the taste. So if you taste one pulled piece with no sauce and then taste a sliced piece with sauce, which one are you supposed to judge it on? The best tasting one?....LOL. I never asked the other judges about that, we were too busy talking about the sauced/rubbed one. I personally judged it on the pulled piece, not that it was any better than the sliced piece but I figure if he/she put both pieces in there, then it was my choice. Just seemed that they would sauce both or neither.
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Coldwater, MS (just south of Memphis)

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