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Unread 03-13-2012, 09:23 PM   #8
bbq.tom
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Me thinks you are over-analyzing the judging aspect. To me, the 'dry', 'mushy', 'grainy', etc. are all factors in the "Tenderness" criterion. That is where I reflect their score and have been doing so for many years/contests. In the book that I am writing about North Carolina restaurant barbecue I use "Texture" instead of "Tenderness" as a criteria; however, the use of "Tenderness" is what KCBS has dictated - So Mote It Be.
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Tom
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