Originally Posted by BBQchef33
for us, its only sweet for judges.. home and eatin stuff is savory.... rosemary, thyme, oregano and garlic.. no sugar for us... and no sauces.... but for contests, candy on a stick.
Originally Posted by Bigmista
Funny thing is, if ask most judges, they don't care for sweet either.
i can believe that.., but I think sweet is the most familiar, and most neutral.
but to deviate to a hardcore savory(at a contest), or more traditional profile(like salt and pepper for instance) would come with a psychological risk from the cooks perspective.
that simply means i wouldnt have the balls to do it.
Site Administrator and
CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Klose built MoAB (M
anderas) passed on to Big Dog, 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning
Spicewine w/stoker, 1 XL BGE, 1 Mini BGE,
1 Pit Barrel Cooker
, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a covered, pellet pooping FEC100, and our duck died. :(
"A mans worth is judged by the weight of his integrity "
You know your getting older when you choose your cereal for the fiber, not the toy
Smoke on KC.