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Old 02-25-2013, 09:51 AM   #13
Full Fledged Farker
Join Date: 09-14-09
Location: Caledonia, MI

I have no intention of changing the way we do our pork. It has been a strong category for us the past couple of years. If you cook it right and have the right flavor profile, you will score well. I think people will separate after inspection and try all sorts of things to try and gain an advantage, of course I'm sure there are cooks that already did this, or were on the brink of doing this legally. Cream always rises to the top..this will be no different. It will be that much sweeter to beat the teams that "bend" or loosely interpret the rules
Where the hell did I put the smoker?!?!
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