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Originally Posted by Wine & Swine
Are you going sweet on the rub and on the sauce? Do you brine? Do you remove the silverskin before or after cooking? Give me something I can work with.
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First off--I am sure all competition cooks remove the membrane prior to cooking. Simple.
As to the rest, I am just thrilled when the top level guys here share
anything I can use to get better.
I have found they will share a lot if we are just patient with them.
They could keep it all to a close or elite group, but....
I thank them.
The internet is wonderful, but getting out and cooking, learning, and listening is much more valuable.
As Rod says--"it is a process". There is no recipe or silver bullet to the Championship stage
JMHO.
TIM
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"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), and the legendary "StudeDera".
Now cooking with a FEC100, a Traeger Lil' Tex, and a Fast Eddy PG500
Proud Pellet guy cooking on real wood.