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.
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
"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), the legendary "StudeDera", a Fast Eddy PG500, and Sherman.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.