Originally Posted by BRBBQ
I'm not asking for your secrets, just some general tips or directions.
Can you tell us how your scores have been? As far as injection I do but I really don't know if I even taste it, the first thing that hits my tongue when I take a bite is on the outside of the meat.
Before classes 0 chicken 1st place calls. In 2+ years since 7 1st place calls and numerous other top 5. 2 GC, 1 Reserve and many top 5 calls. 8th overall at last years GAB Invitational plus 3rd brisket and 2 other top 20's. Flavoe intensity is a big deal and it takes classes or it takes cooking with top teams. And it means changing from cooking what you like to what wins.