Hey Everyone;
i'm hoping to get some sage advice on BBQ style and flavor profiles to use in non-traditional areas. I'm gearing up for my first contest here in Rhode Island, and everything I've read says to default to KC style with an emphasis on sweet. Even a little heat is considered by many in New England as spicey so I'm probably going to tone it down some.
What have people had success with outside of the KC/Texas/GA/Memphis/Carolinas? Is it really just a crap shoot on who judges you?
i'm hoping to get some sage advice on BBQ style and flavor profiles to use in non-traditional areas. I'm gearing up for my first contest here in Rhode Island, and everything I've read says to default to KC style with an emphasis on sweet. Even a little heat is considered by many in New England as spicey so I'm probably going to tone it down some.
What have people had success with outside of the KC/Texas/GA/Memphis/Carolinas? Is it really just a crap shoot on who judges you?