Quote:
Originally Posted by QN
So do you score up or down based on this criteria you have personally defined and added to the judging system? There is nothing in the KCBS judging guidelines for this. You are supposed to judge the appearance of the meat, period. There is nothing stated anywhere about looking to see if all ribs came from the same slab.
|
Appearance is largely what is appetizing to thee... Some may feel that
a "whole slab" is more appetizing than 6 riblets side by side... His/her
neighbor might feel differently and is more impressed with the riblets
showing smoke ring, whatever. Parts of it are very subjective. It's
appearance, afterall.
__________________
Hance - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from darn near anywhere)
My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset...
Was Lang 84DX, now Bubba Grills 250R and many Weber grills
|
