T
topchefvt52
Guest
I'd appreciate feed back from teams or judges as to the following:
Which do you prefer to turn in as a team, or eat as a judge...baby backs or St. Louis Spares?
Reason I asked...I've used a Cookshack 150 for several years, mainly for baby backs on my restaurant menu. I just took delivery of a FEC 100 and introduced St Louis Spares on my menu. The spares I cooked today were great but thin end cooked up faster vs the thicker end. The baby backs were pretty consistent on the Cookshack 150 and I'd assume them to be the same on the FE pellet smoker.
Bottom line, I'm trying to find a happy middle ground for restaurant use while at the same time trying to get a feeling for what the judges prefer at competitions.
Thoughts? Thanks
Which do you prefer to turn in as a team, or eat as a judge...baby backs or St. Louis Spares?
Reason I asked...I've used a Cookshack 150 for several years, mainly for baby backs on my restaurant menu. I just took delivery of a FEC 100 and introduced St Louis Spares on my menu. The spares I cooked today were great but thin end cooked up faster vs the thicker end. The baby backs were pretty consistent on the Cookshack 150 and I'd assume them to be the same on the FE pellet smoker.
Bottom line, I'm trying to find a happy middle ground for restaurant use while at the same time trying to get a feeling for what the judges prefer at competitions.
Thoughts? Thanks