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Old 06-25-2018, 08:20 AM   #74
GrillBillie_D
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Join Date: 03-08-12
Location: Redding, CA
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Quote:
Originally Posted by airedale View Post
Jeez. Sorry to hear that. (OP here)

What does that say about KCBS contests if every team must strive to produce examples the same standard product? it seems kind of sad to me. Or is that not the right diagnosis?

Just out of curiosity, are you willing to say what you did? Pix?
To me, what it says, is that judges get used to certain types of flavors. Some of them can still get something a little outside of the norm and judge it accordingly. Successful teams have chimed in and what they say is true. You need to have tender meat that won't offend any single judge with taste. Not too much of any one flavor should stand out.

My change was to not inject or brine but instead use a marinade. It's not Italian dressing (others have already tried that without success). It's something we used when we first started and had some success with but not consistently. It resulted in a little darker color and a different taste.
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