Midnight Smoke
somebody shut me the fark up.
Sorry if this has been gone over already, tried searching some but no matches.
I have not even been to a Comp let along compete. After Q'n here at home and learning what happens once you get the food off the Smoker and watching the BBQ Pit-Masters series something came to mind.
Is the food cool by the time the judges get around to tasting and judging it?
I know I seen the devices used to keep food warm being used. Where my question comes from is the prep time I see being done (mostly relating to Brisket) as I find that the Brisket cools very fast once the slicing begins.
When you take the time to make everything look just as perfect as you can, many times done outside in varying weather, how is it possible the food is still warm by the time it gets to the judges?
I appreciate your thoughts.
I have not even been to a Comp let along compete. After Q'n here at home and learning what happens once you get the food off the Smoker and watching the BBQ Pit-Masters series something came to mind.
Is the food cool by the time the judges get around to tasting and judging it?
I know I seen the devices used to keep food warm being used. Where my question comes from is the prep time I see being done (mostly relating to Brisket) as I find that the Brisket cools very fast once the slicing begins.
When you take the time to make everything look just as perfect as you can, many times done outside in varying weather, how is it possible the food is still warm by the time it gets to the judges?
I appreciate your thoughts.