Vince RnQ
is Blowin Smoke!
Now that the competition season is over for most of the country, I was wondering what meats, if any, you are thinking about making changes to? We are always open to making tweaks and small adjustments throughout the year but my question is related to making a pretty big change in methodology or in flavor, etc.
Here's what we've been talking about adjusting over the next few months:
Chicken - Not much change planned here. We're pretty happy with the results we've been getting this season and so, aside from those tweaks I mentioned above, we probably won't spend much time working on this meat.
Ribs - We made some major changes from 2009 to 2010 and fortunately our scores improved. We're much more satisfied with the texture we are achieving but we think there's a lot of room for improvement in color and flavor. Looks like we'll finally be able to make use of all those trimmed and vacuum sealed racks that ended up in the freezer over the course of the year!
Pork - Only minor changes planned for this meat. The changes we made for the 2010 season allowed us to turn out some of the best pork we've ever cooked so the changes will probably be very small. We like where we're at with pork right now.
Brisket - This is one meat where we think we have the greatest opportunity for improvement from 2010 to 2011. Although we've had some really great calls in Brisket this year, we've also had some results that cost us dearly in the Overall. I guess this meat feels like our least consistent so we're going to work on this one and see if we can improve it based on all the things we've learned throughout the year.
OK, what about you?
Here's what we've been talking about adjusting over the next few months:
Chicken - Not much change planned here. We're pretty happy with the results we've been getting this season and so, aside from those tweaks I mentioned above, we probably won't spend much time working on this meat.
Ribs - We made some major changes from 2009 to 2010 and fortunately our scores improved. We're much more satisfied with the texture we are achieving but we think there's a lot of room for improvement in color and flavor. Looks like we'll finally be able to make use of all those trimmed and vacuum sealed racks that ended up in the freezer over the course of the year!
Pork - Only minor changes planned for this meat. The changes we made for the 2010 season allowed us to turn out some of the best pork we've ever cooked so the changes will probably be very small. We like where we're at with pork right now.
Brisket - This is one meat where we think we have the greatest opportunity for improvement from 2010 to 2011. Although we've had some really great calls in Brisket this year, we've also had some results that cost us dearly in the Overall. I guess this meat feels like our least consistent so we're going to work on this one and see if we can improve it based on all the things we've learned throughout the year.
OK, what about you?
