big blue bbq
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Question for CBJ's:
I went to 17th street bar and grill in Murphysboro Il. last night for dinner. Drove about 3.5 hours to get there. I had ribs and brisket, lovely wife had ribs and pork. I thought the ribs are good, brisket real good. She thought ribs ok but did not like his sauce, pork was dry and not real flavorful.
I know it must be tough to cook for the masses, but my question is, even when I cook for 110 people my pork is juicy and has a lot of flavor. I have only placed in pork once. Is it possible to have too much flavor? Are the judges looking for more of a traditional pork, or is the flavor important as well.
My wife said she would rather have my pork, I don't think she was just being nice:icon_blush:, since she only ate one rib and a couple bites of the pork.
I went to 17th street bar and grill in Murphysboro Il. last night for dinner. Drove about 3.5 hours to get there. I had ribs and brisket, lovely wife had ribs and pork. I thought the ribs are good, brisket real good. She thought ribs ok but did not like his sauce, pork was dry and not real flavorful.
I know it must be tough to cook for the masses, but my question is, even when I cook for 110 people my pork is juicy and has a lot of flavor. I have only placed in pork once. Is it possible to have too much flavor? Are the judges looking for more of a traditional pork, or is the flavor important as well.
My wife said she would rather have my pork, I don't think she was just being nice:icon_blush:, since she only ate one rib and a couple bites of the pork.