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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind. |
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02-28-2013, 04:51 PM | #106 |
Quintessential Chatty Farker
Join Date: 11-03-06
Location: Chi-Town
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Everyone know to make good chicken salad, you need to have pieces or chunks of veggies in there that would DQ it! :)
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cancersuckschicago.com FROM SEA TO SHINING SEA BBQ TOUR Red Jambo one off FE 100 FEC 100 WSM Homer Simpson 22 " Weber Kettle Red 18 1/2" Weber Kettle Black 26 3/4" Weber Kettle |
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02-28-2013, 06:00 PM | #107 |
is Blowin Smoke!
Join Date: 09-12-07
Location: the Ninth Ring of Hell, cleverly disguised as Phoenix
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While chicken salad may have been declared legal, it wasn't as if anyone was tearing up the tables with shredded chicken.
Whereas judges have been rewarding sliced pork, disproportionately in some areas. Given that prior success, when a cook is given more latitude in that direction they're likely to take it.
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. Don't practice until you get it right; practice until you can't get it wrong. Don't overthink or undercook. [url=http://www.rhythmnque.com]Rhythm 'n QUE[/url] |
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02-28-2013, 07:03 PM | #108 |
is One Chatty Farker
Join Date: 02-11-10
Location: Northern VA
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Yes, as a judge, I score on what is presented; I have no preconceived thoughts or ideas what is good during a competition. I can't!!!! It is against what I swore to do!! I stand by that 100%!
That being said, I have seen boxes where there is MM, tubes, sliced and pulled. To be honest, it made kinda a mess for all of us to get some of each in a decent amount of time. But, it works..... It did make for a "busy" looking box and presentation. Bottom line, if if looks good, that's the way I score. Almost every time I have scored a box, my ratings were pretty much in line with the "majority" of the table. Now, my personal preference is pulled pork. I just think it tastes good that way. I also try to turn in MM and tubes in the competitions that I compete in along with pulled. In my mind, that is what will look good (if we get the dam box right), and they taste good too!! And, back to my reason for posting to begin with: I wish they hadn't change the rule/wording or whatever the heck you want to call it. I just see it as getting too liberal on what can be done with the food. If it keeps changing, will we be cooking/judging hot dogs? I could enter that for all three catagories. BBQ'ing is BBQ'ing; grilling is grilling. Seems like the lines are blurring. wallace
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wallace(Don) - Life Is Good But BBQ Is Better - BWS - Fat Boy - WSM 22.5 - A bunch on other outdoor cooking stuff. - KCBS CBJ# 58657 - MABA Member "Take luck!" |
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02-28-2013, 08:36 PM | #109 |
Quintessential Chatty Farker
Join Date: 11-03-06
Location: Chi-Town
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Blurring.... yes
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cancersuckschicago.com FROM SEA TO SHINING SEA BBQ TOUR Red Jambo one off FE 100 FEC 100 WSM Homer Simpson 22 " Weber Kettle Red 18 1/2" Weber Kettle Black 26 3/4" Weber Kettle |
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02-28-2013, 08:53 PM | #110 |
Babbling Farker
Join Date: 12-03-08
Location: Pearl River LA
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Re: My take on the Pork Rule
All this and we still can't garnish with Kale.....
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02-28-2013, 09:09 PM | #111 |
is Blowin Smoke!
Join Date: 08-08-07
Location: Cartersville, GA
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+ 1 for Kale!!!
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02-28-2013, 09:48 PM | #112 |
is One Chatty Farker
Join Date: 02-11-10
Location: Northern VA
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Kale, no! Yuck!
wallace
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wallace(Don) - Life Is Good But BBQ Is Better - BWS - Fat Boy - WSM 22.5 - A bunch on other outdoor cooking stuff. - KCBS CBJ# 58657 - MABA Member "Take luck!" |
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02-28-2013, 10:53 PM | #113 |
is one Smokin' Farker
Join Date: 07-10-11
Location: Saskatoon, SK
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Curious as to why you want to garnish with kale?
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@kenthanson @devilmademeqit Devil made me Q it BBQ team |
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02-28-2013, 11:04 PM | #114 |
Babbling Farker
Join Date: 12-03-08
Location: Pearl River LA
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Re: My take on the Pork Rule
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03-01-2013, 10:15 AM | #115 |
is Blowin Smoke!
Join Date: 01-01-05
Location: Southern Arizona
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03-01-2013, 10:23 AM | #116 |
Full Fledged Farker
Join Date: 01-31-12
Location: Great Mills, Md
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Even if we could garnish with Kale I would not. When that gets warmed by the meat in the box it gives off a not so plesant smell that would be penitrating your meat the whole time the box is closed.
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Mike - New Revolution Q, Deep South GC28, 22 WSM X3. |
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03-01-2013, 04:18 PM | #117 |
is one Smokin' Farker
Join Date: 05-08-09
Location: Plano, TX
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That is what you use the cilantro for, it covers up the smell :-)
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03-01-2013, 06:45 PM | #118 |
is One Chatty Farker
Join Date: 09-25-06
Location: Elk Creek, Ky.
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Damn!!!.. this thread went from Pork to Garnish in only 8 pages!!..
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03-01-2013, 08:22 PM | #120 | |
somebody shut me the fark up.
Join Date: 01-23-04
Location: DFW, San AntonioTx
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My take on the Pork Rule
Quote:
Sent from my iPhone using Tapatalk
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You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer. --Frank Zappa Keeping Valspar in BBQ, one cook at a time. Recipient of a Huggies box! Shut up, and cook!!!! |
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