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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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06-08-2012, 11:12 AM
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#16 |
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is one Smokin' Farker
  Join Date: 09-23-09
Location: Buffalo NY
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I was taught the double bone cut many years ago. Its the way to go in MBN competitions, and at Memphis in May
Like it was said before MBN/MIM blind box turn ins are this cut...that is why Melissa cut them that way. MIM/MBN also is sans garnish...meat only. That is how you can fit 6 samples in a standard 9x9 clamshell. I tried turning in this cut when I first started doing KCBS about 5 years ago. It was not recieved well...I switched to the standard single bone cut and have done better...It is as was said before, the judging standards are different, therefore it is hard (but not impossible) to use the double bone cut and win in KCBS. Neil
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[B][COLOR="DeepSkyBlue"]KCBS, MBN, and MIM CBJ. KCBS, MBN, NEBS, and MIM cook[/COLOR][/B] Stumps OS223, Stumps GF223, Grilla Pellet Cooker, RectTec680, Traeger Tex, HM Offset Barrel, 18.5 and 22 inch WSM, UDS, Orion, 2 Weber Kettles...and a couple turkey fryers "We're a drinking team...with a BBQ problem" Want to join the team for Memphis in May? [url]http://www.toosaucedtopork.com[/url] |
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