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| Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind. |
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08-11-2008, 02:05 PM
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#1 |
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Babbling Farker
Join Date: 06-09-08
Location: Forker River, NJ
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Duroc, Berkshire, red wattle
Does anyone ever use these high end brands of pork for comps? I have tried and really didn't notice a huge difference from the judges. Let me know if you have tried them and what you think. The flavor and marbling is great and it is almost as dark as beef sometimes. What do you guys think, is it worth the price for comp??????
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08-11-2008, 02:09 PM
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#2 |
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somebody shut me the fark up.
   
Join Date: 08-11-03
Location: Rocklin, CA
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According to your own use it makes no difference with the judges. Why would you use it?
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08-11-2008, 02:11 PM
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#3 | |
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Babbling Farker
Join Date: 06-09-08
Location: Forker River, NJ
Downloads: 0
Uploads: 0
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Quote:
Just trying to see if anyone else has had luck with the meat? Maybe I just had a bad day?? |
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