kihrer
Full Fledged Farker
- Joined
- Sep 28, 2011
- Location
- Harleysv...
The thread on sliced pork got me to thinking about several judges comments on the show The Next Iron Chef. Often, the chefs would put something beyond the requirements on their plates to be judged. More than once I heard a judge tell them that they were taking a big risk because now they were being judged on both items and if one of them wasn't up to par it could send them home.
With that preface, do you think it is advantageous to place sliced and pulled in to the turn in box or even burnt ends and slices in the box? If your burnt ends were really good but your slices only okay, would you still turn in the slices? I know that box build out is part of the equation but if you get dinged on tenderness and taste because you turned in a bad brisket slice along with your good burnt ends, wouldn't that hurt you more than just turning in a box with burnt ends that maybe didn't look as good?
With that preface, do you think it is advantageous to place sliced and pulled in to the turn in box or even burnt ends and slices in the box? If your burnt ends were really good but your slices only okay, would you still turn in the slices? I know that box build out is part of the equation but if you get dinged on tenderness and taste because you turned in a bad brisket slice along with your good burnt ends, wouldn't that hurt you more than just turning in a box with burnt ends that maybe didn't look as good?