Gig'em99
Knows what a fatty is.
- Joined
- Dec 10, 2012
- Location
- Richards...
It sounds to me that we need to create a thread called competition secrets revealed.
It are these "secrets" that makes people money like Trigg and Myron.
If everyone gave away their tricks of the trade then the guys with the cooking schools would be put out of business.
-Eric
Well, as far as I know, both Trigg and Mixon have schools. So they're teaching a chunk of their techniques. Potentially getting their students very far down the path to their flavor profiles. With hundreds of cooks learning, their techniques are all pretty public...particularly Myron's. I have his book.
But this comment really takes this thread and hits on the real intent.
How much do we want to share about what we do? I can tell everyone how to get a 1/4" smoke ring on every brisket, shoulder, rib that they cook. But I'm not sure I want to share it. Appearance is something that I have going for me. But maybe that's something that the brethren should be very clear on.
When someone says, "Hey, I'm entering a competition, tell me how to make a winning rub, sauce, etc." Instead of the "A little salt, a little pepper...practice and cook what you like" response, which is certainly true, maybe we should just be straight and tell them...you're not going to get any "secrets." That may be an oversimplified example.