One of the biggest obstacles in competition bbq is the wait time between the time when you turn in the beautiful, piping hot plate of wonderful BBQ and the time when the judges taste that lukewarm (at best) coagulated fat covered piece of flesh that it turns into.
There is nothing that we can do about the temperature. So what do you do to make turn ins taste good when they are cold?
There is nothing that we can do about the temperature. So what do you do to make turn ins taste good when they are cold?