Qbert60
Take a breath!
- Joined
- Jun 29, 2012
- Location
- Detroit, MI
Hey All!
Here are a few things that are running through my mind and I just thought I would get everyone's opinion.
Chicken - Maybe just for judges, but how come I here sooooo many bad opinions about cupcake or muffin tin chicken? I understand that it looks like chicken meatballs, but they are uniform. I used to cook them, but I switched to a muffin loaf pan. Now I get pretty little rectangles.
Ribs - Gives me a damn headache. Either over cooked or undercooked for me. I have teams put them on so early, and they finish just on time. So do mine, and they taste good, but just not quite there. Do you error on the of sweet or spicy? In one contest, my ribs were SPICY!, but it was my best finish this year. I toned down the spice, thinking that is why I didn't crack the top 10, and I finished 26th in recently. WTF? I know I can cook them, but I haven't found the finish line yet.
Pork - Finally! I have done good the past 2 comps. What do teams put in the boxes? Pulled? MM? Chunks?
Brisket - Is bark on brisket a big deal to the judges? I can never seem to get a good bark. Up until the last comp, haven't got a good smoke ring either. Do different cookers produce better smoke rings? or even good bark?
I look forward to all your opinions!
Here are a few things that are running through my mind and I just thought I would get everyone's opinion.
Chicken - Maybe just for judges, but how come I here sooooo many bad opinions about cupcake or muffin tin chicken? I understand that it looks like chicken meatballs, but they are uniform. I used to cook them, but I switched to a muffin loaf pan. Now I get pretty little rectangles.
Ribs - Gives me a damn headache. Either over cooked or undercooked for me. I have teams put them on so early, and they finish just on time. So do mine, and they taste good, but just not quite there. Do you error on the of sweet or spicy? In one contest, my ribs were SPICY!, but it was my best finish this year. I toned down the spice, thinking that is why I didn't crack the top 10, and I finished 26th in recently. WTF? I know I can cook them, but I haven't found the finish line yet.
Pork - Finally! I have done good the past 2 comps. What do teams put in the boxes? Pulled? MM? Chunks?
Brisket - Is bark on brisket a big deal to the judges? I can never seem to get a good bark. Up until the last comp, haven't got a good smoke ring either. Do different cookers produce better smoke rings? or even good bark?
I look forward to all your opinions!