bearnakedbbq
Knows what a fatty is.
- Joined
- Sep 21, 2010
- Location
- Anchorage Alaska
Pork Butt
Is it fair to say that most people turn in both sliced and chopped/shredded pork? If this is the case, are most of you cooking three or 4 butts? 2 for sliced and the other one or two for shredded? Sliced is around 185 and pulled is around 205 isn’t it. Can’t do both with one butt.
Brisket
What do you think the percentage of competitor that turn in Burnt ends? Do most just turn in sliced or do they add a little chopped?
Chicken
Understand the reasoning for using thighs, but if you got a kick butt chicken breast do you think you get any additional points by including it?
Ribs
So we either turn in backs or spares. Ever put both into a box?
Overall general questions.
Anybody use Cilantro? Why or why not? Would using it be too much out of the box? Would the flavor transfer to your meat?
Any other thoughts or secret that I should know about before i head to Sacramento