DanQuixote
Knows what a fatty is.
- Joined
- Oct 12, 2016
- Location
- Memphis Tn.
Like many others that have acquired this addiction called "Meat Smokin" , I have been occupied with research, experimentation, and practice. I have the latest books, high end equipment, and the desire to become an accomplished "Pit Master". Most of what I have learned/discovered has been through good folks and forums, for which I am truly grateful. I come across many references to this elusive creature known only as " Winning Flavor Profile". As best I can determine this is entirely dependent upon the various judges overall impression of the taste. I know some folks that have attended the training necessary to be chosen as a judge in the MIM competition. They know what they like, but I seriously doubt any of them has the ability to discern individual spices used in these rubs to achieve a specific "Profile". Yes...anyone can determine salt, garlic, pepper, onion...and a few other common ingredients, but damned few are able to pick out the more esoteric spices involved, or pepper varietals. I have one demand of my rubs and sauces....can I feed them to a 10 yr old and see smiles rather than watch them make noises only a dog can hear.