I am having some trouble getting into the top 15 in pork. I understand that you never know who is going to taste it, and it is all subjective, but this weekend I followed the Pickled Pig's pork method and was very careful to do everything exactly the way the tutorial reads.
I was feeling pretty good about it until I got to the part where the pieces of pulled are dipped in a heated 50/50 mixture of Blues Hog Original, and Tennessee Red.
I ate a couple of these chunks, and found what I was afraid of. All I could taste was the sauce. The meat could have been chicken, pork, or beef, and I would not have been able to tell the difference.
I like my pork with little or no sauce, so my tendency for turnins is to go light on the sauce. Since my pork scores have not been good at all, I decided to go ahead and turn it in sauced like the Pickled Pig says. My scores did improve, but just enough to get me into the middle of the pack.
I'm not saying that the sauce held me back, I'm just curious how the crowd here feels on the subject of pork turnins and sauce?
I was feeling pretty good about it until I got to the part where the pieces of pulled are dipped in a heated 50/50 mixture of Blues Hog Original, and Tennessee Red.
I ate a couple of these chunks, and found what I was afraid of. All I could taste was the sauce. The meat could have been chicken, pork, or beef, and I would not have been able to tell the difference.
I like my pork with little or no sauce, so my tendency for turnins is to go light on the sauce. Since my pork scores have not been good at all, I decided to go ahead and turn it in sauced like the Pickled Pig says. My scores did improve, but just enough to get me into the middle of the pack.
I'm not saying that the sauce held me back, I'm just curious how the crowd here feels on the subject of pork turnins and sauce?