Jeff_in_KC
somebody shut me the fark up.
- Joined
- Jan 4, 2005
- Location
- Pleasant Hill, MO
They came into the capital off BBQ and won? Somebody got paid off! :biggrin: :wink:
Sawdustguy said:I don't know....When I took the judges class we were told to ignore personal likes and dislikes and to judge on the merit of what the chef was intending to do. From the scores it looks as if alot of the judges totally ignore that and rely on personal taste.
"That being said, can anyone share a replacement spray for my ribs"
BBQchef33 said:apple juice.
plain, simple, not to anything. done.
Solidkick said:FRESH apple juice.......keep your sprayer in the cooler and NOT out in the open heat........
And you saw my apple juice at BoCo.....it wasn't it's normal color....:mrgreen:
Jeff_in_KC said:Did a certain Mr. Jack Daniels have anything to do with the color mod? :grin:
Solidkick said:Nope, non alcoholic addition.....but a year ago, when the pork finished 2nd and the brisket finished 3rd at BoCo, it was a 60-40 mix of applejuice and miller lite.
Hmmmmm....maybe I should go back to that.......:!:
Sawdustguy said:A dark beer may be better. I bet it works because once the alcohol and water evaporate the sugars in the beer are left to carmelize on the meat. Remember there is still alot of sugar in beer, even after it is brewed. The hops are used to take the sweetness out of the wort and the yeast dies after the wort mixture is only at about 5% alcohol. Forgive me, I forget the specific gravity number. The message is that there is still alot of unfermented sugar in the beer. We just don't taste it because of the bittering hops. The dark beer or more malty beer may give you more carmelization. There is only one way to find out.