B
Buffalo Bayou Que
Guest
All,
Next weekend our company is holding their annual employee BBQ cook-off. A great team building event to build friendly rivalries between the respective departments.
I'm new to the competition circuit, and have been designated the Chief Cook for our team. We will be tackling Spare Ribs & Briskets.
My question is this:
For the ribs, would you recommend a Johnny Trigg approach (brown sugar, tiger sauce, honey, parkay margarine) at foil time - or keep it simple with a little apple juice then finish with a tangy peach glaze?
The judges will be local celebrity/business types - and not professionals.
Originally we had planned for the "candy" approach of J. Trigg...but lately my gut tells me to keep it simple, and let the pork speak for itself...this is Texas afterall.
Thanks in advance for your input.
Next weekend our company is holding their annual employee BBQ cook-off. A great team building event to build friendly rivalries between the respective departments.
I'm new to the competition circuit, and have been designated the Chief Cook for our team. We will be tackling Spare Ribs & Briskets.
My question is this:
For the ribs, would you recommend a Johnny Trigg approach (brown sugar, tiger sauce, honey, parkay margarine) at foil time - or keep it simple with a little apple juice then finish with a tangy peach glaze?
The judges will be local celebrity/business types - and not professionals.
Originally we had planned for the "candy" approach of J. Trigg...but lately my gut tells me to keep it simple, and let the pork speak for itself...this is Texas afterall.
Thanks in advance for your input.