sunrise
Knows what a fatty is.
- Joined
- Oct 4, 2010
- Location
- Ventura CA.
After moving from the east coast to the west coat, my pork scores & preformance is falling like a rock. We are now competing in KCBS (3 so far) in the east it was in FBA. At a contest this past weekend in Long Beach, my pork finished 33 out of 36. Here is a comment off one of the judges cards, and I thought they were suposed to be constructive. I quote the card " presentation is haphazard. Some good examples are posted online, you'd do better to research. Overcooked & mushy. Texture is almost steamed. The scores from this judge were 6-7-6 here is a picture of the box. I dont know how to make pulled pork not haphazard. any suggestions?...other than to stop cooking.