As a home cook and a bbq judge, I have a few more thoughts.
Chicken. No one is going to cook chicken at home in Parkay, trim them all nice to get the same sizes, scrape the skin, etc. I wonder how this came about. Bite thru is nice, but still. the competition product is not what any home cook thinks of as bbq chicken, in my opinion.
Pork ribs. Well, good on the tenderness. No one is going to get ribs all the same size, all flat bone. No one is going to always do all the Parkay, brown sugar, and honey, with a sweet sauce to boot. That gets too sweet.
Pork. Learning how to cook the money muscle is good.
Brisket. Tenderness is key. I haven't seen cooks go overboard with this for flavor like other categories, overall, not like it becomes a different animal.
Competition style has become a style that home cooks will not emulate, not even the competition cooks, yet that is what is rewarded?
Chicken. No one is going to cook chicken at home in Parkay, trim them all nice to get the same sizes, scrape the skin, etc. I wonder how this came about. Bite thru is nice, but still. the competition product is not what any home cook thinks of as bbq chicken, in my opinion.
Pork ribs. Well, good on the tenderness. No one is going to get ribs all the same size, all flat bone. No one is going to always do all the Parkay, brown sugar, and honey, with a sweet sauce to boot. That gets too sweet.
Pork. Learning how to cook the money muscle is good.
Brisket. Tenderness is key. I haven't seen cooks go overboard with this for flavor like other categories, overall, not like it becomes a different animal.
Competition style has become a style that home cooks will not emulate, not even the competition cooks, yet that is what is rewarded?
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