Welcome from Winnipeg ! If you like what you are grilling and you are happy with the results , don`t change anything or
improve on what you are doing .
From the various pro YouTube guys I've followed I have learned:
1. Competitions are a "one bite" deal. They have to make that one bite pop because judges taste so many entries. Some even admit it would be too rich or spicy to eat a whole meal.
2. Cooking for them at home is different. Keep things simple, you want to taste the meat. Less (or no) trimming, rub, spices, injections, wrapping, glazes.
It's good to know all the tools so you can experiment, but I now lean towards watching guys who just cook in the back yard and keep things simple.
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