Every judge has there own favorites as does every cooker. But if you haven't done it already, may I suggest that you connect with a judge or two that are trying to go up in the ranks of judging. They need to work with a cook for a night and they learn what it takes to make competition BBQ and the cook learns what judges like to see, smell and taste. It's a good trade off for all.
Mark
--Previous Message--
: What's the trend in saucing pork for SCBA
: judges now days? Sauce or no sauce? Let the
: truths flow
:
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