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In Reply to: So let's think about this - posted by StevieB on January 14, 2008 at 15:40:03:
Where would it end though?
For me, its more than whoever makes the best tasting product, no matter the method... Its who cooks the best tasting product given a very clear set of rules and regulations that (for me) are "traditional" and part of the challenge.
If it was purely the best tasting product, the rules should change so I can start making my competition bbq off-site where i can have my remote thermometer tell me whats going on from the comfort of my own bed and turn it in when its done, not when a judge tells me i need to. I'll cook butts that have been injected days prior and ribs that have been rubbed days in advance... i know that would yield a better tasting product. And why stop there... I bet i would be able to get better presentation scores if i presented on a nice plate with some blanced asparagus spears.