We went to a little contest today, 17 teams.
The results turned out way way better then we figured.
Pork got a call at 2nd place. The rest came in somewhere between 4th and 10th, I just can't remember exactly right now. And we took 6th overall.
It wasn't bad for thinking we bombed out on everything. I quess sauce fixes everything. Two years ago I had a brisket that puffed out dust when I cut it, sauced it and took 6th of 100 teams. Go figure. Today the pork was barely OK, so we slapped the sauce to it and took 2nd.
Wow is all I can say. It just blows my mind that judges base so much on sauce and not the quality of the actual piece of meat. Any ways here is a pic of each catagory. Turn in was 1 hour seperation and NO garnish. There was no brisket at this comp and we tried wings for the first time.
o
Go figure!! This was the 2nd place pork.
These are baby backs, two rows of six. I know it looks almost like spares but its not.
This is the first time we have ever done wings.
The results turned out way way better then we figured.
Pork got a call at 2nd place. The rest came in somewhere between 4th and 10th, I just can't remember exactly right now. And we took 6th overall.
It wasn't bad for thinking we bombed out on everything. I quess sauce fixes everything. Two years ago I had a brisket that puffed out dust when I cut it, sauced it and took 6th of 100 teams. Go figure. Today the pork was barely OK, so we slapped the sauce to it and took 2nd.
Wow is all I can say. It just blows my mind that judges base so much on sauce and not the quality of the actual piece of meat. Any ways here is a pic of each catagory. Turn in was 1 hour seperation and NO garnish. There was no brisket at this comp and we tried wings for the first time.
o
Go figure!! This was the 2nd place pork.
These are baby backs, two rows of six. I know it looks almost like spares but its not.
This is the first time we have ever done wings.