fred nevill
TVWBB Member
Hi all, I have officially entered my first contest with a few still to come. The one i entered as well as a few of the others I am interested in are unsanctioned events.
My question(s) is being that these events are unsanctioned i am assuming that there may not be very many if any trained judges, so I am curious if i should have my chicken and ribs be a bit "sweeter" than I normally would.
We will be doing the big 4 on the meats so along the same lines as untrained judges i also wonder should I maybe consider making the ribs more tender than I would for a regular contest? And should i turn in only pulled pork without and sliced or money muscle and with the brisket should i completely avoid burnt ends?
I know what we know as good BBQ and what the person on the street consider good BBQ is 2 totally different things. But being my first contests I want to do the best I can.
My question(s) is being that these events are unsanctioned i am assuming that there may not be very many if any trained judges, so I am curious if i should have my chicken and ribs be a bit "sweeter" than I normally would.
We will be doing the big 4 on the meats so along the same lines as untrained judges i also wonder should I maybe consider making the ribs more tender than I would for a regular contest? And should i turn in only pulled pork without and sliced or money muscle and with the brisket should i completely avoid burnt ends?
I know what we know as good BBQ and what the person on the street consider good BBQ is 2 totally different things. But being my first contests I want to do the best I can.