Hello Dr. BBQ and thanks for sharing your knowledge with us!
It seems that competition techniques and styles change or evolve over time (e.g., injecting and simmering chicken). I wonder if once everyone begins using a particular strategy it becomes "old hat", setting the stage for something different to come along and catch the judges' attention.
When you look into your crystal ball, what emerging (or declining) trends do you see in competitive barbecue? What will competitive barbecue look like in the future?
It seems that competition techniques and styles change or evolve over time (e.g., injecting and simmering chicken). I wonder if once everyone begins using a particular strategy it becomes "old hat", setting the stage for something different to come along and catch the judges' attention.
When you look into your crystal ball, what emerging (or declining) trends do you see in competitive barbecue? What will competitive barbecue look like in the future?