SteveA
TVWBB Super Fan
Hi, Donna! It's so great to have you here on the forum. My question is a 2-parter. First, how do you believe that BBQ in the west coast, specifically California, has evolved since you started your involvement a decade ago. How has the flavor profiles changed; also, the techniques employed and quality of meats, rubs & sauces?
Secondly, how do feel about us competitors being restricted to the 4 KCBS meats? Do you feel shackled and yearn to cook other meats in competition? KCBS has such a strong foot hold in CA that there is rarely an opportunity to promote contests with different meats. I know that the North State BBQ Championship Series is one such event; however, do you feel that there should be more opportunities for different or new sanctioning bodies in CA?
Steve Aguilar
Secondly, how do feel about us competitors being restricted to the 4 KCBS meats? Do you feel shackled and yearn to cook other meats in competition? KCBS has such a strong foot hold in CA that there is rarely an opportunity to promote contests with different meats. I know that the North State BBQ Championship Series is one such event; however, do you feel that there should be more opportunities for different or new sanctioning bodies in CA?
Steve Aguilar