Am I alone in this thought?


 
I don't cook competition type stuff for dinner. It's got too much seasoning (injections, rubs, etc.) to be able to eat more than a few bites. Remember, the judges will only take one or possibly two bites, so I have to get it all into that one bite. At home I go through most all of the same steps (prep, smoke wood, times, etc.) but I use FAR less seasoning.

I agree with you, I like my pork, or steaks, or ribs, or ?? just the way I like them. Would it score well in comps? Very doubtful, but do I like it that way? You bet!

Russ
 
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