Originally posted by Rick Kramer on 6/27/05 at 10:24AM PT
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Hello Ray! We sure appreciate you taking the time to answer some questions in this forum.
My questions deal with competition cooking.
1. Is there a site/book/or photo album to learn how to properly prepare a turn-in box? What seperates a good box from a great box?
2. What is your opinion on injecting? Seems like more teams are leaning towards using injectors. Yet, the teams that don't inject are still winning competitions too.
3. Sliced pork butt. Yes or no? Seems like it's more for presentation than for taste. Are teams that are slicing placing well? Is it becoming neccessary to slice your butts (served with some pulled) to place well?
4. Whatever happened to good old fashioned grilled chicken? Can you still "take the walk" in competitions by just grilling and glazing your bird? It appears everyone is smoking, simmering, then grilling to crisp the skin. Is all of that really neccessary for a winning entry?
Thanks again Chris for providing this open Q&A forum with Ray. And thank you Ray for making yourself available to offer some advice. If I don't win your book I'll certainly go out and buy it. Maybe I'll see you on the circuit and you can autograph it then. Take care guys.
Rick
"Cookin' Ribs at the Riverbend"
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Hello Ray! We sure appreciate you taking the time to answer some questions in this forum.
My questions deal with competition cooking.
1. Is there a site/book/or photo album to learn how to properly prepare a turn-in box? What seperates a good box from a great box?
2. What is your opinion on injecting? Seems like more teams are leaning towards using injectors. Yet, the teams that don't inject are still winning competitions too.
3. Sliced pork butt. Yes or no? Seems like it's more for presentation than for taste. Are teams that are slicing placing well? Is it becoming neccessary to slice your butts (served with some pulled) to place well?
4. Whatever happened to good old fashioned grilled chicken? Can you still "take the walk" in competitions by just grilling and glazing your bird? It appears everyone is smoking, simmering, then grilling to crisp the skin. Is all of that really neccessary for a winning entry?
Thanks again Chris for providing this open Q&A forum with Ray. And thank you Ray for making yourself available to offer some advice. If I don't win your book I'll certainly go out and buy it. Maybe I'll see you on the circuit and you can autograph it then. Take care guys.
Rick
"Cookin' Ribs at the Riverbend"