Last year I made a thread here asking for opinions on whether or not to judge the county fair's BBQ "comp". Your advice was what I was thinking, no! This " comp" was a situation where you cooked it at home and brought the meats in to be judged. Due to food safety I said no and expressed how stupid this was to a fair board member. He said next year they'll have the smokers on site and have an actual comp. Now I've been looking forward to this since he said that.
Now a couple of weeks ago the wife told me to check out the website. I did, the board member I know good quit and so did a couple more. Looked at the entry form for the "comp" same shit as last year 3 categories, ribs, shredded meat, and sliced meat. Needs to be cooked at home on a grill or smoker. You can season and prepare the meat anyway you want. Bout the only rule is no chicken(oh now they're worried about food safety)
So I've been thinking. Maybe for ribs to do beef ribs or cure a rack of spares. For sliced I was thinking maybe cure a pork loin for Canadian bacon, cure a brisket for pastrami, or hell smoke a couple of pieces of my homemade bacon. For shredded I was thinking of curing a butt for some pulled ham.
I wished they'd realize they're losing out on some money by not having it onsite and charging the public to sample it. So should I proceed with my plan or just say screw it and not do it, then express to the board how stupid this is.
Now a couple of weeks ago the wife told me to check out the website. I did, the board member I know good quit and so did a couple more. Looked at the entry form for the "comp" same shit as last year 3 categories, ribs, shredded meat, and sliced meat. Needs to be cooked at home on a grill or smoker. You can season and prepare the meat anyway you want. Bout the only rule is no chicken(oh now they're worried about food safety)
So I've been thinking. Maybe for ribs to do beef ribs or cure a rack of spares. For sliced I was thinking maybe cure a pork loin for Canadian bacon, cure a brisket for pastrami, or hell smoke a couple of pieces of my homemade bacon. For shredded I was thinking of curing a butt for some pulled ham.
I wished they'd realize they're losing out on some money by not having it onsite and charging the public to sample it. So should I proceed with my plan or just say screw it and not do it, then express to the board how stupid this is.
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