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Is competition style judging killing backyard flavor?
Was watching a local KCBS event in Topeka last weekend and heard a judge say they want bark that snaps like glass. I mean, I get that texture thing, but some of those guys are injecting, wrapping, and resting their meat for hours just to hit that perfect bite. My question is, are we chasing points and trophies at the expense of real BBQ taste, or is that level of precision what actually makes it great? I've had a $500 comp brisket slice that was technically flawless but honestly tasted like nothing compared to a $40 backyard cook from a guy who just uses salt, pepper, and a stick burner. Has anyone else felt like comp winners are out of touch with what regular folks want to eat, or am I just bitter because I don't have time for all that science?
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hernandez.jordan2mo ago
Brisket's meat, not a science fair. Maybe just eat it.
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