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Consistency counts. Way to go guys and gals.
Pretty good showing for Big Jim and his crew in Wauchula. Top 10 in every category ended up number 8 overall. Nicely done old man. I might have to come visit and get a few pointers. :)) I'll bet that newish cooker came in mighty handy about nap time.
That's a great crew for sure. We're gonna try to make a trip this year. Keep me posted.Jack W.Charleston, SC
Thanks Jack. We were only missing you and Mary to round out the crew. We had Steve and Sandy Sheffield, Bob and Ginger, Jim and Myra Stewart and The Fatman.As usual The ribs and pork we thought were our best ended up our worst and the chicken and brisket scored 3 places higher.We did get a call in the dessert category. 3rd.The pit did good.Thanks.
I have to ask a question on this. Knowing that your cooking is never
bad, do you think that there are wide variances in expectations when you
make a big change in regions? For instance, I know that sliced pork
works well here in the mid-west, but I've been told it isn't so popular
to do if your competing in the deep south. Any thoughts?
I think the mix also adds to the appearance. Moves the eye around the
box instead of just seeing a big pile in the middle.
Of all the meats it seems pork is just giving me a fit---what I've been
cooking just doesn"t taste good to me--even if the judges like it a little I
haven't liked it for a year---my problem is sometimes a lackadaisacal
attitude towards practicing and planning to be more consistent--going
to judge a couple contests now--maybe find the fun again!
And our food was just ok--chicken tough, ribs really skinny, pork was
pork and the btrisket was great--but didn't score