jasonjax
Babbling Farker
Hey folks,
I was re-reading one of my first ever BBQ books , Big Time BBQ by Ray Lampe (2005). He mentioned in one part of the book that many teams cook only the flat for competitions.
Is this still true today? It seems that burnt ends are almost ubiquitous from what I gather. My competition experience is pretty limited, having only competed 4 or 5 times as a BY guy or non KCBS sanctioned events so I may be completely off, but I also know things change in the BBQ world over ~8 years.
I was just curious is this is still true today.
Thanks!
I was re-reading one of my first ever BBQ books , Big Time BBQ by Ray Lampe (2005). He mentioned in one part of the book that many teams cook only the flat for competitions.
Is this still true today? It seems that burnt ends are almost ubiquitous from what I gather. My competition experience is pretty limited, having only competed 4 or 5 times as a BY guy or non KCBS sanctioned events so I may be completely off, but I also know things change in the BBQ world over ~8 years.
I was just curious is this is still true today.
Thanks!