Burnt Ends should they be legal

EMTTLC · May 29, 2016

I've turned in 16 burnt ends because they were awesome, 3rd place. I've turned in pulled with sliced, 2nd place. I'm a fan of leaving it alone. Let me turn in my best, whether it be sliced, pulled, chopped or point only. I don't think most judges have difficulty determining whether the brisket is tender or not.

WTP-Josh · May 29, 2016

TooSaucedToPork said:
Where does it go from there? Only thighs for chicken, or just sliced mm for pork?

It's a slippery slope

It's pretty much what everybody is boxing anyway so i dont think it would be that bad

pigmaker23 · May 30, 2016

Is it winter already? This thread is deep winter too if, get out and cook, it's summer...lol

Spydermike72 · May 31, 2016

Why do you "have" to turn in Burnt Ends ??

rickv14623 · May 31, 2016

Bubba said:
What I am getting at is this. It would make it a lot easier if only slices were allowed. Easier for the cooks as this would be your only option. Easier for the judges as this would be the only thing in the box to judge.

Up to you if all you want to turn in is slices. I have seen entries go from a 9-9-9 to a 9-8-8 due to bad ends. If it is in there we will judge it.

NEVER will I mark a box lower/higher because it does/doesn't have the "parts judges like".

Rookie'48 · May 31, 2016

rickv14623 said:
I have seen entries go from a 9-9-9 to a 9-8-8 due to bad ends. If it is in there we will judge it.

I have written Comment Cards dealing with this. I'm not trying to tell a cook how to cook, but just letting him know that the money muscle, slices, burnt ends, pulled, whatever - wasn't up to par and that's what dropped the score that I gave.

Burnt Ends should they be legal

EMTTLC

Knows what a fatty is.

WTP-Josh

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pigmaker23

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rickv14623

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Rookie'48

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