CKYnick
Knows what a fatty is.
Hello all, this is my first true thread, thanks to everyone for the wealth of knowledge here, its awesome.
I have my first comp coming up, its small just ribs and chicken...Victory (brewing) brew bq July 30th.
I have my cook down, timing and everything. I was just looking for anyone who is familiar with this area...PA in particular with what flavor profiles I should shoot for?
Its hard for me because whatever I come up with at home, people like. I just need to shoot for what the judges are looking for. I have been over thinking this too much, mostly because I have never signed up for any comp classes. So I am just throwing myself into the mix and shooting for the best.
Any pointers for my first comp will be greatly greatly appreciated.
Thanks all!
Nick
I have my first comp coming up, its small just ribs and chicken...Victory (brewing) brew bq July 30th.
I have my cook down, timing and everything. I was just looking for anyone who is familiar with this area...PA in particular with what flavor profiles I should shoot for?
Its hard for me because whatever I come up with at home, people like. I just need to shoot for what the judges are looking for. I have been over thinking this too much, mostly because I have never signed up for any comp classes. So I am just throwing myself into the mix and shooting for the best.
Any pointers for my first comp will be greatly greatly appreciated.
Thanks all!
Nick