WalterSC
Head Chef
Kloset BBQR said:Just wondering if there is any consensus out here on how you turn in your pork entry to the judges. I was watching a Paul Kirk video and he recommend sliced but then I watched as he had a heck of a time slicing it without it falling apart. I think it probably makes for a better presentation but with seven different muscle groups in the butt I can see how it would be difficult to cut. PK recoommended using a serrated knife.
Has anyone tried slicing the pork for comp and if so how did you fare with the judges (better or worse than pulled?). I assume that you would not cook it as long (170 perhaps).
Well speaking as a judge , its up to the grill captain how he wants the meat to be presented some areas are different , for myself I like either sliced or chopped pork, but I want to taste the meat only, that is whats its all about to be able to taste the flavor of the meat , the armoa, the tenderness , the apperance, and the presentation .
I went to a cook off in Bamberg South Carolina yesterday they had a hand full of teams presenting whole hog to the judges that day. They did have sliced pork ( whole hog catagory) , one was so tough I had to pull it apart with my teeth to get a sample , it was like chewing a rubber band. All of the other entries were pulled pork .