Quote:
Originally Posted by lewdog
I think your recommendation for a final glaze of honey was simply amazing yesterday on my ribs! I loved how that sweetness actually brought out a bit more spicy in my rub. Ultimate sweet and spicy experience.
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Well I'm glad I could help.. LOL, we ought to do a "new style" competition.. Like modern-day youth sports, there are no losers! Basically the folks I "compete" with just get together and grill. One of the guys owns a landscaping business and lives on a farm, so he invites his clients out to the farm "for the day" and we grill for them. Once the clients leave, amongst the grillers and a select few, we decide who had the best stuff. And since there's no pressure for anything but the annual beer mug (that everybody "wins"!!), there's only pride. And when pride is on the line, the clients have no idea how good the food is that they're eating. I make a flank steak and a shrimp dish along with ribs and a brisket, and I've never had any left.
We've all done the formal competitions, and they are what they are....confusing. Not that you're sure your stuff was best, you ARE SURE the folks who won didn't have the best stuff either, perhaps the biggest rig, but not the best meat.