FoodBanter.com - View Single Post

On 28 Jan 2005 22:38:39 GMT, wrote:

>Jev Vandegrift > wrote:
>> []
>> One thing I have noticed about bbqing since I started to socialize a bit
>> with the competition types is that competitive cooking is quite
>> different from restaurant cooking.
>
>And also a LOT different than home cookin'!
>
>Are ya gonna post any pics ta alt.binaries.food ?

No Kidding! You really need to suck up to your butcher to be able to
paw through his inventory for the perfect three slabs, so that you can
present the best 5 or 6 ribs for eventual judging. Or buy 20 bucks
worth of greenery just to use three or five leaves. The prep kits
with their manicure scissors and such don't find much of a home in a
back yard or Pro cooking set-up.

Harry