FoodBanter.com - View Single Post

Harry Demidavicius wrote:
> 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.
>
FBA (Florida BBQ Association) don't allow no rabbit food in the turn in
boxes. It's about the meat!

BOB