Quote:
Originally Posted by KCUnited
I was a bit surprised how foreign some of the proteins were to a couple of those guys. I mean tri-tip throws you for that big of a loop?
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You have to remember that most competition BBQ teams (the ones that don't also run restaurants mostly) focus on a small set of meats/cuts, primarily because that's what competition requires but also partially because that's how they get so good.
Add to it that some of those guys, especially from the southeast, don't cook beef at all and it's easy to see how that happens.