The show was both fun and painful to watch. We came out of the gate very strong with a 25 point lead. Our pork couldn't have come out better and the cracklins we included just put us over the top. It was all down hill from there though.
We made our sauce for the tenderloin in a cast iron pan and the sauce started picking up some metalic flavors from the pan. We transferred it to a different pan and thought we were alright. Obviously we were wrong. That must have been the burnt taste the judges were complaining about. Maybe the longer the sauce sat the more pronounced the flavor got, we'll never know since we didn't taste it after turning in the venison. We also had other issues with the tenderloin. We originally wanted to turn in kabobs with cherries bet were informed it was against the rules. We also wanted to use a rub as a garnish but that was nixed too.
I won't even go into the crab. Let's just say it was not the freshest seafood on the planet.
1 comment:
Hey Steve-
I've enjoyed reading the blog and getting a "behind the scenes" report on the show...as well as your reports from the Jack. Pretty cool. Hope to see you around if you make it back to KC next summer for some comps.
Neal
Dodge County Smokers
www.dodgecountysmokers.com
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