LSBS rule question
Posted: Mon May 16, 2011 1:37 pm
In the rules they list standard turn in times, 11, noon, 1, & 2. Is there a standard order of which meats are turned in 1st,2nd, etc?
The rules say not to add any sauce or juice to the tray? How rigidly is that applied? Do any of you brush a little of the meat juice onto brisket to keep them from drying out? So long as it's bot puddling?
Cooking with sauce vs. saucing and warming seems a little vague. Some examples of dos and donts?
-Nick via Tapatalk
The rules say not to add any sauce or juice to the tray? How rigidly is that applied? Do any of you brush a little of the meat juice onto brisket to keep them from drying out? So long as it's bot puddling?
Cooking with sauce vs. saucing and warming seems a little vague. Some examples of dos and donts?
-Nick via Tapatalk