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A judge at the Mesquite cookoff told me my pork was one note, and fixing that got me my first 2nd place call
I got my first ever 2nd place finish in pork last weekend at the small cookoff in Mesquite, and honestly it only happened because a judge pulled me aside at my last event and gave it to me straight. He said my pork was clean but one note, all sweet glaze, nothing underneath it, and he said it like he was doing me a favor, which he was. So for 6 weeks I practiced trimming the fat cap down thinner and putting down a light coat of salt and coarse pepper under the glaze instead of just sugar on bare meat. I also started pulling the money muscle a little earlier off the smoker so it kept some bite instead of mushing out. The next cookoff was Mesquite, about 30 teams, and when they called my name for 2nd in pork I just stood there for a second. My wife had to nudge me toward the table. Nothing big, no trophy shelf yet, but it felt good to know the fix actually worked. Anyone here ever get a blunt comment from a judge or a buddy that ended up being the thing that pushed you up a level?
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