So, you may be thinking about becoming a barbecue judge ... or perhaps you just want to know what it is that the judges are looking for (and tasting) when judging great barbecue. Who are the table captains? And what do they do? Who officiates the contests? Overcooked? Under cooked? Too Salty? Too flat tasting? Mushy? Tough? and many more.
Apple wood chips are a favorite for flavoring pork and chicken. It just seems the fresh, sweet taste of apple with the light flavored white meats goes so nicely together. In order to obtain a bolder flavor of apple, try this recipe with pork loin or chicken.
You may want to purchase an orchard!
Directions: Use this recipe for 1 pork loin (3 to 5 pounds) or 2 chickens.
1 small (6oz) can of apple juice concentrate
1/2 cup white wine
1/2 small onion, minced
1/4 cup olive oil (light)
2 Tbs soy sauce
1 Tbs fresh cracked pepper
1/2 Tbs Salt
1/2 tsp dried basil
Combine ingredients in plastic, glass or stainless steel container. Mix thoroughly and completely. Add the meat and marinate for 3 to 4 hours in the refrigerator. Cook with indirect heat until done. Pork can be taken off when the internal meat temperature reaches 150 degrees and chicken is done when the deepest part of the meat reaches 160 degrees.
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