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.
If you are seeking a powerful marinde used in flavoring food, then you might try this recipe for pickling spices. This recipe is better than store bought and easy to make. It's great on fish, pork, or lamb. Contributed by: Smoky
In a cooking pot, combine the following:
4 bay leaves, broken into small pieces 4 T. coriander 2 T. mustard seed (black) 1 T. pepper corns 1 T. dill seeds 1 T. celery seeds 1 t. cayenne pepper 1 t. allspice 1 t. whole cloves or 1/2 t. ground cloves 1" piece of good cinnamon bark crushed or 1/2 t. ground cinnamon
Bring this to a simmer, turn it off and let it cool before adding to the brine.
Enjoy!
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4 bay leaves, broken into small pieces
Subscribe now to The Smoke 'N Fire Enquirer, the Internet's most popular backyard grilling and barbecuing on-line tutorial and we'll send you FREE recipes, techniques and tips for preparing the finest outdoor meals. FREE! See a 
