TPJ pork Butt in comp

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ddog27

Sous Chef
Joined
Mar 16, 2005
Messages
544
Location
Queen Creek, AZ
I am thinking about using some of the Texas pepper jelly pineapple Hab jelly on my pork butt in the next comp. I love the way it tastes but do you think it will make it to spicy for the judges? Has anyone used it in a comp? How did you do?
 
I've you are only putting it on the outside while cooking it will probably be fine. Just use it before a comp in whatever manner you are planning and have people taste it. Don't tell them what you did or anything... just have them taste and get feedback.
 
I'd def do that ahead of time..I'm concerned how bark would form.
You may want to incorporate some of that jelly in a sauce to get the
flavors in the meat.
 
I've used it on ribs. How did I do? As hard as I try, and as many times as I've put it together, the rib prize still eludes me. :-( I thought they were darn good!

Be careful with Habs. They can get hot when you cook em! :eek:

Good Luck and Good Q!

Jack
 
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