JEC wrote:That was the kind of point I was going with as you couldn't police the money muscle and this isn't really something you can police either, I know it's hard, maybe someone like John has some comments to add based on his international experience? Doesn't Myron Mixon mould his chicken, as far as I'm aware he's never had any problems?
Don't forget there are several other forum members with just as much international experience. In fact Toby probably has most out of us all in terms of US experience, but ironically the least uk experience
None of the teams I've been on have used a mould for pork and I'm not aware of my close BBQ buddies (who are VERY successful) using moulds. However this doesn't mean they don't, no matter how much they disclose to you, there's always the "other" 10%
Its the line between sculpting an moulding, also I wouldn't consider cupcake chicken the same as you're not moulding the chicken to the shape of the pan, it just stops spread and holds your braising liquor in place. As you pointed out earlier, one can mould with their hand, I reckon US judges would likely only DQ on clearly sculpted meat, but as Toby pointed out it only takes one judge to object and it's game over.
To put this in perspective, in July 2010 after a difficult night and being very tired, we turned in a rib with a hair on it. One rib which one judge quite rightly refused to taste, we bombed ribs and came third by half a point from first, when we should have been GC. That is the impact one judge can have, it's one thing thing when your own carelessness costs you accidentally but it would really suck to get a DQ for something like sculpting.