Reg wrote:
> The ideal in BBQ is to never use foil for anything other than
> holding after cooking.

But:
1) If the O.P. is correct that most competition BBQers do it
and
2) _Most_ competition BBQers, at least in the big events,
are better cooks than _most_ home BBQers
then
Why do they do it?


> A lot of the stuff competition judges look for is rather arbitrary,
> bordering on silly (no bubbles in the sauce, etc)

I'm skeptical of that _as a generalized statement_ as you have made it.

Can you find some competition somewhere where some of the judges
have some oddball crierteria? Sure. "Local" events, sure.

But in big events where there is prize money involved, not common.