Utah BBQ Forums

Full Version: BBQ Competition Style...
You're currently viewing a stripped down version of our content. View the full version with proper formatting.
Hey Y'all :oops: :cry:
We recently competed in the backyard bracket at the wild west showdown and loved every minute of it. We are trying to practice a bit taking into account the comment cards we were given after the competition. I am a bit baffled by a few of the comments and was just wondering if someone could shed some light on the subject for us. What is expected from a judges stand point? We were told our ribs were a little over done. I always thought they should pretty much pull from the bone with little effort, also we were told that our chicken had great flavor and tenderness, one judge said that it was a little under done for their taste. I did not submit it with the skin, does that effect scoring? also any suggestions on how our pork and brisket should be?
I would really suggest that you take a judging class when one is offered in the area. It will take some of the mystery out of what judges are looking for.

Ribs should not fall off the bone. The meat should pull cleanly away from the bone only where you've bitten. Ideally the exposed bone will immediately turn white when air hits it.

Chicken can be served with or without skin. The lack of skin may affect appearance scores, but judges are taught to judge each piece of meat as the cook intended to present it, so the lack of skin should not impact taste or tenderness scores.

Pork should be moist and tender, but not "mushy" when lightly pressed against the back of your teeth with your tongue. The same goes for chicken. If the tenderness is mushy or mealy at all your tenderness scores will go down.

Lastly, brisket ... most judges utilize the "pull" test with brisket. The entry is tugged slighly from the ends. The meat should have some elasticity but still pull apart easily. If the meat crumbles when picked up or pulled, or if it won't pull apart at all (I've eaten a few pieces of leather), then your tenderness scoress will go down again.

Check out the CBJ information from KCBS, and again I would highly recommend getting certified as a judge and then judging a few contests. It truly helps you become a better cook.
Carla, well stated!!. Exactly. From this fellas' point of view the judging class was/is an asset to cooking in competitions. Lyle said he'd like to have one b/4 Rock 'n Ribs, no promises tho. A lot goes into one of them. Cross your fingers.
Count me in if you get a class arranged.

Phred
im in for the class too.
Count me in for the class also. Thanks
Time to sound off and find out how many of you, lurkers included, who would like to take a CBJ Class. If they get enough people interested in taking the Class it makes it easier to decide on how soon to have one.

It is a great class and very beneficial to those wanting to Judge, what the Judges look for at a competition, and get some pointers from the instructors.

(lurkers=those who either haven't posted at all or haven't posted in a long time) :wink:

Guest

I take a CBJ class every time I compete! :shock: Big Grin

John
John, you are one of the last who would need a CBJ Class. Smile

Guest

Thanks, but I meant that they school me. Big Grin

John
Ahh, got it.
Yep what John said. Only thing is we keep getting new teachers in the classroom and their perspective is a little different from the last time class was in session.
We have all seen the scores over the years where at the same table, and the same entry gets 8or9 and 5&6

I would like to see more involvement by the table captains, as to question the wide spread of scoring at the table before the scores are tallied. For the new cooks out there, try to always turn in more than 6 pieces so that the table captain has the opportunity to sample if he needs to.

I am not dogging the judges. Judging is mostly personal perspective and I accept that, but that 3rd party perspective( table captain)is very important

Dave
PackerBacker;p="16766 Wrote:We have all seen the scores over the years where at the same table, and the same entry gets 8or9 and 5&6

I would like to see more involvement by the table captains, as to question the wide spread of scoring at the table before the scores are tallied. For the new cooks out there, try to always turn in more than 6 pieces so that the table captain has the opportunity to sample if he needs to.

I am not dogging the judges. Judging is mostly personal perspective and I accept that, but that 3rd party perspective( table captain)is very important

Dave

I agree with you on this, although at Hyrum, I would have been the one that judged low. Lack of judging experience and no judging classes on my part. I judged solely on what I expected from a cooks standpoint.
Even with seasoned judges, tastes are subjective thats why it's nice to get a good table.
I too encourage cooks to put enough in for the table captain and for the TC to question disparities in numbers particularly if there are a few new judges at the table.
Reference URL's