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Brew-B-Q
11-05-2008, 05:45 PM
I plan to take a judging class as soon as one is available in my area, but so far nothing is on the schedule.

In the mean time, could you guys/gals give me some tips on what they are looking for? Specifically, I'm confused about the following:

How do they judge tenderness for chicken?
Are they informed about the different types of entries they may see? Burnt ends, for example, could throw off a judge that has never seen anything but slices.
How does the brisket "pull" test work? Is there a one, two or whatever second count before the meat pulls apart, or is it just whether it does not or happens way too fast?

Any other tips are appreciated.


Thanks

Jacked UP BBQ
11-05-2008, 05:57 PM
One will never know, I think I should take a class also, because I do not get it.

Lippy
11-05-2008, 06:06 PM
I took a class at the Jack. Learned alot. All of your guestions will be answered.

Bigmista
11-05-2008, 06:15 PM
They are looking for garnish, messy sauce and untrimmed thighs.

Bentley
11-05-2008, 06:20 PM
I plan to take a judging class as soon as one is available in my area, but so far nothing is on the schedule.

In the mean time, could you guys/gals give me some tips on what they are looking for? Specifically, I'm confused about the following:

How do they judge tenderness for chicken?
Are they informed about the different types of entries they may see? Burnt ends, for example, could throw off a judge that has never seen anything but slices.
How does the brisket "pull" test work? Is there a one, two or whatever second count before the meat pulls apart, or is it just whether it does not or happens way too fast?

Any other tips are appreciated.


Thanks


Are you avaiable to do classes...Sorry, more info here than the CBJ class I took!

rbinms33
11-05-2008, 06:49 PM
Have you read the sticky at the top of the Competition BBQ forum? It's got some good info in it.

http://www.bbq-brethren.com/forum/showthread.php?t=14263

Westexbbq
11-05-2008, 06:56 PM
The class will be very informative and most likely clarify your questions.
It's fun too.
All as per above.

Big George's BBQ
11-05-2008, 07:21 PM
The class is definately worth taking. Rubbery chicken skin will lower tenderness scores

Bunny
11-05-2008, 07:40 PM
I took a class at the Jack. Learned alot. All of your guestions will be answered.

Lippy,
Did you take the class this year? I was fortunate enough to teach it this year. If you did, I hope you enjoyed it. I had a great time. Mike and Theresa Lake and their crew did a superb job on the entry trays!

Bunny

Bunny
11-05-2008, 07:42 PM
I plan to take a judging class as soon as one is available in my area, but so far nothing is on the schedule.

In the mean time, could you guys/gals give me some tips on what they are looking for? Specifically, I'm confused about the following:

How do they judge tenderness for chicken?
Are they informed about the different types of entries they may see? Burnt ends, for example, could throw off a judge that has never seen anything but slices.
How does the brisket "pull" test work? Is there a one, two or whatever second count before the meat pulls apart, or is it just whether it does not or happens way too fast?

Any other tips are appreciated.


Thanks

There should be some superb classes around your area with teachers Mike and Theresa Lake in 2009.

Jacked UP BBQ
11-05-2008, 09:48 PM
I am trying to get in the one on 11/15/2008 in MD. I hope they get back to me.

BRBBQ
11-05-2008, 10:00 PM
You'll know the good food from the bad! They might leave a tooth pic in the box, put some red tip lettuce in the box, wrong garnish, throw ribs in your box without bones in them, 5 pieces of meat instead of 6, meat not cut/ sliced all the way ect, ect. Read through the KCBS rules. You'll get more training judging lots of contest.

daedalus
11-06-2008, 07:06 AM
Each organization has slightly different guidelines, so it depends on which one you want to judge for. If you are talking about KCBS, then here is a link to info on a judging class in Shannon, which I think is only a couple of hours away from you.

http://www.kcbs.us/classes.php?type=j&year=2009&month=02&id=1531&db=k

In the meantime though,
Chicken should be moist and juicy...that is pretty much it...I was told not to judge the skin for tenderness, only for flavor. Having said that, I know a lot of judges DO mark down for rubbery skin.

After only a few comps, most judges have seen nearly everything. Even if something does surprise us though, we are still judging based on taste and tenderness. If someone included burnt ends that are tough and chewy or fatty, they will likely be marked down, but if they were tender and tasty, we would still give good scores.

The brisket test is pretty simple...the meat should give some resistance when pulled, but still be able to easily be pulled apart. You just sort of get the feel for when it is enough.

I hope this helped somewhat, but the class should fill in any gaps.

stlgreg
11-06-2008, 07:35 AM
In the meantime though,
Chicken should be moist and juicy...that is pretty much it...I was told not to judge the skin for tenderness, only for flavor. Having said that, I know a lot of judges DO mark down for rubbery skin.


Thats weird, I was told the opposite.
We were told if the chicken is presented with skin, the skin should be also be considered in the score. They also said if you do not like skin to at least taste it.

Brew-B-Q
11-06-2008, 07:56 AM
Each organization has slightly different guidelines, so it depends on which one you want to judge for. If you are talking about KCBS, then here is a link to info on a judging class in Shannon, which I think is only a couple of hours away from you.

http://www.kcbs.us/classes.php?type=j&year=2009&month=02&id=1531&db=k


Thanks - that must have just been put up recently as I've been checking often. Shannon is definitely a distance I'm cool with.

Jacked UP BBQ
11-06-2008, 09:27 AM
What do they charge for classes??

Sledneck
11-06-2008, 09:32 AM
What do they charge for classes??
Theone i Salisbury is $75 for non-KCBS members
$45 for KCBS members

The extra $30 pays for a 1 year membership to KCBS

Jacked UP BBQ
11-06-2008, 10:14 AM
Will they let this fag in???

Bentley
11-06-2008, 10:23 AM
If someone included burnt ends that are tough and chewy or fatty, they will likely be marked down, but if they were tender and tasty, we would still give good scores.




You lost me on this one.

As a CBJ can you elaborate on what you ment?

Sledneck
11-06-2008, 10:30 AM
Will they let this fag in???I told them to ignore your request to take the class telling them that you would disrupt the entire class with your chicken questions:rolleyes::tongue:

Jacked UP BBQ
11-06-2008, 12:46 PM
I told them to ignore your request to take the class telling them that you would disrupt the entire class with your chicken questions:rolleyes::tongue:

I would just have to tell them the truth, I learned it from watching you.:|

Lippy
11-06-2008, 03:15 PM
Lippy,
Did you take the class this year? I was fortunate enough to teach it this year. If you did, I hope you enjoyed it. I had a great time. Mike and Theresa Lake and their crew did a superb job on the entry trays!

Bunny


Yeah took it this year. You did a great job and I learned a --it load. Had a great time.

Stoke&Smoke
11-06-2008, 04:49 PM
I plan to take a judging class as soon as one is available in my area, but so far nothing is on the schedule.

In the mean time, could you guys/gals give me some tips on what they are looking for? Specifically, I'm confused about the following:

How do they judge tenderness for chicken?
Are they informed about the different types of entries they may see? Burnt ends, for example, could throw off a judge that has never seen anything but slices.
How does the brisket "pull" test work? Is there a one, two or whatever second count before the meat pulls apart, or is it just whether it does not or happens way too fast?

Any other tips are appreciated.


Thanks

Pat,
First and foremost, Mike and Theresa have done a class early in the year in the area for at least the last two years. You'll have to keep an eye on the KCBS site for updates.

I don't recall a lot of instruction on chicken, other than if skin is offered, you are supposed to at least taste it, even if you personally don't eat chicken skin. They also offer some instruction as to the possibility that chicken may be fully cooked and yet still appear red or pink near the bone due to the smoke, and that, as long as the juices run clear, the chicken is done. As to taste, and texture, they simply say properly smoked chicken should have a nice texture. As others have said here, rubbery skin probably does get marked down some. Bite-through seems to be the goal.


The pull test on brisket. Basically, the instruction is that brisket for competition should generally be about the thickness of a pencil. Any larger, and the cook might be trying to hide an overcooked brisky by cutting thicker to prevent falling apart, any thinner and the cook might be trying to cover for a piece that might not be cooked enough. The pull test basically says that a pencil thick slice should not fall apart on it's own, but should show some resistance, but still separate easily by applying a gentle tug on either end. Aside from the pull test, the class teaches that moisture and tenderness are the two most important things to judge on brisket.


You didn't ask, but I'll go on anyway.

Ribs, they instruct, should be cooked so that if a bite is taken, the meat comes away cleanly from the bone, leaving a clear bite mark, and the exposed bone should dry and turn somewhat white almost instantly. They should be moist, flavorful, and have good texture. If the whole side of the rib comes off, it's probably overcooked, if you have to fight to get it off the bone, under.

Butt - Should be very tender, but not mushy, but still be moist and have good texture.

They also spend a fair amount of time on garnishes, what is and isn't legal, and the second half of the class puts a lot of emphasis on both why you judge the samples you are given the way you do, as well as testing your powers of observation when violations (illegal garnish, not at least 6 pieces, etc) are presented to you.

You already kicked our arses last year, but I still highly recommend you sign up for whatever course is provided in our area this winter/spring.

Oh, one last thing. They also intruct is to pay no attention to a smoke ring. This one I think a lot of judges overlook.

Dale P
11-07-2008, 07:42 AM
Yeah took it this year. You did a great job and I learned a --it load. Had a great time.


Bunny i was there with Lippy. 3 of us Perry Brothers were there taking the class and may i add you did make it fun. We really enjoyed the whole experience and learned more then what we really expected to tell the truth.

Brew-B-Q
11-07-2008, 09:52 AM
Pat,
First and foremost, Mike and Theresa have done a class early in the year in the area for at least the last two years. You'll have to keep an eye on the KCBS site for updates.

I found out they are offering one in Shannon on 2/14 and plan to attend.

You already kicked our arses last year

We did no arse kicking of any kind last year. But I'm looking forward to practicing all winter and hopefully figuring one or two things out. :smile: