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View Full Version : Compensating for the wait


Bigmista
03-26-2009, 02:23 PM
One of the biggest obstacles in competition bbq is the wait time between the time when you turn in the beautiful, piping hot plate of wonderful BBQ and the time when the judges taste that lukewarm (at best) coagulated fat covered piece of flesh that it turns into.

There is nothing that we can do about the temperature. So what do you do to make turn ins taste good when they are cold?

BBQchef33
03-26-2009, 02:23 PM
heat them up?

















wheres that penalty box again? :redface::biggrin:

Arlin_MacRae
03-26-2009, 02:35 PM
Too bad they don't make a throw-away, self-heating box!

KC_Bobby
03-26-2009, 03:10 PM
I think the answer is to prep and cook it right ... just need to figure out how to do that.

Sledneck
03-26-2009, 03:28 PM
Food tastes better cold sometimes. I love cold fried chicken and cold pizza

Bentley
03-26-2009, 03:30 PM
Cold=sweet...Hot=Savory? Flavor profile?

HBMTN
03-26-2009, 03:36 PM
I pre-season my throat with a dozen or so Corona & Lime's and that seems to make cold brisket taste like 1st place brisket :mrgreen:, nah I'd like to know as well seems the answer could definatly help us as we have finished bad in brisket so far.

barbefunkoramaque
03-26-2009, 03:46 PM
Ohhh for the days were your "box" was Butcher paper or Foil, which could be popped in after prep back on the days where smoke ring and bark represented "appearance" Not that we would use it that often... there were not long waits from what I remembered.

barbefunkoramaque
03-26-2009, 03:48 PM
HMMM how hot to those glove inserts for hand warmers get.... just unwrap, scrunch it to get the chemicals together in the pouch and lay it in the bottom under your meat.

damn that "Marking the box" rule or I'd serve it on a preheated ceramic tile.

Alexa RnQ
03-26-2009, 04:09 PM
Ohhh for the days were your "box" was Butcher paper or Foil, which could be popped in after prep back on the days where smoke ring and bark represented "appearance" Not that we would use it that often... there were not long waits from what I remembered.
Those days are still here, and they're called IBCA.

KCBS has shorter waits. :mrgreen:

afreemaniii
03-26-2009, 07:40 PM
I used to think the same thing, but I recently went through a CBJ class taught by Mike Lake and he gave the impression that they really do try to hustle the food straight back to the judges table. Once 6 boxes are turned in, they are renumbered and sent straight back. Some judges will eat later than other judges. I haven't actually seen this in action to see how accurate he was, but it did make me feel a little better about the idea of food sitting around in the turn-in box.

Divemaster
03-27-2009, 09:37 AM
In another thread I stated (and I'm still going to do this) that I am going to work on our flavor profile for luke warm food and not hot... When it cools down it looses a fair amount of the flavor...

HeSmellsLikeSmoke
03-27-2009, 09:42 AM
In another thread I stated (and I'm still going to do this) that I am going to work on our flavor profile for luke warm food and not hot... When it cools down it looses a fair amount of the flavor...

Not only flavor but tenderness is affected when the meat is at room temperature. I have been thinking that overcooking slightly might be worth trying in that case.

Jeff_in_KC
03-27-2009, 12:04 PM
I have started putting a pan of hot water or heated sauce in the center of our parsley putting green for about 30 seconds immediately prior to placing the meat in the box to take the chill off the greens that might otherwise help to more quickly cool off the meat. Not that it probably makes a huge difference but every little bit helps.

As for the time it takes to get an entry in and to the judges table still hot, it really isn't that long in MOST cases. I've been on the opposite side of the turn in table with the bread tray and as long as teams are rolling in, it might get to your judges within one minute of you bringing it up.

Bigmista
03-27-2009, 04:02 PM
I'm not a CBJ so it could be that I don't understand the process but aren't the judges shown all of the boxes first and then each box comes back around and the judges get there portion and then they have to wait until they get all six of their portions on their mat before they start tasting?

Jeff Hughes
03-27-2009, 04:26 PM
I'm not a CBJ so it could be that I don't understand the process but aren't the judges shown all of the boxes first and then each box comes back around and the judges get there portion and then they have to wait until they get all six of their portions on their mat before they start tasting?

They taste and score as each box goes around. That last box ain't gonna be too hot...

Brew-B-Q
03-27-2009, 04:48 PM
That's not how they did it in the CBJ class or the 1 contest I judged.

The table captain opened one box, showed it to each person, asked us to rate it for appearance. That box gets closed, second box gets opened.....repeat until all 6 boxes have been shown and scored.

Then, box 1 gets passed around and you take a sample and put it on your mat. Samples 2 through 6 continue in this fashion until everyone has 6 samples. Then you taste and score entry 1, taste and score entry 2, and so on.

Bigmista
03-27-2009, 07:59 PM
So what I'm hearing is there isn't consistency in the way that contests are judged.

Jeff Hughes
03-27-2009, 08:05 PM
I may be incorrect, it's been a few years since I have judged...

Jeff_in_KC
03-27-2009, 09:17 PM
I've only seen it done the way Brew-B-Q described it.

CivilWarBBQ
03-27-2009, 09:19 PM
The procedure for judging KCBS contests is as Brew-B-Q described. The steps are well documented and should be very familiar to all CBJs who are actively judging. Deviation from the standard procedures is not permitted; the Reps, Table Captains and Judges work together to quickly redress any procedural error should one be spotted.

HeSmellsLikeSmoke
03-27-2009, 09:19 PM
I've only seen it done the way Brew-B-Q described it.

Ditto

Bentley
03-27-2009, 11:09 PM
I have judged for going on 7 years now, and I have never tasted a warm rib, piece of brisket or pork, have had a few warm thieghs, but very few and far between. I have never tasted any piece of meat that would be considered hot...Your meat is going to be judged at room temp., if you dont believe me, judge a KCBS contest sometime!

Meat Burner
03-27-2009, 11:22 PM
I've only seen it done the way Brew-B-Q described it.

Ditto again.

Bigmista
03-28-2009, 05:55 PM
Here is a box I did today straight from the foil and still smoking...

http://photos-c.ak.fbcdn.net/hphotos-ak-snc1/hs010.snc1/2628_1118869565514_1040276865_393666_7116185_n.jpg

Here is the same box after a 20 minute wait...

http://photos-f.ak.fbcdn.net/hphotos-ak-snc1/hs010.snc1/2628_1118877085702_1040276865_393669_1691019_n.jpg


The taste was muted after the wait. Still tender but definitely not as exciting.

lunchlady
03-28-2009, 07:04 PM
yep, we try to wait about ten or fifteen minutes after turn-in (if we have time) to taste our stuff again. We figure that is probably about the closest time frame to when the judges are getting it.

It is a bummer to see the difference live and in color though BigMista, thanks.

pat
03-28-2009, 07:12 PM
Interesting pics Mista. Huge difference in appearance.

FatBoyz
03-29-2009, 09:04 AM
you have to watch the turn in count.. then time you box going in... you can get or give hot food.

LindaM
03-29-2009, 09:55 AM
So what I'm hearing is there isn't consistency in the way that contests are judged.

And you are correct that is the way it is to be judged. If there are KCBS contests doing it differently KCBS needs to be notified. On the contestant critique if you are a competitor and if you are a judge email cwhitebook at kcbs dot us. This is something that needs to be addressed.

Jeff Hughes
03-29-2009, 01:08 PM
And you are correct that is the way it is to be judged. If there are KCBS contests doing it differently KCBS needs to be notified. On the contestant critique if you are a competitor and if you are a judge email cwhitebook at kcbs dot us. This is something that needs to be addressed.

Look guys, I should not have commented on the judging process, I have not judged since I started competing, I was mixed up. Don't go callin' Carol because of my statement, she reps 8 out of 10 contests I do...

The point, which Neil has a clear grasp of, is that the food you place hot in your box, is going to be different than what the judges are going to taste...

Bigmista
03-29-2009, 09:09 PM
So again I ask, what do you do to make your cold food taste good?

Bentley
03-29-2009, 09:31 PM
So again I ask, what do you do to make your cold food taste good?

Well again, cold is such a harsh term, I prefer room tempurature! Like I was telling you today, if it's cooler or room tempeture I say slightly sweet, cept brisket, we both know brisket should not have BBQ sauce on it.

You are the professional here, you cook a 1/2 ton of BBQ a week,(curious, how many Lbs. a week do you figure you cook now) dang it Neil, you need to be helping me here!

Bigmista
03-29-2009, 09:59 PM
Yes but I try my best to serve my bbq hot. I can't control when folks actually eat it. I do give them reheating instructions though.

Desertdog
04-01-2009, 05:52 PM
That's not how they did it in the CBJ class or the 1 contest I judged.

The table captain opened one box, showed it to each person, asked us to rate it for appearance. That box gets closed, second box gets opened.....repeat until all 6 boxes have been shown and scored.

Then, box 1 gets passed around and you take a sample and put it on your mat. Samples 2 through 6 continue in this fashion until everyone has 6 samples. Then you taste and score entry 1, taste and score entry 2, and so on.


This is how it is supposed to take place at any KCBS sanctioned event. I judged this past weekend at Rio Rancho, in fact, was table captain, and can say that many of the entries, when opened for the first time at the table, actually had accumulated steam escaping.

I can also say, from the time I showed the first box for presentation until I picked that box up again for distribution was less than 5 minutes. I would estimate that from the time the box was delivered to the tent to the time the first bite was taken from the entry was less than 10 minutes.

Of course, with an IBCA event, you can throw all this out the window, by the time that entry makes it to the "finals" table, it is going to be room temp and picked apart.

At least all teams are on the same playing field.

oceanpigassassins
04-02-2009, 09:48 AM
Pretty much it's all eating at the same temp.So as long as it tastes good you'll be fine