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motoeric
04-28-2009, 02:13 PM
Hi,

If you were to create a format for judging BBQ at competitions, what would you judge the turn-ins on?

Taste, texture, aroma, appearance, originality, ?????

Eric

Plowboy
04-28-2009, 02:20 PM
Hi,

If you were to create a format for judging BBQ at competitions, what would you judge the turn-ins on?

Taste, texture, aroma, appearance, originality, ?????

Eric

I was at one contest that used "Quality of Smoke". Whatever that meant.

BBQ_Mayor
04-28-2009, 02:26 PM
I was at one contest that used "Quality of Smoke". Whatever that meant.

"Quality of Smoke"?...Hum.? I suppose I better stop using tire to cook with. :shock:

Bentley
04-28-2009, 02:35 PM
I would say Taste would be the major factor in my system, texture of meat and then, yes, smoke flavor. We cook over wood producing smoke. Why dont we have that as a factor in our judging? Maybe some think that is rolled up in taste. I tasted a few good pieces of chicken at Stagecoach last weekend, but not one had any smoke flavor.

ihbobry
04-28-2009, 03:11 PM
I tasted a few good pieces of chicken at Stagecoach last weekend, but not one had any smoke flavor.

Because few teams smoke any chicken, most seem to grill, and/or "fry" in a tin pan so they can short cut the cook, get skin they think is what the judges are looking for, without working it and so on and so forth.

To add it to judging would be difficult because just like a smoke ring you can fake it I think.

crd26a
04-28-2009, 09:23 PM
I'd go sauceless on the meat. Too many flaws can be covered up under the sauce, let the meat stand on its own.

71-South
04-28-2009, 09:56 PM
Dump the greens! Dump the greens! Dump the greens! Dump the greens! Dump the greens! Dump the greens! Dump the greens! Dump the greens! Dump the greens! Dump the greens! Dump the greens! Dump the greens! Dump the greens! Dump the greens! Dump the greens! Dump the greens! Dump the greens! Dump the greens!

Jeff_in_KC
04-29-2009, 08:07 AM
We cook over wood producing smoke. Why dont we have that as a factor in our judging?

Cuz then pellet poopers would be Ess Oh El...

bbq ron
04-29-2009, 08:19 AM
i'll go with 71 south, DUMP THE GREENS

Jeff_in_KC
04-29-2009, 08:25 AM
Here we go again... :roll: The horse has long been dead. Leave the poor thing along.

stlgreg
04-29-2009, 09:08 AM
Here we go again... :roll: The horse has long been dead. Leave the poor thing along.

yeah isnt that horse in a can of dog food by now?

U2CANQUE
04-29-2009, 09:16 AM
Cuz then pellet poopers would be Ess Oh El...
negative....grins, can get a pretty heavy smoke.....heck, can even oversmoke if I want to.....grins.....:biggrin:

U2CANQUE
04-29-2009, 09:18 AM
Dump the greens! Dump the greens! Dump the greens! Dump the greens! Dump the greens! Dump the greens! Dump the greens! Dump the greens! Dump the greens! Dump the greens! Dump the greens! Dump the greens! Dump the greens! Dump the greens! Dump the greens! Dump the greens! Dump the greens! Dump the greens!
Ditto

BBQ_Mayor
04-29-2009, 09:31 AM
I'd go sauceless on the meat. Too many flaws can be covered up under the sauce, let the meat stand on its own.

Dump the greens! Dump the greens! Dump the greens! Dump the greens! Dump the greens! Dump the greens! Dump the greens! Dump the greens! Dump the greens! Dump the greens! Dump the greens! Dump the greens! Dump the greens! Dump the greens! Dump the greens! Dump the greens! Dump the greens! Dump the greens!


I'll agree with both these guys.

Yakfishingfool
04-29-2009, 10:16 AM
Hey Eric, if we are lookin gat setting new standards then I have some suggestions. If you want to move BBQ beyond the here's a hunk of smoked meat, taste it arena, then we need to be open to other categories of assessment. Certainly eating with your eyes is real. So I disagree with above, if we are doing new categories, then the use of greens is encouraged, and as such will be scored. Smoke/smokiness/smoke ring...easily faked but could be a category. Certainly flavor and texture stay. So far we have: Visual/Smokiness/texture/taste...any other suggestions? I think what Eric is trying to do is just open up the thought process, expand the idea of judging BBQ, go outside the box a bit. Scott

SmokeInDaEye
04-29-2009, 10:27 AM
Originality, creativity and degree of difficulty.

early mornin' smokin'
04-29-2009, 10:28 AM
get rid of the garnish, only allow a piece of aluminum foil in the box. First off it levels the playing field, even thou garnish is not supposed to be judged, it often is because you have to look at it.
Next it has to be taste, and taste is all the flavorings added to the meat, or just the sweet taste of the meat itself. Rubs, sauce, injections, even smoke contribute to the overall taste of the meat. Too much flavor should not be awarded when we are trying to barbeque food, not cover up bad bbq with rubs and sauces.
Appearance wise, smoke ring is numero uno in my book, if your food doesnt have one, it wasnt properly barbequed!!
Texture has to stay in there, but its all dependent on the category, was the chicken rubbery, no good. Ribs fall apart too easily, no good, brisket slices fall apart when picked up, no good, porks chewy, no good.

with all that being said, id say get rid of the garnish and leave well enough alone.

Yakfishingfool
04-29-2009, 10:37 AM
SIDE - degree of difficulty, could you expound? I was seriously trying to figure out a divisional thing for the way the meat was cooked, i.e. wood/coal/pellets. Maybe attaching a degree of difficulty value. Meaning BBQ over wood is x 2.0 coal 1.9 and pellets 0.2 or something similar. This would be more reflective of the pitmaster's abilities.

early mornin' smokin'
04-29-2009, 11:31 AM
yakfishingfool - now can you explain to how its more difficult to cook over wood than charcoal? I understand pellet poopers should almost have a penalty attached because it just makes it too easy. But charcoal as opposed to wood, id say are equal. I know people say its harder to cook on wood, but its just as hard to keep a nice steady charcoal fire going also.

Bentley
04-29-2009, 02:45 PM
We need to get rid of charcoal chimmnys and lighters and weed burners too, if you cant start your fuel with a flint or two sticks, you are not a pit master!

Slamdunkpro
04-29-2009, 05:09 PM
We need to get rid of charcoal chimmnys and lighters and weed burners too, if you cant start your fuel with a flint or two sticks, you are not a pit master!

Announcing the first "Back to Nature" BBQ contest!

For your entry fee you get:
A cow (moo)
A chicken (cluck)
A Pig (oink)
1/2 cord of hickory
An assortment of spices
A knife

Kill the cow, butcher it, make a shovel out of the hip bone and a Hickory branch. Dig a pit, make a fire using 2 sticks or a couple of random stones.
Kill and butcher chicken and pig. BBQ and turn in in leaf wrappers.



mmm - mmm fun! Now THAT's a pit master!:biggrin:

VA BBQ PIRATES
04-29-2009, 05:36 PM
Announcing the first "Back to Nature" BBQ contest!

For your entry fee you get:
A cow (moo)
A chicken (cluck)
A Pig (oink)
1/2 cord of hickory
An assortment of spices
A knife

Kill the cow, butcher it, make a shovel out of the hip bone and a Hickory branch. Dig a pit, make a fire using 2 sticks or a couple of random stones.
Kill and butcher chicken and pig. BBQ and turn in in leaf wrappers.



mmm - mmm fun! Now THAT's a pit master!:biggrin:

Sounds like a Survival Camping class I took in college. For the final exam we were split in groups of four. We had to build some shelters, make some snares and start a fire. Then it was lunch time. Each group got a fish, a live rabbit & a live chicken. I remember lunch as being very good.

I also remeber a couple of classmates completly freaking out. Fun to watch! (We were told we would have to cook our lunch from live animals the first day)
Tom

acorette
04-30-2009, 08:36 AM
I like the "Back to Nature" approach...

If that won't fly, then my next best option is to lose the garnish. (Has that been suggested already?)

Yakfishingfool
04-30-2009, 03:50 PM
yakfishingfool - now can you explain to how its more difficult to cook over wood than charcoal? I understand pellet poopers should almost have a penalty attached because it just makes it too easy. But charcoal as opposed to wood, id say are equal. I know people say its harder to cook on wood, but its just as hard to keep a nice steady charcoal fire going also.


Hmmmm...65 perfectly uniform briquettes that burn at approximately the same consistentcy over the same time frame...vs pieces of wood that have variations out the whazoo....have you cooked with wood only? Stickburners are, in my opinon, a much needier fuel source that briquettes. I think the stick burner really exemplifies a true pit master. Scott

motoeric
04-30-2009, 04:53 PM
Thank you for all the input.

It is much appreciated.

Please keep it coming.


Eric