G$
is One Chatty Farker
Appearance is the only part of KCBS scoring that we can render (imperfectly) through a computer screen, so it gets a lot of press.
I am not a CBJ, just a sometime competitor. However, I do have opinions (naturally) on some of the more common items related to appearance scores, what the CBJs are taught, and how much is left to personal preference.
So, for you KCBS CBJs:
I am not a CBJ, just a sometime competitor. However, I do have opinions (naturally) on some of the more common items related to appearance scores, what the CBJs are taught, and how much is left to personal preference.
So, for you KCBS CBJs:
- In class, were there any guidelines on specifically what a brisket turn in "should look like"?
- In class, was uniformity of the meat samples discussed as an appearance criteria?
- Is the criteria for appearance truly taught to be simply "Does it make me want to take a bite?"
- Do chicken pieces and ribs that are the same size and shape make you want to take a bite, more than irregular pieces?
- When you see a brisket tun in with slices with sides that appear to have been squared after cooking, does it effect how much "you want to take a bite"?
- Do you think it would be unfair to mark appearance down for this, whether you do or do not do it yourself?
- Do you think that "Brethren CBJs" are more educated or serious about BBQ judging than "non Brethren CBJs"?