Should BBQ be judged for tenderness?
Work with me here if you will please.
We currently judge for appearance, tenderness, and taste or flavor when we judge a KCBS contest.
If that is the case, where does moisture level and mouth feel come in?
I mean, if an entry looks great, is tender as can be and tastes great, where should we score down for it bing dry or the meat being grainy? It doesn't really fit the description of tenderness or flavor either one.
I think that instead of "tenderness", the judges should be instructed texture?
What are your thoughts?
TO THE CREATIVE MIND PERFECTION IS BUT A TEMPORARY STATE