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Old 01-27-2014, 06:42 PM   #25
Lake Dogs
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Join Date: 07-14-09
Location: Lake Sinclair, GA
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Quote:
Originally Posted by Bamabuzzard View Post
I was watching the travel channel this weekend and they had a tour of some bbq regions by state and one was Tennessee and the Memphis in May BBQ event. Almost every shot shown of teams preparing ribs absolutely caked on brown sugar, honey, butter or all of the above.

I looked at that and knew without having to taste it. There's NO WAY I could eat those ribs. I understand the "judges only getting one bite" thought process and I agree. But as a general spectator there's no way someone could actually taste much of the meat on many of the ribs I saw. I guess that is the difference in competition ribs and backyard ribs.
Perhaps in KCBS, but no so in MBN nor GBA (for what it's worth). In these, the judge will eat an entire rib or two if they're worth a darn. Onsite, probably even 3 ribs...

That which you describe probably wouldn't make it into the top 50th percentile in these other sanctioning bodies.

I'd say it's the difference in KCBS "style" of judging vs. other styles...
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Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from darn near anywhere)
Started competing in chili cookoffs back in the 1990's and have competed in more than I care to count. I became a CBJ in MiM in 2005, then MBN and in GBA in 2010. I've probably judged 130+- BBQ comps (sanctioned and unsanctioned) over this time. That said, I really enjoy competing more than I enjoy judging, and hope to get back to doing 4 or 5 a year in the near future.
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