V
volkanator
Guest
I am getting ready to compete in my first ever KCBS event in Sayville next month. My buddy and I have competed in one event in our lives and it was rank amateur stuff compared to KCBS.
Anyway I've been doing my reading and I have a couple questions...
What's with this putting green/fairway stuff? I know that appearance is part of the judging but isn't the judging supposed to be on the meat and not the garnish?
I've seen some other comments about imperfectly straight cuts and meat that wasn't quite shiny enough.....
I'm all for cooking the heck out of meat but at what point does it become too much? Does the minutiae really make that much of a difference? Or are people maybe fooling themselves a bit into thinking they are subliminally mind controlling the judges or something?
What do the rules say about how to judge the meat? Does it say "a nice fairway gets you X amount of bonus points" or something?
I have this argument with my cooking partner all the time. He is all about making money no object when it comes to cooking. I am constantly pleading with him to be reasonable. I know taste is the ultimate decider but even there I think there has to be a point where too much is too much.
For example, he always likes to fill the water bowl in the WSM with a big container of apple juice. I think water is fine and if there is a microscopic difference I dont think it'd even be a blip on the judges scorecard and certainly not worth the (insert whatever a jug of apple juice costs) added expense which adds up considering all the practice cooks on all the different types of meats.
What do you guys think? And please don't mistake my trying to be practical for not having a love for the game. I'm obsessed with BBQ. I just like to focus on the BBQ part and not the ancillary stuff.
Maybe the answer is we need to add more members to our team to worry about that stuff. ;-)
Anyway I've been doing my reading and I have a couple questions...
What's with this putting green/fairway stuff? I know that appearance is part of the judging but isn't the judging supposed to be on the meat and not the garnish?
I've seen some other comments about imperfectly straight cuts and meat that wasn't quite shiny enough.....
I'm all for cooking the heck out of meat but at what point does it become too much? Does the minutiae really make that much of a difference? Or are people maybe fooling themselves a bit into thinking they are subliminally mind controlling the judges or something?
What do the rules say about how to judge the meat? Does it say "a nice fairway gets you X amount of bonus points" or something?
I have this argument with my cooking partner all the time. He is all about making money no object when it comes to cooking. I am constantly pleading with him to be reasonable. I know taste is the ultimate decider but even there I think there has to be a point where too much is too much.
For example, he always likes to fill the water bowl in the WSM with a big container of apple juice. I think water is fine and if there is a microscopic difference I dont think it'd even be a blip on the judges scorecard and certainly not worth the (insert whatever a jug of apple juice costs) added expense which adds up considering all the practice cooks on all the different types of meats.
What do you guys think? And please don't mistake my trying to be practical for not having a love for the game. I'm obsessed with BBQ. I just like to focus on the BBQ part and not the ancillary stuff.
Maybe the answer is we need to add more members to our team to worry about that stuff. ;-)