I judge BBQ 3+- times each year, compete BBQ 4+- times each year, and strangely
compete in chili cookoffs 5+- times each year.
On the BBQ side, more than anything else, I'm spoiled. It's RARE that I'll even
consider eating at a BBQ restaurant. Thinking, I cannot remember the last time.
However, eating BBQ, mine or other competitors, I still enjoy it. I can get overloaded
with it, and usually for 2 or 3 weeks afterwards I dont want to see BBQ, no matter
what.
Chili, kinda the same. I really enjoy a good 2 beer chili, whether mine or someone
else's who knows how to make a good 2 beer chili (beers measured by how many it
takes to eat a bowl of chili; ala. medium hot chili).
I grew up eating crappy BBQ smothered in sauce. In essence, we were *programmed* to judge BBQ by the flavor of the sauce and how well it masked the
bland/tastless crap being presented with it. Only in judging did I come to understand
that the meat stands alone, and really top notch BBQ still makes my eyes roll.
Mind you, I'm from Georgia, and BBQ here is P I G. I only recently did my first
briskets. I used the tons of advice here and made 2 briskets; one injected, the
other not. One time before I'd had the opportunity to judge brisket. I can tell
you that my worst brisket would've placed in the top five of that cookoff, and the
other one was absolutely to die for. My wife and good friend wouldnt shut up;
kept stuff brisket in their face and saying "OH MY GOD, OH MY GOD". To me, still,
great BBQ still brings that out in me.
Been doing all of this (above) since summer of 2005.