One of the KCBS Comps I like to judge has a backyard division, and it's my understanding that this is not uncommon, especially at smaller events. The backyard cooks at the comp I'm familiar with have less restrictions on categories, equipment, and garnish but still get the benefit of certified judging. The categories are Pork, Beef, Poultry, Seafood, Dessert, and Anything But, and each judging table will get one "backyard" entry during the day.
I've had some wonderful items (especially from the dessert and seafood turn-in), but there are always a few cooks that serve the traditional ribs, shoulder, brisket instead of going outside the box to really wow the judges. A few of us were talking and things like beef pot pie, glazed ham, buffalo wings, smoked sausage, cheeseburger sliders, oriental ribs etc. would all be legal turn-ins. And bear in mind that with the relaxed rules, condiments are even legal to be in the box.
All that said..... How many of you have either cooked or judged in a backyard division and what are your thoughts on entries within the guidelines I mentioned above?
I've had some wonderful items (especially from the dessert and seafood turn-in), but there are always a few cooks that serve the traditional ribs, shoulder, brisket instead of going outside the box to really wow the judges. A few of us were talking and things like beef pot pie, glazed ham, buffalo wings, smoked sausage, cheeseburger sliders, oriental ribs etc. would all be legal turn-ins. And bear in mind that with the relaxed rules, condiments are even legal to be in the box.
All that said..... How many of you have either cooked or judged in a backyard division and what are your thoughts on entries within the guidelines I mentioned above?