[Lake Dogs]

> you're not gonna place. or show.
>
> sauce the farkin thing for the judges. un-sauce at home for principle.
>
> develop a sauce that in your mind compliments the bbq.
>
> *rant on* i'm getting a little tired of the "it's a meat contest" conjecture.
>
> it is not.
>
> it is a BBQ contest, and with that, can and will include sauce.
>
> a meat contest would have very different criteria...kosher salt, fresh cracked black > pepper and nothing else seasoning the meat. BBQ is different.
>
> see steak vs. pulled pork bbq.
>
> so please, sauce your competition BBQ. at least a little bit.
>
> *rant off*
>
> flame at will fellas....proof is in aaallllll in the pudding.

Then,

> Any thoughts for a first time judge?


Yes, I have one. I'll bet that Tom has judge over 100 contests in different sanctioning bodies, sampling probably 400 to 600 pulled pork entries (at very least).
I suggest reserving comments like above until you have at least 5 or 6
contests judged under the belt.

Lets offer advice from experience, aye? JMHO. The "its a meat contest, not a sauce
contest" is part of judges training in most every sanctioning body and reiterated at many pre-contest judges meetings.

Good luck; have fun; and please judge based upon the criteria and standards taught in class.