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Old 09-07-2009, 05:00 PM   #10
Diver
Full Fledged Farker
 
Join Date: 03-12-09
Location: Currituck NC
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Thanks everyone. We had an absolute blast and met some really nice people. The ribs were cooked well but the racks were not meaty. We went with that layout trying to fill the box and trying to help with the fact they were not the same size. I made my worst choices with the brisket. I stuck to my plan that we developed during practices even though the conditions were different. It needed 2 more hours to get tender. We got killed on tenderness and that seemed to drag down taste scores too.

I became a CBJ earlier this year and have judged in 3 comps. I took it seriously from the beginning but I have a new respect for what the teams go through. I think CBJs need to do more than cook with a team. They need to compete. There is so much time in planning, packing, organizing, stressing, cleaning, travel etc. The actual night of cooking is a very small part of what a team goes through.
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