Bentley
Babbling Farker
I am posting this on several different fourms.
I was hoping all CBJ’s and anyone who has judged might take my poll and comment. I got two 4’s in tenderness scoring yesterday, one in ribs and one in brisket, and instead of blowing up I am trying to rationally analyze the possible reason why? Since I had gotten nothing lower than a 6 from the other 5 judges, I was wondering…As a judge, if a piece of meat is dry, would you rate it down under tenderness or taste? Just wondering if maybe the meat is tender but dry and the judge is equating the dryness with a factor of tenderness? You know all input is appreciated!
If any of the KCBS BOD read this, is there a specific one of the 3 scoring catagories that dryness of meat should effect?
I was hoping all CBJ’s and anyone who has judged might take my poll and comment. I got two 4’s in tenderness scoring yesterday, one in ribs and one in brisket, and instead of blowing up I am trying to rationally analyze the possible reason why? Since I had gotten nothing lower than a 6 from the other 5 judges, I was wondering…As a judge, if a piece of meat is dry, would you rate it down under tenderness or taste? Just wondering if maybe the meat is tender but dry and the judge is equating the dryness with a factor of tenderness? You know all input is appreciated!
If any of the KCBS BOD read this, is there a specific one of the 3 scoring catagories that dryness of meat should effect?