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Old 06-20-2018, 10:28 AM   #68
somebody shut me the fark up.
Jorge's Avatar
Join Date: 01-23-04
Location: DFW, San AntonioTx

Originally Posted by el luchador View Post
thanks for the response.

and that's what I find confusing. I understand you don't want to give bad marks because enough smoke wasn't present, or enough salt wasn't present(but wouldn't that be bland chicken?),

but if the chicken is ,say for example, too salty, then salt is present and its present "bigly" and that's not a good thing.

can a bite of chicken be too salty but still be balanced? or be too salty and still score high marks?
I could probably write a 50 page thesis and not cover everything to completely answer your questions.

The short version is that "bland" chicken should be scored accordingly. In KCBS scoring, taste is weighted the heaviest. I think of hospital food as being bland. Bland comp BBQ isn't a good thing. Salt, or any other ingredient, can be more pronounced or even prominent but the more any single ingredient stands out the bigger the risk the cook takes. If, as an unbiased judge, the entry works it should be rewarded. If a cook wants to amp up the flavor and everything is perfectly balanced that's their choice, and a risk they take because if a judge can't taste the meat the score could very well reflect that. If the meat is just a carrier for rub, sauce, injection, and brine is it still really BBQ? Even if it's still BBQ, is it good if you can't taste the meat?

If you'd like to try an experiment on salt in comp BBQ take a look at the IBCA calendar and find a DFW area contest at a VFW or Elk's Lodge and go judge. You'll get a salt lick from many of the cooks. Salt stands out to some of those judges that have been smoking and drinking beer;) Then find another IBCA contest in the same area, maybe Cops for Kids in Ft. Worth and see how those entries compare.
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Keeping Valspar in BBQ, one cook at a time.

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Shut up, and cook!!!!
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