mobow
is one Smokin' Farker
- Joined
- Dec 11, 2009
- Location
- Marshall MO
I am still learning as a kcbs judge and do not have as much experience as many but thought I would share some of my thoughts and experiences in KCBS sanctioned events with hopes of being helpful and to encourage other judges to add to the topic.
1. Always use garnish. It is legal to not but it is easier to 9's with than without it.
2. Never send a box of cold meat. Room temp will not hurt you badly but still cold from the ice box/cooler will kill your score.
3. If you mix your meat make sure it is all good. Thigh meat with Breast meat is wonderful but they both better be spot on. If not it is best to just send the better of the two.
4. Watch the salt. Too much salt is a 6 waiting to happen.
5. Watch the heat of your spices. I think most judges like some heat when eating at home but if your heat is going to make it difficult to taste the next entry you will lose points.
6. Make sure you get enough flavor in your chicken. It needs smoker flavor not grilled. If you can the flavor just grillen great but if it taste like grilled chicken it will lose points
7. You do not have to sauce but if you don't it better be a good piece of meat. Sauce can give you some points you would not get without it. But too much sauce will cost you points also.
8. When saucing get a good coverage. By this I mean if brushing it on don't leave a obvious bare spot.
9. I think skin on chicken scores better than skin off but this could probably have a lot of debate.
10. Get some flavor in your brisket. The ones that I have at table that scored the best had a great deal of attention given to get some extra flavor into the meat through injections or a baste after slicing.
hope this sparks some thought and is helpful. keith
1. Always use garnish. It is legal to not but it is easier to 9's with than without it.
2. Never send a box of cold meat. Room temp will not hurt you badly but still cold from the ice box/cooler will kill your score.
3. If you mix your meat make sure it is all good. Thigh meat with Breast meat is wonderful but they both better be spot on. If not it is best to just send the better of the two.
4. Watch the salt. Too much salt is a 6 waiting to happen.
5. Watch the heat of your spices. I think most judges like some heat when eating at home but if your heat is going to make it difficult to taste the next entry you will lose points.
6. Make sure you get enough flavor in your chicken. It needs smoker flavor not grilled. If you can the flavor just grillen great but if it taste like grilled chicken it will lose points
7. You do not have to sauce but if you don't it better be a good piece of meat. Sauce can give you some points you would not get without it. But too much sauce will cost you points also.
8. When saucing get a good coverage. By this I mean if brushing it on don't leave a obvious bare spot.
9. I think skin on chicken scores better than skin off but this could probably have a lot of debate.
10. Get some flavor in your brisket. The ones that I have at table that scored the best had a great deal of attention given to get some extra flavor into the meat through injections or a baste after slicing.
hope this sparks some thought and is helpful. keith