Our Homepage Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Competition BBQ


Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.

Thread Tools
Old 06-12-2013, 02:06 AM   #16
is Blowin Smoke!

Gowan's Avatar
Join Date: 08-08-07
Location: Cartersville, GA

A judging class is just the beginning.

To really understand how your entry is judged, you need to actually judge actively. After you judge 10 contests you will have a basic understanding of what you can expect. Before that you are either guessing or taking someone else's word for it on what is winning BBQ.
Gowan is offline   Reply With Quote

Old 06-12-2013, 06:21 PM   #17
On the road to being a farker
peterz's Avatar
Join Date: 05-02-13
Location: SoCal

Originally Posted by thunter View Post
Back in 2008 I wrote an article that I submitted to the KCBS. It was actually received quite well and got a lot of feedback. Here is a link to it... Fairness In KCBS Judging.

I hope its alright to post this kind of link, if not, I truly apologize and understand if it has to be removed.

That is a FANTASTIC article Tony.
Thank you for that.
peterz is offline   Reply With Quote

Old 06-12-2013, 11:35 PM   #18
is One Chatty Farker
thunter's Avatar
Join Date: 03-22-06
Location: Indianapolis, IN

Originally Posted by peterz View Post
That is a FANTASTIC article Tony.
Thank you for that.
Thanks Peter! I am really passionate about this sport and I just want all competitors to have an equal chance to win.
Tony Hunter

Pit Happens!

Char-Griller Outlaw w/SFB - "Boss Hog"
Aussie Charcoal Grill - "Piglet"
Cheapie Tabletop Charcoal Grill - "Fire Starter"
thunter is offline   Reply With Quote

Old 06-13-2013, 05:31 PM   #19
Knows what a fatty is.

Join Date: 05-06-12
Location: Olathe, KS

As soon as you can get all the cooks to agree with what the "standard" appearance, taste & tenderness should be, I will do my best to apply those standards when I judge.
Uomograsso is offline   Reply With Quote

Thanks from:--->

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.

All times are GMT -5. The time now is 02:57 PM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2016, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.