ブタ
The BBQ BRETHREN FORUMS.


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

Notices

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.


Reply
Thread Tools
Unread 03-18-2009, 08:26 AM   #31
StLouQue
Guest
 
Downloads:
Uploads:
Default

Brethren Disclaimer
Thoughts from a second year CBJ.
I judged 11 or 12 comps in 2008.
I've yet to compete.

Judging garnish, I look at:
Is it nicely done? Is it neat?
Does the green favorably complement the meat?
Is it legal?
Period.
Next box.
For me, that is the end of the visual influence.

Think about it, in the next step, each judge picks a piece from the passing boxes. In doing so, that presentation is being dismantled. By the time all of the entries are on my judging "plate" that first impression association has vanished. Hence, in my experience, at the judges' table, appearance has zero influence on taste, texture.
  Reply With Quote


Unread 03-18-2009, 08:55 AM   #32
Jeff_in_KC
somebody shut me the fark up.
 
Jeff_in_KC's Avatar
 
Join Date: 01-04-05
Location: Pleasant Hill, MO
Downloads: 0
Uploads: 0
Default

AGTBBTD

"Another garnish thread beaing beaten to death"
__________________
KCBS Member #14287
Jeff_in_KC is offline   Reply With Quote


Unread 03-18-2009, 10:23 AM   #33
Bentley
Babbling Farker
 
Bentley's Avatar
 
Join Date: 03-14-07
Location: Culpeper, Virginia
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by The Pickled Pig View Post
top 4 rib scores were 169.1430, 169.1428, 169.1426, and 169.1426. Places 2-4 are probably kicking themselves for being 1 piece of parsley away from a win.

In a farking MEAT contest...Great point!
__________________
Certified Master Judge #5382


What is best in life? "To crush your BBQ opponents, to see them driven before you, and to hear the lamentations of their women."
Bentley is offline   Reply With Quote


Unread 03-18-2009, 10:45 AM   #34
BBQ Grail
somebody shut me the fark up.
 
BBQ Grail's Avatar
 
Join Date: 08-11-03
Location: Rocklin, CA
Downloads: 0
Uploads: 0
Default

Hey did you guys know that Thermapens are on sale?
__________________
Larry

The best way to reach me is with email: larry@thebbqgrail.com
BBQ Grail is offline   Reply With Quote


Unread 03-19-2009, 06:43 AM   #35
Muddy River Boy
Knows what a fatty is.
 
Muddy River Boy's Avatar
 
Join Date: 03-28-08
Location: Centralia,MO
Downloads: 0
Uploads: 0
Default

I have competed for several years now. Although I know the importance of garnish in a KCBS contest, I find it funny that in other culinary competitions garnish is supposed to be FUNCTIONAL. Or in other words, bring something to the party from a taste standpoint. You should be able to eat the garnish and it enhances the dish. But for some reason in KCBS contests garnish is nothing more than a picture frame. Dont understand it but we all do it and spend a LOT of time on it.

Just my $.02
__________________
Clint Eastin The Muddy River Boys
Muddy River Boy is offline   Reply With Quote


Unread 03-19-2009, 07:40 AM   #36
FatBoyz
is one Smokin' Farker
 
FatBoyz's Avatar
 
Join Date: 09-16-07
Location: Mukwonago, Wi
Downloads: 0
Uploads: 0
Default

this is all will say can you judge the meet and not judge the sauce on it because your not suposed to judge the sauce just the meet .... same thing with garnish its there so you judge it!!! as for me i think every one who uses sauce is a cheeter ... and should be flogged thank you for your time...lol
__________________
i feel i should say something profound .... so drink up the beers getting cold
FatBoyz is offline   Reply With Quote


Unread 03-19-2009, 07:46 AM   #37
ihbobry
On the road to being a farker
 
Join Date: 08-22-06
Location: New Paltz NY
Downloads: 0
Uploads: 0
Default

Vinny, you should have locked the thread right after your first reply and made it a sticky.
__________________
[B]Bernie[/B]
[B]Q-Less[/B]
[I][B]kcbs cbj, wsm, ihb[/B][/I]
ihbobry is offline   Reply With Quote


Unread 03-19-2009, 08:18 AM   #38
Divemaster
somebody shut me the fark up.
 
Divemaster's Avatar
 
Join Date: 09-23-07
Location: North Side of Chicago Illinois
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by FatBoyz View Post
this is all will say can you judge the meet and not judge the sauce on it because your not suposed to judge the sauce just the meet .... same thing with garnish its there so you judge it!!! as for me i think every one who uses sauce is a cheeter ... and should be flogged thank you for your time...lol
Dang it Billy, Don't get me started on that subject!!!!
__________________
Jeff
CBJ# 23376
Stockcar BBQ
Race Fast, Cook Slow, and Enjoy Life!
If it don't come off a smoker, it's just a side dish!

Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe.
Divemaster is offline   Reply With Quote


Unread 03-19-2009, 08:42 AM   #39
bbq ron
is one Smokin' Farker
 
Join Date: 01-11-09
Location: saint peters, mo
Downloads: 0
Uploads: 0
Smile

all of this is good information, and i will see how we are taught this saturday in columbia mo at the kcba class i will be taking
bbq ron is offline   Reply With Quote


Unread 03-19-2009, 06:44 PM   #40
FatBoyz
is one Smokin' Farker
 
FatBoyz's Avatar
 
Join Date: 09-16-07
Location: Mukwonago, Wi
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Divemaster View Post
Dang it Billy, Don't get me started on that subject!!!!
sorry dude you know i have to try to be funny lol
__________________
i feel i should say something profound .... so drink up the beers getting cold
FatBoyz is offline   Reply With Quote


Unread 03-20-2009, 07:51 AM   #41
Divemaster
somebody shut me the fark up.
 
Divemaster's Avatar
 
Join Date: 09-23-07
Location: North Side of Chicago Illinois
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Divemaster View Post
Dang it Billy, Don't get me started on that subject!!!!
Quote:
Originally Posted by FatBoyz View Post
sorry dude you know i have to try to be funny lol
I know you were kidding... I would take you much more serious if you didn't cheat with that pooper of yours....

Quote:
Originally Posted by bbq ron View Post
all of this is good information, and i will see how we are taught this saturday in columbia mo at the kcba class i will be taking
Good luck at the class!
__________________
Jeff
CBJ# 23376
Stockcar BBQ
Race Fast, Cook Slow, and Enjoy Life!
If it don't come off a smoker, it's just a side dish!

Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe.
Divemaster is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
American Royal Judging.... Who's going? and a question for invitational judging veterans linhardt Competition BBQ 28 10-12-2010 01:22 PM
judging questions rookiedad Competition BBQ 8 09-13-2010 07:47 AM
Judging questions... tmcmaster Competition BBQ 21 04-12-2010 01:57 PM
First judging n-2-que Competition BBQ 12 07-16-2007 05:49 PM

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

Loading



All times are GMT -5. The time now is 08:41 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
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.
no new posts