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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. |
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05-14-2007, 12:59 PM | #1 |
Babbling Farker
Join Date: 07-07-06
Location: Osage City, Kansas
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Judged my first Comp...
I judged my first comp this past weekend. It was the Sertoma 48 in Lawrence, KS.
Congrats to the Meatheads for their 1st in chicken and 3rd overall. You can look at turn in pRon here on the Brethren all day long but justice is not done until you see the real deal. There were a lot of good looking boxes and some not so good. Discussion go back and forth here on the Brethren on what cooks turn in and how it works for them. Well this is what I saw. Chicken- The majority of the boxes were thighs. Some were displayed skin up, others skin down. Both looked good. One entry at my table was breasts. There were two large boneless breasts with skin sitting side by side streaching from the top to the bottm of the box. They were sliced across into several portions. The entry would have scored higher on appearance if the skin was cleanly sliced. My piece was juicy and I scored it well on the two remaining criteria. Ribs- I was expecting to see a lot of baby back entries. At my table there was only one. Every thing else were St. Louis cut spares. All looked good but some better than others. Some fell off the bone only where I took a bite, others fell off with my bite. I even had one that did not come off the bone. Pork- My table had only five enties for pork. I was expecting to see a lot of pulled entries. We had one. Everything else was sliced and and chunked not chopped. One entry had almost inch thick slices. Over cooked was my first thought and over cooked it was. It just about fell apart when I picked it up. Brisket- All the entries were sliced as expected. Some were just slices but others contained portions of chopped and some with burnt ends. One entry scored really well on appearance. As soon as I gripped it in the box, I knew scores were about to change. I picked it up and held it up. It stood straight up and did not flop over as the other entries did. When I tried to pull it apart, I had to pull pull pull until it finally came apart. I scored my entries as honestly as I could. I was firm but fair. Do I know it all? No, but being a member here helps trendously. I look forward to judging more. I look forward to compeating more. My wife even asked me when the next judge class was. It brought a tear to my eye. Man I love this hobby.
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www.facebook.com/BarkinDawgsBBQCatering |
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05-14-2007, 01:03 PM | #2 |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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Congratulations and thanks for the nice report. Very interesting to hear your thought process.
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Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
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05-14-2007, 01:11 PM | #3 |
is one Smokin' Farker
Join Date: 07-18-06
Location: Southeast Missouri
Name/Nickname : Mooner
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Congrats on the judging. It's interesting to hear how entries were sent in and scored. Good job!
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MOFO Chapter Blue Moon Porkers Yoder ys1500 / Masterbuilt 1050 / Pit Barrel Cooker |
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05-14-2007, 01:47 PM | #4 |
somebody shut me the fark up.
Join Date: 04-14-04
Location: Choctaw, OK
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Great feedback from the tall chair!
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Arlin MacRae Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition, Pit Boss NASCAR Tailgater Home Brewer, Murderer of Squirrels, Armadillo Inspector Flaming Pig Head Mod Certified KCBS Master BBQ Judge |
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05-14-2007, 02:01 PM | #5 | |
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
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Quote:
That is just amazing to me.
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Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott |
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05-14-2007, 02:04 PM | #6 |
Is lookin for wood to cook with.
Join Date: 05-01-07
Location: sc
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Good to hear feedback , We judge as well as compete, Compete more than we judge, but you are right in being at the table its an EYE opening experiance.
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[B]Double D[/B] [B]Divine Smoke[/B] [B]KCBS CBJ[/B] [B]SCBA[/B] [B]BWS [/B]competitor [B]BWS [/B]party life is to short for a half rack |
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05-14-2007, 02:07 PM | #7 | |
Is lookin for wood to cook with.
Join Date: 05-01-07
Location: sc
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Quote:
__________________
[B]Double D[/B] [B]Divine Smoke[/B] [B]KCBS CBJ[/B] [B]SCBA[/B] [B]BWS [/B]competitor [B]BWS [/B]party life is to short for a half rack |
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05-14-2007, 02:08 PM | #8 |
Moderator Emeritus
Join Date: 04-08-04
Location: Marianna, FL
Name/Nickname : Tim
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Great report PuppyBoy.
I always recommend that cooks judge some also. I think it has really helped us. Thanks, TIM
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"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge. Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a FEC100, a Fast Eddy PG500, and Sherman the Wonder Trailer. Just sold Yoder YS640 due health New Ninja Woodfired Grill for Christmas 2023 |
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05-14-2007, 02:26 PM | #9 |
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
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I guess I'm kinda anal about being late. I'd rather be early.
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Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott |
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05-14-2007, 02:36 PM | #10 |
Full Fledged Farker
Join Date: 11-14-05
Location: Paola, KS
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Thank you for judging there. I know it takes time out of a weekend and money to travel for a judge to go to a contest. I for one appreciate good judges, certified or not. Our scores this weekend at Lawrence were again very consistent and there are no complaints from us concerning the judging process and instructions currently in place.
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Greg Ribs 4 U |
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