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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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10-04-2012, 02:49 PM | #46 | |
is one Smokin' Farker
Join Date: 11-04-08
Location: Houston, Texas
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10-04-2012, 03:09 PM | #47 |
is Blowin Smoke!
Join Date: 09-12-07
Location: the Ninth Ring of Hell, cleverly disguised as Phoenix
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Tex Mex was awesome, of course, and I've spent this week reverse-engineering a wonderful green sauce we had. The boys have gone through a half-gallon so far!
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. Don't practice until you get it right; practice until you can't get it wrong. Don't overthink or undercook. [url=http://www.rhythmnque.com]Rhythm 'n QUE[/url] |
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10-04-2012, 03:43 PM | #48 | |
Banned
Join Date: 02-07-11
Location: brenham, texas
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10-04-2012, 03:53 PM | #49 |
is one Smokin' Farker
Join Date: 11-04-08
Location: Houston, Texas
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Its the education systems fault.. you know we are required to take Texas History like 3 times....
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10-04-2012, 04:26 PM | #50 |
Banned
Join Date: 02-07-11
Location: brenham, texas
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10-04-2012, 05:47 PM | #51 | |||
is One Chatty Farker
Join Date: 08-27-07
Location: Eustis, FL
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"I might judge down for a piece of meat with a large smoke ring"... So, you are not judging for what is presented to you, but to what you like or don't like? That is a no-no... judge what is presented to you ! ! ! Quote:
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KCBS Member Smoke-N-My-I's Competition BBQ Team 2 Chargriller SuperPros with SFB's(retired) 2 UGLY drum smokers Weber 22 1/2" & 18 1/2" Kettle Super fast RED Thermapen Screaming fast ORANGE Thermapen KCBS Certified Table Captain KCBS Certified Judge |
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10-04-2012, 06:16 PM | #52 | |
Babbling Farker
Join Date: 12-18-07
Location: Western burbs of Chicago, IL
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When you go to an art museum, all the paintings, or at least most, are in frames, correct? Now, not too many folks will pay much attention, if any, to the frames, but usually, the frame is picked so that the art it's framing "pops" So, if I'm looking at a painting, and the frame does it's job and makes the art look better than if it weren't there, it's done it's job. But I'm not going to critique by saying they should have used knotty pine instead of cedar On the other hand, I don't think I'd lose sleep if KCBS did away with garnish, but I don't see that happening As to the whole smoke ring thing, I always cook comp briskets hot and fast, and always have at least a 1/4" smoke ring on them, without any chemicals other than what naturally occurs in the meat, and coals. I've tasted a number of briskets that were exposed to TQ (cook told me it was in the rub) and it tasted crappy. But technically, using TQ isn't against any rule. But other than adding color, what's the point. Brisket doesn't need curing unless you're making corned beef (edie: or sausage!)
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2 Skinny Cooks Competition Team [URL]http://2SkinnyCooks.blogspot.com[/URL] KCBS CJ/TC #17139 Member ILBBQS Too many cookers to list :crazy: |
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Thanks from:---> |
10-05-2012, 07:32 AM | #53 |
Banned
Join Date: 02-07-11
Location: brenham, texas
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It leaves a hammy taste if left on too long from the curing process. I can see why it would be horrible if left on the whole cook
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10-05-2012, 09:17 AM | #54 | |
Babbling Farker
Join Date: 12-18-07
Location: Western burbs of Chicago, IL
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TQ is for making cured meat. Other than corned beef or sausage, it really has no legitimate place in a brisket preparation
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2 Skinny Cooks Competition Team [URL]http://2SkinnyCooks.blogspot.com[/URL] KCBS CJ/TC #17139 Member ILBBQS Too many cookers to list :crazy: |
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10-05-2012, 10:00 AM | #55 |
is one Smokin' Farker
Join Date: 06-09-10
Location: Oak Forest, IL
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S&S, I agree. Good garnish does make the meat look better.
I think the analogy doesn't work completely because there are a disproportionate amount of comments on garnish vs. a painting's frame. When I've gone to the museum I have never commented on a frame. I would think that the majority of people are looking at the painting or "meat" in this analogy. My guess is that if you went to a painting critic website, they would talk about colors, brush strokes, lighting, shadows, etc. I highly doubt the frame would get as much press as garnish does in BBQ critiques. One could argue that the frames in museums are done well and therefore aren't commented on. But BBQ critics will even compliment good garnish. I'm not saying it is necessarily wrong, but it is hypocritical. For something that is supposed to be ignored, it gets way too much attention. Something that is getting that much attention has to be affecting scores. So just call it what it is - presentation - and be done with it.
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Co-Pitmaster of Hatfield and McCoy Barbecue Pitmaster of South Side Pit Men UDS's, Multiple Weber Grills |
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10-05-2012, 10:17 AM | #56 |
is one Smokin' Farker
Join Date: 06-09-10
Location: Oak Forest, IL
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I also wanted to make the point that "appearance" is the easiest judging category to nail down. In my first comp, my appearance scores averaged a point over my taste and tenderness scores. That's because I knew what was expected because I was able to get very valuable feedback on my practice rounds. Not knowing that a sloppily garnished box is going to score poorly just indicates the cook didn't do his homework.
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Co-Pitmaster of Hatfield and McCoy Barbecue Pitmaster of South Side Pit Men UDS's, Multiple Weber Grills |
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10-05-2012, 10:23 AM | #57 |
Quintessential Chatty Farker
Join Date: 09-20-11
Location: Ohio
Name/Nickname : Allen
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I would think that the majority of poor appearance scores are due to unappetizing appearance of the meat.
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10-05-2012, 10:24 AM | #58 |
Babbling Farker
Join Date: 12-18-07
Location: Western burbs of Chicago, IL
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No doubt, but, as others have pointed out, at least in KCBS, it's unlikely garnish will be going away. I know what you mean though, all the tutorials for perfect putting greens, etc. Sometimes it seems like the meat becomes an afterthought.
But I think, right or wrong, one of the things that separates the elite teams, who win week in and week out, from the rest of us, is their attention to every little detail, and, for better or worse, garnish IS a detail, and likely an important one, at least in KCBS We can debate fairness or judge re-education all winter long (but lets don't!) it won't change. As to the smoke ring, that's one that, in my opinion, should be open to some instruction from a rep where appropriate. KCBS rules say it is not to be considered, and using that criterion, if a judge is heard saying he judged down because it "looked fake", or up because it "had such a beautiful smoke ring" , should receive an onsite rule refresher. If I were a table captain, I would certainly at least mention such a comment to a rep.
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2 Skinny Cooks Competition Team [URL]http://2SkinnyCooks.blogspot.com[/URL] KCBS CJ/TC #17139 Member ILBBQS Too many cookers to list :crazy: |
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10-05-2012, 10:57 AM | #59 |
Quintessential Chatty Farker
Join Date: 09-20-11
Location: Ohio
Name/Nickname : Allen
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S&S...Right on. Why would you want to lose a point from a judge or two if a good looking green would get it for you? It is all the details and that is why my wife prepares and mows the greens. I am not a decorator, she is. I actually think she takes a lot of pride in them. She always wants me to take a picture of it before I place the meat on it. Maybe that's so she can say...hey what was wrong with the appearance of the meat you cooked if we get a low appearance score?
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