First Competition as a CBJ - Page 2

rbinms33 · 09-18-2005, 01:44 PM

I'll keep that in mind next time, slat. I just picked one and went with it this time around. Both were good though.

Trout_man22 · 09-18-2005, 02:14 PM

Thanks, Richie Great read. I still need to find a class (and get some class for that matter)

Ron_L · 09-18-2005, 02:33 PM

Interesting info! Now for the big question... For the top entries, were they just pork, or doctored in some way? I always add sauce and seasoning at home since that's they way I like it, but I'm wondering what the judges think about that. When watching the All Star BBQ Showdown, I don't think the competitors on the show sauced the pork. Some served sauce on the side, but I think that was it.

Thanks!

slat · 09-18-2005, 03:02 PM

In KCBS you can't serve sauce on the side it's a disqualification. I have judged meat both ways sauced and plain. A judge should be objective to all entries regardless of personal likes or dislikes. I personally don't care for sauce, because I think good Que doesn't need it. I don't mind sauce, but don't get carried away with it. I think if you sauce use it to complement your Que not to flavor it.

chad · 09-18-2005, 05:14 PM

The pork entry is tough because of the "neutral" flavor of the meat. You can have great bark and very bland meat. One way to over come this is to lightly toss the pulled or chopped meat with some sauce - enough to know it's there but not drenched in it.

Another tactic is to utilize the larger muscles of the butt or shoulder "whole" and lightly glaze them with sauce. If you use the plugs and the heavily barked end of the butt you can get that combination of bark and moist meat.

Like I said to begin the pork entry is tough to win.

Chick'n Pig BBQ · 09-18-2005, 07:13 PM

I have been told that if you don't sauce you will not win??? In KCBS land

rbinms33 · 09-18-2005, 09:13 PM

Quote:

Originally Posted by Ron_L

Interesting info! Now for the big question... For the top entries, were they just pork, or doctored in some way? I always add sauce and seasoning at home since that's they way I like it, but I'm wondering what the judges think about that. When watching the All Star BBQ Showdown, I don't think the competitors on the show sauced the pork. Some served sauce on the side, but I think that was it.

Thanks!

Ron.....there was no way for me to tell what entry won but I will say this. Out of the 5 our table judged, the ones that were liked were the ones that looked moist. They either had their own moisture or they were sprayed or were covered in a very light coating of sauce. Not too thick a coat. They also had a little something else in there besides the normal pork taste....like they had been marinated or injected or both. Same went for the brisket. The entries that looked moist did the best at our table.

smokincracker · 09-19-2005, 06:36 AM

Richie
awsome post
Thanks for taking the time.

slat · 09-19-2005, 08:32 AM

I agree with Richie. The moist entries do seem to fair better in both pork and brisket. And there is a difference between moist and wet. A little goes a long way.

CharlieBeasley · 09-19-2005, 12:34 PM

I hate to just say thanks when the work that went into it is so obvious , but I am overwhelmed enough I have to think a while to even have intelligent thoughts so I will stick to WOW and Thanks!!!!

rbinms33 · 09-19-2005, 06:21 PM

Quote:

Originally Posted by slat

I agree with Richie. The moist entries do seem to fair better in both pork and brisket. And there is a difference between moist and wet. A little goes a long way.

I was trying to think of the words to describe it earlier and it finally came to me. When I say it looked moist it looked like it was sweating. Not to where you could see it sloshing in the bottom of the box but enough to make the meat glisten.

2Fat · 09-19-2005, 08:37 PM

great report--good hearing what goes on in the judging tent
thaks
Buzz

wsm · 09-20-2005, 06:19 AM

My limited judging experience suggests that a shiny glaze is very helpful and submitting more than 6 pieces (for the T/c, vols, etc) puts the judges into a good mood.

Looking forward to meeting you guys at Hermann

rbinms33 · 09-20-2005, 08:15 AM

Buzz has illustrated what I was referring to very well in the pic above.

Florida Bill · 09-12-2006, 11:39 AM

Richie,
I'm new to this forum and have been browsing the files. I really appreciate your post. It's good to see it from the judge's view.

09-18-2005, 01:44 PM	#16
rbinms33 is One Chatty Farker Join Date: 08-11-03 Location: Coldwater, MS (just south of Memphis)	I'll keep that in mind next time, slat. I just picked one and went with it this time around. Both were good though. __________________ Richie Perfect Smoke BBQ Team Pork Me Baby BBQ Team Coldwater, MS (just south of Memphis) KCBS CBJ #7595 NB Bandera Mod E Custom Drum Smoker 18" Weber Smoky Mountain Weber Kettle One Touch Silver

09-18-2005, 02:14 PM	#17
Trout_man22 is One Chatty Farker Join Date: 05-16-04 Location: Colonial Heights, Virginia	Thanks, Richie Great read. I still need to find a class (and get some class for that matter) __________________ Go Green use mercury laced low watt fluorescent bulbs and kill the earth slowly ! "God either exists or He doesn't.... I believe in God." Blaise Pascal I'm a sinner, I regret my sin and will try to never do it again.

09-18-2005, 02:33 PM	#18
Ron_L Moderator Join Date: 12-09-04 Location: Wandering, but not lost Name/Nickname : Captain Ron	Interesting info! Now for the big question... For the top entries, were they just pork, or doctored in some way? I always add sauce and seasoning at home since that's they way I like it, but I'm wondering what the judges think about that. When watching the All Star BBQ Showdown, I don't think the competitors on the show sauced the pork. Some served sauce on the side, but I think that was it. Thanks! __________________ "Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850

09-18-2005, 03:02 PM	#19
slat is Blowin Smoke! Join Date: 10-10-03 Location: Marble Hill, Missouri	In KCBS you can't serve sauce on the side it's a disqualification. I have judged meat both ways sauced and plain. A judge should be objective to all entries regardless of personal likes or dislikes. I personally don't care for sauce, because I think good Que doesn't need it. I don't mind sauce, but don't get carried away with it. I think if you sauce use it to complement your Que not to flavor it. __________________ Cell 573-979-2426 Proud member of the MOFO chapter. Bandera Turkey Fryer Rusting and corroding Gas Grill

09-18-2005, 05:14 PM	#20
chad somebody shut me the fark up. Join Date: 08-13-03 Location: Clearwater, FL	The pork entry is tough because of the "neutral" flavor of the meat. You can have great bark and very bland meat. One way to over come this is to lightly toss the pulled or chopped meat with some sauce - enough to know it's there but not drenched in it. Another tactic is to utilize the larger muscles of the butt or shoulder "whole" and lightly glaze them with sauce. If you use the plugs and the heavily barked end of the butt you can get that combination of bark and moist meat. Like I said to begin the pork entry is tough to win. __________________ Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker (RIP), WSM (RIP), Stainless 5 burner with IR gas grill (RIP), Turkey Fryer, Weber JD Commemorative grill (RIP), Masterbuilt 40" insulated ELECTRIC smoker (new heating element), Pit Boss Tailgater pellet pooper.

09-18-2005, 07:13 PM	#21
Chick'n Pig BBQ Full Fledged Farker Join Date: 10-18-04 Location: Columbia, MO	I have been told that if you don't sauce you will not win??? In KCBS land __________________ Skip Chick'n Pig BBQ Team (Home of my Son's Chicken) Custom Spicewine Thurmanator Custom Spicewine Smoker Trailer Spicewine medium Smoker Weber Blue Performance grill (Slammin Sammy's) Weber Ranch Kettle Grill

09-19-2005, 06:36 AM	#23
smokincracker is one Smokin' Farker Join Date: 02-16-05 Location: Sebring, Florida	Richie awsome post Thanks for taking the time.

09-19-2005, 08:32 AM	#24
slat is Blowin Smoke! Join Date: 10-10-03 Location: Marble Hill, Missouri	I agree with Richie. The moist entries do seem to fair better in both pork and brisket. And there is a difference between moist and wet. A little goes a long way. __________________ Cell 573-979-2426 Proud member of the MOFO chapter. Bandera Turkey Fryer Rusting and corroding Gas Grill

09-19-2005, 12:34 PM	#25
CharlieBeasley is one Smokin' Farker Join Date: 09-12-05 Location: Owego, NY	I hate to just say thanks when the work that went into it is so obvious , but I am overwhelmed enough I have to think a while to even have intelligent thoughts so I will stick to WOW and Thanks!!!!

09-20-2005, 06:19 AM	#28
wsm Full Fledged Farker Join Date: 08-27-05 Location: st louis, mo	My limited judging experience suggests that a shiny glaze is very helpful and submitting more than 6 pieces (for the T/c, vols, etc) puts the judges into a good mood. Looking forward to meeting you guys at Hermann __________________ rich the judge collecting piggy suspenders St Louis, MO Eastern Area MOFO KCBS CBJ WSM slightly modded, Weber Performer, Smokey Joe Gold, Whatever is handy

09-20-2005, 08:15 AM	#29
rbinms33 is One Chatty Farker Join Date: 08-11-03 Location: Coldwater, MS (just south of Memphis)	Buzz has illustrated what I was referring to very well in the pic above. __________________ Richie Perfect Smoke BBQ Team Pork Me Baby BBQ Team Coldwater, MS (just south of Memphis) KCBS CBJ #7595 NB Bandera Mod E Custom Drum Smoker 18" Weber Smoky Mountain Weber Kettle One Touch Silver

09-12-2006, 11:39 AM	#30
Florida Bill Found some matches. Join Date: 09-08-06 Location: Santa Rosa Beach, Florida	Richie, I'm new to this forum and have been browsing the files. I really appreciate your post. It's good to see it from the judge's view. __________________ Florida Bill Charbroil Silver Smoker SS Great Outdoors Smoky Mountain Big Block Weber 22" Grill

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