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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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10-03-2012, 11:10 PM | #31 | |
Banned
Join Date: 02-07-11
Location: brenham, texas
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Money Because my chit tastes good!!! No BBQ snob here! And any of to that think that you have the right to judge down on a smoke ring when your directed not to judge on at all to begin with, you definitely need some Re education on morals also. Teams spend $1000's on cookoffs. Don't cost you a thing to judge |
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10-03-2012, 11:50 PM | #32 |
Quintessential Chatty Farker
Join Date: 09-20-11
Location: Ohio
Name/Nickname : Allen
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CTBA? How many rib entries you turn in to get that 1st ribs? Told us two on the other forum?
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10-03-2012, 11:56 PM | #33 |
Quintessential Chatty Farker
Join Date: 09-20-11
Location: Ohio
Name/Nickname : Allen
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That one trophy up on the right looks like a bowling trophy. Them don't count for BBQ.
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10-04-2012, 12:02 AM | #34 |
Quintessential Chatty Farker
Join Date: 09-20-11
Location: Ohio
Name/Nickname : Allen
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This is too rich! Hey Craig, show him the Houston Livestock Show and Rodeo GC. Or hey that Pitmaker Vault on the trailer GC trophy. That was a good one.
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10-04-2012, 04:07 AM | #35 |
Full Fledged Farker
Join Date: 08-09-10
Location: Forest Hill, MD
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I know it's early but are those trophies made of empty beer cans?
God bless Texas.
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[B][FONT=Comic Sans MS]Rolfe Garrett[/FONT][/B] Certified BBQ Judge Certified Table Captain [I][B][FONT=Comic Sans MS]Rockin' Robyn's BBQ [/FONT][/B][/I][LEFT][URL="https://www.facebook.com/pages/Rockin-Robyns-BBQ-Team/107295966034865?ref=tn_tnmn"]Like us on Facebook! [/URL] Stop by our website! [URL="http://www.rockinrobynsbbq.com"]www.rockinrobynsbbq.com[/URL] [/LEFT] |
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10-04-2012, 06:47 AM | #36 |
is one Smokin' Farker
Join Date: 11-04-08
Location: Houston, Texas
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Well in the military we called it Situational Awareness... Pontification about "salad" in a box and sauce covering up the Q on a 95% KCBS board would demonstrate a lack of it.
Well, asking Craig if he has any Major GC's does that as well also. Especially as he's on his way to the Royal where I do believe he is in the Invitational. As a native Texan, I've got my prejudice's about where I think the best Que comes from and I don't really care what other people think. But I hate to see comments like this. I stand by my statement that you can't judge how an organization is run or its standards of judging if you never cook in it. Which by the way, Sam's is coming back to Texas next year. Jump in, the water is fine. |
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10-04-2012, 07:24 AM | #37 | |
Banned
Join Date: 02-07-11
Location: brenham, texas
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Dude I got so many trophies from cookoffs, bowling, archery, and Billiards I sometimes debate throwing them all away and starting over. Good catch though I didn't even notice it |
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10-04-2012, 07:37 AM | #38 | |
Banned
Join Date: 02-07-11
Location: brenham, texas
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10-04-2012, 08:04 AM | #39 |
is one Smokin' Farker
Join Date: 03-29-09
Location: Lenexa, Kansas
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So...this thread has been derailed to Crazy Town; back to the OP's point, obviously smoke rings and garnish enter into the score with some judges, even if it's just at a subconscious level, as was so eloquently stated by Brother Landarc.
BTW - nice first post PP21! You may have started a Texas civil war
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[B]Head Groundskeeper - Squirrel Haven Estate, Lenexa, KS[/B] [B][COLOR="Red"]Chief Cook of the infrequently competitive Fullwood Bros' BBQ Team[/COLOR][/B] [B][COLOR="DarkRed"]Cigar Lounger, Malt Beverage Tester[/COLOR][/B] Owner/Operator of: Superior "Stealth" SS2, Brinkmann "Lefty" Bandera clone (retired), Comalco Black Dog grill, and various Weber kettles. World's fastest [B]Belgian/Cuban Racing Yellow[/B] thermapen. |
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10-04-2012, 10:32 AM | #40 |
is Blowin Smoke!
Join Date: 02-17-10
Location: San Antonio, TX
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Who and what bbq org says to ignore a smoke ring or no smoke ring? Like I've said BEFORE, Tx. gulf coast and IBCA don't even mention it. The only thing on appearance they say is "Does it look appealing, BBQ you want to eat?" A fake looking smoke ring that overshadows the overall appearance is not very appetizing IMO. But if your chit is good then you have nothing to worry about (re-read what I've already posted) and why focus on a smoke ring anyway? You keep saying judges are told to ignore it anyway. Don't get pissed, just keep doing what you are doing, most judges don't know you can fake a smoke ring.
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10-04-2012, 10:42 AM | #41 | |||||
somebody shut me the fark up.
Join Date: 01-23-04
Location: DFW, San AntonioTx
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You participated in taking this conversation from garnish and smoke ring as it relates to scores, to lack of sponsorship for yourself and what others receive. Besides the fact that it's not relevant the argument borders on nonsense. Texana, aka Craig Sharry, aka Texas Pepper Jelly is paying his own expenses including the pits on the back of his trailer. He had the same choice you did, and chose to spend the money. I've got no clue what the deal is with Pitmaker, because it's not my place to ask George or Victor about their financial arrangements nor do I care. They've put themselves in the position to have the funds to do it, it wasn't given to them. You received the most input, that was not supportive, from fellow Texans? As a Texan that has cooked both in Texas and KCBS I've formed a general opinion based on your posts in this thread and others....beginning with your desire for a showdown with Johnny Trigg. Opinion, stated as fact does not fly with many members of the jury. Until that changes I'm afraid that I'll perceive you as "J Let Me Tell You How Good I Am Money". Talk less, cook more, let your results speak for themselves and that experience will translate to credibility.
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You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer. --Frank Zappa Keeping Valspar in BBQ, one cook at a time. Recipient of a Huggies box! Shut up, and cook!!!! |
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10-04-2012, 10:45 AM | #42 | |
somebody shut me the fark up.
Join Date: 01-23-04
Location: DFW, San AntonioTx
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Quote:
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You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer. --Frank Zappa Keeping Valspar in BBQ, one cook at a time. Recipient of a Huggies box! Shut up, and cook!!!! |
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10-04-2012, 12:11 PM | #43 |
is Blowin Smoke!
Join Date: 09-12-07
Location: the Ninth Ring of Hell, cleverly disguised as Phoenix
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Oh my, oh my. We recently heard a great deal of similar talk in Texas, at an invitational rib contest. "Salad" was not allowed. We were told repeatedly that "if it needs sauce, give it a toss". Having never cooked in Texas before, we of course knew that Texas is the only *real* bbq, and that Texans *know* good BBQ.
Imagine our surprise when we won.
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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, 01:23 PM | #44 |
is one Smokin' Farker
Join Date: 06-09-10
Location: Oak Forest, IL
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Back to the OP...
I'm a comp noob with no credentials to speak of. The garnish issue is totally hypocritical, IM lowly O. I'm of the understanding that the garnish, or lack thereof, shouldn't affect a cook's score. However, when you scan the criticisms on this site along with BBQcritic, almost all will mention the garnish. How can a judge comment on the garnish if they were supposed to ignore it? I see comments like too low, too sparse in an area, not an even "frame," etc. For something that shouldn't matter, it gets a lot of attention. It is obvious, to me anyway, that judges are looking extensively at the garnish. It takes effort for a judge to determine if your garnish "frame" is uneven, for example. If a judge is actively comparing the size of the top row garnish to the bottom, he/she is burning calories on criteria that shouldn't influence their opinion. I have a hard time believing that a judge who has evaluated the garnish to this level of detail is just going to discard his evaluation. It WILL influence his score. So the message that garnish is immaterial is not resonating with the judges. I think that this falls on KCBS training. Knowing this, a cook can whine/bitch/complain (sorta like I did above) and lose, or adapt and pretend that you are being scored on presentation and not appearance. Because you are.
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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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10-04-2012, 01:53 PM | #45 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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The reality is, you get so little time to really judge a boxes appearance, it walks by you, and sometimes rather quickly, maybe a few seconds to see the entire thing. If the meat really rocks, it hardly matters what the greenery looks like, as the judges (all meat eaters) will be looking at the meat. If the meat is blah, then their eyes will wander. But, sometimes, despite your best efforts, the meat does not really rock, that is when a few points, or fractions thereof, just might lift you up a spot or two.
And you can control garnish absolutely with some preparation. There is rarely a reason for a bad garnish. Meat appearance is much tougher. Since the rules allow garnish, and really, you pretty much have to do it, why not work at getting the easiest thing to control right. I happen to think it looks nice to have it in there. Although, show me a box filled with really nice ribs or great chicken, I won't see the greenery at all.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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