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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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08-20-2008, 12:47 PM | #121 | |
Banned
Join Date: 07-31-08
Location: TOMS RIVER, NJ
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08-20-2008, 12:56 PM | #122 |
Quintessential Chatty Farker
Join Date: 11-03-06
Location: Chi-Town
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Good post Poobah....
FWIW I will cook anywhere from 20-25 contests a year. I do not consider myself a pro. If I am still learning, I can't be a pro... It's all part of the game, that is why it is called Judging... While I get upset with a wacky score, it's all part of our game. We can't teach taste and tenderness to an individual judge. Scottie
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cancersuckschicago.com FROM SEA TO SHINING SEA BBQ TOUR Red Jambo one off FE 100 FEC 100 WSM Homer Simpson 22 " Weber Kettle Red 18 1/2" Weber Kettle Black 26 3/4" Weber Kettle |
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08-20-2008, 12:57 PM | #123 | |
is One Chatty Farker
Join Date: 09-25-06
Location: Elk Creek, Ky.
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08-20-2008, 01:00 PM | #124 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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This is why he is the Grand Poobah of BBQ. This is why I hope he runs for KCBS Board again. This is why the forum IS different than all others.
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Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details. |
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08-20-2008, 01:05 PM | #125 | |
Banned
Join Date: 07-31-08
Location: TOMS RIVER, NJ
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amen! amen!! not harsh at all.. glad you got in!! thanks poobah.. just lock it down and out with the entire thread.. easier to do that.. we all got our comments, answer, and anything else that was thrown into the mix.. see you at another comp soon!! |
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08-20-2008, 01:13 PM | #126 | |
is One Chatty Farker
Join Date: 02-07-06
Location: boston ma
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Steve Farrin KCBS BOD member. Thank you for your support. This post is my opinion and mine alone, not necessarily that of the KCBS, it's board of directors or office nor that of Peter Pan, Tinkerbell and certainly not Rush Limbaugh. |
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08-20-2008, 02:00 PM | #127 |
Babbling Farker
Join Date: 10-01-05
Location: Shokan, New York
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I grew up showing dogs, Pollocks will know of what I speak. There is a standard for a breed. No dog will ever be "THE" standard. But that is what is strived for. Now the judges are trained to understand the standard. They are looking for "THE" standard. But there isn't one. So which dog is closest? Depends on the judge, does he prefer a better top knot over a better hock? Does the KCBS judge, looking at what the standard has been taught to him prefer a slightly beefier taste vs a sweeter taste? He may, but the next judge may prefer a bit sweeter. Both judges will probably give a score within a point of each other as they realize there is no perfect standard BBQ to be had. But they understand the concept of being closest to the standard. and people that consistently win are putting out a product, or breed if you will, that is consistently closer to the standard set forth. Take the class, it was the second thing I did after getting a pit. Then go to a competition and judge or walk the aisles looking at creativity. Ask a few questions. I will tell you there is a night and day difference in backyard and comp cooking. This weekend I made some social ribs, they were tasty, but by no means were they comp ribs.
You get one, maybe two bites for the judge to go WOW!!! If he's trying to figure out if that is a wasabi glaze or a tumeric paste, you've lost him and he/she will score accordingly. Ever pick up a drink and expect to be something it isn't? Remember the assault to your senses? That's what a judge feels when they bite into a BBQ that doesn't taste like a KCBS standards. Confused, disappointed, and they will show it to you in your scores. I'm good in the backyard, ask all my neighbors and friends, I've still got a lot to learn on the comp flavors. But I will say, it has to grab them. Scott
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Oh It'z BBQ! 1 Weber Gold Series Grill 1 WSM 18,1 WSM 22 1 Weber performer, 1 Smokey Joe Platinum 1 XL Big Green Egg 1 FEC 100 Team BBQ-Brethren.com KCBS Certified Judge #9079 Last edited by Yakfishingfool; 08-20-2008 at 02:59 PM.. |
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08-20-2008, 02:03 PM | #128 |
Banned
Join Date: 07-31-08
Location: TOMS RIVER, NJ
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08-20-2008, 03:06 PM | #129 | |
Babbling Farker
Join Date: 09-22-06
Location: Pleasant Valley NY
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lol
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Sean Keever "What sort of people are these charcoal masters? They behaved badly and were unconcerned with appearances. Their hair was long and unkempt and their clothes were wrinkled and old. They drank beer to and from the crab house and they made rude noises while we cooked." Tao of Charcoal |
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08-20-2008, 03:43 PM | #130 | |
is One Chatty Farker
Join Date: 09-25-06
Location: Elk Creek, Ky.
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If it doesn't taste like good ol' Traditional American BBQ, and if you try to redefine it, you'll get what you asked for. |
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08-20-2008, 04:34 PM | #131 |
is one Smokin' Farker
Join Date: 10-09-07
Location: carthage,mo.
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Well said Phil,and several others have offered honest, hard earned advice. Key word-EARNED. As said somewhere, if it was easy, everyone could do it. As told go to classes-judging, cooking, whatever helps to become better. Use this forum for great help, and time saving tips. Steve.
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08-20-2008, 04:36 PM | #132 |
Grand Poobah and Site Admin
Join Date: 08-11-03
Location: Long Island, NY
Name/Nickname : Phil
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**Sidebar**
If anyone would like to offer more constructive comments, lets go for it and we will leave the floor open. Lets avoid the negativity and move forward leaving an educational thread in our archive that new competitors can learn from.. what to do, and what NOT to do..
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Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Built Shirley built to feed our Veterans(A.K.A "Abrams"), 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 2 XL BGE, 1 Mini BGE, 2 Pit Barrel Cookers, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a Blackstone 36 and 17, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM |
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08-20-2008, 06:42 PM | #133 | |
Moderator Emeritus
Join Date: 04-08-04
Location: Marianna, FL
Name/Nickname : Tim
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I have been away and was just ready to launch on this thread Great wrap-up Phil. You hit the nail on the head. 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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08-20-2008, 07:28 PM | #134 |
On the road to being a farker
Join Date: 06-10-08
Location: Spiceland, Indiana
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My only .02 worth is this...when I go to a contest, I want to learn something. It may be a cooking technique, a taste that is popular in that region of the country, or even a hint as to how to better the garnish in a turn in box. If the day ever comes that I feel like I am not learning anything anymore, that will be the day that I quit. I am such a long way of even being in the same level as most of the people I compete against...Podge has seen how I place...but this to me is a fun, learning experience. You take either one of those ingredients out...well, what is the point? Sure, there have been times I wanted to personally look for a judge...who hasn't? But what it boils down to is that when the smoke clears, I am still having FUN! Life is too short not to, ya know??
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08-20-2008, 07:37 PM | #135 |
Watching over us.
Join Date: 12-27-05
Location: Mid Michigan
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