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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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Old 10-19-2011, 07:17 AM   #16
Lake Dogs
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Join Date: 07-14-09
Location: Lake Sinclair, GA

Originally Posted by Q-Dat View Post
I too struggle with this, and probably will continue to do so until I get to judge myself and actually experience a rib that is a true 9.

As it is now, I have turned in ribs that scored well once and I genuinely did noy care for the texture at all. Perfect bite mark yes. Enjoyable texture......absolutely not.

Why the heck any judge would enjoy the feel of there teeth ripping through strands of connective tissue that have not completely broken down is beyond me. I don't like fall off the bone either, but I think a whole bunch of folks have convinced themselves that they prefer something that they might not actually prefer. Just so they can get some kind of warm fuzzy feeling from seeing a perfect half moon bite mark.
That would largely be KCBS. MBN and GBA the ribs are defined slightly different, pull from the bone with only slight resistance kind of different. Not bite-through. Different sanctioning bodies; different definitions of the "mark to hit".
Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from darn near anywhere)
Started competing in chili cookoffs back in the 1990's and have competed in more than I care to count. I became a CBJ in MiM in 2005, then MBN and in GBA in 2010. I've probably judged 130+- BBQ comps (sanctioned and unsanctioned) over this time. That said, I really enjoy competing more than I enjoy judging, and hope to get back to doing 4 or 5 a year in the near future.
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Old 10-19-2011, 09:16 AM   #17
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Join Date: 11-23-10
Location: Hillsborough, NC (UNC "TarHeel" country!)

Originally Posted by Pig Daddy View Post
I wonder if the judges are accustomed/conditioned to a certain flavor profile like a "Blues Hog" and somewhat expect it. I also wonder how many judges are open to new flavor profiles and whether during a contest it's beneficial to surprise them with something new? Boy, lots to think about.
As a judge, I've tasted MANY different ribs with MANY different sauces. A few have been similar, but then again it is possible that I've judged the same team at several different comps. Anyway, as a judge I am open to "new flavor profiles" as much as to the flavor profiles that many seem to use over and over. HOWEVER, I MUST let you know that, as a judge I am looking for how the sauce, smoke, and meat flavor marry together and enhance each other without any one being overbearing and masking any other flavor. In other words, don't make the rib so sweet or smoky that I can't taste the rib's natural pork flavor!
CMJ - KCBS & Carolina BBQ League (NCBBQA)
Pitmaster and chef - "4 Lil' Pigs" Competition BBQ Team
Author of "A 'Q' Review"
Lang Smoker, BDS, & Holland "Epic"
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