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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 04-04-2012, 06:54 PM   #1
Pappy Q
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Default Judges and burnt ends

Do you think the average judge outside of the Kansas City area understands and appreciates traditional burnt ends?
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Old 04-04-2012, 06:58 PM   #2
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Do you think the average judge outside of the Kansas City area understands and appreciates traditional burnt ends?
Yes, even those they get in the pork turn in box....
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Old 04-04-2012, 07:00 PM   #3
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Should they have to? If it's in the box, it gets judged, taste, tenderness and appearance. They don't need to know anymore than that, or am I missing this?
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Old 04-04-2012, 07:06 PM   #4
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We did a non sanctioned event last year and cooked the driest, nastiest sawdust tasting brisket ever. We also threw some burnt ends in the box, cause we were making them, and they actually turned out pretty good.

Lo and behold, we took first place in brisket, which was the first time we'd even placed in brisker at that particular comp.
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Old 04-04-2012, 07:23 PM   #5
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Do you think the average judge outside of the Kansas City area understands and appreciates traditional burnt ends?
I think the judges understand burnt ends just fine...I've wondered on occasion if some of the cooks do tho.
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Old 04-04-2012, 07:31 PM   #6
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Ohhhhh yea. Judges in the fba look forward to them. As far as kcbs goes at the sams club in tampa Ilet my brisket get away from me and it got cooked to death. I could not even slice the flat it was bad dry and mushy. My burnt ends were stellar so on a last minute judgement call I decided to just turn in burnt ends. I ended up 11th in brisket with a 166.2860. Not the best or worst score. But 4 judges gave me all 8s and 9s with the other two not so much. Anyway all burnt ends and they loved them
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Old 04-04-2012, 07:59 PM   #7
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Anyway all burnt ends and they loved them
How many in the box?
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Old 04-04-2012, 08:12 PM   #8
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16. 4 rows of 4. cut very symetrical
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Old 04-04-2012, 08:26 PM   #9
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I dont think they do... at least they didnt last weekend,
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Old 04-04-2012, 08:28 PM   #10
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Do you think the average judge outside of the Kansas City area understands and appreciates traditional burnt ends?
Another preconceived notion on how burnt ends "should" taste.

Id rather a judge that never had a burnt end and score for what they are.
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Old 04-04-2012, 08:55 PM   #11
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As I judge, I *HATE* when they're served because I know what's coming, but I dutifully try them...and usually, they're just chunks of gristle. When they're not, usually the sliced brisket that is served with them tastes like shoe leather and I'm stuck trying to figure out how I should score decent burnt ends and sliced brisket where the cow obviously died in vain...

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Old 04-04-2012, 09:03 PM   #12
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As I judge, I *HATE* when they're served because I know what's coming, but I dutifully try them...and usually, they're just chunks of gristle. When they're not, usually the sliced brisket that is served with them tastes like shoe leather and I'm stuck trying to figure out how I should score decent burnt ends and sliced brisket where the cow obviously died in vain...

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remind me not to. compete where your judging. a judge should enjoy all four catogories or not judge at all.
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Old 04-04-2012, 09:13 PM   #13
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I am not sure what a "traditional" KC area burnt end is. I think I do, I have always thought that the point was cubed after cooking and then sauced, returned to the pit for X amount of time then served. Whether that is correct or not, I don't know.

I have turned in what might be described as burnt ends, but I never seem to take the time to do the 2nd step, so I guess mine would not be a "traditional" one.

Are there different ways to do burnt ends? Do all BBQ Joints in KC area sauce them?
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Old 04-04-2012, 09:18 PM   #14
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I dont think they do... at least they didnt last weekend,

My worst brisket finish ever. They did not like them. I've never won without them in the box though.
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Old 04-04-2012, 09:19 PM   #15
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Quote:
Originally Posted by gmholler View Post
As I judge, I *HATE* when they're served because I know what's coming, but I dutifully try them...and usually, they're just chunks of gristle. When they're not, usually the sliced brisket that is served with them tastes like shoe leather and I'm stuck trying to figure out how I should score decent burnt ends and sliced brisket where the cow obviously died in vain...

Lynn H.
This practice/philosophy is unaffectionately known as "judge six"
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