Judges and burnt ends

Pappy Q · 04-04-2012, 06:54 PM

Do you think the average judge outside of the Kansas City area understands and appreciates traditional burnt ends?

G$ · 04-04-2012, 06:58 PM

Quote:

Originally Posted by Pappy Q

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....

landarc · 04-04-2012, 07:00 PM

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?

cpw · 04-04-2012, 07:06 PM

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.

El Pistolero · 04-04-2012, 07:23 PM

Quote:

Originally Posted by Pappy Q

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.

southernstyle · 04-04-2012, 07:31 PM

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

G$ · 04-04-2012, 07:59 PM

Quote:

Originally Posted by southernstyle

Anyway all burnt ends and they loved them

How many in the box?

southernstyle · 04-04-2012, 08:12 PM

16. 4 rows of 4. cut very symetrical

indianagriller · 04-04-2012, 08:26 PM

I dont think they do... at least they didnt last weekend,

Bbq Bubba · 04-04-2012, 08:28 PM

Quote:

Originally Posted by Pappy Q

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.

gmholler · 04-04-2012, 08:55 PM

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.

southernstyle · 04-04-2012, 09:03 PM

Quote:

Originally Posted by gmholler

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.

remind me not to. compete where your judging. a judge should enjoy all four catogories or not judge at all.

Bentley · 04-04-2012, 09:13 PM

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?

Bourbon Barrel BBQ · 04-04-2012, 09:18 PM

Quote:

Originally Posted by indianagriller

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.

big brother smoke · 04-04-2012, 09:19 PM

Quote:

Originally Posted by gmholler

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"

04-04-2012, 06:54 PM	#1
Pappy Q Full Fledged Farker Join Date: 04-08-10 Location: Elk Creek, KY Downloads: 0 Uploads: 0	Judges and burnt ends Do you think the average judge outside of the Kansas City area understands and appreciates traditional burnt ends?

04-04-2012, 07:00 PM	#3
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	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? __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

04-04-2012, 07:06 PM	#4
cpw is one Smokin' Farker Join Date: 02-28-11 Location: Savannah, Georgia Downloads: 4 Uploads: 0	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. __________________ ________________ Backwoods Fatboy Lang 84 Deluxe UDS Savannah, GA Yes, Dear BBQ on Facebook

04-04-2012, 07:31 PM	#6
southernstyle is one Smokin' Farker Join Date: 08-26-11 Location: okeechobee, fl. Downloads: 0 Uploads: 0	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 __________________ roger. Sponsored by oakridge bbq. stumps baby with digi q 2. doublebarrel 250 gallon offset

04-04-2012, 08:12 PM	#8
southernstyle is one Smokin' Farker Join Date: 08-26-11 Location: okeechobee, fl. Downloads: 0 Uploads: 0	16. 4 rows of 4. cut very symetrical __________________ roger. Sponsored by oakridge bbq. stumps baby with digi q 2. doublebarrel 250 gallon offset

04-04-2012, 08:26 PM	#9
indianagriller is one Smokin' Farker Join Date: 06-03-09 Location: Columbus,Indiana Downloads: 0 Uploads: 0	I dont think they do... at least they didnt last weekend, __________________ www.bigjtssmokin.com JAMBO pit

04-04-2012, 08:55 PM	#11
gmholler On the road to being a farker Join Date: 04-15-09 Location: Lafayette, LA Downloads: 0 Uploads: 0	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.

04-04-2012, 09:13 PM	#13
Bentley Babbling Farker Join Date: 03-14-07 Location: Eden After the Fall Downloads: 0 Uploads: 0	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? __________________ Certified Master Judge #5382 What is best in life? "To crush your BBQ opponents, to see them driven before you, and to hear the lamentations of their women."