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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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Unread 09-18-2005, 01:44 PM   #16
rbinms33
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I'll keep that in mind next time, slat. I just picked one and went with it this time around. Both were good though.
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Unread 09-18-2005, 02:14 PM   #17
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Thanks, Richie Great read. I still need to find a class (and get some class for that matter)
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Unread 09-18-2005, 02:33 PM   #18
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Interesting info! Now for the big question... For the top entries, were they just pork, or doctored in some way? I always add sauce and seasoning at home since that's they way I like it, but I'm wondering what the judges think about that. When watching the All Star BBQ Showdown, I don't think the competitors on the show sauced the pork. Some served sauce on the side, but I think that was it.

Thanks!
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Unread 09-18-2005, 03:02 PM   #19
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In KCBS you can't serve sauce on the side it's a disqualification. I have judged meat both ways sauced and plain. A judge should be objective to all entries regardless of personal likes or dislikes. I personally don't care for sauce, because I think good Que doesn't need it. I don't mind sauce, but don't get carried away with it. I think if you sauce use it to complement your Que not to flavor it.
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Unread 09-18-2005, 05:14 PM   #20
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The pork entry is tough because of the "neutral" flavor of the meat. You can have great bark and very bland meat. One way to over come this is to lightly toss the pulled or chopped meat with some sauce - enough to know it's there but not drenched in it.

Another tactic is to utilize the larger muscles of the butt or shoulder "whole" and lightly glaze them with sauce. If you use the plugs and the heavily barked end of the butt you can get that combination of bark and moist meat.

Like I said to begin the pork entry is tough to win.
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Unread 09-18-2005, 07:13 PM   #21
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I have been told that if you don't sauce you will not win??? In KCBS land
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Unread 09-18-2005, 09:13 PM   #22
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Quote:
Originally Posted by Ron_L
Interesting info! Now for the big question... For the top entries, were they just pork, or doctored in some way? I always add sauce and seasoning at home since that's they way I like it, but I'm wondering what the judges think about that. When watching the All Star BBQ Showdown, I don't think the competitors on the show sauced the pork. Some served sauce on the side, but I think that was it.

Thanks!
Ron.....there was no way for me to tell what entry won but I will say this. Out of the 5 our table judged, the ones that were liked were the ones that looked moist. They either had their own moisture or they were sprayed or were covered in a very light coating of sauce. Not too thick a coat. They also had a little something else in there besides the normal pork taste....like they had been marinated or injected or both. Same went for the brisket. The entries that looked moist did the best at our table.
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Unread 09-19-2005, 06:36 AM   #23
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Richie
awsome post
Thanks for taking the time.
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Unread 09-19-2005, 08:32 AM   #24
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I agree with Richie. The moist entries do seem to fair better in both pork and brisket. And there is a difference between moist and wet. A little goes a long way.
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Unread 09-19-2005, 12:34 PM   #25
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I hate to just say thanks when the work that went into it is so obvious , but I am overwhelmed enough I have to think a while to even have intelligent thoughts so I will stick to WOW and Thanks!!!!
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Unread 09-19-2005, 06:21 PM   #26
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Quote:
Originally Posted by slat
I agree with Richie. The moist entries do seem to fair better in both pork and brisket. And there is a difference between moist and wet. A little goes a long way.
I was trying to think of the words to describe it earlier and it finally came to me. When I say it looked moist it looked like it was sweating. Not to where you could see it sloshing in the bottom of the box but enough to make the meat glisten.
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Unread 09-19-2005, 08:37 PM   #27
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Default thanks for the

great report--good hearing what goes on in the judging tent
thaks
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Attached Images
File Type: jpg sparta pork.JPG (261.5 KB, 90 views)
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Unread 09-20-2005, 06:19 AM   #28
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My limited judging experience suggests that a shiny glaze is very helpful and submitting more than 6 pieces (for the T/c, vols, etc) puts the judges into a good mood.

Looking forward to meeting you guys at Hermann
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Unread 09-20-2005, 08:15 AM   #29
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Buzz has illustrated what I was referring to very well in the pic above.
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Unread 09-12-2006, 11:39 AM   #30
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Richie,
I'm new to this forum and have been browsing the files. I really appreciate your post. It's good to see it from the judge's view.
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