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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 09-27-2005, 01:28 PM   #1
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Smile KCBS Judging

My true feelings after being a BBQ Judge!!

After Judging a contest this past weekend I came to the conclusion that the table you get does matter, but not as much as I had originally thought. It is still up to us to turn in warm good Q.
It is possible to get 1 bad Judge at a table but 2 or 3 not as likely but still possible. The low score gets deleted, so hopefully the bad Judge is not an issue.

I was surprised and a little disappointed with the turn ins that my table received. Presentations were really pretty good it was easy to see the ones that took the time to make it look good, mostly 8s and 9s but a few took no care at all 5s and 6s.

Taste was another matter for me I love all kinds of BBQ and can appreciate different taste and styles but lets face it bad is bad.
Some of the Q I tasted was bitter and over spiced (not hot) but to much other junk.
Over spraying with old or rotten bad tasting apple juice made some of the Q taste bitter and bad. Spraying makes the turn in look good but I thought it changed the outside taste on some.
I could also taste in some, the bitterness of smoke on the outside of the sauced meat (smoking the meat after it had been sauced the meat was real good but the outside tasted bad).
It was easy to pick out the best BBQ it just tasted good.

Tenderness was pretty good overall.8s and 9s with a couple of 6s and one 3 on a rib,that was still raw inside, no one at the table could eat it!! the out side looked great????.

I have made most of these mistakes in contest (except for turning in raw meat) and I still have a lot to learn. After Judging it has helped me to somewhat understand what is going through the judges mind. Turning in warm,(not cold) good Q at a contest is hard to do, there are many things that can and do go wrong. But blaming the judges or table for the low score you get??? I am not so sure of anymore??????????????
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Unread 09-27-2005, 02:09 PM   #2
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Skip - it was great to meet you at Hermann. I think judging would help every team and cooking would help every judge.

Did you judge this?
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Unread 09-27-2005, 02:16 PM   #3
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Wayne,It was nice to meet you also,
Yes I do agree.
Nope I did not get to judge this one. But thanks for making me hungry!!!!.
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Unread 09-27-2005, 02:18 PM   #4
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I did not judge it, but think it looks great, box it up and send it to me for sampling in my lab, we should be able to get back to you in a few days.
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Unread 09-27-2005, 02:35 PM   #5
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Quote:
Originally Posted by icemn62
I did not judge it, but think it looks great, box it up and send it to me for sampling in my lab, we should be able to get back to you in a few days.
You are MUCH too far away, Ice. Send it down here to Oklahoma and I'll have it tested and results back in a day!
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Unread 09-27-2005, 02:47 PM   #6
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Wayne.....turning in those big chunks like that is the way to go IMO. If you pull it apart into smaller chunks or "strands", it dries out and cools off a heckuva lot quicker. One question though.....did you take the contents of that box from two different shoulders/butts? One for the chunks and one for the pulled stuff? Or is it all from one piece of meat?
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Unread 09-27-2005, 03:11 PM   #7
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I did taste that pork - Mmm Mmm good!

Thanks for letting me get in your way at Hermann
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Unread 09-27-2005, 04:26 PM   #8
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Quote:
Originally Posted by rbinms33
Wayne.....turning in those big chunks like that is the way to go IMO. If you pull it apart into smaller chunks or "strands", it dries out and cools off a heckuva lot quicker. One question though.....did you take the contents of that box from two different shoulders/butts? One for the chunks and one for the pulled stuff? Or is it all from one piece of meat?
Actually what's in the box is from three different butts. The slices came from one the chunks from another and underneath the slices and chuncks is some pulled from yet another. The butt for slicing wasn't cooked to the same temp as the other two - or at least it wasn't suposed to be. One mistake I made (and I am sure there were many) was to prepare it too early - it had to sit a while before I could turn it in.
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Unread 09-27-2005, 04:28 PM   #9
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When I judged, I found that if someone turned in chunks or shreads and slices in the same box, one of them was lousy. If the chunks were good -- the slices were bad. or vice versa. Just remember to only submit the best.
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Unread 09-27-2005, 04:41 PM   #10
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I like the idea of chunks but isn't it more difficult to make them look "pretty"? Wayne, those look farkin' awesome with all that bark but seeing as how they are not uniform in size/shape like the painstaking efforts to make ribs, brisket slices and thighs look alike, are you concerned with lowering your appearance score with something like that? Just curious. I'm not judging because I don't have a clue.
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Unread 09-27-2005, 04:46 PM   #11
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As a Judge what experiences did you all have.??? or what mistakes did you notice the most?
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Unread 09-27-2005, 04:56 PM   #12
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Quote:
Originally Posted by Jeff_in_KC
I like the idea of chunks but isn't it more difficult to make them look "pretty"? Wayne, those look farkin' awesome with all that bark but seeing as how they are not uniform in size/shape like the painstaking efforts to make ribs, brisket slices and thighs look alike, are you concerned with lowering your appearance score with something like that? Just curious. I'm not judging because I don't have a clue.
I wonder if sometimes to much time is spent on making the boxes look good that we forget about keeping the meat warm and end up changing the overall taste with out knowing it. Presentation matters the least but it can make the difference right????
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Unread 09-27-2005, 05:07 PM   #13
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Based on Rod's explanation in another thread, yes it makes a difference but it is weighed least.
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Unread 09-27-2005, 05:16 PM   #14
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Quote:
Originally Posted by Jeff_in_KC
Based on Rod's explanation in another thread, yes it makes a difference but it is weighed least.
by hundredths of a point, the little bit that appearance counts may make all the difference!
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Unread 09-27-2005, 05:55 PM   #15
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I definately agree that taste and tenderness are the most important. You have to have excellent taste and tenderness or you will not win. However appearence can be and is important and after the meat is cooked is the one thing that every team has complete control over.

Sorry - hijacked thread mod....back to KCBS Judging...
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