KCBS Judging

[rbinms33]

Originally Posted by Chick-n-Pig-BBQ

As a Judge what experiences did you all have.??? or what mistakes did you notice the most?

Skip.....this was my first experience as a judge.

http://www.bbq-brethren.com/forum/sh...ad.php?t=13453

The absolute worse mistake was the rib turn in that looked like it was cut apart with a chainsaw and had the grease swilling around in the bottom of the box. Appearance = 5. When I tried to pull it out of the box by the bone, the bone is all I got. Initial indications of being overcooked confirmed when I picked up a piece of the meat and squished it into mush between my tongue and the roof of my mouth. Tenderness = 4 or 5 (can't remember exactly which). While I was tasting this mush, I noticed a very bland taste to them. No sauce was on them at all. Taste = 4 or 5 (can't remember exactly which). I know that boiling ribs is against the rules but that's exactly what they looked and tasted like.

[Solidkick]

MoKan and WSM.........

For the record, that box was not at my table either. Our table only got to judge two pork entries. One looked great, but had almost a 2.5 inch deep smoke ring and tasted like a tree. The other one looked like crap and tasted remarkably good. I remember making the comment, "if the first one would have had the taste of the second one, we'd have had a winner!"

Ribs was our best table, I gave all 8's and 9's except the one that had been sprayed with what Skip stated earlier, "old apple juice," which got a 7. Skip and I were not at the same table.

[spicewine]

I would never have the kahones' (sp) to send anything up without garnish---but--- The story behind my chicken--- Had box pre-prepaired, looking good, pulled the chicken and sliced it for presentation. The juice was flowing out and the taste was Fantastic. My problem at the time was that the box was not co-operating with me. I am a man of very little patience and hense did not feel that the presentation was my best effort. I did feel however that the taste and tenderness would carry me over. I was very happy with my chicken until I did my turn in and came back to camp Q and tasted one of the pieces of chicken that I had culled from my turn in choices. The skin had toughened up and the meat had dried out. I knew right then that the same fate had probably befallen my turn in. Moral of story 17th place. Go figure

Next year I will be doing only Pork Butt-- The catagory that over the past years, I have scored the highest in.

Look out Kick and Chicky----I'm commin' after you!!!

[kcpellethead]

Skip,

Could that "bad apple juice" taste have been bourbon mixed with apple juice? In my opinion, that's one of the mistakes the "once a year" cooks make. They think that spraying liquor on the entry makes it taste good. Save the whiskey for drinking . . .

[BrooklynQ]

Here's a thread from when I judged in CT.


http://www.bbq-brethren.com/forum/sh...de+judges+tent

[Chick'n Pig BBQ]

Originally Posted by kcpellethead

Skip,

Could that "bad apple juice" taste have been bourbon mixed with apple juice? In my opinion, that's one of the mistakes the "once a year" cooks make. They think that spraying liquor on the entry makes it taste good. Save the whiskey for drinking . . .

Rod, I am not 100% sure?. It tasted like old spoiled apple juice! What is the life of apple juice after it has been opened?. I am sure outside temps make a difference also. I bet the next time I compete I will check my apple juice before and during use.

[BBQchef33]

i cant believe someon would use OLD applejuice at a comp. I am sure any competitor worth his smoke would open a fresh bottle, and even if its been sitting out all day, its not going to spoil.

I think Rod hit it on the head. I use to use a mixture of apple juice and cheap bourbon in my sprays. sometimes even a touch of pickle juice in the bottle. did it this way for years, and eventually realized that on those days where i didnt use the bourbon, i was missing that bitter/tangy flavor. stopped using bourbon and never looked back. Now its combination of fruit juices. Apple and cherry mostly, but have used peach, pear, pineapple, etc...

keep the whiskey to marinade the chef.

one hint, dont put pineapple juice with pulp in your sprayer. Especially at 11:30 am, about when your going to start spraying chicken for glazing. Gives your sprayer a case of the dry squirts.

[rbinms33]

Sprayer Constipation.....gosh you just gotta hate that.

[Solidkick]

Originally Posted by kcpellethead

Skip,

Could that "bad apple juice" taste have been bourbon mixed with apple juice? In my opinion, that's one of the mistakes the "once a year" cooks make. They think that spraying liquor on the entry makes it taste good. Save the whiskey for drinking . . .

I'm not Skip, but I'll answer........

I never gave it a thought that it could have had bourbon mixed in it.....but it did have that fermented "Wang" after taste......I'm bettin' you just hit the nail on the head.......

[icemn62]

Originally Posted by BBQchef33

. I use to use a mixture of apple juice and cheap bourbon in my sprays. sometimes even a touch of pickle juice in the bottle. did it this way for years, and eventually realized that on those days where i didnt use the bourbon, i was missing that bitter/tangy flavor. stopped using bourbon and never looked back. Now its combination of fruit juices. Apple and cherry mostly, but have used peach, pear, pineapple, etc...

Thanks I keep wondering why my cooks had gotten so much better. I was missing the booze in the spray. Now I use a apple juice and the wife likes my cooks. My son says the meat is not spicy enough for him, but he will say anything to be negative to my cooks, but never leaves meat on his plate.