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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 07-17-2012, 01:39 PM   #1
dmprantz
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Default Judges: How do you pick your samples?

Question for KCBS judges. When a box with meat in it is presented to you, how do you pick which sample you are going to eat? What have you seen other judges do? Examples:

Ribs: Do you always pick from either end, or will you take a middle rib? Do you always pick from the top row, or will you pick from the bottom row, even if it currently has something else on top of it?

Chicken: Do you always take an outside piece, or will you take a piece which is currently surrounded by other pieces?

Pork: If there are slices or chunks in the box, will you always take an outside piece? If there is pulled, do you always get uncovered pulled, or do you dig underneeth other peices?

Brisket: Same question on burnt ends if there. Also, do you always take the "top" slice, or will you dig underneeth and take the bottom or a middle slice?

In general, do you try to get the piece that is most convenient, looks like it will taste the best, or do you try to find the worst piece in the box and judge that? I've heard of judges who do that with ribs in FBA.

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dmp
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Unread 07-17-2012, 01:57 PM   #2
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Not a KCBS or FBA judge, but I am a Master judge in GBA. Personally, for ribs, I will take the best looking rib that I can take without touching any others in the box. Just being respectful of my fellow judges.

For pork, I will take a sample of each different "cut" in the box. If there is pulled, sliced money muscle & "tubes"; I will get a sample of each. I judge it as a sum of its parts not just on the best part or the worst part. This is what is taught in GBA judge training.

GBA doesn't do brisket, but I would treat it the same a pork. If there are burnt ends and slices, I will take both & judge it based on both. Chicken, I would do the same as with ribs.
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Unread 07-17-2012, 01:59 PM   #3
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Whatever is easiest to get out of the box. Whatever is on top, outside, or whatever. No reason to tear up a box to get something off the bottom or inside row. If there are different kinds; chopped, sliced, chunks, etc. then I will try to at least sample each type.
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Unread 07-17-2012, 02:49 PM   #4
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The only category I ever pick anything other than the easiest to grab is ribs, and only if all ribs are from the center except for a lone short end piece, and I avoid the poor little overcooked guy if possible.
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Unread 07-17-2012, 02:51 PM   #5
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Whatever that looks the best that I can get to without making a mess of things.
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Unread 07-17-2012, 03:23 PM   #6
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Same as fatback joe
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Unread 07-17-2012, 03:37 PM   #7
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Quote:
Originally Posted by Fatback Joe View Post
Whatever that looks the best that I can get to without making a mess of things.
I agree.
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Unread 07-17-2012, 06:13 PM   #8
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Whatever is easiest to pick without screwing up the rest.

If more than one sample is presented (pulled pork, money muscle and tubes), I pick one of each and judge by the sum of them all. KCBS asks that judges take one piece of each pile.

Same with brisket and burnt ends in the same box. I have had chicken thighs and breast meat in the same box as well; pick one sample of each.

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Unread 07-17-2012, 06:16 PM   #9
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The only time I think it's appropriate to take anything other than the "next" sample from the box is when the cook has forced a choice, i.e. 3 drums and 3 thighs in a chicken box. In that scenario, I'll take the piece I personally prefer in order to give the cook the best possible score.

Other than that, I believe the random factor of selecting the next sample in the box is the most fair to both the cook and the other judges.

That's how I approach it anyway.
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Unread 07-17-2012, 08:37 PM   #10
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Quote:
Originally Posted by dmprantz View Post
Question for KCBS judges. When a box with meat in it is presented to you, how do you pick which sample you are going to eat? What have you seen other judges do? Examples:

Ribs: Do you always pick from either end, or will you take a middle rib? Do you always pick from the top row, or will you pick from the bottom row, even if it currently has something else on top of it?

Chicken: Do you always take an outside piece, or will you take a piece which is currently surrounded by other pieces?

Pork: If there are slices or chunks in the box, will you always take an outside piece? If there is pulled, do you always get uncovered pulled, or do you dig underneeth other peices?

Brisket: Same question on burnt ends if there. Also, do you always take the "top" slice, or will you dig underneeth and take the bottom or a middle slice?

In general, do you try to get the piece that is most convenient, looks like it will taste the best, or do you try to find the worst piece in the box and judge that? I've heard of judges who do that with ribs in FBA.

Thanks,

dmp
Chicken- I take the next piece in the box if I am not first, If I am first to sample I pick the piece I want and pass it on. If it is a choice between a Leg or a thigh, I usually pick a thigh.

Ribs- I take the next piece in the box if I am not first, If I am first to sample I pick the piece I want and pass it on.

Pork- I take the next piece in the box if I am not first, If I am first to sample I pick the piece I want and pass it on. I always take a sample of each presented. I am not a super fan of "Money Muscle" I prefer pulled with bark, BUT if MM is in there, I take a piece.

Brisket- I take the next piece in the box if I am not first, If I am first to sample I pick the piece I want and pass it on. I take a sample of each that is presented.
I figure that it should not matter, as everything in the box should be the same.
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Unread 07-17-2012, 08:42 PM   #11
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Quote:
Originally Posted by Fatback Joe View Post
Whatever that looks the best that I can get to without making a mess of things.
Me too. That's why, as a cook, I like to get more than 6 servings if I can, so even the last judge has a choice.
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Unread 07-17-2012, 10:23 PM   #12
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Depends on where I'm sitting and where the table captain started passing the box. Sometimes, like with brisket, I take the next piece that's available. With chicken, it's usually the piece that's left that's the least messy with sauce. Keeping the flavors of the sauces that correspond with each chicken sample to themselves(and sometimes ribs, but those haven't been as sauced as much in the past few years) can make things really tedious, but I don't want one sample that overpowers me to "bleed" into the next and confuse me. Lately I've seen this same kind of thing happen with some of the pork entries - they're getting to have an awful lot of sauce on them.

I like it when there's a choice for me, even if I'm the last judge. When I do table captain duty, I like it when there are some extra pieces in a box (or at least one extra for the TC) - I like being able to have an opinion to discuss with the table when that round is over...

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Unread 07-17-2012, 10:30 PM   #13
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Quote:
Originally Posted by CivilWarBBQ View Post
The only time I think it's appropriate to take anything other than the "next" sample from the box is when the cook has forced a choice, i.e. 3 drums and 3 thighs in a chicken box. In that scenario, I'll take the piece I personally prefer in order to give the cook the best possible score.
I would imagine in that scenario that you'd score them down on presentation? I believe I would, but I'm just curious.
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Unread 07-18-2012, 12:22 AM   #14
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Quote:
Originally Posted by Outnumbered View Post
I would imagine in that scenario that you'd score them down on presentation? I believe I would, but I'm just curious.

No. Why would you automatically mark a box down on appearance just for having mixed chicken parts? As long as the meat looks inviting and the arrangement appealing, the type of chicken and quantity should have no bearing on the presentation score.
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Unread 07-18-2012, 05:36 AM   #15
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I pick what's next in the box trying only to touch the piece that I will be taking. As far as a mixed box, thighs/drummies, pulled pork/money muscle, I judge what's presented to me. I don't root through the box looking for my favorite cut of meat.
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