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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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Old 03-10-2014, 11:34 AM   #1
Hawg Father of Seoul
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Does it matter if the entry leaves sauce on the inside of the lid?

Thanks Guys.
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Old 03-10-2014, 11:43 AM   #2
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Originally Posted by Hawg Father of Seoul View Post
Does it matter if the entry leaves sauce on the inside of the lid?

Thanks Guys.
It doesn't matter to me at all, I never look at the lid. Sauce smudged on the lid and side of the box may have happened after the team turned in. Sometimes the boxes get stacked by a volunteer, and even sometimes the tray for the table captain is too small and a little stacking is needed.

Edit to add: Most of the contests I judge the KCBS rep makes sure to mention NOT to score down for sauce on the lid.
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Old 03-10-2014, 11:55 AM   #3
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I judge the meat, not the lid. If there is sauce on the lid, I ignore it. Like mentioned above, it could have gotten there a number of ways. In my eyes its the same as the garnish... of course I see it, but it is not a factor when I am deciding on a score.
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Old 03-10-2014, 12:34 PM   #4
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Originally Posted by Hawg Father of Seoul View Post
Does it matter if the entry leaves sauce on the inside of the lid?

Thanks Guys.
Nope!
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Old 03-10-2014, 12:46 PM   #5
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Not to me, and in addition, I will also take that into account with the corresponding food which might have had the surface "messed up" due to the lid. It could be as a result of the handling of the table captain or reps, and I don't want to fault the team for something out of their control
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Old 03-10-2014, 12:49 PM   #6
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The lid no. But, you do need to be concerned some if the finish on your product is damaged (smeared, blotched whatever) so i try to make sure the box will close without touching the meat. Most judges are going to look at the meat and judge what is there. Not try to guess what happened to cause it. Keith
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Old 03-10-2014, 01:05 PM   #7
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The lid no. But, you do need to be concerned some if the finish on your product is damaged (smeared, blotched whatever) so i try to make sure the box will close without touching the meat. Most judges are going to look at the meat and judge what is there. Not try to guess what happened to cause it. Keith
Seriously?!?! Even if there was chance that the Rep or Table Captain Caused it?
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Old 03-10-2014, 01:12 PM   #8
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Thanks guys. I try to put MEATY ribs in the box and this is something that has caused me a LOT of heartburn.
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Old 03-10-2014, 01:35 PM   #9
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Judges are instructed to ignore sauce on the lid. Whether ALL judges can get past the messed up sauce on the meat remains open for debate. Just to be on the safe side, I would do my best to make sure that I wouldn't have this problem.
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Old 03-10-2014, 02:22 PM   #10
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^^^ this is pretty consistent across all sanctioning bodies that I'm familiar with. Dont judge the box; judge the meat.
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Old 03-10-2014, 03:12 PM   #11
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^^^ Dont judge the box; judge the meat.
nuff said.
It is a meat contest. Judges are to score for the appearance of the meat.
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Old 03-10-2014, 04:13 PM   #12
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The only thing in the box that I judge is the meat.

I might see the sauce on the lid, but the only consideration I take with it is to see if that might have messed up the surface appearance of the meat. There are too many "non-cook team" related things that can happen on the way to a table to judge otherwise. Like Hance stated: it is pretty consistent across all sanctioning bodies.
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Old 03-10-2014, 07:16 PM   #13
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Seriously?!?! Even if there was chance that the Rep or Table Captain Caused it?
Yes. Judge what I see in the box. I do not know if you presented poorly or if your box was bumped. Not my job to be Sherlock Holmes. My job is to judge the meat in the box as presented. It is the job of others to see to it that it gets to me in the condition that you got it to them . Keith
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Old 03-10-2014, 07:20 PM   #14
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Seriously?!?! Even if there was chance that the Rep or Table Captain Caused it?
If the TC caused it by dumping/tipping the box. It is his obligation to notify the Rep and that box is awarded equal to the highest appearance score of the table.
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Old 03-10-2014, 07:32 PM   #15
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To be fair to those who handle the boxes before I see them I believe that they take great care to preserve the integrity of your box and that the majority of sauce on the lid, damage to the presentation occurs because the meat is sitting to high in the box. Keith
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