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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.|
|12-30-2006, 06:59 PM||#1|
somebody shut me the fark up.
Join Date: 10-09-06
Location: Blue Springs, MO
How are rubs judged at contests like the American Royal? Seems hard to really judge. A finger tip test is a very different experience than tasting a rub cooked on a piece of meat. Then some rubs are great with beef but not pork or pork/chicken and not beef.
Saw on the application for the Great American BBQ Contest the method they use to judge a rub.
Each baste or rub will be placed in a plain, unlabeled container and assigned a number. Judges will evaluate at least 12 bastes or rubs. Each baste will be applied to a seperate slab of pork ribs and cooked in the same pit by and experienced pitmaster. They will be judged as follows: Flavor on meat and Flavor without meat/ scale 1-15.
Hey Bill, I just answered my own question again.
Pork Pullin Plowboys (and Smoke on Wheels)
Save a hog, ride a plowboy!
Todd Johns (me); Blue Springs, MO
Randy Hinck (PigBoy); Concordia, MO
Andy Groneman (Hodedo); KC, KS (Cameo Appearances)
FEC-500SS; FEC-100 (Right handed); FEC-100 (Left handed); Country Smoker Tailgater; Big Green Egg (2-large, small, mini); Cookshack Pellet Fired Charbroiler
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