Judging question

Brew-B-Q · 11-05-2008, 05:45 PM

I plan to take a judging class as soon as one is available in my area, but so far nothing is on the schedule.

In the mean time, could you guys/gals give me some tips on what they are looking for? Specifically, I'm confused about the following:

How do they judge tenderness for chicken?
Are they informed about the different types of entries they may see? Burnt ends, for example, could throw off a judge that has never seen anything but slices.
How does the brisket "pull" test work? Is there a one, two or whatever second count before the meat pulls apart, or is it just whether it does not or happens way too fast?

Any other tips are appreciated.

Thanks

Jacked UP BBQ · 11-05-2008, 05:57 PM

One will never know, I think I should take a class also, because I do not get it.

Lippy · 11-05-2008, 06:06 PM

I took a class at the Jack. Learned alot. All of your guestions will be answered.

Bigmista · 11-05-2008, 06:15 PM

They are looking for garnish, messy sauce and untrimmed thighs.

Bentley · 11-05-2008, 06:20 PM

Quote:

Originally Posted by Brew-B-Q

I plan to take a judging class as soon as one is available in my area, but so far nothing is on the schedule.

In the mean time, could you guys/gals give me some tips on what they are looking for? Specifically, I'm confused about the following:

How do they judge tenderness for chicken?
Are they informed about the different types of entries they may see? Burnt ends, for example, could throw off a judge that has never seen anything but slices.
How does the brisket "pull" test work? Is there a one, two or whatever second count before the meat pulls apart, or is it just whether it does not or happens way too fast?

Any other tips are appreciated.

Thanks

Are you avaiable to do classes...Sorry, more info here than the CBJ class I took!

rbinms33 · 11-05-2008, 06:49 PM

Have you read the sticky at the top of the Competition BBQ forum? It's got some good info in it.

http://www.bbq-brethren.com/forum/sh...ad.php?t=14263

Westexbbq · 11-05-2008, 06:56 PM

The class will be very informative and most likely clarify your questions.
It's fun too.
All as per above.

Big George's BBQ · 11-05-2008, 07:21 PM

The class is definately worth taking. Rubbery chicken skin will lower tenderness scores

Bunny · 11-05-2008, 07:40 PM

Quote:

Originally Posted by Lippy

I took a class at the Jack. Learned alot. All of your guestions will be answered.

Lippy,
Did you take the class this year? I was fortunate enough to teach it this year. If you did, I hope you enjoyed it. I had a great time. Mike and Theresa Lake and their crew did a superb job on the entry trays!

Bunny

Bunny · 11-05-2008, 07:42 PM

Quote:

Originally Posted by Brew-B-Q

I plan to take a judging class as soon as one is available in my area, but so far nothing is on the schedule.

In the mean time, could you guys/gals give me some tips on what they are looking for? Specifically, I'm confused about the following:

How do they judge tenderness for chicken?
Are they informed about the different types of entries they may see? Burnt ends, for example, could throw off a judge that has never seen anything but slices.
How does the brisket "pull" test work? Is there a one, two or whatever second count before the meat pulls apart, or is it just whether it does not or happens way too fast?

Any other tips are appreciated.

Thanks

There should be some superb classes around your area with teachers Mike and Theresa Lake in 2009.

Jacked UP BBQ · 11-05-2008, 09:48 PM

I am trying to get in the one on 11/15/2008 in MD. I hope they get back to me.

BRBBQ · 11-05-2008, 10:00 PM

You'll know the good food from the bad! They might leave a tooth pic in the box, put some red tip lettuce in the box, wrong garnish, throw ribs in your box without bones in them, 5 pieces of meat instead of 6, meat not cut/ sliced all the way ect, ect. Read through the KCBS rules. You'll get more training judging lots of contest.

daedalus · 11-06-2008, 07:06 AM

Each organization has slightly different guidelines, so it depends on which one you want to judge for. If you are talking about KCBS, then here is a link to info on a judging class in Shannon, which I think is only a couple of hours away from you.

http://www.kcbs.us/classes.php?type=...2&id=1531&db=k

In the meantime though,
Chicken should be moist and juicy...that is pretty much it...I was told not to judge the skin for tenderness, only for flavor. Having said that, I know a lot of judges DO mark down for rubbery skin.

After only a few comps, most judges have seen nearly everything. Even if something does surprise us though, we are still judging based on taste and tenderness. If someone included burnt ends that are tough and chewy or fatty, they will likely be marked down, but if they were tender and tasty, we would still give good scores.

The brisket test is pretty simple...the meat should give some resistance when pulled, but still be able to easily be pulled apart. You just sort of get the feel for when it is enough.

I hope this helped somewhat, but the class should fill in any gaps.

stlgreg · 11-06-2008, 07:35 AM

Quote:

Originally Posted by daedalus

In the meantime though,
Chicken should be moist and juicy...that is pretty much it...I was told not to judge the skin for tenderness, only for flavor. Having said that, I know a lot of judges DO mark down for rubbery skin.

Thats weird, I was told the opposite.
We were told if the chicken is presented with skin, the skin should be also be considered in the score. They also said if you do not like skin to at least taste it.

Brew-B-Q · 11-06-2008, 07:56 AM

Quote:

Originally Posted by daedalus

Each organization has slightly different guidelines, so it depends on which one you want to judge for. If you are talking about KCBS, then here is a link to info on a judging class in Shannon, which I think is only a couple of hours away from you.

http://www.kcbs.us/classes.php?type=...2&id=1531&db=k

Thanks - that must have just been put up recently as I've been checking often. Shannon is definitely a distance I'm cool with.

11-05-2008, 05:45 PM	#1
Brew-B-Q is one Smokin' Farker Join Date: 05-27-08 Location: Round Lake IL Downloads: 0 Uploads: 0	Judging question I plan to take a judging class as soon as one is available in my area, but so far nothing is on the schedule. In the mean time, could you guys/gals give me some tips on what they are looking for? Specifically, I'm confused about the following: How do they judge tenderness for chicken? Are they informed about the different types of entries they may see? Burnt ends, for example, could throw off a judge that has never seen anything but slices. How does the brisket "pull" test work? Is there a one, two or whatever second count before the meat pulls apart, or is it just whether it does not or happens way too fast? Any other tips are appreciated. Thanks

11-05-2008, 06:15 PM	#4
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA Downloads: 0 Uploads: 0	They are looking for garnish, messy sauce and untrimmed thighs. __________________ Wait! Bigmista wrote a cookbook? Exodus 29:18 Then burn the entire ram on the altar. It is a burnt offering to the LORD, a pleasing aroma, a food offering presented to the LORD. God loves BBQ! Bigmista Custom Spicewine Trailer - Olivia J. PIMA Large and Medium Spicewines Weber Ranch Kettle - E.T. Remembering Scott

11-05-2008, 06:49 PM	#6
rbinms33 is One Chatty Farker Join Date: 08-11-03 Location: Coldwater, MS (just south of Memphis) Downloads: 0 Uploads: 0	Have you read the sticky at the top of the Competition BBQ forum? It's got some good info in it. http://www.bbq-brethren.com/forum/sh...ad.php?t=14263 __________________ Richie Perfect Smoke BBQ Team Pork Me Baby BBQ Team Coldwater, MS (just south of Memphis) KCBS CBJ #7595 NB Bandera Mod E Custom Drum Smoker 18" Weber Smoky Mountain Weber Kettle One Touch Silver

11-05-2008, 06:56 PM	#7
Westexbbq Quintessential Chatty Farker Join Date: 09-02-05 Location: Rockin' Lake Ronfarkoma, Hinterlands of BBQ . Downloads: 0 Uploads: 0	The class will be very informative and most likely clarify your questions. It's fun too. All as per above. __________________ Illuminated, circa 1967. KCBS CBJ-Texas Transplant. Texas Smokemaster offset, Well-cured NB Silver Smoker, Santa Fe grill (retired). glory bee gasser. Texas International Pop Festival, Labor Day 1969. IMBAS Certified. Just roll me up and smoke me when I die. Always remember, no matter where ya go, there you are. I wanna tell you 'bout Texas radio and the big beat. Someday, I hope to visit Penelope. Hondo Crouch, Famous Late Mayor of Lunkenbach, Texas who advocated a 'dillo diet: "You can eat nothing but armadillos for a month, but you will have to run down and catch all the armadillos you eat and it can really take the weight off!"

11-06-2008, 07:06 AM	#13
daedalus Full Fledged Farker Join Date: 08-31-08 Location: Kansas City, MO Downloads: 0 Uploads: 0	Each organization has slightly different guidelines, so it depends on which one you want to judge for. If you are talking about KCBS, then here is a link to info on a judging class in Shannon, which I think is only a couple of hours away from you. http://www.kcbs.us/classes.php?type=...2&id=1531&db=k In the meantime though, Chicken should be moist and juicy...that is pretty much it...I was told not to judge the skin for tenderness, only for flavor. Having said that, I know a lot of judges DO mark down for rubbery skin. After only a few comps, most judges have seen nearly everything. Even if something does surprise us though, we are still judging based on taste and tenderness. If someone included burnt ends that are tough and chewy or fatty, they will likely be marked down, but if they were tender and tasty, we would still give good scores. The brisket test is pretty simple...the meat should give some resistance when pulled, but still be able to easily be pulled apart. You just sort of get the feel for when it is enough. I hope this helped somewhat, but the class should fill in any gaps. __________________ "Bacon is the gateway meat." - Chef Ryan Farr Carpe Lardum! Dark Horse BBQ Competition Team KCBS Master CBJ Certified Moink Baller Good One "Open Range" Smoker, WMS (Cirqa 1983), Rescued NB offset, Modified ECB, No-name Charcoal Grill, Perfect Flame Gasser, Weber 22.5" One Touch Silver

11-05-2008, 05:57 PM	#2
Jacked UP BBQ Babbling Farker Join Date: 06-09-08 Location: Forker River, NJ Downloads: 0 Uploads: 0	One will never know, I think I should take a class also, because I do not get it.

11-05-2008, 06:06 PM	#3
Lippy On the road to being a farker Join Date: 08-17-08 Location: LaGrange, KY Downloads: 0 Uploads: 0	I took a class at the Jack. Learned alot. All of your guestions will be answered.

11-05-2008, 07:21 PM	#8
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Phoenixville, PA Downloads: 0 Uploads: 0	The class is definately worth taking. Rubbery chicken skin will lower tenderness scores

11-05-2008, 09:48 PM	#11
Jacked UP BBQ Babbling Farker Join Date: 06-09-08 Location: Forker River, NJ Downloads: 0 Uploads: 0	I am trying to get in the one on 11/15/2008 in MD. I hope they get back to me.

11-05-2008, 10:00 PM	#12
BRBBQ is Blowin Smoke! Join Date: 06-05-08 Location: Council Bluffs, Iowa Downloads: 0 Uploads: 0	You'll know the good food from the bad! They might leave a tooth pic in the box, put some red tip lettuce in the box, wrong garnish, throw ribs in your box without bones in them, 5 pieces of meat instead of 6, meat not cut/ sliced all the way ect, ect. Read through the KCBS rules. You'll get more training judging lots of contest.

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