Creating a Standard Comp Format

motoeric · 04-28-2009, 02:13 PM

Hi,

If you were to create a format for judging BBQ at competitions, what would you judge the turn-ins on?

Taste, texture, aroma, appearance, originality, ?????

Eric

Plowboy · 04-28-2009, 02:20 PM

Quote:

Originally Posted by motoeric

Hi,

If you were to create a format for judging BBQ at competitions, what would you judge the turn-ins on?

Taste, texture, aroma, appearance, originality, ?????

Eric

I was at one contest that used "Quality of Smoke". Whatever that meant.

BBQ_Mayor · 04-28-2009, 02:26 PM

Quote:

Originally Posted by Plowboy

I was at one contest that used "Quality of Smoke". Whatever that meant.

"Quality of Smoke"?...Hum.? I suppose I better stop using tire to cook with.

Bentley · 04-28-2009, 02:35 PM

I would say Taste would be the major factor in my system, texture of meat and then, yes, smoke flavor. We cook over wood producing smoke. Why dont we have that as a factor in our judging? Maybe some think that is rolled up in taste. I tasted a few good pieces of chicken at Stagecoach last weekend, but not one had any smoke flavor.

ihbobry · 04-28-2009, 03:11 PM

Quote:

Originally Posted by Bentley

I tasted a few good pieces of chicken at Stagecoach last weekend, but not one had any smoke flavor.

Because few teams smoke any chicken, most seem to grill, and/or "fry" in a tin pan so they can short cut the cook, get skin they think is what the judges are looking for, without working it and so on and so forth.

To add it to judging would be difficult because just like a smoke ring you can fake it I think.

crd26a · 04-28-2009, 09:23 PM

I'd go sauceless on the meat. Too many flaws can be covered up under the sauce, let the meat stand on its own.

71-South · 04-28-2009, 09:56 PM

Dump the greens! Dump the greens! Dump the greens! Dump the greens! Dump the greens! Dump the greens! Dump the greens! Dump the greens! Dump the greens! Dump the greens! Dump the greens! Dump the greens! Dump the greens! Dump the greens! Dump the greens! Dump the greens! Dump the greens! Dump the greens!

Jeff_in_KC · 04-29-2009, 08:07 AM

Quote:

Originally Posted by Bentley

We cook over wood producing smoke. Why dont we have that as a factor in our judging?

Cuz then pellet poopers would be Ess Oh El...

bbq ron · 04-29-2009, 08:19 AM

i'll go with 71 south, DUMP THE GREENS

Jeff_in_KC · 04-29-2009, 08:25 AM

Here we go again...

The horse has long been dead. Leave the poor thing along.

stlgreg · 04-29-2009, 09:08 AM

Quote:

Originally Posted by Jeff_in_KC

Here we go again...

The horse has long been dead. Leave the poor thing along.

yeah isnt that horse in a can of dog food by now?

U2CANQUE · 04-29-2009, 09:16 AM

Quote:

Originally Posted by Jeff_in_KC

Cuz then pellet poopers would be Ess Oh El...

negative....grins, can get a pretty heavy smoke.....heck, can even oversmoke if I want to.....grins.....

U2CANQUE · 04-29-2009, 09:18 AM

Quote:

Originally Posted by 71-South

Dump the greens! Dump the greens! Dump the greens! Dump the greens! Dump the greens! Dump the greens! Dump the greens! Dump the greens! Dump the greens! Dump the greens! Dump the greens! Dump the greens! Dump the greens! Dump the greens! Dump the greens! Dump the greens! Dump the greens! Dump the greens!

Ditto

BBQ_Mayor · 04-29-2009, 09:31 AM

Quote:

Originally Posted by crd26a

I'd go sauceless on the meat. Too many flaws can be covered up under the sauce, let the meat stand on its own.

Quote:

Originally Posted by 71-South

Dump the greens! Dump the greens! Dump the greens! Dump the greens! Dump the greens! Dump the greens! Dump the greens! Dump the greens! Dump the greens! Dump the greens! Dump the greens! Dump the greens! Dump the greens! Dump the greens! Dump the greens! Dump the greens! Dump the greens! Dump the greens!

I'll agree with both these guys.

Yakfishingfool · 04-29-2009, 10:16 AM

Hey Eric, if we are lookin gat setting new standards then I have some suggestions. If you want to move BBQ beyond the here's a hunk of smoked meat, taste it arena, then we need to be open to other categories of assessment. Certainly eating with your eyes is real. So I disagree with above, if we are doing new categories, then the use of greens is encouraged, and as such will be scored. Smoke/smokiness/smoke ring...easily faked but could be a category. Certainly flavor and texture stay. So far we have: Visual/Smokiness/texture/taste...any other suggestions? I think what Eric is trying to do is just open up the thought process, expand the idea of judging BBQ, go outside the box a bit. Scott

04-28-2009, 02:13 PM	#1
motoeric Babbling Farker Join Date: 08-07-06 Location: huntington, ny Downloads: 0 Uploads: 0	Creating a Standard Comp Format Hi, If you were to create a format for judging BBQ at competitions, what would you judge the turn-ins on? Taste, texture, aroma, appearance, originality, ????? Eric __________________ Smoke Signals Current Issue A BBQ Brethren Publication 2 Thessalonians 2:15 Exodus 12:9

04-28-2009, 02:35 PM	#4
Bentley Babbling Farker Join Date: 03-14-07 Location: Eden After the Fall Downloads: 0 Uploads: 0	I would say Taste would be the major factor in my system, texture of meat and then, yes, smoke flavor. We cook over wood producing smoke. Why dont we have that as a factor in our judging? Maybe some think that is rolled up in taste. I tasted a few good pieces of chicken at Stagecoach last weekend, but not one had any smoke flavor. __________________ Certified Master Judge #5382 What is best in life? "To crush your BBQ opponents, to see them driven before you, and to hear the lamentations of their women."

04-28-2009, 09:23 PM	#6
crd26a Full Fledged Farker Join Date: 04-16-09 Location: Olathe, KS Downloads: 0 Uploads: 0	I'd go sauceless on the meat. Too many flaws can be covered up under the sauce, let the meat stand on its own. __________________ Border War Smokers - "BBQ worth killin' your neighbor for"

04-28-2009, 09:56 PM	#7
71-South is One Chatty Farker Join Date: 05-02-08 Location: Harrisonville, MO Downloads: 0 Uploads: 0	Dump the greens! Dump the greens! Dump the greens! Dump the greens! Dump the greens! Dump the greens! Dump the greens! Dump the greens! Dump the greens! Dump the greens! Dump the greens! Dump the greens! Dump the greens! Dump the greens! Dump the greens! Dump the greens! Dump the greens! Dump the greens! __________________ UDS / Mini WSM --- "Q or Q not. There is no try." -YodaQ Cass Lodge #147 AF&AM Harrisonville, Missouri

04-29-2009, 08:19 AM	#9
bbq ron is one Smokin' Farker Join Date: 01-11-09 Location: saint peters, mo Downloads: 0 Uploads: 0	i'll go with 71 south, DUMP THE GREENS __________________ kcbs (CBJ) lang 60 mobile chargriller duo gosm

04-29-2009, 08:25 AM	#10
Jeff_in_KC somebody shut me the fark up. Join Date: 01-04-05 Location: Pleasant Hill, MO Downloads: 0 Uploads: 0	Here we go again... The horse has long been dead. Leave the poor thing along. __________________ Big Creek BBQ Competition Team KCBS Member and CBJ #14287 Contest Organizer - Smokin' on Big Creek Co-Founder and Executive Director Operation BBQ Relief, Inc. Visit us at Operation BBQ Relief dot org

04-29-2009, 10:16 AM	#15
Yakfishingfool Babbling Farker Join Date: 10-01-05 Location: Shokan, New York Downloads: 0 Uploads: 0	Hey Eric, if we are lookin gat setting new standards then I have some suggestions. If you want to move BBQ beyond the here's a hunk of smoked meat, taste it arena, then we need to be open to other categories of assessment. Certainly eating with your eyes is real. So I disagree with above, if we are doing new categories, then the use of greens is encouraged, and as such will be scored. Smoke/smokiness/smoke ring...easily faked but could be a category. Certainly flavor and texture stay. So far we have: Visual/Smokiness/texture/taste...any other suggestions? I think what Eric is trying to do is just open up the thought process, expand the idea of judging BBQ, go outside the box a bit. Scott __________________ Oh It'z BBQ! 6 Kayaks(tarpon 160i, 2 tarpon 120's, a hobie outback, hobie tandem, and a Kaskazi Dorado) 1 Weber Gold Series Grill 1 Spicewine Large on a trailer 1 WSM 1 Smokey Joe Platinum 1 XL Big Green Egg KCBS Certified Judge #9079

Similar Threads
Thread	Thread Starter	Forum	Replies	Last Post
Standard Comp Box Sizes?	big matt	Competition BBQ	15	04-28-2010 05:22 PM
Creating Shelf for a 18" Weber	SmokeInDaEye	Q-talk	6	12-09-2009 04:05 PM
Creating Recipes	chinesebob	Q-talk	0	05-28-2007 11:56 AM