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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 04-28-2009, 02:13 PM   #1
motoeric
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Default 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
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Unread 04-28-2009, 02:20 PM   #2
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Quote:
Originally Posted by motoeric View Post
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.
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Unread 04-28-2009, 02:26 PM   #3
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Originally Posted by Plowboy View Post
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.
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Unread 04-28-2009, 02:35 PM   #4
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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.
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Unread 04-28-2009, 03:11 PM   #5
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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.
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Unread 04-28-2009, 09:23 PM   #6
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I'd go sauceless on the meat. Too many flaws can be covered up under the sauce, let the meat stand on its own.
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Unread 04-28-2009, 09:56 PM   #7
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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!
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Unread 04-29-2009, 08:07 AM   #8
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Quote:
Originally Posted by Bentley View Post
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...
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Unread 04-29-2009, 08:19 AM   #9
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i'll go with 71 south, DUMP THE GREENS
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Unread 04-29-2009, 08:25 AM   #10
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Here we go again... The horse has long been dead. Leave the poor thing along.
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Unread 04-29-2009, 09:08 AM   #11
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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?
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Unread 04-29-2009, 09:16 AM   #12
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Quote:
Originally Posted by Jeff_in_KC View Post
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.....
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Unread 04-29-2009, 09:18 AM   #13
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Quote:
Originally Posted by 71-South View Post
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
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Unread 04-29-2009, 09:31 AM   #14
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Quote:
Originally Posted by crd26a View Post
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 View Post
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.
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Unread 04-29-2009, 10:16 AM   #15
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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
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