KnucklHed BBQ
Babbling Farker
I've got a question about my score results on chicken that came back from my 1st sanctioned event...
To set the stage, a little background, I've competed in a backyard event for the past 6 years and have been in the top 5 for the past 5 years, with a GC this last time.
Being a BY event, the rules are obviously going to be a bit looser than a sanctioned one. For instance, this BY comp allows any garnish & decoration to accompany your turn in, and it always has a "suprise" category that isn't disclosed until a few weeks before...
This past summer I entered the PNWBA sanctioned event in Stevensville, MT (looks like they haven't updated the 09 results) and took 3rd in butt and 3rd in brisket, but my chicken was the killer...
To the point:
Knowing that it is typical for everyone to turn in thighs that are glazed, I thought I'd set myself apart and do it a bit different.
I spatched and brined my chicken and then served sliced breast (super moist, wasn't even worried about it drying out) and then aranged 2 drums, 2 thighs and 2 wings in the box. None of it was sauced or glazed, just the dry rub & brine for the flavor.
My thinking was nobody else is probably going to risk turning in breast since it tends to dry out, and I would include the other pieces so that the judge could grab a drum or thigh or breast if that is what they prefer and it made for a nice full box without over stuffing it.
No sauce or glaze because the meat had all the flavor it needed and I wanted to show that off, not cover it up. Also the skin was nice & crispy but not over done.
My scores came back at opposite ends. 1/2 the judges scored it with 8's & 9's accross the board and the other 1/2 gave me 5's & 6's...
Were they trying to tell me something? I find it hard to believe that 1/2 the judges thought it was some of the best and the other 1/2 thought it was dog food.
Since it's double blind I didn't see that there was any way for me to pick the judges brain to find out what it meant, if anything.
Thanks!
To set the stage, a little background, I've competed in a backyard event for the past 6 years and have been in the top 5 for the past 5 years, with a GC this last time.
Being a BY event, the rules are obviously going to be a bit looser than a sanctioned one. For instance, this BY comp allows any garnish & decoration to accompany your turn in, and it always has a "suprise" category that isn't disclosed until a few weeks before...
This past summer I entered the PNWBA sanctioned event in Stevensville, MT (looks like they haven't updated the 09 results) and took 3rd in butt and 3rd in brisket, but my chicken was the killer...
To the point:
Knowing that it is typical for everyone to turn in thighs that are glazed, I thought I'd set myself apart and do it a bit different.
I spatched and brined my chicken and then served sliced breast (super moist, wasn't even worried about it drying out) and then aranged 2 drums, 2 thighs and 2 wings in the box. None of it was sauced or glazed, just the dry rub & brine for the flavor.
My thinking was nobody else is probably going to risk turning in breast since it tends to dry out, and I would include the other pieces so that the judge could grab a drum or thigh or breast if that is what they prefer and it made for a nice full box without over stuffing it.
No sauce or glaze because the meat had all the flavor it needed and I wanted to show that off, not cover it up. Also the skin was nice & crispy but not over done.
My scores came back at opposite ends. 1/2 the judges scored it with 8's & 9's accross the board and the other 1/2 gave me 5's & 6's...
Were they trying to tell me something? I find it hard to believe that 1/2 the judges thought it was some of the best and the other 1/2 thought it was dog food.
Since it's double blind I didn't see that there was any way for me to pick the judges brain to find out what it meant, if anything.
Thanks!