palehorse
Knows what a fatty is.
- Joined
- Mar 7, 2012
- Location
- Los Angeles CA
Good Spring all...and hope to those for whom it isn’t, yet.
In June I am competing in a small local, but KCBS sanctioned competition. Most of the judges are KCBS, and this event is used to prepare lesser teams for bigger events, here on the West Coast.
My question is can you venture away from typical Kansas City Barbecue recipes to provide a different palate for the judges, and still hope to place well in the standings? How subjective is the judging?
In my research here, when it comes to brisket and chicken, there is an almost holy grail of what the judges are looking for, with little deviation. But in my prep, I came across a way to cook Spare Ribs in a blackberry-jalapeno based BBQ sauce. Not your standard fare, to be sure. Can a deviation like this prove positive?
I'm not asking ultimately if it's good or not, that's much too subjective. I'm only asking if it's common, and profitable to think outside the box when it comes to competition.
I will say, I did a Carolina BBQ sauce last year, and it didn't go over well. My gut says too much creativity is a harbinger of bad things to come, but there's wisdom in numbers. Play it safe, to greater success or Go Big! ...
Perhaps I should have made this a poll...:mrgreen:
In June I am competing in a small local, but KCBS sanctioned competition. Most of the judges are KCBS, and this event is used to prepare lesser teams for bigger events, here on the West Coast.
My question is can you venture away from typical Kansas City Barbecue recipes to provide a different palate for the judges, and still hope to place well in the standings? How subjective is the judging?
In my research here, when it comes to brisket and chicken, there is an almost holy grail of what the judges are looking for, with little deviation. But in my prep, I came across a way to cook Spare Ribs in a blackberry-jalapeno based BBQ sauce. Not your standard fare, to be sure. Can a deviation like this prove positive?
I'm not asking ultimately if it's good or not, that's much too subjective. I'm only asking if it's common, and profitable to think outside the box when it comes to competition.
I will say, I did a Carolina BBQ sauce last year, and it didn't go over well. My gut says too much creativity is a harbinger of bad things to come, but there's wisdom in numbers. Play it safe, to greater success or Go Big! ...
Perhaps I should have made this a poll...:mrgreen: