SkySaw
Knows what a fatty is.
- Joined
- Aug 12, 2009
- Location
- Ontario, Canada
I don't have any plans to go pro, but I would like to have something other than my own perception of good/no-good on which to judge and improve my own cooking.
My pork butts are great. Searching youtube for KCBS judging, I saw a clip where a judge took a piece of pulled pork and tore the 3-inch piece against the grain into 2, 1.5 inch pieces. He did this to demonstrate a nice, tender pulled pork. Now, trying this at home, my pork comes apart nicely. However, I am sure I am not producing the same kind of thing that gets turned-in at most competitions.
So, I have been searching for objective KCBS judging standards, but can find nothing more than "taste", "tenderness", and "appearance". There must be more, and I would like to have some of these standards against which I can learn to produce better barbecue.
Anyone know of a set of standards for pulled pork, brisket, ribs, etc.?
Mark
My pork butts are great. Searching youtube for KCBS judging, I saw a clip where a judge took a piece of pulled pork and tore the 3-inch piece against the grain into 2, 1.5 inch pieces. He did this to demonstrate a nice, tender pulled pork. Now, trying this at home, my pork comes apart nicely. However, I am sure I am not producing the same kind of thing that gets turned-in at most competitions.
So, I have been searching for objective KCBS judging standards, but can find nothing more than "taste", "tenderness", and "appearance". There must be more, and I would like to have some of these standards against which I can learn to produce better barbecue.
Anyone know of a set of standards for pulled pork, brisket, ribs, etc.?
Mark