I'm posting this here because I started to derail a thread in the Q Talk section about Parkay on ribs in comps.
http://www.bbq-brethren.com/forum/showthread.php?t=238542
Qualification: I'm not a comp cooker, but I'm curious.
Questions: How did judging evolve to focus on very sweet tasting ribs? Is that even a trend with judges? Isn't tangy, savory, spiced in other interesting ways and still tasting the meat a positive factor?
KCBS seems to be a controlling body in most judging. Is this how they train their judges........."deep red shine like a new car and be sweet with a little back end heat"?
I understand you folks have to cook for the judges, and it's a look and one bite. You folks have my utmost respect. I'm just curious at what seems to be a large divide between what the judges want to see and taste vs what us backyard cooks like and would serve to please friends and family.
http://www.bbq-brethren.com/forum/showthread.php?t=238542
Qualification: I'm not a comp cooker, but I'm curious.
Questions: How did judging evolve to focus on very sweet tasting ribs? Is that even a trend with judges? Isn't tangy, savory, spiced in other interesting ways and still tasting the meat a positive factor?
KCBS seems to be a controlling body in most judging. Is this how they train their judges........."deep red shine like a new car and be sweet with a little back end heat"?
I understand you folks have to cook for the judges, and it's a look and one bite. You folks have my utmost respect. I'm just curious at what seems to be a large divide between what the judges want to see and taste vs what us backyard cooks like and would serve to please friends and family.