GrillBillie_D
Full Fledged Farker
- Joined
- Mar 8, 2012
- Location
- Redding, CA
I made it thru my first KCBS judging event.
First, let me say that I can cook way better than any of the entries I tasted! Just kidding!! I'm sure there are some cooks who judge who say that but not me. I got to taste some really good food.
Thanks to many of you for the advice going in to the tent. Several tips suggested helped make it go smooth. I got to talk to many judges...shared my first judging experience with another well known cook who is also making the journey inside the tent to see things from the other side. It was a lot of fun and I learned a lot.
Here are a few things I took away from the experience (and/or observations):
It was a good experience and would encourage anybody who cooks at a comp to see what it's all about on the inside of the tent.
First, let me say that I can cook way better than any of the entries I tasted! Just kidding!! I'm sure there are some cooks who judge who say that but not me. I got to taste some really good food.
Thanks to many of you for the advice going in to the tent. Several tips suggested helped make it go smooth. I got to talk to many judges...shared my first judging experience with another well known cook who is also making the journey inside the tent to see things from the other side. It was a lot of fun and I learned a lot.
Here are a few things I took away from the experience (and/or observations):
- As a cook, you should wait 15 minutes after turn in time to taste your own food. There's no doubt that as the food sits, things change (taste, texture, moisture, etc.)
- The judges I saw in the tent at this event was a mix of comp cooks and backyard cooks who haven't competed
- They ran out of comment cards - I plan to make a suggestion to KCBS/Reps to ensure it doesn't happen.
- I saw a few judges who tried to use comment cards often (including myself) but most didn't fill out any
- When I judged for appearance, the garnish wasn't all that noticeable and didn't affect my scoring in any way. I didn't see anybody really pay much attention to garnish - they were interested in the meat (I don't have to spend 20 minutes on each box trying to get it "perfect" :doh
- Scores for Nor Cal judges were pretty low compared to other areas - 26 point difference between 1st and 3rd (it wasn't because of the quality of food)
- A lot of entries seemed to be dry in all 4 categories - I attributed this to the food sitting - I didn't score down unless it was super dry.
- I don't like the DQ rule for "foreign objects" - saw it happen at another table - 5 of the 6 judges didn't notice a thing but the last judge saw a tiny object (i think it was foil - and when the other judges looked again, they had to look really closely to even see it) Reps took picture and had to DQ entry. If 5 of the 6 didn't even notice it (including MCBJ's), it's not like someone was trying to "mark" a box. I understand the the rule but think a more common sense approach would be better suited. When you know what goes into a competition as a cook, it's horrible to think a tiny piece of foil (that 5 of 6 judges didn't even notice) can ruin an entire entry and the contest - that's just my $.02
- Had two entries of cupcake chicken (the round kind) hit our table - one was boneless and one had a bone. I don't think some of the other judges liked it. I gave it good appearance scores because it was arranged neatly and looked inviting.
- Pork entries had the most variety of presentation and flavor profiles. I liked some better than others but overall most were really good. Texture was all over the place from very chewy to mushy, sometimes on the same entry.
It was a good experience and would encourage anybody who cooks at a comp to see what it's all about on the inside of the tent.