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| Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind. |
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04-15-2013, 06:45 AM
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#1 |
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Full Fledged Farker
Join Date: 02-11-12
Location: Rockingham, NC
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Comp pork tenderness scores
Does bark hurt the tenderness score? How many of you include bark?
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https://www.facebook.com/ThePitQue |
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04-15-2013, 07:16 AM
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#2 |
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is one Smokin' Farker
Join Date: 08-04-10
Location: New Palestine IN
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Judges DO like bark. If it's good bark, not burnt or jerky like,put it in the box.
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Deep South GC28, Backwoods Chubby, UDS X 2, Weber OT Gold KCBS MCBJ Super Fast Super Accurate [COLOR=blue]Blue [/COLOR][COLOR=black]Thermapen, Mavrick 732[/COLOR] Husband & Wife Team (so far) [B][I][COLOR=magenta][U]Hug Hogs Competition BBQ Team[/U] [/COLOR][/I][/B] [B][I][COLOR=black][U]New Palestine IN[/U][/COLOR][/I][/B] |
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04-15-2013, 07:27 AM
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#3 |
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Full Fledged Farker
Join Date: 01-12-13
Location: Minnesota
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Some of the newer judges, believe it or not, arent that familiar with BBQ. Some of them think the bark represents burnt pork...even the good bark.
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KCBS CBJ - KJ Classic - Gateway Drum Smoker |
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04-15-2013, 07:31 AM
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#4 |
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Quintessential Chatty Farker
  Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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Every competition is different. First, I suggest seeking out those with 100% CBJ's. Also, to some degree, sanctioning bodies, as their certification processes can be different. Where I'm heading is that the contests with 100% CBJ's will have more seasoned CBJ's and they'll appreciate a better bark, as long as it's not tough, chewey, or actually burnt.
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Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills |
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04-15-2013, 07:47 AM
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#5 |
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is One Chatty Farker
Join Date: 11-23-10
Location: Hillsborough, NC (UNC "TarHeel" country!)
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As a judge (and cook) I realize that the bark us "usually" a bit dryer and tougher than the inner portions of the pork, so I concentrate more of my Tenderness score on the inner and then the Taste score on overall how the bark and inner comes together. One suggestion: DON'T OVERSAUCE the pork!!! Judges are looking for pork flavor along with the bark and sauce and smoke. I've had some pork that was so drenched in sauce that you could not taste any pork flavor at all. I know that this question is on tenderness, but I felt compelled to throw in the Taste as well.
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[COLOR=black][B]TOM[/B][/COLOR] [SIZE=1][COLOR=sienna]Emergency REP - KCBS[/COLOR][/SIZE] [SIZE=1][COLOR=sienna]CMJ - KCBS (100+ club) & Carolina BBQ League (NCBBQA)[/COLOR][/SIZE] [SIZE=1][COLOR=#a0522d]CBJ - MBN, NCBS, NCPC, SBN[/COLOR][/SIZE] [SIZE=1][COLOR=#a0522d]CTC - KCBS[/COLOR][/SIZE] [SIZE=1][COLOR=#a0522d]4 Lil' Pigs Competition BBQ Team[/COLOR][/SIZE] [SIZE=1][COLOR=#a0522d]270-Sumo, LANG, BDS, & Holland Epic[/COLOR][/SIZE] |
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| Thanks from:---> |
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04-15-2013, 08:00 AM
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#6 |
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Full Fledged Farker
Join Date: 02-11-12
Location: Rockingham, NC
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Thanks guys. I normally include bark and I love it but I thought maybe the whole cooking at home vs comp pork might be causing lower tenderness scores. I've read on here that if your brisket has bark on it then it will get scored down on tenderness so I thought maybe it would apply to pork also.
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https://www.facebook.com/ThePitQue |
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