Brew-B-Q
is one Smokin' Farker
- Joined
- May 27, 2008
- Location
- Wauconda, IL
I plan to take a judging class as soon as one is available in my area, but so far nothing is on the schedule.
In the mean time, could you guys/gals give me some tips on what they are looking for? Specifically, I'm confused about the following:
How do they judge tenderness for chicken?
Are they informed about the different types of entries they may see? Burnt ends, for example, could throw off a judge that has never seen anything but slices.
How does the brisket "pull" test work? Is there a one, two or whatever second count before the meat pulls apart, or is it just whether it does not or happens way too fast?
Any other tips are appreciated.
Thanks
In the mean time, could you guys/gals give me some tips on what they are looking for? Specifically, I'm confused about the following:
How do they judge tenderness for chicken?
Are they informed about the different types of entries they may see? Burnt ends, for example, could throw off a judge that has never seen anything but slices.
How does the brisket "pull" test work? Is there a one, two or whatever second count before the meat pulls apart, or is it just whether it does not or happens way too fast?
Any other tips are appreciated.
Thanks