BBQ Pitmasters?


 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Steve Cutchen:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">BBQ comp is about pleasing the judges, not making your own favorite Q. Kind of sad, really. </div></BLOCKQUOTE>

This really surprised me. I've not been into BBQ comps in any way, but in my mind's eye it seemed like one would get points for new and inspiring techniques and flavors.

But, it seems, competition is all about trying to force a random piece of meat into a particular texture while duplicating an expected flavor profile.

It reminds me of the old days of figure skating when skaters had to do actual figures as part of the competition. It's about precision duplication, not flavorful inspiration.

I'd rather see something like Throwdown, where Flay is trying to do the dish in a new and exciting way that beats the original when judged by those that truly know the original. </div></BLOCKQUOTE>

I couldn't agree more. The judging system needs a major tweek in my opinion. How about adding a score for originality or creativity. It is still fun to watch, though.
 
HEY, Edina, MN. I've been here for almost two months now for work. I get to go home this Sunday. Found a REALLY good Q place the other day, Scott JaMamas on Diamond Lake road in Minneapolis. That pulled pork sandwich is phenominal. Gonna go back tuesady night and try out their ribs. Famous Dave's really let me down.


Not trying to hijack the thread so....

I can tell you that doing something 'New & Inovative' in a Q comp is instant death. It will virtually guarantee you a DAL finish.

I've seen too many Q entries that tasted really good in my opinion get scored down badly. For instance, turn in something that has a little spicy bite to it. Two or three of the judges will really like it (I'm one of those), the rest of the table will drop it like a bad habit. Why? Because the judge had a pre-conceived notion of what it should taste like before they ever picked it up.

To make matters worse, there are judges that simply can't tell whether they are holding a spare or loin-back in their hand. I've personally seen it more than once.

Russ
 
That's funny and sad at the same time Russ. I noticed a few judging "missteps" during the PM show. One was John M. (narrator/producer) telling people that you are scored up for having a nice smoke ring. That's not what the judges instructions are. Personal preference may play a hand in this but it's not supposed to. What you say judge? Another one was the lady judging the pork and stating how great the burnt ends were. Huh? Last I heard burnt ends are from the brisket. I mean I understand what she was probably getting at (a good barky piece) but c'mon. As much trouble as a lot of cooks put into making burnt ends they'd like to think the judges at least know what they are!
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*disclaimer: I still loves me some judges .. don't be hatin on me now.
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While I'm no judge, my two brothers and brother in law are all certified KCBS judges.
In the KCBS comps the judges are looking for the most part for a similar taste, texture, box look, etc.

The turn in rules are designed to provide an impartial level playing field.

The KCBS comps are the four meats (chicken, butts, briskets, and ribs). Some comps will have an optional "Anything But" turn in. This is where teams can be creative by turning anything in.


John
 
J,what taste is is not mandated by any rules. I hate to say it but it's just flat out "preference". It's what Rick was saying. Certain areas of the country have certain "tastes".Each person has their own preferences. Some like spicy, some like mild, some like sweet,etc. You try to hit that profile or something that will appeal to most people on your cook. If you bite into a sample that makes you say "I'd really like more of that" the cook has hit their mark.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by paul h: I hate to say it but it's just flat out "preference". </div></BLOCKQUOTE>

That's it exactly. I mean, you can't tell someone what tastes good and what doesn't. For example, I don't like fish. Never have. You may cook the best doggone red snapper on God's green Earth, but I'm never going to like it.

I was surprised during my CBJ class at the variance in scoring among the folks at my table. That's why averaging and weighted scoring is a good thing.
 
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