Announcement

Collapse
No announcement yet.

Calling KCBS Judges..

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • #46
    ALX and I discussed the "naked bbq" comp concept briefly in chat last nite. My thoughts were that it is a great idea. It levels the playing field considerably, and makes it more about the "art" of Q, rather than the tech and gadgets that have become accepted as the norm now for competition. Just my 2 cents....
    Once you go Weber....you never call customer service....

    Comment


    • #47
      Originally posted by bbally View Post
      I like the naked thing, sounds like it might be fun...
      Quote of the day.
      KCBS/CBJ #56408

      "Sticks and stones will break your bones, but words will always teach you." -Shihan

      Comment


      • #48
        Originally posted by bbally View Post

        I like the naked thing, sounds like it might be fun
        Originally posted by wutang View Post
        Quote of the day.
        FINALLY! Someone ELSE!
        In God I trust- All others pay cash...
        Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
        Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

        Comment


        • #49
          Since I've started comp bbq, I have been a big fan of "No electricity allowed". Wood or charcoal period. No pellets, Guru's, rotisseries, etc.

          I feel KCBS is getting away from the true art of cooking bbq. I believe it is an art when you can face the elements, and defeat them when turning out good bbq.

          Whats the skill invloved of seasoning meat, putting it in a FE (or the likes), setting the time and temp, and going to bed for 5 to 6 hrs. You dont have to deal with wind changes, rain, etc.

          With KCBS, it has become a "who can season the meat the best"

          And dont get me started with that stupid "garnish" BS!

          Off my soap box................
          sigpic

          Comment


          • #50
            Originally posted by Texas-Hunter View Post
            Some do here and some do not..

            These are the rules they go by in Texas..

            JUDGING CRITERIA FOR MEATS
            Aroma: In your opinion does it smell like Barbeque.

            Appearance/Color: Does each meat look like Barbeque and does it have eye appeal. A good example of this is the smoke ring in brisket, the pinkish tone of chicken and the redness of pork.

            Texture - Is the meat moist and is it cooked just right.

            Taste - This is a personal preference but should consider how is the smoke taste, the spice taste, and the overall palate appeal of the meat and spice combination.

            Overall - The final criteria, what is the overall effect of the barbecue, your total impression
            Wow, could they possibly get more subjective?

            No way around it I suppose as long as you're dealing with humans.

            The only solution to that is machine judging.

            Dave
            CUHS Metal Shop Reverse Flow
            UDS 1.0
            Afterburner
            Weber Performer
            Blue Thermapen
            Thermoworks Smoke with Gateway
            Thermoworks Chef Alarm
            Auber Smoker Controller
            Proud Smoked-Meat Member #88
            -
            "All welcome, take what ya need, share what ya know. " -- Richtee, 12/2/2010

            Comment

            Working...
            X