Originally posted by bbally
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Calling KCBS Judges..
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This won't help solve the problem but it may help understand "taste". Just something I have been reading up on lately.
WHAT IS A SUPERTASTER?
A supertaster is a person who experiences the sense of taste with far greater intensity than average. Women are more likely to be supertasters,[1] as are Asians and Africans.[1] Among individuals of European descent, it is estimated that about 25% of the population are supertasters.[citation needed] The cause of this heightened response is currently unknown, although it is thought to be, at least in part, due to an increased number of fungiform papillae.[2] The evolutionary advantage to supertasting is unclear. In some environments, heightened taste response, particularly to bitterness, would represent an important advantage in avoiding potentially toxic plant alkaloids. However, in other environments, increased response to bitter may have limited the range of palatable foods. In a modern, energy-rich environment, supertasting may be cardioprotective, due to decreased liking and intake of fat. It may be a cause of picky eating, but picky eaters are not necessarily supertasters, and vice versa.
The term originates with experimental psychologist Linda Bartoshuk who has spent much of her career studying genetic variation in taste perception. In the early 1990s, Bartoshuk and her colleagues noticed some individuals tested in the laboratory seemed to have an elevated taste response and took to calling them supertasters.[3] This increased taste response is not the result of response bias or a scaling artifact, but appears to have an anatomical/biological basis.
http://en.wikipedia.org/wiki/Supertaster
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Originally posted by bbally View PostBarbeque does not have sauce on it! Sauce is to cover up barbeque that is not any good!Originally posted by Mikey View PostI'll agree with that statement. Kinda like shitty meat at the store and they cover it up with some off the wall marinade
We are doing a cool comp in april called naked bbq....Nothing but wood or charcoal smokers...No gurus or stokers and only a instant read thermometer thats not in the meat all the time...No electronics etc..aka Naked BBQ
Hoping this style thing takes off....Last edited by ALX; 02-28-2011, 03:10 PM.
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Originally posted by ALX View PostWe are doing a cool comp in april called naked bbq....Nothing but wood or charcoal smokers...No gurus or stokers and only a instant read thermometer thats not in the meat all the time...No electronics etc..aka Naked BBQ
Did not get into the rules.
Where is yours Alex?
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Heres the link BOB....
http://www.gonakedbbq.com/
real cool he is keeping it at 24 teams...KCBS judging and judges....Its only ribs and chicken plus peoples choice in wings...
Some real good teams and i am sure folk will be discussing some sorta new formats etc........Be very nice to get these style things big enough to have nice payouts etc...This isnt bad for 100 dollar entry fee
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Originally posted by ALX View PostIf your cooking KCBS you better sauce....Not sure mandatory,but never heard folk not saucing.Brisket only categorie i know of some folk dont sauce..I believe ICBA(texas area) they dont sauce....
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 impressionKen
I Should Have Been Rich Instead Of Being So Good Looking
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Wow..you guys depend alot on the nebulous term Barbeque.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
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Originally posted by Richtee View PostWow..you guys depend alot on the nebulous term Barbeque.
Well, we tend to go a little overboard...
By reading the rules, you would think that they are looking for no sauce due to it not mentioned on the taste... Smoke, Spice, and Meat & Spice combination...Ken
I Should Have Been Rich Instead Of Being So Good Looking
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ALX, I like that naked BBQ concept. I think that would level the playing field big time. I would like it to be that way with a 4 meat contest. Imagine the looks on some of them folks' face after being up all night. hehehe
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Originally posted by Capt Dan View PostALX, I like that naked BBQ concept. I think that would level the playing field big time. I would like it to be that way with a 4 meat contest. Imagine the looks on some of them folks' face after being up all night. hehehe
Really hoping this Naked takes off...Seems more in spirit of BBQ and being first time i think organizer didnt want to do all 4 categories etc...The response has been outstanding though from folks in our region...Just nice see something different and compete against some good teams as well
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Originally posted by ALX View PostReally hoping this Naked takes off...Seems more in spirit of BBQ and being first time i think organizer didnt want to do all 4 categories etc...The response has been outstanding though from folks in our region...Just nice see something different and compete against some good teams as well
The whole pitmaster thing is why I started it to begin with... I wanted the gathering to grow into a wood and briquette pitmaster competition, no electrics at all.
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This is what we are going by....
http://www.gonakedbbq.com/html/f_a_q_.html
First time event,but i think he has done good job....As always..some things will prolly get tweaked....
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Originally posted by Capt Dan View PostI think that would level the playing field big time. I would like it to be that way with a 4 meat contest.
I personally am not upset with KCBS, I just understand now that what they teach a judge is good barbeque is not the great barbeque style I cook.
I commend those that have worked on their game under the KCBS rules and become successful at that game. I think those teams work hard and deserve credit for their hardwork and dedication.
I am just saying after three contests and seeing the results I now know their judge training on what is good, is not compatible with the type of barbeque I have been selling successfully for 17 years now.
I just don't want it to seem like those winning teams are not good... they are and they have hit the profile of what is good in KCBS judge eyes perfectly.... that is great.... I just cannot change a barbeque style for a few contests a year.... to fool with a business model that has been so successful for 17 years would be fool hardy.
So please understand my deal is ok if this is what you judge as great... let me find a place that judges on what I believe... if you sauce it, it is generally cause you cannot cook barbeque. At least that is what I was taught... rub, smoke, meat quality....... sauce only if you dry it out or over char it.
I like the naked thing, sounds like it might be fun
Love those Texas rules....
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I'm kinda liking the concept myself, Bob. Go Meat!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
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