QUESTION

I keep getting different opinions on how garnish is to be considered in KCBS scoring. Some say they include it somewhat, some say it has no place in scoring. What do all you judges say?

Ed Hartman
Montezuma IA

QUESTION

Hey, first of all I would like to thank you for creating a website that truly does help the up and coming bbq cook that really wants a chance at breaking into the top 10 in contests...and maybe walking with a trophy. Trends are tough to "follow" not knowing if it was a one time table of judges or not....so wow is all I gotta say about having access and feedback from real enthusiasts and judges....with pics to back it up, My question is in regards to Rib Rub flavor profiles. I feel like I've come full circle in my outlook on rib rubs but just want your opinion....are judges preferring more complex with pushing the limit of heat? or are the simpler flavor profiles with the heavy sweetness still scoring high, or a combo. I know its kind of a loaded question and everything is subjective at the end of the day but hey its worth asking.. thanks a lot. Ive gone from 5 ingredient rubs to 16 ingredient rubs and kind of settled in the middle.

Eric Pratt
Florida

QUESTION

Are KCBS judges more or less likely to be current/former cooks? On various forums I hear comments about "Judges nitpicking the look of the box" as far as scoring goes and it got me to wondering if this is because they are cooks themselves or does it happen because they have never lit a pit but are Certified Judges? I currently cook in other sanctioned c/o's but am looking to start KCBS next year and was looking for all the info I can get before I jump in!

Russell Wehmeyer
Meridian, TX

QUESTION

I’ve been judging for nearly 4 years now in both KCBS and FBA. As KCBS has less than 5 contests within reasonable driving distance of my home, I tend to judge more on the FBA circuit. One of the best parts of FBA to me, is that you tend to get about 60% of the same folks at each event. Friendships build quickly. At one of the FBA events about a year ago, one of the more senior judges (qualified by having judged over 100 FBA events and tons from KCBS and other associations), after we completed scoring each meat we wanted to see how close we were judging to each other. I was very pleased to see that I was consistently within a half point of him either up or down (FBA rates from 5 to 10 by .5 increments). Each time we’ve been at the same table since, we have continued this ritual. This other person was on the Judges Committee and we discussed opening this process up to more judges to more quickly educate the new judges. In early demonstrations of this process, the new judges did in fact become better at their scoring quicker. We are still contemplating making this more widespread within each contest with newer judges. Another point we discussed was cooking with a cook team a second time, once they’ve become Master Judges. Within FBA, to become a Master Judge, one must judge at 25 contests, of which 5 must be as a table captain, and the judge must cook with a cook team. A lot of the judges seem to get the part of cooking with a team done within the first 10 contests they attend. The appreciation for what the cook teams go through is an extremely important part of a judge’s education. Becoming aware of what a team goes through, the amount of time and money they spend on their entries can greatly improve the skill and “fairness” of their scores. Would you, as judges or cook teams see these efforts as good or bad for your BBQ Association?

Splat
Tampa, FL

QUESTION

Through watching some of the BBQ programs on TV, I've been beaten of the head with the term "uniform". "When the judge looks at a chicken box, they want to see 6 uniform pieces of chicken" Through the BBQ Critic site I've seen many examples of "uniformity". Ribs cut so perfectly and symmetrically, that they look more sterile than they do appetizing. How much emphasis should be placed on "uniformity"?

Jim Simnett
Attleboro, MA

QUESTION

Fellow KCBS judges, can we get by without forks when the pork and /or brisket entries are passed at the table?

Dan Millam
Kansas City, KS

QUESTION

In this day and age on the competition circuit certain sauces have become very popular. Do judges get tired of seeing the same old thing over and over again? Does something different and unique appeal to you as a judge?

Thanks!

Brad Greer
Smithfield, Utah

QUESTION:

Do teams turn in white meat chicken in there boxes? If so what meat do you prefer? Thanks!

Larry Black
Shelby, NC

QUESTION:

I have for awhile now been amazed at some of the scoring thoughts versus final scores from some of our esteemed BBQ judges here. I have on occasion read some of your box critiques that were pretty harsh and justifiably true yet there was no hesitation handing out a score of 8 or 9. If you cite a less than excellent, how can you still give out a 9? If there are glaring problems that make you point them out how can it still be an 8?

There is mention made from time to time about the "7,8,9" judges who wouldn't give a 5 or 6 to save their souls.
My intention here is not to incite anyone to lower their scores just because. I'm merely suggesting boxes with problems are not "excellent".

I would like to propose a little exercise for all of us that when giving a score to these boxes that you also write out the KCBS descriptive word that is associated to the number score. If you judge a box and find fault with it and decide it's a 9 and can also give it the name "excellent" then do so, but if the term "very good" or "average" is more in line with what is in that box maybe you should adjust the number to match the description. The descriptive words and matching number scores are available on the same page we make our comments.

My only goal here is to cause some thought on the matter and make scoring more consistent among us judges.

Ed KCBS MCBJ
Montezuma IA
Competition Cook & MCBJ

QUESTION:

As an FBA contest judge I know filling the box is important. For brisket and pork boxes. What will score better to line the bottom of turn in boxes with? Chopped brisket from flat or pulled brisket from the point. For brisket box. Chopped or pulled pork for the pork box. And do you expect this as heavily sauced as the presentation pieces? Thank you so much for any help you can lend.

Bob Altomari
ST George, Georgia