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Question
I was wondering, is there a difference that can be noticed between a wet smoke and dry smoke? Brice Mitchell Lacona, Ia Competition Cook Contest Organizer: Frost Buster BBQ Team: Warren County Smoker Question
In the dessert category of a grilling contest, what has provided a 'wow' factor for you in the past visually and for it's taste? When judging a dessert category and as you head to your seat, what specific dish are you hoping to get to sample (ie. cheesecake, pig candy, apple pie, etc.)? Thank you! Eric Devlin Huntington, NY Competition Cook Certified BBQ Judge Contest Organizer BBQ Team: Grill Scouts BBQ READ THE COMMENTS BY CLICKING HERE Question
While there is no plan for KCBS to go away from having a choice of green garnish or not, do you hear other judges talk about the garnish or the lack therof in boxes even though you are taught to only judge the meat? BJ Hoffman Windsor Heights, IA Competition Cook Certified BBQ Judge (KCBS) BBQ Team: Honeybadger BBQ JUDGES ARE CURRENTLY SUBMITTING ANSWERS Question
Good idea Herb! Judges. Are you getting sick of seeing and tasting the same things? IE. Chicken Thighs, Pork with the money and chunks, brisket with burnt ends? If you get something different than the "normal" do you score up or down for it? I ask, cause I'm getting sick of cooking the same crap over and over. Thanks. Ray Ringgenberg Cambridge, Ia Competition Cook Certified BBQ Judge (KCBS) Contest Organizer: Frost Buster BBQ Team: Smokehouse 72 BBQ Read the answers Question
When you first see a turn in box, what are the criteria that you look for? (i.e.. color, sauce, uniformity, etc....) Thank you. Brad Rohring Ottawa, Canada Competition Cook BBQ Team: Pistol Packin' Piggies Read the answers |
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