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Do judges get tired of the same old sauce?

3/28/2013

 
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

    BBQ FAQ for Cooks and Judges

    Here are some answers to common questions submitted by cooks and judges and answered by Certified BBQ Judges. Take a read and get inside the mind of a BBQ judge.

    (NOTE: To reveal the answers to questions, click on he title of the question)


    FAQ on judging competition BBQ

    All
    Are Judges Getting Sick Of The Same Boxes?
    Are KCBS Judges More Or Less Likely To Be Current Ot Former Cooks?
    Do BBQ Judges Talk About Garnish?
    Does Discussing Scores And Cooking With A Team Benefit A Judge?
    Do Judges Get Tired Of The Same Old Sauce?
    Forks Or No Forks?
    How Does Food Temperature Affect Scoring?
    How Does Skin On Chicken Impact Scores?
    How Do You Score A Box Filled With Different Cuts Of Meat?
    How Much Emphasis Should Be Placed On Uniformity?
    If You Cite A Lack Of Perfection How Can You Still Give Out A 9?
    Should Chicken Be Deboned? Sauced?
    Should Cooks Turn In 6 Samples Required Or Fill The Box With More Meat?
    Should Garnish Be Considered In Your KCBS Appearance Score?
    What Are Your Thoughts On Using Pulled Chicken?
    What Criteria Do You Look For When You First See A Turn In Box?
    What Is The Best White Meat To Use In A BBQ Turn In Box?
    What Is The Typical Base Score In A KCBS Competition?
    What Should The Left-over Policy Be For Judges At BBQ Contests?
    What Type Of Desserts
    What Type Of Pork Box Would Get Higher Scores?
    What Type Of Ribs Do Judges Prefer?
    What Types Of Rubs Do BBQ Judges Prefer?
    What Will Score Better To Line The Bottom Of Turn In Boxes With?

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