How much emphasis should be placed on uniformity?

4/9/2013

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

23 Comments

Tom - CBJ w/ KCBS, MBN, NCPC & comp cook

4/9/2013 05:28:15 am

I believe that entries look better if they are symetrical / uniform to a point, as long as they still look natural.

Chicken thighs that have been trimmed to approximately the same size & shape appear better in a box than several different sizes and shapes. AS LONG AS THEY APPEAR NATURAL!!!
Small round skin-covered and heavily sauce-covered balls of chicken something do NOT look appetizing to me and will be scored down on my card.

Same thing with Ribs - unevenly cut ribs or ribs of varying sizes just don't appear as nice as ribs that are all approximately the same size. It isn't rocket science to cut ribs evenly or to pick thighs that are approximately the same size and shape.

Just my $0.02.

Ed KCBS MCBJ

4/10/2013 03:18:37 am

There is nothing in KCBS rules requiring chicken to "appear natural".
You are imposing your personal likes to the judging of that box, which is wrong and you need to change your practise or quit judging.
You are to judge only what is presented, if they are christmass tree balls and are done in a excellent presentation you must disregard your personal likes and give it the 9 it deserves.
KCBS's $0.02 worth.

Tom KCBS MCBJ

4/10/2013 05:43:55 pm

Lighten up...... make more friends and live longer.

Hance

7/22/2013 06:31:40 am

Ed, mind you, I'm GBA, MIM, and MBN certified, not KCBS. However, they're largely the same when it comes to defining Appearance, as it's about what is and isn't appetizing. Yes, it should be judged as it is presented, as that presentation is or isn't appetizing. To me, if what is in front of me doesn't look like a food item (particularly if it looks like feces), I'm NOT thinking to myself "Damn, I must take a bite of that". To me, when I'm thinking "HOLY ****, is that food?", that's not appetizing.

Matt

4/16/2013 01:32:36 pm

As a cook I take exception to the rib comment. Ribs cannot be cut the same size if you follow their natural contour. I understand you can cut them the same size BUT most of the time they taper off....otherwise you cut into the tips. So if I were to please you I would have to cook 8 racks of ribs. Since I don't have a large bank account I cook 4 racks and choose my most meaty ribs that have the best tenderness.

PaulH KCBS CBJ (and Cook)

4/22/2013 01:43:01 am

COOK TIP: One of the tricks to look for in selecting a rack of ribs for competition is the angle and shape of the bones. I always look for racks that have nice straight bones that are conducive to slice easily.

I also don't look for super-duper meaty baby-backs, where that one skinny side has a massive meat chunk. While it's cool looking, it's difficult to have the rack consistently cooked end to end with that one side all meaty. You can trim it down, of course, and then fire it up for a snack, but it is nearly impossible to get a uniform product with that meat-lump. I do like cooking baby-backs though. Spareribs are usually easier to pick with straight lines though. So perhaps that's the way to go.

In using these selection techniques (and other tidbits, voodoo, and guesswork), I usually bring 2 racks to a contest, 1 to snack, 1 to turn-in. My bank account is even smaller. :)

jim v mcbj

4/9/2013 11:32:32 pm

uniformity is a part of the appearance score and the amount of variance from uniform pieces will affect the score. slight variances are inconsequential as far as i am concerned but "slight" is a subjective term. the question, however, seems to be unanswerable. it is tantamount to asking how much emphasis should spice play in taste scores?

PaulG KCBS/CBJ

4/9/2013 11:38:24 pm

My thoughts on uniformity are they show the skill and attention to detail of the cook. If you take the time to attend to small details then it is likely you are going to have mastered the the bigger issues (flavor, tenderness).
With scoring so tight appearence may be the difference. Lets not forget cooks are trying to provide six perfect in every way samples for judging. Size does matter!

George

4/9/2013 11:38:46 pm

It is not a big factor with me so long as the variations are minor. I understand that we are judging natural products that will have some variations.

Bill cbj kcbs

4/9/2013 11:47:28 pm

Uniformity is important as long as the pieces are still identifiable and appetizing. I only ask myself one question when judging appearance - Does this entry look so good I can't wait to get my hands on it and taste it?

Ike, CBJ/KCBS

4/9/2013 11:54:51 pm

Uniformity is not that important to me because I judge what is presented and how it's presented and not whether all of the pieces are identical. However, to receive a better score with everyone you should be consistent in your pieces.

jaja01 KCBS MCBJ

4/10/2013 01:01:44 am

As far as the color, carmalization and saucing goes, uniformity is important. As for the size of the pieces, it is important for ribs and brisket sine generally the meat is cut, by the butcher, before the cooks get them The brisket size is controlled by the cook.

The chicken, thighs and legs, is a different story. Chicken, once living, is not a consistent animal. Each animal is difference but, for presentation, the pieces should be of approximate size. I do not like and think it unnatural for the chicken to be forced into muffin tins. I prefer the natural look of the chicken. Size should not be the deciding feature.

Mike Cannon CBJ MIM/MBN/KCBS

4/10/2013 01:18:47 am

I agree that too much attention is given to uniformity, Cooking thighs in muffin tins should show us we have lost our way.

Frank KCBS MCBJ CTC

4/10/2013 01:25:54 am

It is well known that symmetry and perceived beauty go hand-in-hand. Some judges will find a a chicken box with identical sized and arranged pieces on a nice putting green of garnish more attractive than one that is not. It that the basis of what we are to judge? I think not. As others have said already, the basis for judging should be - is that BBQ something I can't wait to taste? Does that look like an excellent piece? Very Good? Average? Below Average? - you get the drift. That said, the arrangement and care that a cook puts into the presentation of the box will influence the score. Uniformity in size is difficult to achieve and not something I use in my judging. I am looking for care in the presentation - not perfection. Unfortunately there are judges that will judge on uniformity - we see that on this site. So if I'm the cook, I will try my best to achieve uniformity to try to please the judge that seems to insist upon it.

Now for my rant. I am tired of having to hose myself off and wash all that sauce out of my mouth after judging the chicken flight. A heavy helping of sauce may look pretty to some, but not the judge who will do battle with the sticky parsley and napkins during the chicken judging. Cooks would do well to rethink the heavy sauce on the chicken.

Greg MCBJ/KCBS

4/10/2013 01:38:13 am

Since the six pieces of chicken could come from six different birds, matching them up takes talent and should be rewarded. However, over trimming and making them look manufactured is too much.
Brisket, ribs and pork look better in a uniform display, but again we must remember that these boxes are man made not machine made.

PaulH KCBS-CBJ

4/10/2013 02:34:06 am

Uniformity is important. I may waver from the pack perhaps in that if I see 6 muffin tin chick-o-sticks and each one is uniform and the box is clean, neat, uniform -- it gets a high score. If you throw the chick-o-sticks in the box, they're laying in all different directions, there's that one weird monster ball, or skin's falling off, then your score takes a uniformity hit.

It does come down to fractions of a point in these individual competitions, but don't forget that the ToY overall races are also tight. Going the extra mile can be the difference between thousands of dollars and magnificent trophies, or leftovers you just want to throw away.

So yes, I also want to see uniform ribs. They can be 6 neighbors from the same sweet spot of the rack with slice lines barely noticeable, or a collection of 6 bones from different racks that is laid out with care. I want to see uniform brisket and uniform burnt ends (although if one or the other isn't in the box, it's ok by me - just gimme your best product). If you want to turn in a pile of pulled pork, make it a pretty pile.

I don't have a predetermined mindset of the perfectly designed box. If I did, then the only possible way for someone to win would be to know me and know that I'm judging their box. I open the lid and let the goods stimulate my visual cortex. If it does a good job, it gets a good score.

Various Tips to Help:
- Add more greens to hold it in place.
- Walk slowly to the turn-in.
- Get drunk during clean-up time, not all night.
- Come to the competition ready to compete and you will compete.
- Take pride in your work

Last 2c:
6 isn't always the magic number. Having table captained several times as well as judged, it's pretty cool to have a piece for me. Or some pieces for the other volunteers spending their morning smelling your sweet Q. If you can fit 8 smaller, well-trimmed thighs in the box, do it! If you can fit a whole rack of ribs in 2 layers in your box, do it! If you have 16 chunks of burnt ends, do it!

Ed KCBS MCBJ

4/10/2013 03:12:36 am

I always make my answer before reading any of the others so if this is just a rehash of all the above that's why.
My understanding is this, uniformity is all about the expertise of the cook. If all of the samples are uniform it is only because the cook has taken the time to make it so. Anybody can just throw 6 chicken thighs in a box. But if all six pieces are trimmed and arranged the same it goes to show his/her skill level.
In real life, chicken does not look like a Christmass tree ornament. I don't like that look but our job as judges is to judge what's in the box, so like it or not if your chiken balls are excellent you get the 9.

Doug KCBS Master CBJ & CTC

4/10/2013 03:53:05 am

For me I think it comes down to attention to detail. If a box just looks like the meat was put in there with no thought as to what looks good I will score down for that. If a team takes the time, effort and puts some thought into what looks best then they will be rewarded with a high score. This is regardless of whether the pieces are uniform or not

Keith CBJ

4/10/2013 04:48:02 am

Fairly simple from my judge's seat. A box doesn't have to be uniform, in my opinion, to look excellent. And with that having been said -- if the cook IS striving for uniformity -- anything short of it DOES detract. Whether or not it makes the difference between Excellent and Very Good can only be judged a case-by-case basis.

Kevin CBJ

4/10/2013 11:57:17 am

Uniform and identical are different things. Uniform (to me) shows attention to detail, which tells me the cook cared enough to send the very best.

I saw a presentation on competition chicken recently, and the cook said that he sorts his thighs by weight, and cooks all the same size for a contest. It's the little things that matter.

Dan KCBS CTC,MCBJ

4/10/2013 02:28:05 pm

I would agree with most of the previous comments that refer to the cooks commitment to consistency. The goal as I understand the rules, to present the most appealing product, which to me would be uniform in size,color and placement. Following this premise, chicken would be the most evident, followed by brisket. I don't think most judges view ribs or pork as an artistic expression. They just want to eat.

Don

4/10/2013 03:06:36 pm

Uniformity helps me as a judge to properly and efficiently judge the product. If uniform I can quickly determine if there is enough product available for all the judges in each of the formats presented. It allows me to quickly determine the appearance of each individual format to determine if it is cooked properly, is it juicy or dry, is the cooking the same across all the samples, the amount of sauce, etc. Uniformity is important in that it allow for quick and efficient judging.

Mike H. MCBJ & backyard hack!

4/15/2013 09:34:55 am

Being a former Marine Drill Instructor, I remember lining up the recruits by height and then having them count off by fours, then having them get in column (of 4) formation form tallest to shortest. That way none of them stuck out like a sore thumb. We had to deal with different sized recruits, to make them all look the same even though they were different. Bottom line is: The human eye catches things that stick out. It's as simple as that. I do NOT count against a cook if It is obvious that an effort was made to make them look similar. If they were just thrown in without any attempt to make them line up or at least approximate a sense of unity, then they'll probably lose a point. Otherwise, it's no big deal.

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How much emphasis should be placed on uniformity?

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