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Forks or no forks?

3/30/2013

 
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

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

What is the best White Meat to use in a BBQ turn in box?

3/28/2013

 
QUESTION:

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

Larry Black
Shelby, NC


If you cite a less than excellent, how can you still give out a 9?

1/19/2013

 
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

What will score better to line the bottom of turn in boxes with?

1/12/2013

11 Comments

 
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


11 Comments

What type of ribs do judges prefer?

12/14/2012

30 Comments

 
QUESTION:

What type of ribs do judges prefer: Spare ribs or baby back ribs?

James Hobgood
Sebree Ky


30 Comments

What is the typical base score in a KCBS competition?

11/17/2012

34 Comments

 
Question:

In KCBS competitions, what is your typical base score? In the contests I've judged, some judges err to the side of the cook and 7 is their worst score. Others say they start at a 6 and go up or down from there.

So, should I take a 6 as it's average or really bad?

Greg Vincent
Smithville, MO

34 Comments

How does skin on Chicken impact scores?

9/5/2012

 
Question

Got great feedback from my 1st question, so here's another! When going for taste & tenderness on chicken, How does the skin factor if it is bite threw or comes off in one piece?

Scott Hayes
Competition Cook & Contest Organizer
Fort Mohave, AZ

Should Chicken be deboned? Sauced?

8/27/2012

 
Question

Is it better to debone your chicken then to leave the bone in? Prefer sauce or not?

Brice Mitchell
Competition Cook & Contest Organizer
Lacona, Iowa

What type of pork box would get higher scores?

8/16/2012

 
Question

When turning in Pork Shoulder which would get higher scores: A box with just pulled pieces of pork or a box with slices and pulled pork?

Thank you!

Scott Hayes
Fort Mohave, AZ

Competition Cook
Contest Organizer
BBQ Team: Smokey Hayes BBQ
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    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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