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

QUESTION:

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

James Hobgood
Sebree Ky

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

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

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

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