BBQ CRITIC
  • Home
  • BBQ Competitions
  • FAMOUS DAVE'S ALL STAR BBQ SERIES
  • Features
  • BBQ CRITIC APPROVED PRODUCTS
  • JudgeMyBox
    • Published Boxes & Scores
    • KCBS Judges Oath
    • Judge Q&A for Cooks
    • How to become a Certified BBQ Judge
  • Restaurants
  • ABOUT
    • JUDGEALERTS
    • Links
    • Contact
    • Archives >
      • Give It To God
      • Blogs >
        • Columnist Dave Compton
        • Testimonials
        • Columnist Marc Gonick
        • Columnist Hance Patrick
        • Columnist Mike Hall
        • Famous Dave Guest Column
      • Photos
      • BBQ Comps 2011 to 2014
    • BBQ Critic In the News
    • PHOTO GALLERY
    • Privacy Policy
    • Disclaimer
    • Terms and Conditions

JUDGE MY BOX

KCBS CERTIFIED BBQ JUDGES score appearance for all online competition boxes submitted to BBQ Critic by Competition BBQ Teams.

It's a learning experience for both judges and cooks to 
PRACTICE, INTERACT & GROW (PIG) -  and showcases the art of BBQ competition boxes.

JOIN OUR FACEBOOK PAGE

BRISKET BOX 76

2/22/2012

 
Picture
_CERTIFIED BBQ JUDGES:
Please score this BBQ Competition box using the KCBS scoring system below. Team names are kept confidential. 9-Excellent, 8-Very Good, 7-Above Average, 6-Average, 5-Below Average, 4-Poor, 3-Bad,, 2-Inedible, 1-DISQUALIFIED (give reason).

POSTING INSTRUCTIONS:
Click on BOX # in title of post above photo. Fill out the "LEAVE A REPLY" form and use the following format to TITLE each section in your post:

REQUIREMENTS FOR JUDGING:

NAME FIELD ON FORM:
 State name/CBJ Organization (i.e, Tom - CBJ/KCBS). CBJ=Certified BBQ Judge

EMAIL FIELD ON FORM:
You must be a BBQ Critic Online Judge in order to judge boxes on this site. If you are not registered, click HERE. All registered judges are required add their email to the email form field. Emails are kept private and not published. If you do not list your email, your score/post will not appear on the site since we have no other way of telling if you are registered judge or not.

SCORE/REASONS FOR SCORE: Score this entry and give reasons for your score. DO NOT mention garnish or smoke rings in your reasons for scoring. We judge meat only.

SUGGESTIONS: Feel free to offer any suggestions on how to improve the box (keep separate from reasons why you scored the box). You can mention anything here such as garnish suggestions.

Judge scores & comments will appear online after approved by the Admin.
buzz--cbj--cook
2/22/2012 03:03:43 pm

6--too many seeds and too much sauce

M@ CJB/KCBS
2/22/2012 03:16:03 pm

9

Makes me hungry

Kevin - CBJ/KCBS
2/22/2012 03:44:18 pm

8 - Looks nice, 1 point deduction for the white chunks in the sauce.

Basic Patrick (KCBS Cook & CBJ)
2/22/2012 04:35:43 pm

7 (Above Average) Odd shape to the slices. Is it point meat of some sort of cover up trimming. Just doesn't look like BBQ. Above average because it does look like it might taste good.

Big AL - SLBS CBJ
2/22/2012 05:33:07 pm

7

Not bad, but no wow factors. Looks moist and bark looks good. But the layout is not appealing and the top left slice should not have been used...it's split

Smitty - KCBS CBJ
2/22/2012 08:54:58 pm

7. Too much glaze/sauce.

Scott A. KCBS/CBJ
2/22/2012 09:49:33 pm

6 maybe 7
I'd be asking the table captain to get clarification as to whether this should be DQ'd for the size of the chunks in the sauce.
This is another typical example of the over-trimmed spam can brisket we see so often. I can't blame the teams though. Plenty of judges will mark down for fat which is IMHO utterly ridiculous especially on brisket. It says right in the red judges handbook when describing meat types how the fat is necessary to keep brisket moist and impart flavor.. Lots of fun discussing this subject with other judges at events.

elkski KCBS link
2/22/2012 11:14:21 pm

8
I like the way the underlying meat looks but that is a tad paint at the junction of the two facing slices for me. Also looking further the large spice chunks were distracting and I started to wonder should I avoid biting on them or not?

Bill CBJ KCBS
2/23/2012 12:00:47 am

5 because that meat appears to be cut with the grain, If it is cut across the grain I would raise to a 6 fill up the box, too much sauce on the face of the slices, why are the slices so short?

Kendall - CBJ
2/23/2012 01:40:26 am

I'd give it an 8. From the picture it looks like not all of the entries are the same size.

mkevenson CBJ
2/23/2012 02:30:48 am

8
Isn't it weird that your eye goes to the spot on the box FIRST. Wipe it off. Very appetizing meat, I wish the front slice were oriented like the rest of the slices.

Larry CBJ/KCBS/GBA
2/23/2012 02:34:31 am

I'd have to see this in person....Those seeds(?) look larger than 1/8 inch.

Giving the doubt to the cook, 8- remove the goobers for a 9.

Noel/ KCBS/ CBJ
2/23/2012 02:58:16 am

7-- Just average some splotchy sauce, would like to see more meat

ricardo,cbj
2/23/2012 04:48:42 am

s/r, 8/9,looks good. the pieces are cut maybe a little to thick.

DIck- CBJ
2/23/2012 10:02:08 am

Score 8. What looks to be nice brisket has been coated with a pepper (?) sauce. Change the sauce and I believe this could be a nine.

Randy Stewart
2/23/2012 11:00:48 am

Score: 7 - First thing that jumped out is the sauce, too much for me; second was it's sliced with the grain, makes it look tough to me, third, I couldn't tell much about the bark due to the excess sauce, bark is a big point getter with me.

Jean K KCBS CBJ
2/23/2012 02:10:39 pm

5 - I can't tell, it like the slices are made with the grain, not against;the top 3 pieces appear to be split in the middle, and the bottom piece is not uniform in size; it could just be the photo; these seem to be small pieces for a brisket.


Comments are closed.
    Picture
    WELCOME to the Judge My Box section on BBQ Critic. This is a great place for competition cooks to submit boxes and get feedback on appearance scores from Certified BBQ Judges. Judges also improve their judging skills by learning from each other. Thanks for stopping by and l hope you find this site to be useful in all your BBQ competition endeavors.

    Herb
    Publisher, BBQ Critic
    KCBS Certified Master BBQ Judge
    KCBS Certified Table Captain

    Archives by Group

    All
    1 Event Frostbuster 2012
    1 Event Frostbuster 2013
    2 Anything But...
    3 Desserts
    Brisket
    Chicken
    Pork
    Ribs


    Famous Dave Interview
    READ THE REVIEW


    Online BBQ Judge Sign-up

    You are REQUIRED to register as a BBQ Critic Online Judge to be allowed to judge boxes on this site. Click here to sign up now.

    Posting Instructions

    CERTIFIED BBQ JUDGES:
    Please score this BBQ Competition box using the KCBS scoring system below.

    9-Excellent
    8-Very Good
    7-Above Average
    6-Average
    5-Below Average
    4-Poor
    3-Bad
    2-Inedible
    1-DISQUALIFIED (give reason).

    Click on BOX # in title of post above photo. Fill out the "LEAVE A REPLY" form and use the following format to TITLE each section in your post:

    NAME FIELD ON FORM:
     State name/CBJ Organization (i.e, Tom - CBJ/KCBS). CBJ=Certified BBQ Judge

    EMAIL FIELD ON FORM:
    You must be a "registered" BBQ Critic Online Judge in order to judge boxes on this site. Proof of registration is your email. All registered judges are required add their email to the email form field. Emails are kept private and not published. If you do not list your email, your score/post will not appear on the site.

    SCORE/REASONS FOR SCORE: Score this entry and give reasons for your score. DO NOT mention garnish or smoke rings in your reasons for scoring. We judge meat only.

    SUGGESTIONS: Feel free to offer any suggestions on how to improve the box (keep separate from reasons why you scored the box). You can mention anything here such as garnish suggestions.

    Purpose

    The purpose of BBQ Critic's JudgeMyBox section is to provide feedback to competition cooks. Certified BBQ Judges who visit this site will score the photo of a contest box (using KCBS judging rules) and may optionally leave a comment explaining their score.

    The idea is to allow the cook to get inside the mind of a judge (judges do have varying opinions) so they can use this information to help improve scores on APPEARANCE.

    In turn, the BBQ Critic editorial team will provide feedback on some judge scores and commentary  that stray from the KCBS rules. This will help our judges become better judges and keeps everyone on the same page. Judges may also encounter some fun challenges at times (click for example).

    Comments about boxes or judges scores may be discussed in our online FORUM in a respectful manner.

    Please be mindful that scoring photo boxes may not be as accurate as scoring the box in person. Lighting, glare, angles, etc may affect the overall score. Judges also have more time to stare at your box, so that means we may get very detailed about the good and the bad.

    Have fun, judges! Oh, and cooks? Please send us your boxes. We love to judge Q here at BBQ Critic. ;-)

    Picture

    Picture

    Picture

    Archives by Month

    May 2015
    April 2015
    March 2015
    February 2015
    December 2014
    October 2014
    September 2014
    August 2014
    July 2014
    June 2014
    May 2014
    April 2014
    March 2014
    February 2014
    January 2014
    December 2013
    November 2013
    October 2013
    September 2013
    August 2013
    July 2013
    June 2013
    May 2013
    April 2013
    March 2013
    February 2013
    January 2013
    December 2012
    November 2012
    October 2012
    September 2012
    August 2012
    July 2012
    June 2012
    May 2012
    April 2012
    March 2012
    February 2012
    January 2012
    December 2011
    November 2011
    October 2011
    September 2011
    August 2011
    July 2011
    June 2011
    May 2011




    RSS Feed

© 2011 TO PRESENT BBQCRITIC.COM. ALL RIGHTS RESERVED. ALL MATERIAL (PHOTOS, TEXT, AUDIO & VIDEO) MAY NOT BE BROADCAST, REWRITTEN OR  REDISTRIBUTED WITHOUT WRITTEN PERMISSION FROM THE PUBLISHER. ANY QUESTIONS, GO HERE: CONTACT

SUBSCRIBE TO BBQ CRITIC
by texting the word REVIEWS to
833-272-6123

Unsubscribe any time by texting STOP

Privacy Policy |  Terms and Conditions | Disclaimer