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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.

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CHICKEN - BOX 56

10/2/2011

 
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When scoring this BBQ Competition box, please use 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 with the following information:

1) State if you are a Certified BBQ Judge or not by your name (i.e, Tom - CBJ)
2) SCORE the entry.
3) REASONS: List reasons for your score to communicate to the cook.
4) SUGGESTIONS: Feel free to offer suggestions on how to improve the box (keep separate from "reasons")
5) Your score and comment will appear online after approved by the admin
Rob - KCBS CBJ/Comp Cook
10/2/2011 05:04:45 am

5 - The dark color of this chicken is not appealing to me at all. Not sure if it's the sauce or the way it was cooked, but lighten up.

M@ CBJ
10/2/2011 11:54:50 am

8

First ding would be color, then upper right skin peeling off

BJ- CBJ
10/2/2011 11:58:34 am

Solid 7, The thighs look uneven, and maybe cooking 6 -12 more and assuring that you have 6 nearly identical would have been a good thing. The dark color isn't as eye appealing.

BBQ Diva
10/2/2011 11:59:39 am

im between a 7 and an 8.. Looks burnt, not great coloring and the skin is struggling on the sides...

mkevenson
10/2/2011 12:13:23 pm

CBJ/comp cook

6

Way too dark. Trim is good in that each piece is the same size. Skin coverage of meat is inconsistent.

Ray
10/2/2011 12:18:50 pm

7- too dark.

Laura
10/2/2011 12:18:53 pm

Laura - CBJ and comp cook
Score: 7
Reasons: WOW are those really dark, and two thighs have "bikini" skin going on; also way too much green in the picture, not a whole lot o' meat
Suggestions: More trimming on the thigh meat before cooking would shape the thighs better, make it possible to put more meat in the box, and give you enough skin to cover the meat too. Don't know if the darkness is a result of cooking method, timing, or sauce choice, but you'll want to explore those ...

buzz--cbj
10/2/2011 12:19:48 pm

6--looks average--probably tests good

Matt_A
10/2/2011 12:27:28 pm

cbj 62986

6 - doesn't look fantastically appetizing to me. The darkness of the glaze is a bit much. Skin is pulling back on several pieces; and pieces are a little uneven in size.

Tina CBJ
10/2/2011 02:02:49 pm

8, two of the pieces skin is trimmed too much. Also looks a little dark in color.
Sized well.

elkski
10/2/2011 02:51:07 pm

KCBS
8
the two top right ones have the skin pulled back.
These are unusually think looking and dark color samples.
Would be fun to taste them.

Kendall
10/2/2011 03:07:45 pm

CBJ

I'd give it an 8. I think it looks too dark.

rita~CBJ
10/3/2011 02:20:18 am

Not sure about this one. On first glance, it looks a bit dry.

8

Kevin - CBJ
10/3/2011 02:32:49 am

I'm going 5.

Pieces are different sizes, skin doesn't cover a couple, it looks oversauced and the sauce is lumpy.

Hance - MIM/MBN/GBA CBJ and comp cook
10/3/2011 04:23:45 am

6

I'm thinking the light makes this appear darker than it really is, but it IS dark.

The sauce has probably been baked on and should give a nice rich flavor, however to lighten this up and provide a little shine I would suggest (as a cook) brushing or dipping a little sauce on right at the end before closing the top on the clam shell.

The greenery isn't helping.

Scott-CBJ
10/3/2011 07:55:43 am

Tough for me to judge this. 5 or 6. Could change to 7 if seen in person. Three of them look over cooked. This stuff might be great, just not used to seeing chicken like this at KCBS events.

Tim CBJ/comp cook
10/3/2011 09:05:42 am

5
looks meat looks undesirable.

Abel CBJ link
10/3/2011 10:36:43 am

CBJ

I give the entry a 7.

Skin is a bit on the darker side and seems to be pulled back / not attached on a few pieces.

Try and cut back on things that will discolor the skin and that it's not obviously pulled back from the meat

BBQ CRITIC
10/3/2011 01:26:44 pm

Judging is now closed.

If you would like to discuss this box further, please feel free to discuss in our forum.

-- BBQ Critic


Comments are closed.
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    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

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    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. ;-)

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