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In Reply to: Re: Injected Pork Butts posted by Raine on March 22, 2011 at 12:05:17:
And again, I think the solution is to open the box and let the judges decide how to judge the appearance. They don't need to be told anything about uniformity or lack of uniformity. How does this look to you? Score it accordingly.
And again, if you don't want to judge a piece of brisket down for the fat line, that's your choice as the judge. But if the guy sitting next to you thinks that fat looks gross and wants to score it down, that's his choice. Neither of you is wrong.
Knowledge about brisket fat content probably doesn't make a big vein of fat more appealing to someone who doesn't like fat. It's not about knowing better - it's about knowing what you like and judging honestly, not judging by how you think you're supposed to judge. Again, it would be bad if a judge thought, "That vein of fat is repugnant. There is nothing appetizing about it. But it's just part of the brisket, so I'll ignore how gross this looks to me and give it an eight on appearance." That's not judging honestly, that's judging by what you think you're supposed to judge. I thought that's what we were trying to avoid.
I remember when there was no such thing as a "Certified Barbecue Judge" at all, and I can't see how anything about judging is better now, except that cooks have an excuse to fall back on when they don't get lucky. "Shoulda been more CBJs." And how I cook the meat should have absolutely no bearing whatsoever on what a judge thinks of my entry's taste, texture and appearance. Is a judge going to score it down because they don't like how I trim a butt? Or give higher scores because he/she thinks I work really hard making the food? Those things don't matter - all that matters is what is in the box.
I'm sorry, but for the life of me I can't understand how knowing meat grade would impact a judge's scores? Do I get a higher score for cooking a select grade so it's excellent than I would for cooking an excellent Waygu? How would a judge know what I cooked?
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