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In Reply to: Professional BBQ Judges? posted by Ray Basso on April 04, 2011 at 14:47:37:
Ray, you make some good points and so did the people posting before me. I feel it can never happen and never should happen (except for possible compensation of some form) to have a "professional judge". The primary reason is...there isn't a standardized way to measure or teach taste. We all know that there are vast and varied BBQ styles on the circuit, influenced heavily by regional preferences. In the end, and to borrow from Byron Chism, GOOD IS GOOD and I believe the better BBQ, defined as one that is more accepted in a wider geographical area, will always score higher than the others.
Tenderness and appearance are about the only things that can be somewhat taught. Taste cannot be taught unless it is raw or just nasty stuff (like KC style sauce on pork...LOL).
Experienced judges scare me because they know it all. As I judge when not cooking, I watch how fast some of these folks pick up a pencil IMMEDIATELY after inserting the first taste and start scoring. Rarely do they REALLY taste and examine the sample put in front of them. After all samples have been tasted..the freezer bag comes out to capture the left overs. I just wish judges would taste the stuff instead of eating a meal.
A professional judge?.....won't happen.
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