re: barbecue judging newsletter: http://www.bbqsuccess.com/barbecue-judging/
I totally agree with you about judges and think your are on target with both possibilities for judges. We have felt for the past several years that there are to many judges that just don’t know how to judge. I also agree on the prize money.
Rusty
Bill,
Will heed your advice. I did a brisket that I ordered from SRF using your recipe/method. Came out delicious! It was very rich, meltingly tender and flavorful…everyone devoured it.
Thanks again,
Keith
Bill
Also will you be trimming Your thigh bones or leaving the knuckles on
this year.
Dave
Bill, one thing I never understand regarding judging is why the other judges talk and discuss with each other what they think of the particular item they are judging. I think they should each test their sample and write their score without potentially biasing another judge or possibly even intimidating a judge to change their mind about a particular entry, be it ribs, brisket, etc. I see this at BBQ contest and even on the Food Channel. I do not compete, but I always thought the judges discussing there likes and dislikes with each other was not good for the reasons stated above. Is my thinking screwed up or do you think I have a point?
Thanks Bill
Dave
re: in response to Feb 2010 newsletter: http://www.bbqsuccess.com/barbecue-judging/
Hi Bill:
You know I have wrtten you several times with comments about judging and you were very nice and replied.,
I have read your comments about judging and agree with some of it but not. all.I think you are coming around to my thinking about garnish and how it can be a marked tray.But I don’t know if you are coming around about the Sauce.I look at a lot of these cookoffs on TV and its a joke.The’re not judging Bar=B=Q There judging presentation.
You made the comment about having eight judges at a table and throwing out the top and bottom score that might be OK but the problem is that only those eight judges got to judge your entry.and graded it .I think I recall you telling me that the KC Royal was a crap shoot.Thats what it is in this kind of judging.I like Texas judging where as a table of 6 or 8 judges has about 15 entrys and takes a small bite of each entry and judges the aroma,taste and tendernes of each entry then take the top 5 entrys of that table and it goes to the next table until your down to the last 20 which goes to the final table and the top points win.That is one fair way to judge,however there is some drawback with that what if the best entrys are on say one table and get kicked out because they didn’t score in the top five.and this happens sometome I’m sure.
I mentioned sauce you can use sauce while your cooking but it cannot be added after it leaves the Pit.it has to be cooked on.
Now on your comment on turning all entrys in at one time.That would be opening up a can of worms.Just my wife and I cook and there is no way to turn all entrys in at one time and I’ll be up front.Thats not a good Idea.
Now your right on the awards in these large cookoffs where you have a lot of advertising .It should be paid big time.because they are getting paid for TV coverage.and they wouldn’t have it if there were no cooks.
Bill thanks for you letter and I hope some day I can cook against you You’ll probable beat the soup out of me but you never know. I might get lucky.
Take Zanna
re: www.BarbecueCoach.com - this from a very experienced BBQ competitor – Buster Davis…
Billy,
Had to try the video on Ribs.. WOW, they came out great. I even used Baby Backs instead of Spares and they were perfect. The best cooked ribs I have ever done. Thanks for making such great videos.
Buster
Bill,
Thank you for the book. As a Lang owner, I was able to relate on the same cooker as yours…. although had the smaller Lang 48 handy.
Are you still using the Lang 60 in the comps? Wasn’t sure on the clips provided during the televised event… BTW… congrats on your continued success.
If the Lang is retired… are you using the FEC100 that was used during the 2008 brisket experiment 8/08 and did you have to adjust your techniques with a different fuel source?
Thanx again,
Bob
Just saw you on TV and saw your Traeger hat.
Do use a Traeger in competition? Which model?
I use the Texas and am a backyarder that everyone loves . . . . . including some rather large parties. I’m just looking for a little more.
Does you book have any particulars towards Traegers? I struggle a bit between temp and time and am looking to get to the competition level.
Any advice specific to Traegers?
Thanks!
Hi Bill,
When you going to be on the Pit Masters Show? Niles
Bill
My wife and I were watching a BBQ competition in Greenwood, SC on the FoodNetwork when we learned of Chatham Artillery BBQ. After a quick Google, it was great to see that y’all are local(we live on Wilmington Island).
I am a BBQ hobbyist of sorts. I bought a Great Smoky Mountain propane smoker box two years ago at Bass Pro and use it about once a month. I am looking forward to using your website as a resource, but I would like to know if it would be possible for me to taste your ribs, pork, and brisket some time? I’d like to know what I am striving for and I have little experience…especially with brisket. Let me know…thanks.
Ted Colby
PS: Congratulations on your Grand Champion victory in Greenwood.