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American Royal BBQ 2010
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<blockquote data-quote="MO_cows" data-source="post: 784607" data-attributes="member: 9169"><p>It's impossible to predict. Sometimes you turn in something that is so good it makes you drool for another taste but the judges will not score it well for taste. Sometimes you don't feel good about it at all when you turn in the box, and it scores really well. The judges have been thru training and there are guidelines they are supposed to follow, but it is still very subjective. Some people like a little spice, a little sweetness, etc. So the "taste" score is subject to the whim of the judge and their personal palate. </p><p></p><p>At one time, chicken was the team's most consistent product and they were ranked in the top 5% for chicken out of the 3,000+ teams that the Kansas City Barbecue Society tracks. In an effort to climb on up the ladder, they started "improving" their chicken and it didn't do nearly as well. They have now gone back to the simpler preparation they were doing before, but are still experimenting with rubs and seasoning. </p><p></p><p>Jo, hope you enjoy the Big Pig Jig! I have seen footage from it on tv and it looks like quite an event. From the photo's and recipes you post, you really should try a contest. I bet you have more experience than most rookie competitors. One of the hardest things is the turn-in times. Too early, your food gets cold and won't score well. Too late, you are disqualified. At home, when it's done, it's done, and if it's not at a precise time, nobody cares. But in competition, the timing is critical. You should at least take the training course to be certified to judge; sometimes it is offered for free if they are low on judges in an area.</p></blockquote><p></p>
[QUOTE="MO_cows, post: 784607, member: 9169"] It's impossible to predict. Sometimes you turn in something that is so good it makes you drool for another taste but the judges will not score it well for taste. Sometimes you don't feel good about it at all when you turn in the box, and it scores really well. The judges have been thru training and there are guidelines they are supposed to follow, but it is still very subjective. Some people like a little spice, a little sweetness, etc. So the "taste" score is subject to the whim of the judge and their personal palate. At one time, chicken was the team's most consistent product and they were ranked in the top 5% for chicken out of the 3,000+ teams that the Kansas City Barbecue Society tracks. In an effort to climb on up the ladder, they started "improving" their chicken and it didn't do nearly as well. They have now gone back to the simpler preparation they were doing before, but are still experimenting with rubs and seasoning. Jo, hope you enjoy the Big Pig Jig! I have seen footage from it on tv and it looks like quite an event. From the photo's and recipes you post, you really should try a contest. I bet you have more experience than most rookie competitors. One of the hardest things is the turn-in times. Too early, your food gets cold and won't score well. Too late, you are disqualified. At home, when it's done, it's done, and if it's not at a precise time, nobody cares. But in competition, the timing is critical. You should at least take the training course to be certified to judge; sometimes it is offered for free if they are low on judges in an area. [/QUOTE]
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