I am thinking about entering a KCBS event near Buffalo, NY in October,
and I have a few questions about judges preferences.

Specifically, things like baby backs or spares, dry or sticky, sauce on
the brisket etc. I do pretty good with this stuff, but I don't want to
look like a complete idiot Any suggestions?

"LC Scotty" > wrote in message
oups.com...
>I am thinking about entering a KCBS event near Buffalo, NY in October,
> and I have a few questions about judges preferences.
>
> Specifically, things like baby backs or spares, dry or sticky, sauce on
> the brisket etc. I do pretty good with this stuff, but I don't want to
> look like a complete idiot Any suggestions?
>

As long as you follow the rules, you won't look like an idiot no matter what
you turn-in. So cook what you cook best and what you like. In KC, we see
teams turn in baby backs, spares, St. Louis cut, bone-in butt, picnic,
sliced and pulled, chicken breasts, thighs, legs, wings, all of the above,
sauced and dry, sweet and spicy. Unless you know what the judges will
prefer, cook what you like to cook, the way you like to cook it.

Also, if it's a KCBS sanctioned event, the reps might put on a free class
for people who are new to competitions. If they do, check it out. Even if
they don't have the class, take any questions you might have to the reps, or
even to another team who has cooked in a few contest. You'll find most teams
are happy to help.

Good luck and have fun.

Pat
Gremlin Grill

I am a KCBS judge, and I jusge at the Jack Daniels World Invitational
Championships.

KCBS judges are taught that the meat comes first. We want to taste
meat. Most of us love sauce, but if you bury the meat in the sauce you
will hurt your score. Balance is the key. For some tips and recipes,
check out my website, below.

Smoke em if you got em
Craig "Meathead" Goldwyn
http://amazingribs.com
how to make the best ribs on the block

On 17 Mar 2006 13:02:46 -0800, "meathead" >
wrote:

>For some tips and recipes,
>check out my website, below.

I would, but my opthamologist says that my retinas won't stand a
second look at that orange background.

Besides, I clicked on one of the ads served up by google and now I'm
busy reading "Keep Pork Off of Your Fork: 10 Reasons Not to Eat Pig."