Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

First contest coming up Feb 15-16 (please help)

Ok well just put together a team for my first bbq contest. It will be feb 15-16 and need a little help. Any good pointer for judging? Wondering how to make sure the ribs stay warm. What to put in the box as garmet and do must judges like sweet or heat. Any other help would be greatly aprecciated going to start practicing my cooks this weekend.

Comments

  • Hey @chad408, I've been a KCBS CBJ for a year now and have judged a few contests. The best advice I can give for garnish is keep it simple. We're taught to judge the appearance of the meat not the garnish. One preference of mine I think I can share is to not have very small chopped garnish in the box. It tends to stick to your entry and some people won't remove it if that happens, which means they'll be tasting the garnish along with your entry. As for taste I like some spice in my BBQ, but I know many judges that do not. I guess I'd say prepare something YOU think is delicious and don't try to chase the judges individual tastes too much, you never know who will judge your entry. Good luck, have a great time and let us know how it goes.

    Cheers -
    B_B
    Badger at heart, living in SoCal

    Carlsbad, CA
  • chad408chad408 Posts: 140

    Thanks @black_badger. There has to be more help out there all you eggers someone has to done a few cookoffs.

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