Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
April showers bring...National BBQ Month! Are you ready for a month full of briskets, pulled pork and chicken wings? We hope so, because it’s almost here! Keep an eye out for some of our favorite BBQ recipes we’ll be sharing with you throughout the month of May.

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

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
    Finally back in the Badger State!

    Middleton, WI
    ·
  • chad408chad408 Posts: 140

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

    ·
Sign In or Register to comment.