|
|
|
|
|
|
| |
|
The cooler weather is here and the weather is spectacular for outdoor cooking! Now, is the time to maximize your grill and savor the flavor. |
Your Barbecue Super Store |
| |
 |
So, you may be thinking about becoming a barbecue judge ... or perhaps you just want to know what it is that the judges are looking for (and tasting) when judging great barbecue. Who are the table captains? And what do they do? Who officiates the contests? Overcooked? Under cooked? Too Salty? Too flat tasting? Mushy? Tough? and many more.
Check out the 2013 Judging Classes and find one near you! |
| |
|
Featured BBQ'n
Video |
|
 |
|
|
|
|
|
Continued from Page 2
 |
 |
 |
| turned during the process for even cooking. If you have the luxury of a larger offset smoker, then you should have plenty of room to place the ribs without worry of drying out or over cooking. We do, however, suggest rotating them also to even out the heat and time the ribs are cooked.
As we approach the final stages of our championship ribs, we have allowed the temperature in the pit to drop to about 175 or 180 degrees. We have about 15 to 20 minutes left. Time to locate the finishing sauce - - - many folks refer to this as barbecue sauce.
About 20 minutes or so and before the ribs are completed and ready to present to the judges,most contestants will apply a finishing sauce to the ribs and return them to the grill after the heat begins to subside. Many times this finishing sauce is made from a tomato base with sweeteners. If the sauce was applied any earlier, it would burn, thus creating a blackened rib with a bitter, burnt taste. |
Getting closer . . . . .
For any good presentation, not to mention good eating, we need to be able to slice the ribs in a fashion that presents clean, clear cuts that do not mar or tear the meat. Be sure that your knife is really sharp! Take the time necessary to sharpen it and test the sharpness on either other meats or a piece of paper.
Notice how, when the ribs are about to be sliced, they are "stood up on end". This allows for smooth and clean cutting while at the same time avoiding "cutting into the bone" and/or marring the finish of the meat prior to judging. When they are standing up, it is easier to see where the bone is. The bone is obviously to be avoided when cutting.
Judging time . . . . .
 With so many ribs to choose from (usually there are 4 to 10 racks of ribs cooked at a time), the choice of which ones to submit can be both tasty and difficult. The competitive team has several (4 to 5) tasters who carefully rates a couple of the ribs and then selects the best rack. The remaining ribs from the rack are then carefully sliced and set aside for presentation. Only the "finest of the fine" are selected. Please keep in mind that their "throw aways" are better than you can find in the best rib houses!
On to the presentation . . . . .
In presenting the ribs entry for judging, each contestant is furnished with a container with a number on it. The number relates to the team for scoring purposes. It also hides the name of the entrant from the judges.
Scoring is on presentation, tenderness and taste.
|
 All containers are the same size and shape. The presentation allows for using green lettuce only. No tomatoes or any other type of garnish is allowed. The ribs may be prepared in the arrangement of your choice. Final touches are performed and then a "runner" is sent to the judging tent with the entry! Don't trip! As you can see from the photos, these were some mighty fine tasting ribs!
|
And when it's all said and done . . . . .
|
|
and
|
|
| |
 Subscribe now to The Smoke 'N Fire Enquirer, the Internet's most popular backyard grilling and barbecuing on-line tutorial and we'll send you FREE recipes, techniques and tips for preparing the finest outdoor meals. FREE! See a Sample Newsletter
Names are really important because we give FREE STUFF away in our newsletters!
|
See Our Privacy
Policy Here
|
|
Since February, 1996
|
|
|
|
|
|
