rus_bro wrote:k.a.m. wrote:Ranchertx wrote:Congrats on the good job!
I am more and more convinced now that in most IBCA comps, taste is by far the most important thing, and tenderness and appearance much less!
Appearance is always a plus in my opinion because when the judge opens the box their first impression is hard to wipe from their memory. As far as tenderness the judges use a cheap knife and fork to cut the meat. If your product is tough they have to fight it and frustration will sometimes get you a low score.
I learned that in my LoneStar Association cookoff. I took the KCBS Cirt Judging class and all tasting is done with the hands and bites. For this event i was told that its all done with a knife and fork so everything should be EXTRA tender meaning a little overcooked for my liking. GO FIGURE.
CONGRATS on the walk.
rb
Thanks. We were surprised to hear about the plastic silverware and talked ourselves into cooking the ribs til they fell off the bone, came in dead last!