Judges Guidelines for scoring. 

Presentation is first item on scorecard

• Things to look for and score:

  • Cleanliness of the box (no smudges or fingerprints, no drippings of juices or BBQ sauce, etc… Any of this equals 1 deduction).

  • Bedding: Use of loose leaf lettuce or parsley (contestants must use one. If none is used 1 deduction, if used and poorly placed 1 deduction.)

  • Has the contents of the box (Meat and bedding) been placed in manner for a “Nice” presentation? (If contents looks like it was thrown in or just randomly placed, then 1 deduction. Think similarly how a Chef would plate food)

  • Is there enough of the entry for each judge to have a decent sample? (Consider decent heaping spoonful for pulled meat, a slice of brisket each approx. the thickness of a No.2 pencil, a piece of sausage each around 1”-1 ½” in length. If not then 1 deduction)

   

Taste is the 2nd category on the scorecard

• Things to look for and score (Taste is subjective and each person has “their own taste and likes, so judge based on your likes. This is more of a rating rather than a score with deductions).

  • Does the meat itself have a “Good” flavor?

  • Do you think the rub and/or sauce used enhance the flavor or over take it?

   

Texture is the 3rd category on the scorecard

• Things to look for and score:

  • Is the meat dry or raw? (If so, 1 deduction)

  • Is the meat chewy? (if so, 1 deduction)

  • Is the meat presented overly fatty? (if so, 1 deduction)

  • Is meat burnt or tough? (if so, 1 deduction)

   

Tenderness is the 4th category on the scorecard

• Things to look for and score(we are not following KCBS or ICBA rules, so what you consider tender is what tender is. This to is a subjective category so scoring rather that rating with deductions)

  • Does it fall apart? Do you like that or not?

  • Does it “Melt in your mouth? Do you like that or not?

   

Appearance is the last category on the scorecard

• Things to look for and score:

  • Does the contents of the box look appetizing? (if not 1 deduction)

  • The amount of sauce or glaze, if any, used acceptable? (Is it too much, like they are trying to cover up something or just over used. If so 1 deduction)

  • Does the meat look as though it is cooked properly? (Is it meat too raw or bloody? Does it look burnt/overcooked? Etc.. if so, 1 deduction)

  • Is smoke ring present? If not, 1 deduction