Thinking about how BBQ competition entries are scored these days
Back when I got into following pitmasters, the scorecards were all about taste, texture, and that perfect smoke ring. Now I see judges putting so much weight on how fancy the box looks or if the garnish is just right. At a contest last month, a buddy's ribs were killer but he lost points because his presentation was simple. It feels like the real skill of low and slow cooking is taking a back seat. I miss when a great bite of pork spoke for itself without needing a bed of kale underneath. The whole thing has become more about style than substance, which is a shame. How have you seen judging change over the years?