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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?
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laura_schmidt828h ago
Did you know presentation is often a separate category on the score sheet?
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wendygrant14h ago
Man, my friend's incredible ribs scored low just for a plain presentation box.
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the_elliot8h ago
What if judges assume a plain box means the cook didn't care about the overall experience? In some competitions, presentation is scored on how well it builds excitement before the first bite. A simple container might make the ribs seem like an afterthought, even if they taste amazing. That hidden bias could hurt scores more than we realize.
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