Last Saturday was the Rock n Brew and BBQ comp in Boise, a KCBS event that I judged for the second year. (also my second go at judging) 28 teams came, 14 I think last year (first year). There was 33 judges so they made 5 tables and 2 of them had table captains that doubled as judges. I recognized the KCBS reps from The Royal. A few of the judges were local but most from the NW same with the teams. I was pretty impressed with the turn ins, all the chicken entries I got were very nice, I dinged one down for appearance a bit but they really were solid entries. (all thighs) Of the ribs 2 were slightly under cooked, and the other 3 were spot on. The first rib was way spicy and it took a lot of water and crackers to get my taste back. Good flavor on the rest. Only 2 of the pork had pulled on it, the other 3 were just slices from different parts of the butt. The sliced presentations looked a lot nicer than the shreds. One pork had great flavor except it was a bit over smoked and had some after taste. I think it belonged to the team that was using a cheap charbroiler offset with white/grey smoke billowing out. I dread dry brisket, only 1 of the 5 or 6 entries was, the rest were right on. Only one had just slices, rest had burnt ends. Being a newbee judge (and a competitor first) Im probably judging to nice. I gave out 8 and 9 and a few 7, nothing lower. Just curious, for those experienced judges if you had a piece of pork that tasted good except for being over a bit over smoked what would you give it for taste?
