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[Ralphie]

Judges,

What are the various ways you have been presented the food you judged?  Not necessarily a deciphered recipe, but rather, how was the general preparation?  For example, do people submit different cuts of chicken?  Any unusual flavors or atypical preparations (IE: teriyaki vs regular bbq flavor, etc...)?

I'm curious what you have come across at the judge's table and what has tended to score well or totally flop.

I guess depending on sanctioning body, the categories are typically ribs, chicken, pork butts, whole pork shoulders, whole hog, brisket.

[triplebq]

I mostly judge KCBS.

- Probably 95% of the boxes use some form of leafs for decorations.
- For chicken I mostly see in order: thighs (60%), legs (35%), breast (5%). 
- Ribs are pretty standard. I mostly see St. Louis (75%).
- Pull pork is pretty standard with money muscle, pulled, and chucks.
- Brisket is mostly slices and burnt ends.

The big thing is one can only judge what is in the box. For example if one turns in brisket and they do not have burnt ends that is AOK. My advice is whatever you put in the box will be judged. If your burnt ends aren't the best, leave them out.

The things I have seen that make me do a double take have been:
1. An entire chicken cut into parts. The box had 8 pieces of chicken so it was legal. Oh and it did taste great.
2. I have received pulled brisket before. It was also excellent.

[Ralphie]

were the chicken breast boneless?  Anything out of the ordinary like teriyaki?

[triplebq]

were the chicken breast boneless?  Anything out of the ordinary like teriyaki?

Nothing out of the ordinary like teriyaki. Everything I tend to get is sweet and a tad bit spicy. Again this is for KCBS.

Now the chicken breast was boneless and was the best piece of chicken I have ever had. It isn't common as you know breast tends to dry out but this one was perfect.

[Rydes84]

KCBS comps I have done are all generally leaf or this year a lot of Kale and I would agree with Triplebq on the breakdown of types of meat used. I have seen a lot more just single pork preps this year from the last couple years and I have found then it is generally higher quality then those where I taste 2 or 3 types of pork prep and have to consider a score for all the meat in the box.

In Iowa we also have a pretty lively backyard circuit and in those comps I have seen a lot more variation in the type of chicken and also general flavor profiles. Skinless boneless thighs or breasts and a couple of asian influenced sauces. Its actually been alot of fun because you get a bit more variety.

my 2 cents