It is very easy for even those exquisite pitmasters to form what may deem fatal decisions that would bring some losses in the contests.
By knowing them, it will aid the competitors to be more aware of their strategies as well as prevent them from making fatal errors.
Overcooked or Undercooked Meats
This is the case because overcooked meats can be dry, chewy or crumbly, hence making anyone who is eating them uncomfortable.
Thus, bristle that disintegrates or ribs that easily pull away with no need of pressure are deemed overcooked.
Recal the feeling when you chew an undercooked meal; it is awful, hard and at some instances it is not suitable for human consumption.
Acutely, the judges expect the meats to be well cooked tender meats to the tenderest while at the same time chewable.
First and foremost for the purpose of obtaining that perfect doneness, one has to use a meat thermometer and be very keen on the internal temperature.
Another problem that may be associated with sauce is using too much or too little of it, which matters in achieving the right flavors of the food.
Sauce should be used as an enhancer or a garnish to the food and not as a major component of it.
For instance, over-saucing tends to draw the attention away from real flavor of the meat through seasoning and seclusion as well as smokiness.
On the other side, the dish may be overcooked if there is little or no sauce applied to the entry, and this usually lacks taste and is watery.
A light coating or a rather moderate layer is probably the most suitable for such a goal.
Not Following Contest Rules
The rules that are strictly anticipated in every barbecue contest include the kind of meat to be used together with the methods used in preparing them to the time taken on the preparation process. This is due to the reasons that failure to adhere to any of the rules may lead to elimination or poor performance.
Certain contests entail a submission to be made in an appropriate receptacles or in certain portions.
Since there are several types of requirements there are also several penalties for ignoring them.
Each of the judges also insist that meats to be served be properly cooked on the same premise.
This publications included prohibited pre-cooked meat and pre-marinated meat hence, any kind of meat that is pre-cooked or pre-marinated will attract disqualification of the competition.
If these mistakes are avoided and the competitors are only aligned with the following judging criteria, there will be high chances for them to win in the competition.
To be able to achieve the best results while barbecuing, one has to work hard, practice as well as have adequate knowledge of what the judges are likely to consider as the best.
A barbeque competition will favor contestants who have mastered the capabilities of their barbeque tools, tasted many foods and developed ways to prepare their meals so that they will end up having a barbecue champion.
