To make a barbecue contest a fair and meaningful contest, there are certain judging standards that
each competitor must fulfill. Flavor is the most significant element and the spirit of barbecue, and the
final challenge to a pitmaster. The judges anticipate a balanced taste composition of a subtle sweet flavor
mixed with smokiness, tenderness and spices without making one flavor overpowering.
The texture is also crucial since the meat should be soft enough to consume without collapsing entirely,
but provide a certain degree of chewiness. Another criterion is the use of creativity, and competitors who
are able to launch new flavors, fusion concepts, or visually appealing presentations without losing the spirit
of barbecue will earn points. Last but not least, presentation is important as food is first seen with the eyes.
A well glazed rack of ribs, well cut brisket, or well presented plate can leave a judge impressed before one even
takes the first bite. Collectively, these aspects make sure that all the competitors will be judged not only by their
technical cooking expertise, but also by their capacity to make this a total dining experience.
The Barbecue Heart of Flavor.
Of all the judging factors, taste is always the most considered and determining factor of the barbecue contest.
To obtain a great flavor, one must have an idea of the interaction of smoke with meat, how marinades and rubs
work their way into meat as time progresses, and how companies can boost and not cover natural flavors with
their sauces. Pitmasters should think carefully when selecting wood–hickory, applewood, or mesquite.
Control of temperature is also a key factor, because cooking low and slow can reveal tenderness and deep smoky
layers, and improper control can cause the food to dry out or become bitter. No fact, not even the time to baste
the meat, or the time to leave the meat to rest, is irrelevant as to the ultimate taste. Competitors usually take
years to test and master their technique to be the best, and every competition becomes the test of knowledge and patience.
Charities vs. a pro arena.
Depending on the kind of event, the experience of the event is very different as the size and scale of the barbecue
contest differs greatly. In smaller towns, contests seem more like a community celebration where families,
neighbors and friends come together to enjoy food and company. Such events could include live music, local
craft stalls, and charity raise, as well as the cooking competition, making the whole day a festival of culture and togetherness.
The appeal to socializing and enjoying the atmosphere is as much to many of the attendees as the food.
At the other extreme are the professional contests, like those sponsored by the Kansas City Barbeque Society (KCBS),
which also draw world-renowned pitmasters, huge crowds, and even television exposure.
These events are organized in a highly professional manner with professional judges and large cash prizes
or sponsorships to increase the competition among participants. Achieving a top-level competition does not
only ensure prestige, but it can also lead to new career prospects, restaurant visibility, or even being featured on a television program about barbecue culture.
