Tenderness: Do I touch it? What if my teeth flesh it open or slice it up? Or do my teeth not strong enough for teeth, to whittle bite or dig it down? What emotion overtakes me? Or was it: Were they actually too hard for them to actually able to chew and swallow?
Juiciness: ‘Maybe juice meat and will it stay wet — stay wet and juice desirability to the consumer?’
Crust vs. Interior: So as cold governed the warm sometimes, into the meaty provoking of hot taste under the skin or hair coat into this, ruling here.
Uniformity: The flat or are rough or we?
Presentation: Neatness, Ingenuity and Perfection
Although it is correct that the taste and texture may possibly be the most fundamental criteria for assessing barbecue food, appearance is the final fit in the puzzle to make the food appetizing. Presentation covers the way a dish is washed and placed on a plate but the origin of the dish and how creative one can be with the presentation and the side dishes constitutes presentation. Someone might say that it requires a brilliantly presented barbecue dish to get the attention of the judges and to make a meal out to be something to look forward to before a knife is slit on the plate.
Appearance is good for the judges and defines how they view the dish placed in front of them.
The appearance of the specially prepared barbecue on the plate goes on creating the right impressions of the taste of foods. This does not necessarily exclude each dish to have elaborated presentation, as in a fine dining restaurant but there is a lot of thought that goes into the presentation of the meat. For instance some garnish that should be put beside the main dish are corn bread, pickles and coleslaw since they will enhance the color and extra feel to the food. Similarly, the meat should be chopped or shredded neatly so that it can balance the sight by was easy to use when eating.
This is an element that can single out one barbecue dish from the other most of the time it will be on the way it is presented.
Judges are always eager to grab any creativity when the chefs are cooking the foods and how they present them. These nuances such as garnishing in the ‘out of the ordinary’ way or combining the plates with popular textures all indicate that the chef pays more than just the taste and the feel of the food. For instance, brightly and appetizingly colored herbs, flowers, or extraordinary sides to barbeque might rightfully indicate that the chef indeed cared about the environment and came up with many ideas about the dish.
The last field that is highly variable and where Detail counts for something is Presentation.
Barbecue dishes can be made even better by a little thing such as parting the meat to a certain size or when it is served a certain type or combination of side orders. The presentation of the food especially a barbecue platter can be determined by where it is presented from the wooden board, an exotic plate or even on a hot cast iron plate. The dish which is well presented and I can bet the judges can easily see that the chef paid a lot of attention is likely to be more appealing than a dish which has little or no effort put in presenting it.
