To pitmasters, participating in barbecue contests is not just about passion, but about accuracy,
and they are aware that judges are trained to see even the minutest of errors. The depth and
character of the flavor profile may depend on the type of wood used in smoking, such as hickory, oak, cherry,
or applewood. Marinades and rubs should always be balanced in such a way that the spices will add more
flavour to the meat as opposed to overpowering it. When a brisket is removed off the smoker can be a tremendous
difference in determining whether it will reach the judge on the table at the optimum temperature and tenderness.
Minor details like the way ribs are cut or garnishes are served can make an impression that lasts to the judges
who may be judging two or three entries within one sitting. Since the competitors are well aware of the rigorous
nature of the judging procedure, they usually take weeks to refine recipes, do practice cooks, and experiment
with various wood combinations or times to cook. Such careful attention to detail is what distinguishes amateurs
and professionals and what makes competitive barbecue such an exhilarating and hallowed cooking art form.
The Pressure of Judging
Although the limelight is most times on the pitmasters, judges have a huge responsibility bestowed on them.
It is not easy to judge dozens of entries in one day. Judges should work without any personal interests and prejudices,
but strictly on the basis and using the agreed standards. They are supposed to provide full attention to each entry
despite hours of eating rich, smoky and at times overpowering meats. It needs psychological attention and physical
strength to make sure that every one of the competitors has his work valued and assessed thoroughly. More than that,
judges know very well that their scores have consequences. A good score can win a pitmaster prize money,
sponsorships or invitations to bigger competitions and the reverse can happen when a bad score is given.
This burden of responsibility makes it difficult to judge not only when taste is involved but also when it comes
to the integrity of the whole contest. Each point they gain or lose has a consequence on reputations, careers, and on the future of competitive barbecue as a tradition.
Barbecue Contests Community/Cultural Impact.
Barbecue contests are a food event as well as a social event, which binds the community together in a way that
few gatherings do. When these contests are held by towns, cities or even country communities, people of all
economic backgrounds are unified in one location. The new event attracts new customers to local businesses,
families have a cheaper entertainment option and travelers may include the event in their itinerary, which has
increased tourism. The common interest in food unites people as it serves as a universal language that transcends
cultural and social boundaries and helps people to have a pleasant dialogue and value each other. In numerous
instances these competitions become an annual event that whole regions anticipate, and which becomes part of
the cultural calendar and cultural identity. To locals this continuity instils pride, and to tourists it leaves them with long lasting memories attached to the taste of the place and hospitality.
