Scoring systems in BBQ contests are killing creativity

Pitmasters are forced to play it safe to meet criteria. We need more focus on innovation and less on rigid rules. It's stifling the art of BBQ, lol.

2 comments

2 Comments

troyr1212d ago

Ugh, tell me about it! I got so bored following the exact rules at my local event last year that I just went for it with a peach glaze on my ribs. Sure, the sweetness was a bit much for the scorecard, but people talked about it for months after. What worked for me was keeping my base recipe solid so it still met the basics, then adding one wild twist just for fun. I even had a judge pull me aside and say he wished he could score it higher for being different. So sometimes you gotta give the crowd something to remember, even if the numbers don't fully show it. It keeps the spark alive in all this.

linda_kelly1711d ago

At the Memphis in May event, I smoked a pork shoulder with cherry wood and a hint of cinnamon. Judges docked points for being too sweet. But the crowd loved it. So now I always make two batches. One for the scorecard, one for the people. Keeps me sane and lets me try new things without risking my contest rank.