Deviled eggs?

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These competition pictures are outrageous.

I'm guessing candybar cookies, as those would be strangely shaped eggs.

Ahhh... If it's the last pic, it's turtle cheesecakes we turned in for dessert. I guess the confusion explains why it didn't score well, lol.

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Bbq looks amazing.

Is the parsley mandatory? Personal pet peeve or mine. Maybe some nice shredded green cabbage / dry slaw

If I remember correctly from what my wife told me, that is the required component.

Garnish is optional. However, only certain types are legal. The rule reads

Garnish is optional. If used it is limited to chopped, sliced, shredded or

whole leaves of fresh green lettuce, curly parsley, flat leaf parsley,

curly green kale and/or cilantro. PROHIBITED GARNISHES ARE lettuce

cores, kale stems and other vegetation, INCLUDING BUT NOT

LIMITED TO endive, red tipped lettuce. "PROHIBITED" garnish shall

receive a penalty score of one (1) on Appearance

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I should have typed allowed and not required.

I did judge a non-KCBS event myself a couple of years ago and all the entrants used it.

It does make for a pretty good presentation. With me, it drew my eye to the protein.

The above pics look great and im sure taste amazing but are they supposed to be that shiny lol? I know nothing about bbq competitions but it all sorta looks like something you would see at a chinese buffet. Im sure im probably way off here..

I also thought the bottom pic was some sorta fancy deviled egg.

heh you ain't crazy KC's chicken looks like it's made of candy.

Blitz,

BBQ competitions are dumb like that, but it is standard and not something I'd prefer over a quality joint in Texas.

Judges like it to shine. I've grown to like competition bbq, even if it's not my favorite, but I get what you're saying!

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It's got a decent amount of heat to it. Not spicy by any means, but enough to counteract some of the sugar from the sauce.

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He did say that the lighting during the photo taking was bad.

BBQ judges have a very particular set of criteria, glossy shine and sweet flavor is necessary.

BBQ judges are also idiots in my experience.

That would, as I understand it, depend on the region of the country. When in Rome and all that.

I don't know if you are joking, but I just want to say my wife has been a judge.

Sounds about right.

The when in Rome part or the bbq judges are idiots part?

I’d be surprised if any region didn’t require sweet.

If it's kcbs, sweet is generally the ticket (outside if brisket). That's what I hear anyways. This year I've competed in MO, KS, ok, AR, and MT and we haven't changed our profile at all.

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I told my wife what you said and she was not too happy.

I was just thinking if you are competing in the southeast, you probably wouldn't prepare your entries like you were competing in the midwest.

There are differences in BBQ as not everyone does it right like we do in this part of the country.

If you’re competing in south Carolina you cook a whole pig, but you still need sugar.

Well, I told you I'd post about my next contest, so here it is. I went to the Halfway to St Patty's Day competition in Emmetsburg, IA. They had an SCA contest on Saturday and the kcbs on Sunday. To say I'm still learning sca is an understatement, but getting better scores each time (this was only my 3rd).

This was also our first cook on our new porch trailer we bought a couple of weeks ago.

The steaks were cooked on our pk grill in chiefs red. I call him Patrick. We used royal oak briquettes and a chunk of pecan wood.

Finished 14th.

Then we reloaded for kcbs. Got the gateway drums rocking and put together a pretty solid cook. We took 2md in chicken, 7th in ribs, 1st on pork and 6th in brisket for overall reserve grand champions!

In related news, the light in the new trailer doesn't make everything look so pale, so the pics came out a little better.

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