JUDGES QUALIFYING COURSE

Transcription

1 JUDGES QUALIFYING COURSE

2 General info the Australasian Barbecue Alliance inc was founded in 2014, by Jay Beaumont, Jess Pryles & Adam Roberts to promote low & slow bbq & competitions in the southern hemisphere. The ABA has developed a unique and consistent judging/scoring system for low & slow competition barbecue that can be utilised anywhere in the world. The ABA is supported by volunteers whose roles cover, admin, strategy, industry support & development, consultancy and on-ground facilitation of bbq competitions. We have developed competition formats with categories including Pork Ribs, Beef, Chicken, Lamb, Pork, Beef Ribs, Chef s Choice, Brisket, Seafood and more. All meats/proteins are cooked from a raw state on site in the competition arena on ABA approved units. BBQ Teams are all registered with the ABA and come from Australia and abroad. This course is about educating you on the judging process, what you can expect inside a hand-in box and what thing to look out for when judging competition barbecue in an ABA sanctioned event.

3 WHAT TO EXPECT There are 6 judges per table. You will be given a scorecard, pen, placemat, fork, crackers and water. Each table has a Table Captain assigned by the Head Judge. You will be judging multiple portions of different barbecue categories over a 3-4 hour period and play a critical role in the competition process and have a direct impact on the competition results. WHAT we expect. Teams have spent a lot of time, money and energy to present you the best barbecue they can. It is important that you... Remain impartial at all times. Judge with integrity. Print neatly and clearly when scoring. Respect the process by acting professionally and following instructions. Refrain from talking or influencing other judges during the process. Not leave the table without being dismissed by the ABA Head Judge.

4 SAMPLE entries CHICKEN. LAMB. - Any cut - Any cut Thigh Breast Wings Drumsticks Ribs Pulled Cutlets Shanks

5 SAMPLE entries PORK. BEEF. - Shoulder, Neck or Boston Butt. - Brisket, Cheek, Beef Ribs or Chuck. Pulled Chopped Sliced Brisket Slices Burnt Ends Beef Cheek Beef Ribs Pulled On or off the bone

6 SAMPLE entries PORK RIBS. BRISKET. - Baby Back, Spare or St Louis. Dry rub or wet mop. A bone must be present in every single rib. - Whole, Flat, Half Flat or Point. Baby Back Spare Ribs St Louis Cut Slices Burnt Ends

7 SCORING PROCESS 1. Boxes are distributed to the tables one by one by the ABA comp team. 2. The Table Captain announces the box number, judges fill in this number on their placemat and scorecard. 3. The box is opened by the Table Captain and shown to each judge at the table. 4. The Appearance is scored before any pieces are taken from the box. 5. The table captain then passes the box in front of each judge, who removes their choice of portion or portions to their preference. Judges may taste any or all portions in the box at their discretion. 6. The Taste and Texture categories are then scored. 7. Check all fields are filled in before judging the next box. SCORE KEY PORK RIBS PORK BEEF JUDGE NAME: BOX # APPEARANCE TEXTURE TASTE 10 - Excellent 9 - Very Good 8 - Good 7 - Average 6 - Below Average CHICKEN LAMB BEEF RIBS 5 - Poor ---- HEAD JUDGE ONLY Minor object infraction 3 - Portion infraction 2 - Raw, Inedible 1 - Major infraction SEAFOOD BRISKET OTHER Jaydam Beauberts 6E PORK RIBS PORK BEEF CHICKEN LAMB BEEF RIBS SCORING GUIDE Excellent 9 - Very Good 8 - Good 7 - Average 6 - Below Average 5 - Poor SEAFOOD BRISKET OTHER --- HEAD JUDGE ONLY Minor object infraction 3 - Portion infraction 2 - Raw, Inedible 1 - Major infraction P P B

8 Judge & Judging Rules Do s. Be prompt and on time for each the start of each category judging. Alert the Table Captain ASAP to any possible infraction, raw entry or other issues. It is ok to have your own personal opinions on taste, texture and appearance no matter how many certifications or experience you have. Even if you think you know which teams entry you sampled, remain impartial. Please print neatly and clearly. Use whole numbers only (no half scores). Pace yourself! It s not an eating competition. For any scores 5 and under please give a brief, clear reason of your reason on the back of your judging card. Generally, scoring should fall somewhere between 6-10 points unless something is very wrong. DON ts. Do not compare one entry to another, or to any other barbecue you may have tasted or cooked - judge each portion on its own merits. Judges must not lick their fingers during judging process, forks are provided. Water is the only beverage allowed at judging tables. No alcohol during judging process. No visitors or children are permitted in the judging area. No talking during the judging process, wear your best poker face and don t influence others. Judges must not fraternize with the cooking teams until the competition is totally completed. If a judge must walk through the cooking area, they should not stop. A judge may visit teams the day prior to judging day, but are encouraged to limit the time spent with any one team and be mindful of perpetuating biases.

9 JUDGING GUIDE POSITIVES. Meat should be presented in a way that is visually appealing. A pleasant colour, glaze, vibrance, sheen or fresh look to the meat. There should be a perfect balance and depth of flavours that compliment (but not mask) the meat itself. The meat should have a smoked flavour, but not be oversmoked (camp fire taste). The meat should be tender enabling a clear and clean bite mark. Bark, crust or burnt ends have deep, rich and complex flavour. Any skin has bite-through and doesnt pull away from the meat. Different is OK. We encourage teams to be creative and try flavours that are different. If you like it, judge it accordingly. NEGATIVES. Meat should not be mushy, overcooked (fall off the bone), dry or tough. Fat should be mostly rendered. Bark should not have a burnt flavour. Any skin should not be rubbery. Meat is not over sauced (gloopy) and dominating the flavour of the meat. Meat does not have a single outstanding overpowering taste (spice, smoke or heat) that dominates the flavour profile. Meat should pull away from the bone, but not fall off the bone (overcooked). Meat stuck to the bone or tough to bite is also a sign it is underdone. Lack of care in presenting or trimming of the meat.

10 POSITIVES. Any skin should have bite through and not be rubbery. Try a folding or finger test on Brisket. If a pencil thick piece falls apart it s overdone. If it doesn t bend over its underdone. The meat should be tender, so as it falls away cleanly when pulled apart or bitten. Meat stuck to the bone or tough to bite is a sign it is underdone. Falling off the bone is a sign it is overdone. A smoke ring does not affect the flavour but is considered visually pleasing. Multiple cuts, all done well, highlight a teams versatility and skill.

11 Negatives. Messy presentation and poor slicing. Overcrowding in the box. Unappealing colours and patchy saucing. Fat unrendered and chewy.

12 Photos & SOCIAL MEDIA. Judges are permitted to take photos during judging provided that: The photography does not delay the judging in any way Only your own placemat may be photographed, not the food in the hand in boxes There are no scorecards or fellow judges visible in your photos None of the photos are shared, ed, displayed or posted anywhere until after the winners announcements. Phones are ONLY allowed for photography, judges are not permitted to be using their phone for any other purpose during judging. Any social media use is strictly prohibited. What now? Congratulations. You re now in an Elite Club - An official ABA Competiton Barbecue Judge! How to become a Judge at a competition? Contact the event Promoter directly - details can be found at Subscribe to the ABA for updates and info through: Facebook, Twitter & Members Newsletters. Any questions? Ask now or one of the ABA Team later. Thank you for completing the ABA judges course - please visit our facebook, twitter and instagram pages and join the conversation through - #AusBBQ