British BBQ Society Forums

Only having seen judging on TV, it's a great insight as to the standards expected, thankd Ed.

Can I ask about the additional categories, particularly sauce and dessert?

How does presentation differ with desserts, what are you looking for?

Sauce is presented in a styrene pot provided, which is probably about 2/3 pint in volume. I don't believe that this is changing but if it is I am sure Toby will correct me.

It is sampled either with a teaspoon or a neutral cracker.

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Dessert entries are presented with much more freedom, and competitors have been able to use their own plates, either providing a tray of individual plated mini-desserts, or a whole pie/cake/whatever sliced into sufficient pieces. Again, I don't think this is due to change for this season but Toby will correct me if it is I am sure.

Desserts are a lot of fun to judge. I imagine everyone present remembers one particular entry from Mayhem last year, where a new team presented 'vibrator inserted through a pineapple ring, with strategically placed cream, on a huge bed of parsley."

No a lot of us are new to the forum, although a few pictures might help

Haha.... some peoples imagination..... Excellent!!!!

Cool, just what I was hoping ref dessert.

Glad to hear it.

Any more questions, guys? Seriously?

I'm trying to procrastinate from writing two essays due tomorrow here. Give me something.

No sorry, guess you'd better start typing

eater of food wrote:Any more questions, guys?

How is the scoring done? As in do you have a numbering score with weightings for each section like appearance taste tenderness?

Taken from the rules on the main website http://ibqn.com/?page_id=115

Judging

Entries will be submitted in the IBQN container provided by the contest organiser. Teams must state their name upon turn in when a number will be assigned to each box. The box shall not be marked in anyway so as to make the container unique or identifiable. Foreign materials are prohibited in the container.

The scoring system is from 10 to 1, all whole numbers between ten and one may be used to score an entry. 10 out of this world, 1 inedible.

Each contestant must submit at least six separated and identifiable portions of meat in the provided box. Chicken, pork and brisket may be submitted chopped, pulled, sliced, or diced as the cook sees fit, as long as there is enough for six judges. Ribs shall be turned in bone-in. Meat shall not be sculptured, branded or presented in a way to make it identifiable.

Scores are weighted 15% Appearance 50% Taste 35% Texture and Tenderness (This is approximate and will be amended to put more emphasis on the texture and tenderness)