BBQ Competition Judging
The gist of the BBQ competition is to keep it simple and spice-heavy, let it rest, slice beef thin, and so much more. Judging the chicken round in this three-part competition of Tri-Tip, Chicken, and Ribs, I learned so much, from the presentation of the meat to the quality of the craftsmanship by the time the day ended.
Listen to Episode #56, Provisions & Libations, as my cohost, Crystal Heavener, and I interview the winning teams, learn their trade, and know what they will change for future competitions.
Episode #56 BBQ Competition Judging
Santa Maria Style BBQ
When you say “Santa Maria Style” about a BBQ, you are saying only one thing: dry rub, open flame, medium rare, and a good time by all. That is more than one thing, but it is ‘one of the same’ as Santa Maria-style BBQ. We don’t sauce our meats; we cook the chicken with the skin on, and the seasonings are always salt, pepper, and garlic. Although my Santa Maria-style seasoning from my California Wine Poppies culinary salts and herb seasonings line has several types of salt, including pink Himalayan salt and thyme, to conjure my perfect BBQ flavors. The main goal of Santa Maria Style is to keep it consistent and straightforward.
Judging Chicken
We were served eight styrofoam boxes with numbers and eight sheets of paper to score the entries. According to the next team scoring the ribs, we took excessive time to critique the meats before us. Although they were all good, a few stood excellently above the rest. I learned much about the presentation during the judging, as the boxes with more meat were more aesthetically pleasing and ultimately received a higher score.
Judges Panel
There were three rounds to judge, with three for each meat entry and eight competitors.
A sneak peek at the judging score tally card.
To see for yourself and to compete next year in the Los Alamos Valley Mens Club Old Days festivities, contact Ray Williams at 805-868-8795.
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