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Judging
CTBA JUDGING PROCEDURES RECOMMENDED JUDGING PROCEDURES 1. TRAYS AND CUPS Styrofoam trays recommended should be about 9 inches square and undivided. Styrofoam cups for chili and/or beans should be 12 to 16 ounces with lids. All trays and cups must be identical in color, size, shape, etc. and extras should be allowed for in case of any damages or unexpected entries. Preparation: Attach the two joined tickets to the top of the tray face down by taping top ticket to tray. Scotch tape should not be used. Distribution: Trays and cups are normally passed out to all cooks at the cooks meeting on the day of the turn-in. We recommend that the entry list be made available to the Head Judge so that when each team receives their trays for turn-in, the head cook can initial that he/she has received the correct container or containers for the categories that have been entered. Tampering: Any tray or cup that appears to have been marked or altered shall be referred to the Head Judge who will rule on disqualification. Damaged Tray or Cup: Should a contestant damage their tray or cup, a replacement can be obtained from only the Head Judge. 2. SELECTION OF JUDGES Judging will be accomplished using separate phases, Preliminary and Finals and when required there will be a Semi-Finals table. It is highly recommended that ample numbers of judges be pre-invited and familiarized with the judging system. Preliminary Judges: Head Cooks may never be used as a judge for tasting. Spectators are the most logical choice for this phase judging. With a proper briefing, anyone should be able to judge satisfactorily. Semi-Final Judges: This phase uses the same criteria as preliminary judging but the judges in the first judging should not be used in this phase. Finals’ Judges: It is recommended that judges in this phase refrain from sampling any competitor’s Barbeque prior to judging. Finals’ judges must not be associated with any team entered into competition at the cook-off. 3. JUDGING CRITERIA FOR MEATS Aroma: In your opinion does it smell like Barbeque. Appearance/Color: Does each meat look like Barbeque and does it have eye appeal. A good example of this is the smoke ring in brisket, the pinkish tone of chicken and the redness of pork. Texture - Is the meat moist and is it cooked just right. Taste - This is a personal preference but should consider how is the smoke taste, the spice taste, and the overall palate appeal of the meat and spice combination. Overall - The final criteria, what is the overall effect of the barbecue, your total impression. 4. JUDGING CRITERIA FOR BEANS/OR CHILI Same type criteria as in Barbeque: Aroma, Color, Texture, Taste, Overall. This is really a personal preference for the individual judges. 5. SCORING Each tray of Barbeque or cup of either chili or beans will be scored on its own merit. One must not be compared to another. Scoring shall be in whole numbers. The scale that will be used will be 1 to 15. With 1 being the lowest and 15 being the highest score given to each individual tray or cup. 6. JUDGING SHEETS CTBA forms must be used for judging meats and/or beans and chili. 7. JUDGING Turn-in Time - Contestants must be notified by promoter/ Head Judge of category turn in times both at registration and at cooks meeting. Once these times are announced, they shall not be charged. Turn-in Check-in: CTBA recommends that each competitor judging tray or cup be brought to the designated turn in area by the head cook or his or her representative at the appointed time. It is the cook's responsibility to insure compliance of contents. Table Monitors: Each phase of judging table should have a knowledgeable monitor for each table. Table monitor is to check each tray, prior to judging, for sauce or markings Responsibilities will include insuring a smooth flow of containers onto and off of the judging table and also controlling table talk. Any questions regarding disqualification of a tray or judge’s sheet should be referred to the Head Judge. Discretion shall be used when a disqualification is being considered. The Head Judge’s decision shall be final. Monitors shall insure that each judge has judged and scored each tray/cup before releasing judges. Numbering containers: once a number of trays have been turned in, the Head Judge or their designated representative can then assign them judging numbers. The same quantity of trays or cups, or as close to equal as possible, shall be assigned to each judging table. The Head Judge or designated representative will randomly select tray/cups and mark each for the judging table with a judging designation on the lid of each tray and side of each cup. This process will continue until all containers have been properly marked and then taken to the appropriate tables. Tasting: Judges will normally be provided with beverages along with crackers, grapes and bite size pieces of celery. CTBA recommends dairy products not be used. This will allow judges to cleanse their palate between each tasting. Ample toothpicks will be supplied to the tasting judges so that none will be reused. Once sample meat has been tasted and passed to the next judge, it cannot be re-tested. Each entry shall be judged on its own merit. Do not compare one against another. Total points received from the judges will determine the winner. 8. TABLE MONITOR DUTIES 1. PRIOR TO JUDGING Insure that all judges are seated as they arrive. Judging will not begin until all tables have the appropriate number of judges seated. The first and last judge at each table will be tiebreakers. Insure that there is a judging sheet and pencil for each judge. Insure that sufficient toothpicks, napkins, palate cleaners and beverages are available for each judge, and that a disposal box is available. 2. STARTING THE JUDGING As each tray/cup is removed from the holding box, the Table Monitor will inspect the outside and inside of the tray/cup for marks, unauthorized marks, garnishes sauces on the meat etc. not authorized by CTBA. Tray/cups that are found to be in question will be referred to the Head Judge for final disposition. 3. COMPLETING THE JUDGING Once all trays/cups are judged, the Table Monitor shall insure that a judging sheet is turned in from each judge before releasing any judges. The Table Monitor shall bring the judging sheets to the tally area for tabulating. Once the sheets are tallied and the pre-determined numbers of tray/cups are determined, the Table Monitor shall pull the non-advancing trays/cups from the holding box at the direction of the Head Judge. The holding box with the advancing trays/cups will be taken to the next judging area for advancement. CTBA requires returning the meat trays, in each category, to the winner during the awards program.
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