- Joined
- Apr 21, 2006
- Location
- Lake Ponderosa-Montezuma, IA
Reading over the last months KCBS BOD quick notes I see they want to ban the use of our fingers to help develop a score for each entry.
The Rules Committee recommends only using "mouth feel" and "tongue to the roof of your mouth as the only" gauge of tenderness. No laying a slice of brisket over your finger to help decide a score, no pushing your finger into a piece of pork to see if it mushes into nothingness.
Brazier began the meeting by sharing with the committee some items that had been brought to the Board from the Rules Committee.
One item was that a statement that needs to be added to the judge training program and to the script for the judge’s meetings at contests regarding help in defining tenderness. The statement would read something like this: “The bite and mouthfeel are the primary governing factors when determining tenderness of an entry. There should be some firmness to the meat without being tough or chewy. The meat should not be mushy or dry.”
Through discussion by the committee it was determined that should a rep see a judge using any method other than bites and/or the pull test for brisket, they should inform that judge that what they are doing is not a method taught in training and should not be used. Many judges are pinching, pressing, draping over the finger, etc. samples of meat and these are not, presently being taught by instructors.
Also since every KCBS member has a smart phone they will no longer provide you with a new membership card each year. A digital thingie is what you'll get unless you want to pony up for a lifetime membership, then you will get a card.
Oh, and good luck navigating the new website.
I sent my opinion of the new rule clarification to both the Rules Committee and the BOD. If you find it ridicules to not use your sense of touch to reach a proper score you might want to do the same.
Ed
The Rules Committee recommends only using "mouth feel" and "tongue to the roof of your mouth as the only" gauge of tenderness. No laying a slice of brisket over your finger to help decide a score, no pushing your finger into a piece of pork to see if it mushes into nothingness.
Brazier began the meeting by sharing with the committee some items that had been brought to the Board from the Rules Committee.
One item was that a statement that needs to be added to the judge training program and to the script for the judge’s meetings at contests regarding help in defining tenderness. The statement would read something like this: “The bite and mouthfeel are the primary governing factors when determining tenderness of an entry. There should be some firmness to the meat without being tough or chewy. The meat should not be mushy or dry.”
Through discussion by the committee it was determined that should a rep see a judge using any method other than bites and/or the pull test for brisket, they should inform that judge that what they are doing is not a method taught in training and should not be used. Many judges are pinching, pressing, draping over the finger, etc. samples of meat and these are not, presently being taught by instructors.
Also since every KCBS member has a smart phone they will no longer provide you with a new membership card each year. A digital thingie is what you'll get unless you want to pony up for a lifetime membership, then you will get a card.
Oh, and good luck navigating the new website.
I sent my opinion of the new rule clarification to both the Rules Committee and the BOD. If you find it ridicules to not use your sense of touch to reach a proper score you might want to do the same.
Ed
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