Saturday September 27, 2008

Judging Information

2011 CAVE SPRING PIG-OUT

September 24, 2011

Rankings and Scores

Boston Butts Category

1. Curly Tails 140

2. Big Bear’s BBQ 124

3. Dust’n & Rub’n 123

4. Capitoline Smokin Oak 120

5. Harr-B-Que 118

6. Daddy Mar’s BBQ 117

7. Tumbleweeds Outdoor Cooking 111

8. Swine’s Behind 110

9. Billy Mac BBQ 107

10. Navy Blue BBQ 99

11. Bad Dad BBQ 90

12. Pig Tails BBQ 84

13. Sir Porkers BBQ 83

14. Lavender Mtn. Smokin Gun 62

Brisket Category

1. Curly Tails 123

2. Bad Dad BBQ 119

3. Tumbleweeds Outdoor Cooking 103

4. Daddy Mar’s BBQ 101

5. Swine’s Behind 101

6. Lavender Mtn. Smokin Gun 97

7. Navy Blue BBQ 89

8. Sir Porkers BBQ 86

9. Dust’n & Rub’n 82

10. Harr-B-Q 52

Ribs Category

1. Dust’n & Rub’n 124

2. Swine’s Behind 121

3. Bad Dad BBQ 112

4. Curly Tails 108

5. Harr-B-Que 107

6. Navy Blue BBQ 103

7. Daddy Mar’s BBQ 99

8. Big Bear’s BBQ 95

9. Lavender Mtn. Smolkin Gun 87

10. Tumbleweeds Outdoor Cooking 79

11. Billy Mac BBQ 70

Explanation of Competition Scores

The judging scale is based on a point system of 2 to 9 points in each of the following four categories: Appearance, Aroma, Texture/Tenderness, and Taste. Each team was judged by a panel of 4 judges. The numbers listed reflect the total points received by each team from the 4-judge panel. The possible range of scores is: 32 – 144.

People’s Choice Category

First Place: Billy Mac BBQ

Second Place: Dust’n & Rub’n

Third Place: Curly Tails

Click here to download printable form

2012 Time-line and judging information for teams

Friday September 21, 2012

Until 6:00 PM Teams enter the park, set up in your assigned space around the Wildlife Pavilion, (Left of entrance), or to the Right of the park entrance as designated. Raw competition meat will be checked prior to any seasoning and cooking. Cooking may begin no earlier than 6:00pm.

6:00 PM Cooks meeting – Wildlife Pavilion

12:00 AM After this time, please observe quiet time. NO loud music or group partying please.

Saturday September 22, 2012 (The following times and amounts are subject to change)

10:00 AM Deliver in a large roaster pan, two (2) Boston Butts chopped with sauce on it, to the designated People’s Choice Popular Vote tasting area.

10:00 AM Turn-in time for Ribs Category. Present in two (2) containers:

1. ONE SLAB of ribs with 6 ribs included per container.

2. Do not cut the ribs.

10:30 AM Turn-in time for Brisket Category. Present in two (2) containers:

1. 6 Slices not less than ½ inch thick per container.

2. Cut across the grain.

11:00 AM Turn-in time for Boston Butts Category. Present one large portion of meat enough for 6 judges to taste. The meat should be pulled from the whole butt and include meat from the outside completely to the inside in that one piece.

Judging Criteria: 1. Appearance, 2. Aroma, 3. Texture/Tenderness, 4. Taste

10:30AM-Until Gone Public tasting for People’s Choice Award will held at a central location. Teams will prepare two (2) Boston Butts chopped with sauce on it, placed in a large covered roster pan or pans, for delivery to the designated tasting location by 10:00 AM.

11:30 AM – Until You may begin selling your barbecue and side dishes to the public. Teams may not sell drinks.

3:00 PM Awards Presentation