Judging Methodology - Australasian Barbecue Alliance
←
→
Page content transcription
If your browser does not render page correctly, please read the page content below
suckknucklesmokers@outlook.com
Judging
Methodology
Introduction
The Australasian Barbecue Alliance is
a non-profit incorporated association
Judges
whose aim is to support the delivery
of high quality barbecue contests
across Australia & New Zealand. The
Profile
ABA has established and supports
the New Zealand Barbecue Alliance
and competitors from both countries
regularly compete in each country and
points awarded at contests contribute
• The event promoter selects the judges for
to the Australian and New Zealand
National Barbecue Championship
any ABA Sanctioned barbecue contest.
Series.
• Judges are usually people from many different backgrounds including
The ABA is supported by dozens of fully foodies or chefs, fellow competitors, sponsors representatives and even
trained volunteer crew who take time Barry’s from the local pub with limited palates or limited barbecue food
out from their regular work to support
experience.
the ABA & NZBA and also the teams
and promoters in adjudicating a fair, • The ABA encourages a Promoter to include a broad cross-section of people
consistent and high quality barbecue
to create diversity in the judging arena, which is reflective of the real world
contest.
of customers a cook or pitmaster may serve any other day.
Independent judges are a valuable
contributor to the overall contest • ABA Crew are trained to go to great lengths to ensure a professional judging
adjudication process and by process and judges are expected to display a professional attitude, be
undertaking and following the ABA attentive and supportive of the processes and any direction provided by the
Judging Methodology course are well
ABA and the crew.
placed to provide fair and consistent
judging of the barbecue competitors • The ABA Crew or Head Judge will advise the judges on the exact processes
food submissions.
for the judging process so no prior judging experience is required.
The Judging Process
THE SHUFFLE BLIND JUDGING
Judges can expect that they Predominantly and wherever
TABLE SERVICE will be asked to sit away from
their partners, friends or family
practical, the ABA ensures a
fully blind hand in process,
Judges experience full table if attending as a group – in aid ensuring the teams and judges
service where the food is of ensuring no group think are not within vision of each
brought to the table by the or potential collusion during other during the hand in.
ABA Crew, empty boxes the judging process. Noting
removed and water and that partners or spouses of
crackers provided for palate competing team members
cleansers throughout the at an event are ineligible to
process. The table service is judge that event. Judges may
provided to ensure the focus be asked to move tables at any
of the judge is squarely on the time by the ABA Crew or Head
process of judging the food Judge for a number of practical
only and nothing else during or process driven reasons as
the judging process. required.
The Judging Process PORTIONS
Each hand in box will contain 6 portions minimum
EFFICIENCY (of approximately 50 g per portion) with some
categories allowing multiple cuts of the same protein
The ABA Crew move quickly and carefully
and quite often teams filling the box with more
to distribute boxes to the judges table
than the minimum 6 portions required. There is no
immediately or with as little wait time as
maximum amount of meat that a team may place into
possible. This ensures the competitors food
a box, however, a judge need only take one portion
has every chance of being judged in the
from each box for the purposes of judging. However,
temperature and textural condition it was
the Judges are encouraged to try all or multiple cuts if
handed in. Some boxes will be held on a
there are multiple portions provided.
secondary hand in table within the judging
arena and shuffled once a number of boxes
have been handed in and boxes are distributed
to a judging table on a random basis as judges
require the next box to be judged. This holding
delay and shuffle may be implemented at the
Head Judges’ discretion and is more commonly
used if it not practical to have a fully blind
judging arena. Most boxes are judged within
2-3 minutes of being handed in. No matter
what the competition size and no matter when
the box was handed in.
The Judging Process BEEF
BRISKET
PORK RIBS PORK
CHICKEN BEEF
SCORING TIPS
OTHER LAMB
PORK R
JUDGE NAME: Barry Fromthepub
SCORING GUIDE
OTHER
BOX # JUDGE NAM
APPEARANCE
If multiple portions are TEXTURE TASTE
BOX #
provided in the hand in box, There is a scoring guide at the 6E 9
bottom of each scorecard for
7 9
and the judge choses to
try more than one portion easy reference whilst judging. It is
of the hand in, the judge is expressed to judges that they score
encouraged to provide a with integrity, professionalism
‘aggregate’ score for each of and fairly – keeping in mind
the texture and taste elements. that they are not required to go
For example: if portion one looking for reasons to score an
is deemed to score a 9 and entry harshly, rather focussing
the second portion in the box on the generalities of the entry.
is deemed to score a 7, then For example: A single portion
the judge is encouraged to may have a slightly blemished 10 - Excellent
round up when deciding a
9 - Very Good 5 - Poor
appearance – which would not SCORE
KEY
8 - Good
7 - Average
---- HEA D JUD
GE ONL
4 - Minor object
3 - Portion infra
Y ----
infraction
ctio
10 - Exce
9 - Very G
score (which is suggested to
6 - Below Averag 2 - Raw, Inedible n
e SCORE 8 - Good
constitute a very low score. The
1 - Major infractio
n
KEY 7 - Avera
6 - Below
be an average) and provide a judge would be expected to take SCORING GUIDE.
score of 8 at a minimum. The it into consideration but not move 1 - Major Infraction 5 - Poor
Judges score in whole numbers to deduct multiple points off the 2 - Raw, Inedible 6 - Below Average
3 - Portion Infraction 7 - Average
between the range of 5 to overall visual appeal if it is generally 8 - Good
4 - Minor object
10 points only for each of 3 still quite visually appealing overall. Infraction 9 - Very Good
10 - Excellent
judging criteria. --- HEAD JUDGE ONLY ABOVE ---
The Judging Process
THE SWEATS
TEMPERATURE If a judge has an aversion to a
particular protein or they are
EACH BOX The temperature of the
suffering early signs of the meat
barbecue portions is not a
Judges are explicitly asked sweats during the judging
factor that judges will be
to judge each box on its own process, they are encouraged
asked to judge on as part of
merits and not to compare one to sit out a round of judging
the scoring process but it is
box to another. Judges are also so as not to have a negative
not uncommon to see steam
directed to put all other factors impact on the judging process.
coming off the meat in some
out of their head whilst judging
hand in boxes once opened by
that individual box and to score
the judges at the table.
the box on its own merits.
Judges are also asked not to
compare one box to another
no matter whether one box has
2-3 different cuts or just 1 cut. A
box with 3 cuts of meat should
not be scored higher than a
box with 1 cut just because it
has more meat in the box.
SAMPLE entries Beef CHICKEN LAMB PORK Beef Beef
JUDGING CRITERIA
PRESENTATION TEXTURE Taste
YES YES YES
• The portions are uniform in size and • The bite is soft and moist but • The flavours compliment the
shape, generally. still has some consistency. meat, with still some meat
• The overall colouring of any/all • The bite comes away clean flavour present and overall
elements are visually appealing. without pulling more meat taste is pleasant.
• There is consistent saucing, than was intended in the
seasoning or grill marks across any/ bite. NO
all portions. • The flavour has an imbalance
• The hand in box is packed neatly NO which could be too sweet,
and overall visual appeal is very tidy spicy, salty, peppery, sour or
• The bite is dry or chewy.
and enticing. too smokey.
• The bite does not come
away cleanly.
NO
• The bite is too soft or mushy.
• Portions, chunks or slices
inconsistent in size, colour and
finishing.
• The box is under or over packed.
Additional Considerations INFRACTIONS COACHING Infractions can be a foreign object The ABA Head Judges are trained to locate judges within the found in a box such as a toothpick, group that appear to be scoring lower than the rest of the foil, twine or other illegal garnish table of judges. These judges may be questioned as to their and can also be because a piece understanding of the judging criteria and a refresher course of food is no fully cooked or there provided on the spot. In some cases, judges may be removed is not enough food in the box. from the judging arena if they are deemed to not be taking the Judges are instructed to raise their process seriously. Judges who attempt to contact teams during hand if they locate a foreign object or after the event to provide feedback, may be excluded from the in the box which is not meat or an event or future events at the ABA’s sole discretion. approved garnish and an ABA Crew member takes a photo and the judges are then instructed to judge the box as if there was no infraction. In the event that a portion of meat is drastically undercooked or raw, the judge is still only allowed to score a minimum 5, but the Head Judge may award an infraction in the tally room after taking a photo as evidence.
MAINTAINING INTEGRITY
Judges are asked not to take
photos of the hand in boxes at any
stage during the process. Judges
JOIN THE ALLIANCE
must not use their mobile phones • Sanctioning the largest barbecue competitions in
during the judging process and Australia and New Zealand.
must not have any communication
with teams on site before or during • National Barbecue Championships in Australia
the judging process. Judges are and New Zealand.
allowed to take a personal photo
• 97,000 Facebook group members
of their placemat or a group table
picture for personal use but the • Not-for-profit Australian association.
photos must not include any
• Partnering with barbecue brands to bring
scorecards or people who do not
members - videos, tutorials and special events.
wish to be photographed.
Thank you for completing the ABA judges course - please visit our facebook, twitter and
instagram pages and join the conversation through - www.ausbbq.com.au
@ausbbqa facebook.com/australasianbarbecuealliance @ausbbqa #AusBBQYou can also read
