- 24 Posts. Joined 7/2011
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Motley Que borrowed their pits from a Friend of mine Lang. Every year this thing just gets better and better. I am a little confused on the judging and how they came up with the GC maybe you being on the commitie could shed some light on the judging process for the HLSR.
I'm not actually on the committee (will probably be next year), but here's what I remember. It may not be exact since I'm bad at rememberin'. So about the scoring, it's a total points deal. Since each space (excepting the Champion's Corner folks) can only turn in one entry (brisket, ribs, or chicken) the points are awarded thusly:
Appearance: 1-5 points
Taste: 1-30 points
Texture: I think 1-10
Aroma: i think 1-5
The total points are added up, the throw out the lowest and highest, then I believe, average the rest for your total score. Highest points wins.
THat's just the prelim judging, then the process starts all over for the final judging.
Someone else may be able to explain HLSR Cookoff rules better than I since this was my first time to see this. It was definitely a little unusual, which is why (among other reasons) they're not sanctioned by KCBS or others.