Brisket tastes like pot roast
Posted 02 July 2013 - 12:47 PM
Does pot roast taste bad? Pot roast, to the best of my understanding is beef. So the judge is saying something that is beef, tastes like beef? How exactly is that bad? I know it is suppose to be a put-down (which I also think is bad judging), but I don't understand it. I think it is okay to say, hey, your pork ribs taste like fish and that's bad. Of course it is. But why is it bad that brisket tastes like chuck? And are you that good to tell the difference? I can't.
No one ever says, hey, your brisket tastes like prime rib or tri-tip, which are also beef. Judges are asked to score according to appearance, taste and texture. Why is it bad for beef to taste like beef? I accept too salty, too sweet, too acidic, too fatty, too much smoke, too tough, overcooked, etc. But if someone can prove to me that if you took raw brisket, filet mignon, tri-tip, prime rib, chuck and ground it all up and cooked it, that they could tell the difference between the flavor of one type of cow muscle and another type of cow muscle from somewhere else, I would be surprised.
Maybe if someone can articulate the difference between the flavor of brisket and pot roast, I could accept the criticism. But for now, I will think that saying it tastes like pot roast is a criticism of bad appearance, taste and/or texture and to combine those criticisms into one blanket statement is doing a disservice to one's job as a judge because one is not articulating accurately what is wrong with the entry. By making the assumption that the cook knows what you mean by calling it pot roast, (which obviously you dislike but not for obvious reasons), is not offering constructive criticism to the entry which is what I as a cook need from the judge. What is a cook suppose to do if a judge says tastes like pot roast?
Posted 02 July 2013 - 12:56 PM
That's the best I can make of the comment - it's otherwise not very useful.
Posted 02 July 2013 - 12:58 PM
Posted 02 July 2013 - 01:07 PM
So the criticism is one of texture, and not of taste. It has the texture of pot roast....is this correct? So the scoring should be adjusted in texture, correct? Unless the judge says it tastes like carrots and onions and potatoes?
Posted 02 July 2013 - 01:15 PM
That would be my thought on the process. Pot roast taste and brisket taste should be very similar, but the textures of the 2 are like night and day.
Posted 02 July 2013 - 01:31 PM
I think the judge is saying the brisket tastes more stewed than they'd like. Rather than a big beefy *POP* in the flavor.
But I am just guessing.
Posted 02 July 2013 - 01:57 PM
Posted 02 July 2013 - 02:07 PM
Posted 02 July 2013 - 02:20 PM
Posted 02 July 2013 - 02:40 PM
Posted 02 July 2013 - 05:50 PM
Posted 02 July 2013 - 06:45 PM
Theres still a Furrs around here??? Closest one I knew of was Roswell NM. I grew up on 'em in Texas and actually miss them...that and Underwoods.
Posted 02 July 2013 - 08:23 PM
At another comp... after scoring pork, I asked a couple of other judges if their Pork tasted different... I said mine tasted like "good pot roast." The two other judges tasted some of my sample and agreed that it had a gravy soaked beef flavor to it. Later that day one of those judges mentioned this to a team, who when I went by to say hi said... "I heard you got my Pork?"
Apparently their foiled brisket had a hole in one corner and dripped onto the part of the pork that I happened to get a piece of in the box!
We all had a good laugh about it!
Posted 02 July 2013 - 08:50 PM
Posted 03 July 2013 - 03:28 AM
Matt, I don't know. I never tasted the brisket nor did I see the comment card. I just heard about it. Though it sounds like from others who are describing pot roast, that it might be underdone, no? My guess is that overdone brisket would not pass the pull test and wouldn't remind one of pot roast but this is a pure guess. Unless it was sliced along the grain.
Posted 03 July 2013 - 03:19 PM
Posted 03 July 2013 - 04:18 PM
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