The weather is getting warmer, and there will be many barbecue competitions on the schedule, if you’re planning to participate in one or more, my BBQ judge experience may offer some help.
Well, I would have to say, along with taste and texture, appearance really matters. It plays a part in the final score in a competition barbecue, so when it comes to meat like chicken, ribs, and brisket hand-ins, beware of any dark spots, pulled skin-on chicken thighs, and uneven burnt ends.
To accurately cook the meat, a meat thermometer would be a good tool, such as an instant-read one. It is a foolproof way to make sure the meat is cooked until its perfect doneness.
Also, keep the garnish fresh and hydrated with damp paper towels, and use some insulated bags to help combat heat loss, especially in the cold weather.
Last but not least, keep a pair of curved tweezers on hand for last-minute touch-ups. This will make sure your carefully crafted masterpiece shows more delicately.
Good luck to you all. 
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