Our summative evaluation  and Judging Process

(a.K.A - the taste test)

The M.E.A.T.™ Judging HSBBQ System is the National High School BBQ Association's’ own proprietary scoring system and process that allows all students and schools in a competition category to be judged on the same criteria, in a consistent manner, and it is Double Blind. Each entry will be judged on four key evaluation summative criteria: Mis En Place (10 percent), EAT (Taste) (55 percent) , Appearance (15 percent)  and Texture and Tenderness (20 percent). The judges will given a BBQ Report Card score sheet to award points based on these percentages for each category.

 Each team will have a possible 10 points for Mise En Place overall. This will be added to the team's total score. All categories will have six judges, which can give the highest score of 90 points per judge for the EAT scores. The lowest judge’s score will be dropped for each category being judged. This will give a total possible highest score of 450 per food category.

All five categories at Regionals and  State events must be cooked and the total points for all categories will be cumulative. At Nationals it will be all six categories' ( Grilled Cheese, Rib Eye, Chicken, St. Louis Ribs, Chili, and Brisket Flat the sixth category and National Meat).

The points earned per category will be used only on each category to decide placement for that individual category and will not be used to determine the overall standings. The top ten teams in each category will earn points that will be combined and added to their Mise En Place score to determine the overall standings. These points will only be used internally to determine placement but will not be public information. During awards at the event and posted placements afterwards, the points will not be shared.

Tie Breakers:

There are three ways we will break ties to determine placement of teams.

The first tie breakers that will occur will be for the individual category. If the score is tied after the lowest score is dropped, then we will add back in the dropped score. The highest score of all six judges will win the tie breaker. If at that time the score of all six judges is still tied, then we will be then looking at the taste score category for each of the six judges. We will add those six scores the tie breaker will be the higher score total. The last tie breaker will occur when determining overall standings. When the total overall standing of all five scores (for regional and state competitions) or six scores at the national competition) plus the Mise En Place score are tied, then the tie breaker will be determined by the highest places earned in each individual category. Meaning, if one team earns one first place and three third places and the other team earns only two first places, then the second team will win the tie breaker. We will look for the highest placement and the quantity of those placements.

HSBBQ Judges’ Oath

As a judge for the National High School BBQ Association and the High School BBQ League, I pledge to uphold the values and spirit of this competition. I recognize the dedication, passion, and skill that each participant brings to the table, and I am committed to honoring their efforts with fairness and integrity.

I pledge:

• To Judge Fairly: I will evaluate each entry based solely on the criteria provided, without bias or prejudice, ensuring a level playing field for all competitors.

• To Maintain Integrity: I will conduct myself with the highest standards of honesty and professionalism, respecting the efforts of the participants and the integrity of the competition.

• To Show Respect: I will treat all participants, fellow judges, and volunteers with courtesy and respect, fostering a positive and supportive environment for everyone involved.

• To Be Objective: I will make my judgments based on the merits of each entry, free from external influences or personal preferences, ensuring that the best efforts are recognized and rewarded.

• To Promote Learning: I will provide constructive feedback where appropriate, helping participants grow in their skills and understanding of the art of barbecue and live fire cooking.

With these principles as my guide, I commit to serving as a judge with fairness, integrity, and a passion for the craft to support these students in their continuing education.

Categories and Weight:

• Mis En Place (10 points)
• EAT (Taste) (55 points)
• Appearance (15 points)
• Tenderness & Texture (20 points)

Rubric Points

1. Mis En Place (10 Points)

Description: This category evaluates the students' organization, preparation, and cleanliness before and during the competition process. (Mis En Place required items include -  Food Handler Card for each student, 1 pair of Safety Googles, Welding Gloves, Fire Extinguisher, First Aide Kit, Ash Can, Shovel of Ashes, Tent for shade, Tent Weights on all tent legs, trash bags, and team uniform with theme that matches.) 

Points	Description
9-10	Exceptionally organized, clean, and well-prepared. All ingredients and tools are neatly arranged and accessible. Have all required materials and are displayed for easy review.
7-8	Well-organized and clean with minor issues. Most ingredients and tools are arranged and accessible. Have 9-7 required materials displayed.
5-6	Satisfactory organization and cleanliness. Some ingredients and tools are not easily accessible. Have 6-5 required materials displayed.
3-4	Poor organization and cleanliness. Many ingredients and tools are not accessible or arranged for display.
0-2	Very poor organization, cleanliness, and preparation. Most ingredients and tools are not accessible or arranged. Miss many things.

2. EAT (Taste) (55 Points)

Description: This category evaluates the flavor, seasoning, and overall taste of the food.

Points	Description
50-55	Outstanding flavor and seasoning. The dish is well-balanced and exceptionally delicious.
40-49	Very good flavor and seasoning. The dish is enjoyable with minor areas for improvement.
30-39	Good flavor and seasoning. The dish is satisfactory but lacks some balance or complexity.
20-29	Fair flavor and seasoning. The dish is edible but has noticeable issues with taste or seasoning.
0-19	Poor flavor and seasoning. The dish is unappetizing and has significant issues with taste or seasoning.

3. Appearance (15 Points)

Description: This category evaluates the visual appeal and presentation of the food.

Points	Description
14-15	Exceptionally appealing and well-presented. The dish looks professional and inviting.
11-13	Very good appearance and presentation. The dish is visually appealing with minor flaws.
8-10	Good appearance and presentation. The dish looks satisfactory but lacks some visual appeal.
5-7	Fair appearance and presentation. The dish has noticeable issues with visual appeal or presentation.
0-4	Poor appearance and presentation. The dish is unappealing and has significant issues with visual presentation.

4. Tenderness & Texture (20 Points)

Description: This category evaluates the tenderness and texture of the food.

Points	Description
18-20	Exceptionally tender and well-textured. The dish has the perfect consistency and is cooked to perfection.
14-17	Very good tenderness and texture. The dish is enjoyable with minor areas for improvement.
10-13	Good tenderness and texture. The dish is satisfactory but lacks some consistency or texture.
6-9	Fair tenderness and texture. The dish has noticeable issues with consistency or texture.
0-5	Poor tenderness and texture. The dish is tough, overcooked, or has significant issues with consistency.

Scoring Table

Category	Maximum Points	Judge's Score
Mis En Place	10
EAT (Taste)	55
Appearance	15
Tenderness & Texture	20
Total	100

This rubric ensures that students are assessed on all critical aspects of BBQ preparation and presentation, providing a comprehensive evaluation of their skills and performance called the BBQ Report Card which is emailed to each teacher upon competition of the event and competition the following week for students and teams to reflect on their performance and grow and evaluate areas for improvement before their next event, State Championship, or THE SLAB: National Championship.