Suggestions for a Crawfish Cook-Off score card

Are veggies part of the judging too? Or just the crawfish?

I would do crawfish, corn, and red potatoes. All three require different cook times.

The median sized crawfish should be judged. Not the small or large ones as cook times could vary.

The crawfish should peel easily in that the tail meat should be firm enough to stay intact without being chewey. Shell hardness is not a result of cooking method.

The claw meat should be juicy and easily removed without falling apart.

Proper spice is a matter of personal opinion, but they should not be too gamey, salty, or spicy that they lose the unique flavor.

Potatoes should be cooked soft throughout although firm enough to peel the skin away with bare hands.

The corn on the cobs should be juicy, sweet, crisp, and share the same spices as the crawfish. Rubbery, over-cooked corn will not do.

I would start the teams in pairs and about 15 minutes apart, so the samples could all arrive hot and fresh.