View Full Version : Can someone please explain the scoring at comps
10-18-2009, 07:49 AM
Good Morning Brethern,
Can someone please explain the scoring at comps. I have been competing for years and still can't figure it out. I was looking at the placement of the Dover Comp and was trying to figure out how a team that had placements of 13th, 8th,1st and 41st gets 4th place overall. Do you add them all together and divide by 4???:confused:
Thanks and have a great rest of the weekend,
It is just total points. Take the total points each team gets in each of the four meat categories and add them up to get total points . Highest total points is grand champ, second highest total is reserve grand, and so forth. The highest possible score would be 180+180+180+180=720. The place you finish in each category really does not matter; it is the total point score that counts.
10-18-2009, 08:26 AM
Thanks Mark now it's all clear... I thought there was some mathematical / scientific formula...:-P
Have a good one!
10-18-2009, 08:38 AM
Mark one more question:
How do they come up with a 180.0 in each category from the score cards?
10-18-2009, 09:13 AM
each score, appearance, taste, tenderness is weighted. if all those scores is perfect, (5 out of 6) then with the multipliers, then they add up to 180
10-18-2009, 01:27 PM
Here are the wewighting factors for each category. They are found in the rules and regs each year. http://www.kcbs.us/pdf/KCBS_Rules_and_Regulations_2009.pdf
10-18-2009, 09:11 PM
If you want a little algebra, check this out..............
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