Appearance score
Rookie '48 makes a good point. When I took the class and the question came up about appearance scores, the instructor said "If it looks good enough that you would drive across town and pay to eat it, than that's a really good entry."
Chopped, sliced, or pulled, the only consideration should be does it look good enough so that you really look forward to that first bite. Just my 2 cents worth. |
I would also suggest that the forum isn't the "official" answer. How we judge is per KCBS, not the internet.
Why do I point this out? Until the forums/judges started making chicken skin "tenderness" an issue, it was never taught by KCBS. If you really want an answer, I'd suggest you contact the head of the rules/judging committee and ask for a written answer. Nothing wrong with what we say, but they're just out opinions, not policy. Ask ten judges and you'll probably get 10 variations of responses. Russ |
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[QUOTE=tmcmaster;1245207]As a newly (like in the last 2 hours) minted CBJ, I have a few questions that I didn't think were answered by our instructor... maybe someone form the group can help a newb out...
3 - Would there ever be an instance where there were only 5 judges at a table? There can NEVER be LESS than nor MORE than SIX judges at a table. A judge can perform duel duty and serve as judge/table captain. The scoring system is based upon six scores per table. This is mandatory in all contests. Merl Whitebook KCBS CBJ Instructor |
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Sorry, only judged once or twice in the past 2 years |
Often the organizer will cut off the number of teams at a number that is divisible by six. However I've judged at a contest where we had eight entries on the table for a main meat category, and as few as four entries (ancillary dessert).
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