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Old 02-01-2010, 11:56 AM   #17
Capn Kev
is one Smokin' Farker

 
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Join Date: 12-08-09
Location: Littleton, CO
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Quote:
Originally Posted by Merl View Post
Lake Dog,
If you look back, KCBS had a 7, 8, 9 judging system, when the instruction was to begin at 9 and judge down. The cooks absolutely hated and the board listened. We removed the point to begin and asked judges to judge based upon the quality of what was presented to them. This actually appear (in my opinion) to be a superior system. I did not have a vote, as this was done before I was on the Board, but I support the action as a good step. It resolved may issues where were objectionable to cooks and judges alike.

I believe that KCBS is not likely to go back unless some overwhelming reason was brought forward. The 987 did not work well in KCBS in the past. But things and times do change. I think the best response would be continued education for our CBJ's.

As to garnish, that is a yearly question. This will be discussed by the BOD Friday at the BOD meeting. I will tell you this. KCBS is unique, and we there is an attitude from membership to celebrate what makes KCBS unique.

KCBS only changes rules annually. The Rules meeting was held in January and will be presented to the Board in February for 2010.

Please keep track of ideas and present them at the next rules meeting, which may be in KC at the 25th Annual Banquet.
Yours in Que. (speaking only for myself)
Merl
Thanks for the info Merl. Good to see you the other night in Parker. Thanks for putting on the class! In your post above, you touched on one of the questions I failed to ask before the end of the night. ...and that is, is there a "refresher" course required, or is there a minimum number of contests per year that a CBJ needs to fulfill in order to maintain their CBJ status?

Also, the only minor complaint I had about last Friday night's CBJ class was that we were not really presented with a box that would have score 9's. So how is a judge supposed to know what "great" is if they have no sense of it going into a competition? I may have been a bit biased due to the fact that I have cooked competitions and have seen and tasted some winning entries.

Your insight is appreciated.

Kevin
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Kevin
Swinestone Cowboys BBQ Team
FEC-100, REC TEC Grill, WSM 22.5", UDS, KCBS CBJ #54829
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