Originally Posted by jminion
Those scores with the way judges are being asked to judge are very good appearance scores,
you just don't see many 9s any more.
Jim--we appreciate the thought!
My real question is---"What could be better?"
"Is it lopsided, too cutsie or contrived, unimaginative?"
I see room for improvement, but looking for any thoughts out there about the concept--"should it work (if properly done)?"
"What does it take to make an average Judge go WOW for Pork???"
I have my personal guidelines--but still wondering!
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a Fast Eddy PG500, and Sherman.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.