Originally Posted by bdawgbbq
Anyone have input on how to use this sheet to improve your product? We just finished our first comp and left scratching our heads after seeing a 5 and 9 in a single category.
One thing I would look at is how each judge ranked you on the table. If a couple have you at the top and a couple have you at the bottom it could mean that you have a flavor profile that doesn't appeal to everyone or there were problems with a couple of samples. Cooks always think that every sample is the same, but they are not.