Thread: Comment Cards?
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Unread 07-30-2013, 07:29 AM   #93
smokinrack
On the road to being a farker
 
Join Date: 03-15-13
Location: iowa
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I think even one word comments can help show what went wrong.

I turned in ribs awhile ago that were great right off the smoker.Taste and appearance were good but I got two 5s in texture.That could have meant they were mushy or it coulda meant they were tough.Thankfully 2 judges wrote "tough" on the cards and it became obvious I had totally screwed up the timing of cutting the ribs, they went in the box way to early and sat way to long before hitting the table, nobodys fault but mine but thanks to those comments you can bet it wont happen again.
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