Quote:
Originally Posted by Slamdunkpro
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Standardize the turn in requirements - particularly in Chicken. Skin off/skin on, it doesn’t matter, but pick one so all judges see a level playing field. The same applies to sauce - on/off/on the side - PICK ONE and mandate it. Brisket - sliced or chopped, and so on. Stop trying to make the judges into mind readers with things like “judge it as the cook intended it”. What????
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IMO ...
Requiring everyone to turn in the same cut is not leveling the playing field, nor is requiring (or not) sauce, etc. We need to maintain some individuality and, dare I say "soul" in what we cook and present. It is a cooking contest not a judging contest, so let the cooks introcuce the variables and the judges interpret the results.
As to the "Judge it as the cook intended it" comment, I agree, I have never liked that statement. I wish it was not repeated so oftent in those terms.
Some good points, this thread could get long!
