Sandbaggers......

Hoggy Style said:
I do it every single entry, its a superstition thing I guess. If you think (or at least say) that it is good then I wont get a call, right???. I am well aware that there is zero logic in that.

:loco:
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This!!! I don't like to say anything after the cook. I even tell my teammate to shut up when he starts critiquing our turn-ins. The most I divulge after a cook is usually the "Well, I got everything turned in on time. The rest is up to the judges."
 
Q-Dat said:
I hear what you are all saying, and I agree. I too am very critical of my turn ins, as well as anything I cook.

However I'm referring more to the guy who always walks but also always low rates his turn ins. Maybe he's just superstitious.
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I've only been doing competition BBQ for a relatively short time, but one thing I've noticed is that competition cooks are some of the MOST superstitious people on the planet.
 
Podge said:
I am very critical of what I've turned in. Even when we GC I still get critical about what could have been better. You also have to look at your scores with an open mind, unless its judge #2, table 7 at the Springfield, Ky. contest. That person needs to go back to judging school or find another hobby.
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Or judges on table 12 at Munfordville.
 
I'm honest when I say I don't know, or I didn't like something.

I sent my wife a txt one comp said chicken was best ever, almost finished DAL with it. I can tell when my brisket is good and I can tell when the ribs are good, other two categories I'm usually dead wrong.
 
Superstitious yes, not wanting my feelings hurt at awards when I think I have killer stuff and get no calls, yes...yes...yes! It's better for me and my ego to down play my turn ins by pointing out the negatives then get all hyped up and get my balloon popped.
 
I remember one contest that I thought my brisket was horrible. So bad that after turn ins I threw the whole thing away. Got a 5th out of it.
 
I have only competed a few times, and I do this, too. I am the harshest critic when it comes to what I turn in. I love talking to all the "looky loos" that walk around at competitions, because I met guys that were really friendly by once being that guy that walked around and observed. People always ask how I think I will do, and I always say, "Well, I did the best I could today, but it is up to the judges now." A little modesty goes a long way. I wouldn't call it sandbagging, I'd call it keeping myself in check.
 
I used to be more descriptive, but now when asked I just say "Well it was our usual product. Not better or worse, and we'll see how the judges like it." And that's about it. I might share a little more with folks I know well, but not much.
 
I cringe whenever we are asked "How did your cook go?"...

When we like our chicken - it takes 43rd... When we hate our chicken, maybe get a call... Have point that is overcooked and flat that is undercooked - and have to turn in chopped instead of burnt ends? Get a call... :crazy:

I give up.

I like to refer to our only goal: Get all 4 in on time and have fun. If that happened, everything else is gravy.
 
cpw said:
2 of our brisket calls I thought for sure were awful, and there was no way we were going to get a call. Ended up getting 3rds both times, both times beating way better brisket cooks than me.
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Can't agree with you more. That Sam's contest we cooked in, I thought our chicken was a dog. We got third! I thought our brisky was excellent. Bottom of the rung???:loco:

I told my teammate whatever I think is good will fail and what I think sucks will get a call!:thumb:
 
Big Poppa said:
I cooked a very good brisket hit a table with good cooks and they hated all of us. was looking down the snoot at a gc finished 6th..Steve a nice man got a 180.

I am super critical and so usually when someone asks me I am sort of pessimistic. other cooks I know always love everything that comes off their cooker
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Welp, we got that one over with, lol :caked:
 
There's a certain top 10 ranked team we cook against often. If he says any of his meat turned out poorly, you can expect him to finish top 5 with it. Every time.
 
Happens to me all the time.

The meat I feel confident about finishes low.
The meat I feel that I tanked get's a walk.

Go figure.
 
At our first contest the promoter came up after turn-ins and asked how I thought we did. I told him I didn't know about pork or chicken, and we had completely screwed up brisket, but we still felt good about our ribs... we won brisket that day.

You just never know
 
Our chicken cook last weekend in Nelsonville was a complete disaster....finished 4th. I am my own worst critic. Best chicken I've ever cooked with perfect bite through skin scored abysmally in Kettering a few years ago....even got a comment card trashing the tenderness of the skin. I give up on guessing. I thought we have a good cook in Madison IN this year and it was our worst contest.
 
I think that after I've done all I can with the meat, baby sat the cooker, presented the meat, I have no judgment left to analyze what I've done. My pat answer is that "I did the best I could with what came out of the cooker."

Now when it's bad, I can tell that. My brisket at the Royal got one judge that gave an honest score, 544. I worry about the rest of the judges that scored it higher. It really was that bad...
 
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