WineMaster
Babbling Farker
If you could change 1 thing about Competition BBQ. What would it be.
If you could change 1 thing
- Thread starter WineMaster
- Start date
Make it solely a meat contest!
rksylves
Full Fledged Farker
The fact that I haven't won a GC, yet.
Russ
Russ
Earlier Awards Ceremonies!!
mfreeman73
Knows what a fatty is.
More trained judges. There are a lot of good judges out there, but there's a lot of ignorant judges, too, that score on ridiculous scales such as never giving a nine or giving out a five to something that clearly isn't below average. I hear stories like that all the time and it drives me nuts. I judge comps here and there and I give it a nine if it's really good and I don't give it anything below a six unless it really is below average. Just a pet peeve of mine. 
Lake Dogs
Quintessential Chatty Farker
For which sanctioning body?
KCBS - I'd probably want to eliminate allowance of greens in the box.
GBA - Pork loin, BBQ? Really. No, replace it with Brisket.
FBA - No chicken; chicken ain't BBQ, is it? Maybe it is.
MIM/MBN - Perhaps weigh the scoring WAY down for on-site. Meaning blind is 90% of the score, on-site is 10%.
KCBS - I'd probably want to eliminate allowance of greens in the box.
GBA - Pork loin, BBQ? Really. No, replace it with Brisket.
FBA - No chicken; chicken ain't BBQ, is it? Maybe it is.
MIM/MBN - Perhaps weigh the scoring WAY down for on-site. Meaning blind is 90% of the score, on-site is 10%.
Ford
is One Chatty Farker
Nothing. It ain't broke so don't mess with it.
But I wish I could cook a little better and more consistently.
But I wish I could cook a little better and more consistently.
D
Dale P
Guest
Remove the pork rule.
Anchors Smokeshop
is one Smokin' Farker
I wish the pay-outs were greater. I would love to quit my job and become a professional pitmaster. :becky: I'm sure my wife feels differently.
WineMaster
Babbling Farker
How about in a turn in box, with a 2" foam platforn covered with Indoor/Outdoor Carpet that your meat gets put on so all boxes look the same EXCEPT for the meat. Then and only then the MEAT will get an APPEARANCE score.
Yakfishingfool
Babbling Farker
drop the greens and go with green boxes.
Smokesman
Full Fledged Farker
Judging - one extra step to become a CBJ - you have to cook with a team first - then to remain certified some sort of yearly continuing education be it a questionnaire, cooking with a team, etc. Finally, for KCBS, every issue of the Bullsheet should have a judging article that covers the latest FAQ's, rustlings, tips, etc.
Sledneck
Full Fledged Farker
AT the Battle of the BBQ brethren I would make it mandatory that we carry SmokeInDaEye around the contest site in a sedan chair so that we may pay respect and honor his achievements.
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Gowan
is One Chatty Farker
Spread out the money by requiring payouts through tenth place.
Rich Parker
Babbling Farker
Replace chicken with spam.
luckyduk
Full Fledged Farker
It is funny you say that because a guy that helps me(never been to a comp until this year) that is his idea also
but I bet you can guess what his job is :becky::becky: he says it is for sanitation reasons though I do like the idea of some continuing education for judges though!
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It would be nice to figure out some way to make judging more consistent. I doubt it will ever happen, but I can dream, can't I? It ticks me off to no end to see APPEARANCE score like 999955. This seems to be more and more common. How can 4 people think the box in front of them looks excellent and two people look at the same box and think it is below average?
Butcher BBQ
is one Smokin' Farker
The only thing I can think of is a standard format for the contest. All turn ins start at the same time, awards be at the same time, meat inspection be at the same time, cooks meeting be at the same time. Then we don't have wonder what were walking into from week to week.
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