Rookie'48
Quintessential Chatty Farker
Yeah, I know that judges aren't the most popular folks around the BBQ circut, but what the fark do I care, right? I took the CBJ class at the end of April in Mt. Pleasant, Iowa & judged my first comp today at Marshalltown. I've been to a few comps as a spectator, two comps as a part-time team member (think: dish bitch, slave labor, etc), and then as a volunteer at the Bar-B-Qlosal.
Today was kinda strange for me for a few reasons. First, I was nervous about being a 'newbe' amongst all of the 'old pros'. Second; just who was I to judge these guys/gals who have cooked more in a couple of years than I have in my whole life. The list goes on...
I had made up my mind (what there is of it) that I was going to do the very best job that I could do. I talked to a few of the more experienced judges to find what they looked for. I even asked the table captain to keep an eye on my scores in relation to the others at the table, and to let me know after the contest was over if my scores were very much out of line with them.
I ate some very good "Que" today, as well as a lot of so-so. I gave each entry the best evaluation that I could. I tried my best to be as fair as I could be and to give any benefit of the doubt to the cook, as I would want if I were the cook.
At the end of the judging, the table captain said that all of our scores were pretty consistent around the table and that mine were"right there" with the other judges. In talking with the other guys at our table (after the judging slips were turned in) it seemed that most of us felt the same way about most entries.
I know that at least one, if not more, of my table mates competes as well as judges, so they should know what to look for. I think that what we see in the judges tent is a different view than what we see under the EZ-Up. It's all the same "Que" but from a different perspective.
I know that I'm a first time judge & that there's a lot to learn, but I, for one, want to be the best & fairest that I can be.
Dave
Today was kinda strange for me for a few reasons. First, I was nervous about being a 'newbe' amongst all of the 'old pros'. Second; just who was I to judge these guys/gals who have cooked more in a couple of years than I have in my whole life. The list goes on...
I had made up my mind (what there is of it) that I was going to do the very best job that I could do. I talked to a few of the more experienced judges to find what they looked for. I even asked the table captain to keep an eye on my scores in relation to the others at the table, and to let me know after the contest was over if my scores were very much out of line with them.
I ate some very good "Que" today, as well as a lot of so-so. I gave each entry the best evaluation that I could. I tried my best to be as fair as I could be and to give any benefit of the doubt to the cook, as I would want if I were the cook.
At the end of the judging, the table captain said that all of our scores were pretty consistent around the table and that mine were"right there" with the other judges. In talking with the other guys at our table (after the judging slips were turned in) it seemed that most of us felt the same way about most entries.
I know that at least one, if not more, of my table mates competes as well as judges, so they should know what to look for. I think that what we see in the judges tent is a different view than what we see under the EZ-Up. It's all the same "Que" but from a different perspective.
I know that I'm a first time judge & that there's a lot to learn, but I, for one, want to be the best & fairest that I can be.
Dave
