Quote:
Originally Posted by CivilWarBBQ
Are you sure you understand how KCBS scoring works?
The scores are weighted - each attribute is multiplied by a different number to reach the total perfect score. The factors are explained in the KCBS rules. You can get a copy here: http://www.kcbs.us/pdf/2008RulesAndRegulations.pdf |
Thanks for posting that. I've been scratching my head lately trying to figure out how the scores can go out to 4 decimal points. Now I understand.
Taste 2.2858
Tenderness 1.1428
Appearance .5714
Total 3.0000
We lost a grand championship in Madison last month by .0006 of a point and last weekend missed fifth in pork by .0002. It just shows you how competitive these contests have become and how every little detail counts.
Sorry if I came of as a smart a$$ in my previous post. Just geeky accounting humour that I couldn't resist!
