Quote:
Originally Posted by pahutchens
As a Judge and Table Captain I've seen the luck and had a few discussions with other judges/TC. Sometimes you have a hot a table because your table 'lucked' out and got a string of contenders. One contest this summer had the best string of ribs that I could recall and another contest ribs were politely described as dismal.
Perhaps a better example. Sam's club we had 5 of 6 pork just money muscle only. Two other judges (different tables) I remarked about it too said there's were more 'standard' pulled pork and little to no money muscle. Not saying Miron Mixon is right that you need money muscle to win. Butt I thinks some cooks have really bought in to it.
As a TC I was told I'm the Rep's rep. If my table has wide swings in scores I bring it to their attention and the judges are monitored a little closer to see it a trend is there that is not supported by the rest of the table. They don't tell them what to score but remind them of HOW to score.
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I totally do not agree with you on this one.... my last contest, 30 teams, my pork was overdone and the MM was pretty much mush... I used larger than normal pulled, and got a 5th place..... so, with NO money muscle at all, how would you explain your theory of you have to have MM to win?
