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| For the Board *On Topic Only* Strictly moderated. NO BAD KARMA! This forum is for questions and discussions you would like reviewed by members of the KCBS(or other BBQ orgs) Board of Directors. A clean and direct place where they do not have to wade thru day to day chatter. |
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#16 |
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somebody shut me the fark up.
Join Date: 01-04-05
Location: Pleasant Hill, MO
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John, that's the thing - the software development "broke" it when the alt number was removed from the detail report with the goal of preserving the integrity of the double blind system. I do not know but I'm only assuming that comment cards were not considered when we told the programming company what we needed. Honestly, I'm not sure I would have thought of it myself either. But now that we have a report that does not list alt numbers and a comment card that does, we have to figure out the BEST way to match them up. I have yet to attend a contest that if the organizer and reps are late getting to the awards, the teams aren't frustrated and hollering to get the show on the road. Last thing we need is a cumbersome system that adds time for reps to figure out where comment cards go and be sure they're right. We need a solid, workable solution as soon as possible. Hopefully with input from members, this can be "fixed" sooner than later.
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KCBS Member and CBJ #14287 Contest Organizer - Smokin' on Big Creek Co-Founder and Executive Director Operation BBQ Relief, Inc. Visit us at Operation BBQ Relief dot org
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#17 | |
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is one Smokin' Farker
Join Date: 01-19-11
Location: Lee's Summit, MO
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Quote:
I would argue that the best way to preserve the integrity of the double blind system is to use an alt number assignment system that is more complex than just changing the first digit of a team number. I know not all of the reps use that exact system, but we all know a lot that do. With the current systems we have in place, adding complexity to that assignment would definitely put more of a burden on the reps and therefore introduce more of a human-error risk. It seems to me like the development of this new scoring software presents a prime opportunity to fix this weakness by having it randomly generate alt numbers and track the associations. With a system like that in place there should be no concerns about printing the alt number on the team report since it would be extremely difficult, if not impossible, to decipher the assignment processes. I understand this would require a modification to the software and a re-approval of the board for the team detail report, but that doesn't seem to me like it would put the KCBScore deployment schedule in jeopardy as long as good developers are on the case.
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"If I were just a bit more humble, I'd be perfect" |
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#18 | |
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is One Chatty Farker
![]() ![]() Join Date: 02-27-07
Location: Northern VA
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Quote:
A random system would add considerable time to the number switch process vs the sequential system we're using now. Plus, with the sequential system mis-numbers (they do happen) are caught and rectified easily. With a random system it's likely they would never be caught. Back to the comment cards - Staple them to the judge's slip. Use the switch list (this has to continue to exist) to identify the the actual team # to the blind # and write the actual number on the comment card during scoring. If you're still concerned about security, require the rep to eat the cross reference list when they're done. ![]()
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Aporkalypse Now Competition BBQ team Thanks to our sponsors: Wusthof Trident USA & Creekstone Farms Spicewine Tandem - "The Beast" Brinkman modified upright, Weber Kettle(s); Meadow Creek Pr-24 ----------------- MABA - (Mid Atlantic BBQ Association) President KCBS Certified Judge - #23289 |
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#19 |
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Full Fledged Farker
![]() ![]() Join Date: 12-31-10
Location: Albert City, Iowa
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My head is exploding thinking about stuff I have not ever thought about before with the comment cards.
At this moment I am unsure exactly what to think, but I did want to say thank you to Jeff. You have jumped right in and gotten involved and asked our views and opinions. So thank you much for being a Brethren and a Board member.
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Oversize Load BBQ team |
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#20 |
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Babbling Farker
![]() ![]() Join Date: 08-31-09
Location: Antioch, CA
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+1 for that!
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Sir Porkalot aka John Back to back winner of the BBQ Brethren Throwdown with a pig leg and something funky CBBQA & KCBS member: Sir Porkalot BBQ Team NC & NorCal (Yes I stay confused) BLUE Thermapen Visit my website: http://www.sirporkalot.com |
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#21 |
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somebody shut me the fark up.
Join Date: 01-04-05
Location: Pleasant Hill, MO
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Thank you, but not a big deal, guys... that's what I was elected to do. I said I would be transparent and listen and keep people informed.
I don't want to draw this whole thing out forever - several member suggestions have been presented to the board members via email to think about. Josh, the issue with the proposal you suggested (and it was one I thought to be workable as well) is pretty much what Michael says below you - it would create a nightmare in box number changing at turn-in, especially for larger contests. I am remaining confident that there will be a workable solution put together before it becomes an issue. Thanks to YOU ALL for your input and expressing your ideas and opinions!
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KCBS Member and CBJ #14287 Contest Organizer - Smokin' on Big Creek Co-Founder and Executive Director Operation BBQ Relief, Inc. Visit us at Operation BBQ Relief dot org
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#22 |
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is One Chatty Farker
![]() ![]() Join Date: 02-27-07
Location: Northern VA
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Something else to consider is that in a lot of cases low tech is more effective than high tech. If a stapler and a printed piece of paper is all that's needed to keep comment cards then by all means do it.
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Aporkalypse Now Competition BBQ team Thanks to our sponsors: Wusthof Trident USA & Creekstone Farms Spicewine Tandem - "The Beast" Brinkman modified upright, Weber Kettle(s); Meadow Creek Pr-24 ----------------- MABA - (Mid Atlantic BBQ Association) President KCBS Certified Judge - #23289 |
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#23 | |
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is One Chatty Farker
Join Date: 08-08-07
Location: Cartersville, GA
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Quote:
Maybe you're holding to an explicit definition of scientific method, but being overly technical just muddys the water for common folks. I do agree that the KCBS system has worked remarkably well for many years. Refinement is one thing, but certainly the "Don't fix it if it ain't broke" wisdom applies. (Of course we all seem to agree that the lack of a unique TeamID does constitute broken!) |
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#24 |
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somebody shut me the fark up.
![]() ![]() ![]() Join Date: 10-27-06
Location: Bothell WA
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IMO there is not enough time to do thoughtful comment cards with 30 minute turn ins.
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Brian - Left Hand Smoke BBQ PNWBA 2010 Team of the Year BGE's/WSM's/BWS Gater/BDS Clones/Weber Performer w EZ-Que/Cajun Bandit/Rib-O-Lator Test Pilot/La Caja China/BBQ Guru/Weber 1000 RK Drum Coffee Roaster Follow Left Hand Smoke on Facebook!http://www.facebook.com/pages/Left-H...462391?sk=wall KCBS CBJ/PNWBA CBJ www.pnwba.com |
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#25 |
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Quintessential Chatty Farker
![]() ![]() Join Date: 11-12-06
Location: Des Moines, Iowa
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Sure there is. You only need to write "Too salty", "Too mushy", "Over sauced - can't taste the meat", etc. You don't need to write a book or try to tell the cook how to cook the product - just a simple few words to convey what you think is wrong with it.
Again, this is my opinion only.
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Dave Compton KCBS MasterCBJ # 22569 KCBS BoD Judges' Advocate Possibly the only judge ever to get an award from a bunch of cooks ![]() UDS 075 UCB WSM and a bunch of other stuff. The above post is only my opinion - mine & mine alone. |
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#26 |
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is one Smokin' Farker
![]() ![]() Join Date: 11-23-10
Location: Hillsborough, NC (just north of Heaven - TarHeel country!)
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That's exactly what I used to think, but I was trying to tell the cook too much information. I wasn't trying to tell the cook how to cook, but taking too much time and effort in my comment. Simple is good. They will understand.
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Tom CBJ - KCBS, MBN, NCPC CTC - KCBS Pitmaster and chef - "4 Lil' Pigs" Competition BBQ Team Author of "A 'Q' Review" Lang Hybrid Smoker, UDS, Holland "Epic" |
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#27 |
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is one Smokin' Farker
![]() ![]() Join Date: 11-23-10
Location: Hillsborough, NC (just north of Heaven - TarHeel country!)
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Hance (Lake Dogs) has been suggesting a comment card with pre-identified problems so that the judge simply check-marks the appropriate box. I personally think that this is a great idea, but might be difficult with all the different possibilities. If kept VERY general with an "OTHER" category, and still have space to elaborate if necessary, it might just work.
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Tom CBJ - KCBS, MBN, NCPC CTC - KCBS Pitmaster and chef - "4 Lil' Pigs" Competition BBQ Team Author of "A 'Q' Review" Lang Hybrid Smoker, UDS, Holland "Epic" |
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#28 |
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is One Chatty Farker
Join Date: 01-11-08
Location: Nashville
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Just my personal opinoin, but I'm not a big fan of check-box comment cards. I see it as a way to say "These are things you should be willing to mark down for." The meat is supposedto be judged as presented, and judges should taste it and see what they think, right? If they see pre-filled-out comment cards with "Too Salty" as an option, might a newer judge start tasting food for saltiness and deciding it is "too salty" since it was suggested as a possibillity? I don't think it takes too much time to write "too salty" six times. MHO.
dmp |
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#29 |
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is One Chatty Farker
Join Date: 08-08-07
Location: Cartersville, GA
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That's a valid concern. It's a known fact that how the questions are asked influence the results of any survey. Food for thought!
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#30 |
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is one Smokin' Farker
![]() ![]() Join Date: 11-23-10
Location: Hillsborough, NC (just north of Heaven - TarHeel country!)
Downloads: 1
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Don't just pass out the comment cards before judging, keep them for after scorecards have been marked and turned in (just like they are supposed to be) then there will be fewer judges "looking" for flaws. It's not perfect, but could potentially save time and provide "better" comments - fewer suggestions on "how to cook".
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Tom CBJ - KCBS, MBN, NCPC CTC - KCBS Pitmaster and chef - "4 Lil' Pigs" Competition BBQ Team Author of "A 'Q' Review" Lang Hybrid Smoker, UDS, Holland "Epic" |
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