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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.


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Unread 10-12-2012, 04:47 PM   #31
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I was reluctant to post this, but here goes. I had a team, lets call them team "A", give me their ribs to taste on Saturday. Tough, by all accounts from 4 people on our team AND by the cook.
Now, judge "b", who I know from my area, came by the site to chat and was offered one of those ribs as well. He said "that's a good rib, it has good bite". WTF - He's a master judge??? Opinions ARE like @ssholes I suppose........
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Unread 10-12-2012, 06:29 PM   #32
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Ok, so the Open was my first competition ever, so maybe I missed something, but where are you guys getting your individual scores from the judges? We got the booklet they handed out after the ceremony, but I haven't seen our individual scores from the judges...help?
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Unread 10-12-2012, 06:39 PM   #33
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At most contests you will get a sheet with scores from each judge in every category for taste, tenderness and appearance. Then you usually get a sheet with the rankings for each meat that shows the totals of those for each judge, and then the total score for that meat. Dont get those at the Royal because its too big. I understand they will be sent to us.
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Unread 10-12-2012, 07:49 PM   #34
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I judged both, Invitational and Open, and I must say that it was an interesting experience! Invitational went very well and my table pretty much agreed about each meat. But the Open was different! We had one judge who was not a CBJ and who was all over the place with his scores! The rest of us gave high marks for entries yet this judge gave 6s and 7s for the same thing. He doesn't cook or judge except for the Open and this was his third year there. There ought to be a law!!!
Contrary to what KCBS says, there was NOT 100% CBJs for the Open!
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Unread 10-12-2012, 10:13 PM   #35
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I just judged the Open. I planned on cooking but procrastinated too long getting my entry in :( My table was a nice mix...3 men, 3 women, 5 states represented from the West to the Midwest, all CBJ's with 1 contest to 20 some contests. I was the only cook. The others only judged. We had some nice interaction after each meat category. They actually asked more questions of me than I did of them. I found that I probably judged harder than they did. But in the end we were mostly in agreement.
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Unread 10-13-2012, 08:52 AM   #36
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Quote:
Originally Posted by jbrink01 View Post
I was reluctant to post this, but here goes. I had a team, lets call them team "A", give me their ribs to taste on Saturday. Tough, by all accounts from 4 people on our team AND by the cook.
Now, judge "b", who I know from my area, came by the site to chat and was offered one of those ribs as well. He said "that's a good rib, it has good bite". WTF - He's a master judge??? Opinions ARE like @ssholes I suppose........

Since you all weren't in the judges tent, maybe he was just being polite.
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Unread 10-13-2012, 09:20 AM   #37
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It's been my experience that cooks judge/score harder than non cooks. What do you think? I have actually had non cooks say "how can you judge hard when you know how much work goes into it?" Last time I checked comp bbq does not give everybody who shows up a blue ribbon. Its about being fair not nice.
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