ブタ
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Competition BBQ

Notices

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.


Reply
Thread Tools
Unread 04-11-2013, 02:43 PM   #16
K-Train
is one Smokin' Farker

 
K-Train's Avatar
 
Join Date: 09-22-11
Location: Edgewater, MD
Downloads: 0
Uploads: 0
Default

As long as they are constuctive. If it's not constructive then I'd rather not get one. Positive comments are nice to get as well.
__________________
Keith Fat Maxine's BBQ
Thanks to: Firecraft (www.firecraft.com), In House Jewelers, and DArtagnan Foods
Humphrey's Battle Box
WSM 22.5
K-Train is online now   Reply With Quote


Unread 04-11-2013, 03:42 PM   #17
bignburlyman
Take a breath!

 
bignburlyman's Avatar
 
Join Date: 09-10-03
Location: Great Bend, Kansas
Downloads: 0
Uploads: 0
Default

Don't forget though that the new KSBScore program may not even be able to deal with comment cards, unless they get a method worked out to match up the cards with the correct teams.
__________________
David
CBJ & CTC #5112
Kansas Winter Q BBQ Committee

Traeger Texas 075
ECB (retired)
bignburlyman is offline   Reply With Quote


Unread 04-11-2013, 04:15 PM   #18
sdbbq1234
is One Chatty Farker

 
sdbbq1234's Avatar
 
Join Date: 02-11-10
Location: Northern VA
Downloads: 1
Uploads: 0
Default

We do comment cards for low scores AND for high scores!

And, trying to do cards for each entry just is not realistic. You do not have 30 minutes.

You also have to try a bite, wipe your hands, records your comments (usually with a dull pencil), then try the next piece and repeat process. Heck, I have been to comps where the judges table are like little card tables and to have 6 people sitting there; need some elbow room!

Some comps get behind in bringing the boxes to the tables, so you are really crunched for time.

The last comp we judged was Smokin' On The Bay last year. I know I filled out 15-18 comment cards. Some were for low scores, and some for really high scores.

If there was more time between turn ins, that should give more time for comments.

As for me now being a competitor, I want comment cards!

I also believe there is a lot of stuff that could and should be done by KCBS and the reps to promote the comment cards. But, there is not really much said.

wallace
__________________
- Life Is Good, But BBQ Is Better!
- BWS - Fat Boy
- WSM 22.5
- A bunch on other outdoor cooking stuff.
- KCBS CBJ# 58657
- MABA Member

"Take luck!"
sdbbq1234 is offline   Reply With Quote


Thanks from:--->
Unread 04-11-2013, 04:30 PM   #19
ckelly
On the road to being a farker
 
Join Date: 06-06-12
Location: Auburn, WA
Downloads: 0
Uploads: 0
Default

IMHO, high remarks need not be commented on.
Anybody who's cooked in a comp more than once in his life should have a timeline, recipes or otherwise have documentation on what he did. If he does well, he'll know exactly what he did to acheive that.

If an entry is marked down? Absolutely be prepared to justify your lower score.
ckelly is online now   Reply With Quote


Thanks from:--->
Unread 04-11-2013, 04:37 PM   #20
nthole
Babbling Farker

 
nthole's Avatar
 
Join Date: 08-11-03
Location: St. Louis
Downloads: 0
Uploads: 0
Default

Your assumption is you'll get valuable information back form a judge that will help you.

I once got a comment card back that said 'Your beef tasted to beefy.'

So if you actually FORCE a judge to write a comment card, you're assuming the feedback will suddenly be more useful?
__________________
Neil -- "Easy Bake Master"
NB Bandera [gone to heaven...conveniently located in Long Island, NY]
Rebel 23, WSM A, WSM B, UDS, Easy Bake Oven
Pork Pistols BBQ
MOFO Illuminati

MOINK...It's what's for linner.
nthole is offline   Reply With Quote


Thanks from: --->
Unread 04-11-2013, 04:42 PM   #21
sdbbq1234
is One Chatty Farker

 
sdbbq1234's Avatar
 
Join Date: 02-11-10
Location: Northern VA
Downloads: 1
Uploads: 0
Default

Quote:
Originally Posted by ckelly View Post
IMHO, high remarks need not be commented on.
Anybody who's cooked in a comp more than once in his life should have a timeline, recipes or otherwise have documentation on what he did. If he does well, he'll know exactly what he did to acheive that.

If an entry is marked down? Absolutely be prepared to justify your lower score.
Don't agree. I have seen a lot of posts where people have said they turned in what they thought was average at best, but yet received a great score.

As for low or marked down scores, yes, anything of a 5 or lower needs to have a comment card.

wallace
__________________
- Life Is Good, But BBQ Is Better!
- BWS - Fat Boy
- WSM 22.5
- A bunch on other outdoor cooking stuff.
- KCBS CBJ# 58657
- MABA Member

"Take luck!"
sdbbq1234 is offline   Reply With Quote


Unread 04-11-2013, 05:01 PM   #22
Vince RnQ
is one Smokin' Farker
 
Vince RnQ's Avatar
 
Join Date: 09-09-07
Location: Phoenix, AZ
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Divemaster View Post
Ramona and I did Vegas last year and had the rep complain that we were doing too many cards. I did them for just about every entry. some were statements like 'under done' others were 'great job'.

And Part 2 of the problem surfaces. Heaven forbid those poor, tired and overworked Reps have to deal with too many comment cards.
Vince RnQ is offline   Reply With Quote


Unread 04-11-2013, 05:19 PM   #23
sdbbq1234
is One Chatty Farker

 
sdbbq1234's Avatar
 
Join Date: 02-11-10
Location: Northern VA
Downloads: 1
Uploads: 0
Default

Quote:
Originally Posted by Vince RnQ View Post
And Part 2 of the problem surfaces. Heaven forbid those poor, tired and overworked Reps have to deal with too many comment cards.
Maybe, time to retire?

For the most part, I believe most are out there trying to make something of their work and money they put into it.

Maybe the reps and KCBS should really take another look at what this "past time" thing has become. If the entry fee was a few bucks, and everything related to a comp was cheap (smokers, meat, etc...), it would be different IMHO.

wallace
__________________
- Life Is Good, But BBQ Is Better!
- BWS - Fat Boy
- WSM 22.5
- A bunch on other outdoor cooking stuff.
- KCBS CBJ# 58657
- MABA Member

"Take luck!"
sdbbq1234 is offline   Reply With Quote


Unread 04-11-2013, 05:25 PM   #24
nucornhusker
Babbling Farker

 
nucornhusker's Avatar
 
Join Date: 08-29-11
Location: Lincoln, NE
Downloads: 4
Uploads: 0
Default

Quote:
Originally Posted by Rooter-Tooter BBQ View Post
True, I guess its a win win
It may be good for one comp, but a false high score isn't going to help me as a cook. I want to be judged as accurately as KCBS allows for, on how the judge thought my food was. If I'm cooking 5's (I'm not) but the judge scores me 7 or 8 because he doesn't want to fill out a card, that doesn't help me.
__________________
Yoder Smokers YS1500, Kamado Joe BigJoe & Joe Jr., Weber: 18.5" OT(L), SJG(AU) & (DI) - Past Cookers: Yoder Smokers YS640 Comp Cart, Kamado Joe Classic, OKJoe's Longhorn, UDS, Weber: Performer(AA), Genesis Gold C(DH), 22.5" OTG(DI), 22.5" OT(L)

IMBAS Certified MOINK Baller
nucornhusker is offline   Reply With Quote


Thanks from:--->
Unread 04-11-2013, 05:48 PM   #25
ckelly
On the road to being a farker
 
Join Date: 06-06-12
Location: Auburn, WA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by sdbbq1234 View Post
Don't agree. I have seen a lot of posts where people have said they turned in what they thought was average at best, but yet received a great score.

As for low or marked down scores, yes, anything of a 5 or lower needs to have a comment card.

wallace

Alas, the COOK thought it was average but record keeping and journals will tell them what steps they took to produce the product they turned in. (within reason of course)
ckelly is online now   Reply With Quote


Unread 04-11-2013, 06:04 PM   #26
Stoke&Smoke
Babbling Farker

 
Stoke&Smoke's Avatar
 
Join Date: 12-18-07
Location: Western burbs of Chicago, IL
Downloads: 1
Uploads: 0
Default

Never got one worth much. My favorite was a pork entry that said it tasted rancid. Scores for taste were 9 8 8 8 7 4

Have had one or two that said ribs tasted like lighter fluid, something we never use. Haven't really ever found them helpful
__________________
2 Skinny Cooks Competition Team
http://2SkinnyCooks.blogspot.com
KCBS CJ/TC #17139 Member ILBBQS
Too many cookers to list
Stoke&Smoke is online now   Reply With Quote


Unread 04-11-2013, 06:42 PM   #27
sdbbq1234
is One Chatty Farker

 
sdbbq1234's Avatar
 
Join Date: 02-11-10
Location: Northern VA
Downloads: 1
Uploads: 0
Default

Quote:
Originally Posted by ckelly View Post
Alas, the COOK thought it was average but record keeping and journals will tell them what steps they took to produce the product they turned in. (within reason of course)
Ah, yes! And if they had a few comment cards saying what the judges liked about it, I would think that would be helpful......

wallace
__________________
- Life Is Good, But BBQ Is Better!
- BWS - Fat Boy
- WSM 22.5
- A bunch on other outdoor cooking stuff.
- KCBS CBJ# 58657
- MABA Member

"Take luck!"
sdbbq1234 is offline   Reply With Quote


Unread 04-11-2013, 07:08 PM   #28
NazBQ
On the road to being a farker
 
Join Date: 02-28-13
Location: Nashville, TN
Downloads: 0
Uploads: 0
Default

If comment cards were required it would probably just piss everyone off even more. It sucks, but you're always going to have judges judging based on personal tastes. And to see those opinions written on comment cards at a comp would make for some issues.
__________________
[B]Shane[/B]
[B]UDS-WSM[/B]
[B]KCBS, Certified Judge# 59992[/B]
[B]Cook Team[/B] @ [URL="http://WolfCandyBBQ.com"]WolfCandyBBQ.com[/URL]
[B]Web Designer[/B] @ [URL="http://barbecuewebsites.com"]BarbecueWebsites.com[/URL]
NazBQ is offline   Reply With Quote


Thanks from:--->
Unread 04-11-2013, 07:13 PM   #29
Pappy Q
is one Smokin' Farker
 
Join Date: 04-08-10
Location: Elk Creek, KY
Downloads: 0
Uploads: 0
Default

Don't need them, don't want them, don't find them helpful. But that's just my worthless opinion.
Pappy Q is offline   Reply With Quote


Thanks from: --->
Unread 04-11-2013, 09:59 PM   #30
Svenmac
Knows what a fatty is.
 
Join Date: 03-03-10
Location: Paducah, KY
Downloads: 0
Uploads: 0
Default

The best thing Kcbs could ever do is have all judges shadow a team and see how much $$$$ and time the cooks put into a contest. Secondly, the Kcbs should track judges scores and judges who constantly judge outside the bell curve should be dismissed. I know taste and tenderness is subjective but when you get five 9s and a 6 on appearance it makes you wonder about the judging pool !!!
Svenmac is offline   Reply With Quote


Thanks from: --->
Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 07:01 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts