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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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Old 06-12-2013, 02:06 AM   #16
Gowan
is Blowin Smoke!

 
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Join Date: 08-08-07
Location: Cartersville, GA
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A judging class is just the beginning.

To really understand how your entry is judged, you need to actually judge actively. After you judge 10 contests you will have a basic understanding of what you can expect. Before that you are either guessing or taking someone else's word for it on what is winning BBQ.
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Old 06-12-2013, 06:21 PM   #17
peterz
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Join Date: 05-02-13
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Quote:
Originally Posted by thunter View Post
Back in 2008 I wrote an article that I submitted to the KCBS. It was actually received quite well and got a lot of feedback. Here is a link to it... Fairness In KCBS Judging.

I hope its alright to post this kind of link, if not, I truly apologize and understand if it has to be removed.

That is a FANTASTIC article Tony.
Thank you for that.
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Old 06-12-2013, 11:35 PM   #18
thunter
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Join Date: 03-22-06
Location: Indianapolis, IN
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Quote:
Originally Posted by peterz View Post
That is a FANTASTIC article Tony.
Thank you for that.
Thanks Peter! I am really passionate about this sport and I just want all competitors to have an equal chance to win.
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Old 06-13-2013, 05:31 PM   #19
Uomograsso
Knows what a fatty is.

 
Join Date: 05-06-12
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As soon as you can get all the cooks to agree with what the "standard" appearance, taste & tenderness should be, I will do my best to apply those standards when I judge.
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