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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 07-22-2013, 09:55 AM   #181
Funtimebbq
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Quote:
Originally Posted by big matt View Post
I asked this earlier but got no response..is it normal to hit all the tables with the same group of teams here is an example from last weekend in Az..we hit every table with the same teams except 1 team on pork and brisket..does this happen every time?
Hi Matt,
The fewer number of tables, the more likely it will happen. There were only 5 tables at your AZ contest so not much opportunity for switching around among the table captains.
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Unread 07-22-2013, 09:58 AM   #182
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Originally Posted by big matt View Post
Anyone get a new printout yet?..thoughts?
I like it! Here's a pic of our pork sheet from yesterday...small contest...only two tables.

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Unread 07-22-2013, 10:06 AM   #183
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I find the sheets to be quite informative, don't get me wrong, however, I think they rushed putting the program out, considering training for it occurred the second week of July. According to the mp3 of the July BOD meeting..... With 6 votes for and 4 votes against on July 10th that the program be officially used starting on the 11th, that doesn't seem to give contest reps an ample amount of time to get accustomed to the program. According to the meeting mp3, the reps have had the program for 2 months prior to the training, but, what good does that really do? If you're not trained on it, how do you practice with it???

They've been working on it for three years, what would have been the problem to wait 19 more days and start it on August 1st? Not everyone is as computer savvy as the technology committee.
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Last edited by Diva; 07-22-2013 at 10:29 AM..
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Unread 07-22-2013, 11:45 AM   #184
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We had our fist experience with the new score sheets this past weekend. I do like the additional information - HOWEVER - our scores were wrong and the score of at least one other team was wrong.

Here were the issues with our scores:
1. If you add up the 5 highest individual judges scores for pork the total is 162.24. When you look at the Pork scoring sheet the total shows 163.9544. The score for Judge 2 is wrong.
2. When you look at the pork score on the overall sheet it says 162.8000 – No idea where that came from.
3. The Team Detail Report shows we were on table 4 for pork – the pork score sheet shows we were on table 7.

There was another team that won Ribs with a 178.8572 but they actually should have had a 180!! 5 Judges gave them 999.

Bottom Line - Check your new score sheets CAREFULLY!
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Unread 07-22-2013, 12:00 PM   #185
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Quote:
Originally Posted by MoKanMeathead View Post
We had our fist experience with the new score sheets this past weekend. I do like the additional information - HOWEVER - our scores were wrong and the score of at least one other team was wrong.

Here were the issues with our scores:
1. If you add up the 5 highest individual judges scores for pork the total is 162.24. When you look at the Pork scoring sheet the total shows 163.9544. The score for Judge 2 is wrong.
2. When you look at the pork score on the overall sheet it says 162.8000 – No idea where that came from.
3. The Team Detail Report shows we were on table 4 for pork – the pork score sheet shows we were on table 7.

There was another team that won Ribs with a 178.8572 but they actually should have had a 180!! 5 Judges gave them 999.

Bottom Line - Check your new score sheets CAREFULLY!
Great. (sarcasm)
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Unread 07-22-2013, 12:02 PM   #186
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Anyone have input on how to use this sheet to improve your product? We just finished our first comp and left scratching our heads after seeing a 5 and 9 in a single category.
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Unread 07-22-2013, 03:14 PM   #187
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Quote:
Originally Posted by MoKanMeathead View Post
We had our fist experience with the new score sheets this past weekend. I do like the additional information - HOWEVER - our scores were wrong and the score of at least one other team was wrong.

Here were the issues with our scores:
1. If you add up the 5 highest individual judges scores for pork the total is 162.24. When you look at the Pork scoring sheet the total shows 163.9544. The score for Judge 2 is wrong.
2. When you look at the pork score on the overall sheet it says 162.8000 – No idea where that came from.
3. The Team Detail Report shows we were on table 4 for pork – the pork score sheet shows we were on table 7.

There was another team that won Ribs with a 178.8572 but they actually should have had a 180!! 5 Judges gave them 999.

Bottom Line - Check your new score sheets CAREFULLY!
Which contest was this????
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Unread 07-22-2013, 06:01 PM   #188
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Quote:
Originally Posted by MoKanMeathead View Post
We had our fist experience with the new score sheets this past weekend. I do like the additional information - HOWEVER - our scores were wrong and the score of at least one other team was wrong.

Here were the issues with our scores:
1. If you add up the 5 highest individual judges scores for pork the total is 162.24. When you look at the Pork scoring sheet the total shows 163.9544. The score for Judge 2 is wrong.
2. When you look at the pork score on the overall sheet it says 162.8000 – No idea where that came from.
3. The Team Detail Report shows we were on table 4 for pork – the pork score sheet shows we were on table 7.

There was another team that won Ribs with a 178.8572 but they actually should have had a 180!! 5 Judges gave them 999.

Bottom Line - Check your new score sheets CAREFULLY!
We too had the issue with #3. I sent the entire Board an email this morning.
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Unread 07-22-2013, 06:04 PM   #189
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Quote:
Originally Posted by Alexa RnQ View Post
Which contest was this????
Glasgow, Missouri
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Unread 07-22-2013, 06:27 PM   #190
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So the new scoring system is getting scores wrong, tables wrong, and the judge tracking system may be tracking the wrong judges? Huh
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Unread 07-23-2013, 10:02 AM   #191
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Originally Posted by oig2scout View Post
I like it, I had great ribs and was the #1 on that table but they trashed everyone on the table. Looking over the other categories with one exemptions they beat up on all their boxes. Proves the long held theory..."sometimes it IS the table you end up on!
Last weekend I won my rib table by over 7 points, but ended up 16th of 32. That table placed 16, 23, 29, 30, 31, 32. I'm sure it's possible that the four worst boxes ended up on one table, but not real likely. But, hey, I will spend more time on the boxes that fell in the bottom half of the table and not worry as much about ribs.

I do like the format. While more information will give us more reasons to bitch, the table ranking and ability to see average table scores will help me know were I need to improve and what was probably just a gift table or bad table.
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Unread 07-23-2013, 10:14 AM   #192
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Originally Posted by bdawgbbq View Post
Anyone have input on how to use this sheet to improve your product? We just finished our first comp and left scratching our heads after seeing a 5 and 9 in a single category.
One thing I would look at is how each judge ranked you on the table. If a couple have you at the top and a couple have you at the bottom it could mean that you have a flavor profile that doesn't appeal to everyone or there were problems with a couple of samples. Cooks always think that every sample is the same, but they are not.
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Unread 07-23-2013, 10:55 AM   #193
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Quote:
Originally Posted by MikeJ65 View Post
Last weekend I won my rib table by over 7 points, but ended up 16th of 32. That table placed 16, 23, 29, 30, 31, 32. I'm sure it's possible that the four worst boxes ended up on one table, but not real likely. But, hey, I will spend more time on the boxes that fell in the bottom half of the table and not worry as much about ribs.

I do like the format. While more information will give us more reasons to bitch, the table ranking and ability to see average table scores will help me know were I need to improve and what was probably just a gift table or bad table.
Your rib average for the year is 163 (four contests from scoreCard) and you scored a 161.68 in that contest. Your highest score for ribs all year is a 165 ... I would work on ribs too.
Not trying to be hard on you just pointing out the misconception of the "table from hell".
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Unread 07-23-2013, 06:52 PM   #194
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I agree with Kit. Let the judges draw a number out of a hat. Whatever number they draw that's the table they sit at period.Then it is truly the "Luck of the Draw" just like it is for us cooks when we turn in our entry.
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Unread 07-24-2013, 01:47 AM   #195
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I agree with Kit. Let the judges draw a number out of a hat. Whatever number they draw that's the table they sit at period.Then it is truly the "Luck of the Draw" just like it is for us cooks when we turn in our entry.
And when the random selection puts three Masters on one table and three virgins on another, what then?
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