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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 03-31-2014, 12:55 PM   #31
Sylvie
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Cooks can only hope that this receives further review by KCBS. We spend a lot of time and money in trying to perfect our cook while trusting that those who judge us know what they are doing.
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Unread 03-31-2014, 01:01 PM   #32
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Quote:
Originally Posted by DaveAlvarado View Post
Did you have smoke ring all the way through the rib, so it looked completely pink on the edge? Maybe the judge confused that for raw.
If an experienced CBJ is confusing a smoke ring for raw meat then they have no business sitting at a judging table ever!
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Unread 03-31-2014, 01:23 PM   #33
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I just cooked a CBJ class and nothing will ever surprise me again. 75-80% of the class was awesome, open to learn and positive about what was happening. The other 20-25%, scared the fark out of me. Pessimist in nature doesn't make for fair judging. One guy in particular made it seem as though I put Arby's in front of him after a life at Morton's.
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Unread 03-31-2014, 01:42 PM   #34
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Quote:
Originally Posted by Smitty250 View Post
If an experienced CBJ is confusing a smoke ring for raw meat then they have no business sitting at a judging table ever!
I seriously doubt that was an experienced CBJ. It's pretty clear that anybody who looked at one of those ribs and refused to eat it because they thought it was raw meat has no business sitting at a judging table, period.
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Unread 03-31-2014, 02:46 PM   #35
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This judge gives all the rest of the judges a bad name.
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Unread 03-31-2014, 02:57 PM   #36
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Great looking box. From the looks of the ribs i have a hard time believing any of them were raw. Hope it does not take away from your enjoyment of competition cooking. Keith
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Unread 03-31-2014, 05:33 PM   #37
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I've cooked the Sam's event since it's inception. I have noticed that the only consistent thing about the judging is "It has gotten inconsistent" over the years with this year by far the worse. The only reason I belonged to KCBS was because of the Sam's event but after this year, I have chosen not to renew, that way I won't be tempted to enter it again. If, by chance, they change the reps to ones who are more cooker concentric, I may reconsider.
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Unread 03-31-2014, 05:55 PM   #38
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Based on what I have read, the Rep. told the team that the judge did not taste the rib. Based on the box shown, it would be hard for me to say a rib was raw without at least trying to bite into it. However, I have copied the Rep Advisory regarding uncooked meat and it looks like a judge doesn't have to taste something to declare it undercooked or raw.

2.04
Under Cooked Meat
Question: Uncooked meat doesn’t seem to violate any rules. How do you score
an entry if a judge refuses to eat their sample because it is undercooked?
Opinion:
Under cooked meat poses a health problem and shouldn’t be eaten. A score of two (2) through nine (9) should be given for taste and tenderness by the judge(s) who refuse to eat the entry. This is not a disqualification and therefore should not be given a one (1). Assuming the entry has already been scored for appearance, do not go back and change the score given for appearance.


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Unread 03-31-2014, 06:50 PM   #39
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Quote:
Originally Posted by GrillBillie_D View Post
Thanks!! We knew we were entering a stacked field of competitors. Getting a call was a huge confidence booster. Being our first 4 meat contest, we learned so much. No matter how prepared you think you are, you can never simulate the real thing. The pouring rain from 8AM on was a bit of a challenge but it was the same for everybody.

Can't wait to try again!

One interesting thing I found from reviewing the scores....the top 5 in ribs all came from the same table. Sounded strange to me. From looking at all the scores, it seems it was a hot table for all meats. I've heard of the table of death but it almost looked like it was 4 cold tables and one hot table. That one table had 1-2 in chicken, 1-2-3-4-5 in ribs, 3rd in pork, 3-4 in brisket. And of course, none of our 4 entries hit that table!!

Can you tell us what this judges average was for the day?
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Unread 03-31-2014, 06:55 PM   #40
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Quote:
Originally Posted by GrillBillie_D View Post

One interesting thing I found from reviewing the scores....the top 5 in ribs all came from the same table. Sounded strange to me. From looking at all the scores, it seems it was a hot table for all meats. I've heard of the table of death but it almost looked like it was 4 cold tables and one hot table. That one table had 1-2 in chicken, 1-2-3-4-5 in ribs, 3rd in pork, 3-4 in brisket. And of course, none of our 4 entries hit that table!!
It was a strange day for ribs. We cooked this same event and had the high score at our table, which was good enough for 19th place in a field of 29. We didn't hit the "hot" table either...

I know at least one judge at this event who boasts about disqualifying entries...and I'm sure there's more than one judge who enjoys being more important than the cooks. Sometimes you just gotta shake your head, bite your lip, and move on...
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Unread 03-31-2014, 07:21 PM   #41
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Quote:
Originally Posted by Burnt at Both Endz View Post
Can you tell us what this judges average was for the day?
Average score for that judge was 28.9019....not even the lowest at the table. One judge had an average of 26.2767...too get that kind of average, you are below the 777 range.

To hear so many people talk about Sams judging, I guess we just got to experience what many others have gone through. Lesson learned.
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Unread 03-31-2014, 07:25 PM   #42
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Sam's contest seams to be the new ground for new judges to get there feet wet. The reason, because of the way to get there judges............first come. Not all bad, but the new judges have a chance to jump into a contest. Alot of contest have the same judges each year,so a problem happens with Sam's. Too many newbies!
Not always the case but, first hand knowledge. This is just my idea why you see some crazyness. To not even taste the meat............no idea other then inxperince.

Don't beat yourself up on this, just move on to the next contest. That judge got tossed anyway,

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Unread 03-31-2014, 07:39 PM   #43
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Quote:
Originally Posted by rib runners View Post
Sam's contest seams to be the new ground for new judges to get there feet wet. The reason, because of the way to get there judges............first come. Not all bad, but the new judges have a chance to jump into a contest. Alot of contest have the same judges each year,so a problem happens with Sam's. Too many newbies!
Not always the case but, first hand knowledge. This is just my idea why you see some crazyness. To not even taste the meat............no idea other then inxperince.

Don't beat yourself up on this, just move on to the next contest. That judge got tossed anyway,

Ron Yater
I've said this for a while, "the only way to run a small contest like this is to go to 28 teams with 4 tables, everyone then must hit each table".
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Unread 04-01-2014, 01:41 AM   #44
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Being a comp. cook in chili, amateur bbq cook, certified judge in both; I know there some bad judges out there. It really sucks when you land at there tables.
Some people are just dumb, and don't know what they are talking about, can't tell one flavor from another. As a fairly newer judge in both, it seems to me that in both (especially) ICS chili and KCBS bbq there are unsaid flavor profiles people follow; if your a cook and you don't follow them you will probably not win.
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Unread 04-01-2014, 06:35 PM   #45
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buy looks of the box, I'd say someone was wrong on scoring
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