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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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08-06-2007, 09:00 PM | #1 |
Quintessential Chatty Farker
Join Date: 07-13-06
Location: Memphis, TN
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Any MIM experts out there?
Finally got my scores from my first Memphis in May sanctioned contest and am trying to figure out where I can make up some points next time out. After all of the drama trying to make it to the contest and doing it basically solo, I am pretty darn happy with the scores, but 7 other teams had better ones.
Must be something in the way the scores are weighted. Not sure how else I could be 45 points away from the first place team with decent scores (1019.4 total). These are out of 10 points max. Also, I thought the lowest blind judging score was dropped but the score sheet doesn't indicate that. Anyway, I am happy with what we did. Just want to learn from it. Area & personal appearance: 10 (dropped), 10, 10 Presentation: 9 (dropped), 10, 9 Appearance of entry: 9 (dropped), 10, 9 Tenderness: 9 (dropped), 10, 9 Flavor: 8 (dropped), 10, 9 Overall impression: 8.7 (dropped), 10, 9.7 Blind judges: Appearance of entry: 9, 9, 10, 9 Tenderness: 9, 9, 9, 9 Flavor: 9, 10, 10, 9 Overall impression: 9.5, 9.7, 10, 9.3 TOTAL: 964.6
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[URL="http://www.bbq-brethren.com"]http://www.SmokeInDaEye.com[/URL] Gen II Komodo Kamado, Pit Barrel Cooker, 3x 18.5" WSMs, 22.5" WSM, modified 18.5" Weber Kettle, 22.5" Weber Kettle circa 1960ish, Weber One Touch Platinum, copper Weber Smokey Joe, La Caja China, Bubba Keg, Bodom Picnic Grill, Weber Genesis |
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08-06-2007, 09:37 PM | #2 |
somebody shut me the fark up.
Join Date: 09-02-05
Location: Rockin' Lake Ronfarkoma, Hinterlands of BBQ .
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Not knowing the criteria like I do as a KCBS judge, it looks like the bar was pretty high and the nines musta killed ya.
Like you said the weighting factor must have been in play. Chit, scores look good and certainly to be very proud of. Hopefully the Mims who know will chime in. Way to go S.I.D.E.
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Illuminated, circa 1967. KCBS CBJ-Texas Transplant. Texas Smokemaster offset, Well-cured NB Silver Smoker, Santa Fe grill (retired). glory bee gasser. Texas International Pop Festival, Labor Day 1969. IMBAS Certified. Just roll me up and smoke me when I die. Always remember, no matter where ya go, there you are. I wanna tell you 'bout Texas radio and the big beat. Someday, I hope to visit Penelope. Hondo Crouch, Famous Late Mayor of Lunkenbach, Texas who advocated a 'dillo diet: "You can eat nothing but armadillos for a month, but you will have to run down and catch all the armadillos you eat and it can really take the weight off!" |
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08-06-2007, 10:02 PM | #3 |
On the road to being a farker
Join Date: 06-06-07
Location: Owensboro, KY
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Not a bad showing for your first MIM/MBA contest. The scores are weighted from the bottom of the list up in order of importance with taste being more important than tenderness, etc. The least significance is "area and personal" and "presentation". That is how MIM/MBA balances the on-site and blind judging.
You had what looked like straight tens from one of your on-site judges (always a good thing). The 8.7 in the on-site overall that got dropped is sort of a slap in the face the way your other judges on-site judges scored the overall, but that judge kind of hit you hard in all the criteria compared to the others. The low score for each criteria would be dropped. Looks as though you had to keep alot of 9's in taste and tenderness and that is what held you back compared to the others. Did you get any feed back from your on-site judges? Some will provide feedback to help teams understand how they scored compared to the other teams for that judge. Did your flavor profile have any thing that might be considered extreme (spicy, salty, etc.)? The one extreme flavor that seems to be acceptable is sweet. Especially with wet ribs.
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Big Tom Pigs-R-Us cooking team |
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08-07-2007, 07:28 AM | #4 |
is one Smokin' Farker
Join Date: 03-13-06
Location: Ronkonkoma, Long Island
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kind of a tough question, but would you rather compete in a MIM event or KCBS event? I also cant understand how a 9 is considered a bad score in MIMS. If i got a 9, i am doing a chad johnson end zone dance.
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Paul GOTHAM CITY GRILLERS BBQ TEAM "Cue's Your Daddy! BBQ TEAM" KCBS Certified Judge Custom built Smoker Big Green Egg/2 WSM/4 Webber Kettles Webber Gasser |
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08-07-2007, 09:24 AM | #5 | |
Quintessential Chatty Farker
Join Date: 07-13-06
Location: Memphis, TN
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Quote:
I was stressed about our verbal presentation since I've never done it before but we seem to have done just fine!
__________________
[URL="http://www.bbq-brethren.com"]http://www.SmokeInDaEye.com[/URL] Gen II Komodo Kamado, Pit Barrel Cooker, 3x 18.5" WSMs, 22.5" WSM, modified 18.5" Weber Kettle, 22.5" Weber Kettle circa 1960ish, Weber One Touch Platinum, copper Weber Smokey Joe, La Caja China, Bubba Keg, Bodom Picnic Grill, Weber Genesis |
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08-07-2007, 09:46 AM | #6 | |
Quintessential Chatty Farker
Join Date: 07-13-06
Location: Memphis, TN
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Quote:
The third was a trained MIM judge who came up from Memphis and has competed before. I'm sure that was the perfect score since he raved about everything...the rub, the meat, the sauce. He came back with another judge who said he was still raving after he left us. We used bershire ribs for the first time and the marbling (they basically looked like a slice of kobe beef when we trimmed them) seemed to have cooked them faster than the less expensive ribs I normally cook. We definitely could have started them a bit later. Some of them were too tender by the time we got ready for the judging. Flavor balance was nice and sweet, very little heat. Also keep in mind that Bershire pork tends to be a little more "porky" in flavor which was good when you could explain it to the judges, but maybe not so for blind judges. I probably won't use them again in contests but "the six spotted pig" was definitely a great talking point.
__________________
[URL="http://www.bbq-brethren.com"]http://www.SmokeInDaEye.com[/URL] Gen II Komodo Kamado, Pit Barrel Cooker, 3x 18.5" WSMs, 22.5" WSM, modified 18.5" Weber Kettle, 22.5" Weber Kettle circa 1960ish, Weber One Touch Platinum, copper Weber Smokey Joe, La Caja China, Bubba Keg, Bodom Picnic Grill, Weber Genesis |
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08-07-2007, 06:03 PM | #7 |
is one Smokin' Farker
Join Date: 01-16-06
Location: North Alabama
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The 9's you had on the blind box killed you. The blind box is 60% of your total score in the preliminary round. The on site judges did not really hurt you much at all. You need to work on the blind box and make it look better and taste better to get those 10's you need in the blind score.
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Mark D. (QN) Traeger PRO SERIES 34 22" WSM 22" Weber Weber Summit SS natural gas |
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08-07-2007, 07:49 PM | #8 | |
Quintessential Chatty Farker
Join Date: 07-13-06
Location: Memphis, TN
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Quote:
Anyway, all those 9s and 10s look good on paper so I'm pleased with the results! A couple tweaks here and there and perhaps some of the 9s become 10s...
__________________
[URL="http://www.bbq-brethren.com"]http://www.SmokeInDaEye.com[/URL] Gen II Komodo Kamado, Pit Barrel Cooker, 3x 18.5" WSMs, 22.5" WSM, modified 18.5" Weber Kettle, 22.5" Weber Kettle circa 1960ish, Weber One Touch Platinum, copper Weber Smokey Joe, La Caja China, Bubba Keg, Bodom Picnic Grill, Weber Genesis |
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08-07-2007, 07:54 PM | #9 |
is one Smokin' Farker
Join Date: 01-16-06
Location: North Alabama
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Who did you help with whole hog? I have judged there for at least the last 5 or 6 years. This year I judged on site pro shoulder and finals for the Patio Porkers.
Mark D. QN
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Mark D. (QN) Traeger PRO SERIES 34 22" WSM 22" Weber Weber Summit SS natural gas |
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08-07-2007, 08:14 PM | #10 | |
Quintessential Chatty Farker
Join Date: 07-13-06
Location: Memphis, TN
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Quote:
http://www.bbq-brethren.com/forum/sh...hlight=memphis
__________________
[URL="http://www.bbq-brethren.com"]http://www.SmokeInDaEye.com[/URL] Gen II Komodo Kamado, Pit Barrel Cooker, 3x 18.5" WSMs, 22.5" WSM, modified 18.5" Weber Kettle, 22.5" Weber Kettle circa 1960ish, Weber One Touch Platinum, copper Weber Smokey Joe, La Caja China, Bubba Keg, Bodom Picnic Grill, Weber Genesis |
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08-07-2007, 09:11 PM | #11 |
is one Smokin' Farker
Join Date: 01-16-06
Location: North Alabama
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Did we meet? I was by there and visited with Jack and Steve.
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Mark D. (QN) Traeger PRO SERIES 34 22" WSM 22" Weber Weber Summit SS natural gas |
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08-07-2007, 09:18 PM | #12 |
Quintessential Chatty Farker
Join Date: 07-13-06
Location: Memphis, TN
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I'm sure we did. I'll try to post a team photo tomorrow when I have my own computer. It was me, Jack, Steve, and Gary Busey.
__________________
[URL="http://www.bbq-brethren.com"]http://www.SmokeInDaEye.com[/URL] Gen II Komodo Kamado, Pit Barrel Cooker, 3x 18.5" WSMs, 22.5" WSM, modified 18.5" Weber Kettle, 22.5" Weber Kettle circa 1960ish, Weber One Touch Platinum, copper Weber Smokey Joe, La Caja China, Bubba Keg, Bodom Picnic Grill, Weber Genesis |
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08-07-2007, 09:28 PM | #13 | |
On the road to being a farker
Join Date: 06-06-07
Location: Owensboro, KY
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Quote:
Two comments. The lowest score for each of the criteria gets dropped; depending upon how the judges score you will determine which drops. The fact that you had so many 9's could also be relative to the judges and training/experience. Some judges will score 10's for thier favorite, 9's for the next, 8's next and possibly 7's for the least favorite of four samples at a blind table. Many organizers and contest reps will put less experienced judges in blind, not considering that is 60% of a team's score. Those less experienced judges may or may not be "trained & certified"; which is a problem that many contests are having not just the MIM/MBA circuit. QN also made a good point that is key to sucess in the MIM/MBA events, you have to serve the best you have to the preliminary round judges before you can make finals. Furthermore the best of what you have should go in the blind box because that product must represent it's self to the judges without any presentation to help with the sell.
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Big Tom Pigs-R-Us cooking team |
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