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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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07-21-2008, 09:26 AM | #1 |
Full Fledged Farker
Join Date: 05-10-07
Location: Centuria, WI
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First (and probably last) time judging
I was really looking forward to my first judging experience this past weekend. As the moments before the first turn in approach, I was eager with anticipation.
Chicken - I am thinking to myself "Those are some pretty good presentations. Remember - garnish is optional, so you are judging how appetizing the chicken itself looks." I gave the chicken some fairly high scores all the way around. For the most part, it was cooked very well, and even though some of the sauces used were not exactly my cup of tea - it did not detract from the overall effort. Ribs - Here is where I ran into some trouble. It was brought to my attention that my scores were lower than everyone else at my table. I know what a well cooked rib is supposed to be. Does that automatically make it a 9 on tenderness? I guess I don't believe it does. If it is well cooked, we are looking at above average at least. If it is not well cooked, does that make it average or below average? I tend to believe it does. If it falls off the bone when I take a bite, if I score that as average or better, is that not a dis service to the other cooks that nailed it? If your rib is well cooked, but you left the membrane on, that is going to hurt you. I don't leave it on - I expect everyone else to remove it as well. Removing the membrane does not make a rib above average - it is what everyone SHOULD do. From what I remember from the class, taste is rather subjective. I DO NOT like sickly sweet sauce. I am probably the exception around here. If your rib tastes like it was dipped in sugar, I am not going to score it high, because that is not what I like. Pork - again, here is where I got in trouble. Once again, I was told my scores were lower than everyone else at my table. I believe I am good pulled pork cook. If I look at an entry and it looks like it is mush, I am not going to rank it high on appearance even though the box may look nice. I am judging it based on how much I am looking forward to trying it. Is this wrong? If you serve me mush, am I seriously supposed to score it high because it is "tender"? And if all I can taste is salt, even though it may be cooked well, I am going to knock you down. Brisket - I think they figured I was a lost cause at this time. I got a "square" of brisket. It looked burnt on the top and it was full of fat. While the meat was tasty, it was overcooked and the fat inside detracted from it. Some of the entries were decent and they were cooked pretty well, but there was just not alot of flavor. So, tell me, am I too hard? I judged things how I truly felt. It may have gone against everyone else at the table, but I was honest with myself. I understand the reps were only doing their job, letting me know my scores were low. I have no ill will toward them. I guess I am very hard on myself as a cook and that translates toward other cooks as well. Has this happened to anyone else?
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07-21-2008, 09:36 AM | #2 |
is Blowin Smoke!
Join Date: 08-17-06
Location: Washington, Missouri
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In my KCBS judging class I was one of the lower scoring students (having cooked 3 years). It was suggested that those people worked so hard, they would be upset at my scores.
I have not and will not judge. If you cook sh*t, I'll score it accordingly!
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07-21-2008, 09:38 AM | #3 |
is One Chatty Farker
Join Date: 07-04-06
Location: Cleveland, OH
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It sounds to me like you were very straight forward...it was not a matter of "I dont like this sauce" it was more, expectation for the process for the meat that went into the box....no resudual resentment score from being fooled by appearance to the time that you got to taste the meat.....sounds like a hellova time deciding....
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07-21-2008, 09:48 AM | #4 |
Full Fledged Farker
Join Date: 10-31-05
Location: Hudson, OH
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Sorry, but I don't think your competent to be judging! You obviously don't know what a burnt end is and your scoring down for that and your bringing in your personal preferences into your judging and scoring down for that.
Sorry to be harsh here but many of us invest as much as $1000 per contest and expect those that are judging the cooks to have a minimal knowledge of what they are judging. I'd give you a three as a judge and I'm being kind here! I'll give you a 7 for being honest and seeking improvement! Its nice to know that someone is looking at scores that deviate significantly from the norm.
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07-21-2008, 09:59 AM | #5 | |
Full Fledged Farker
Join Date: 05-10-07
Location: Centuria, WI
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Quote:
Seriously, is a 2" by 2" chunk of meat is a burnt end? I always thought burnt ends were diced chunks of meat from the point - they are NOT fatty, they are well done and very flavorful. The box that was turned in had 6 2" by 2" chunks of meat that were full of fat. I have cooked in at least a half dozen contests, so I know what it takes to compete. I was one of 2 judges at my table that has cooked. I usually compete by myself so I am doing all the work. I have taken walks, so I can't be completely clueless. Do you turn in ribs with a membrane?
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07-21-2008, 10:01 AM | #6 |
is One Chatty Farker
Join Date: 07-04-06
Location: Cleveland, OH
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yeah, oooops, I didnt vison the "burnt top" with the fat as a burnt end......that is part of the presentation and meat that shows variety in the skills.....and damn good to boot.......
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07-21-2008, 10:10 AM | #7 | |
Full Fledged Farker
Join Date: 10-31-05
Location: Hudson, OH
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Quote:
I'd go with your gut feeling here and either consider retiring from judging or increasing your BBQ knowledge. You owe that much to the cooks whose BBQ you are judging. Are you a CBJ? If so you're already violating your oath as a judge. Leave your personal preferences out and judge the product placed before you. And yes we always take the membrane off the ribs. At least the top one. We leave the bottom one in tack. Did you know that a rib has two membranes? Hopefully you're not scoring down for that!
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1. Jamie Geer Large Trailer Mounted Pit 2. Klose Fajita Grill 3. Jedmaster 3660 Champion 4. Primo Oval 5. Stumps GF 223 6. FEC 100 7. Backwoods Smoker - Fatboy 8. Traeger Texas Grill (BBQ 075) |
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07-21-2008, 10:19 AM | #8 | |
is One Chatty Farker
Join Date: 01-17-06
Location: Chillicothe, Ohio
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Just some thoughts.........
Quote:
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07-21-2008, 10:26 AM | #9 |
is one Smokin' Farker
Join Date: 12-04-05
Location: Wantagh, NY
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What were the scores they were questioning? Were you giving out 2,3,4's?
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[SIZE="3"][B][COLOR="Blue"][URL="http://bbqilluminati.blogspot.com"]BBQ Illuminati Blog[/URL][/COLOR][/B][/SIZE] [B][COLOR="Blue"][B]Disclaimer: The poster does not take any responsibility for any bad feelings or sense of exclusion that the reader of this post may have-whether real or imagined. Reading threads poses inherent risks. The poster of this thread would like to also remind readers to make sure they have a functional sense of humor before they visit any discussion board.[/B][/COLOR][/B] |
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07-21-2008, 10:29 AM | #10 |
Full Fledged Farker
Join Date: 05-10-07
Location: Centuria, WI
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You bring up some good points. I do believe a 9 exists and I did give some 9s on the chicken. That is really why I was asking - is a 9 reserved for an exceptionally cooked rib, or should it be more commonplace - for well cooked rib. It seems that the prevailing opinion is that it should be for a well cooked rib. This is the feedback I was looking for.
There is no requirement for removing the membrane, I guess I feel (therein lies my mistake - personal preference) that it detracts from the rib if you can't take a bite without pulling the meat away from the membrane. I am still not envisioning what was turned in as burnt ends, but maybe I need more brisket education. Judging probably is not for me. Lesson learned.
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07-21-2008, 10:30 AM | #11 |
is One Chatty Farker
Join Date: 09-25-06
Location: Elk Creek, Ky.
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by your comments, either you've not been to a judging class, been to a bad class, or didn't pay attention.
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07-21-2008, 10:32 AM | #12 | |
Full Fledged Farker
Join Date: 05-10-07
Location: Centuria, WI
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Quote:
For chicken, the lowest was probably a 6. For ribs, it was a 5. The pulled pork was 4 and the brisket was 6.
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[FONT=Book Antiqua]Trust the Gorton's Fisherman....[/FONT] |
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07-21-2008, 10:39 AM | #13 | |
is one Smokin' Farker
Join Date: 12-04-05
Location: Wantagh, NY
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Quote:
The Board of Directors have approved changes in the judging procedures for 2008. After, a year of testing and development, a new judging slip will be used beginning March 1st, 2008. Each number on the judging slip will have a definition associated with it. The starting point of six has been abolished. There will be no starting point. The definitions are as follows. 9 – Excellent 8 – Very Good 7 – Above Average 6 – Average 5 – Below Average 4 – Poor 3 – Bad 2 – Inedible 1 – Disqualified
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[SIZE="3"][B][COLOR="Blue"][URL="http://bbqilluminati.blogspot.com"]BBQ Illuminati Blog[/URL][/COLOR][/B][/SIZE] [B][COLOR="Blue"][B]Disclaimer: The poster does not take any responsibility for any bad feelings or sense of exclusion that the reader of this post may have-whether real or imagined. Reading threads poses inherent risks. The poster of this thread would like to also remind readers to make sure they have a functional sense of humor before they visit any discussion board.[/B][/COLOR][/B] |
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07-21-2008, 10:46 AM | #14 |
is one Smokin' Farker
Join Date: 12-04-05
Location: Wantagh, NY
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Yes we do all spend upwards of a 1000 but I would hate to keep spending it an turning out bad food and not knowing how bad it was because a table of judges felt bad and didn't want to offend me because of their conscience on how much of my effort and money went in to it. That should be left at the door.
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[SIZE="3"][B][COLOR="Blue"][URL="http://bbqilluminati.blogspot.com"]BBQ Illuminati Blog[/URL][/COLOR][/B][/SIZE] [B][COLOR="Blue"][B]Disclaimer: The poster does not take any responsibility for any bad feelings or sense of exclusion that the reader of this post may have-whether real or imagined. Reading threads poses inherent risks. The poster of this thread would like to also remind readers to make sure they have a functional sense of humor before they visit any discussion board.[/B][/COLOR][/B] |
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07-21-2008, 10:48 AM | #15 |
is One Chatty Farker
Join Date: 08-17-06
Location: Albany, NY
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I Think you have it nailed down pretty well, Judging is not for you, lesson learned. its to bad for the teams that completed at this contest.
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