Do boxes ever really get switched? - Page 3

carlyle · 06-24-2013, 04:49 PM

It is possible to make a mistake in re numbering. But very difficult for it to go undetected.

Since labels are printed in advance, there has to be 2 mistakes that reverse the numbers on 2 teams boxes for the labels to come out even. Again, possible, but unlikely. Very unlikely.

Look for another cause.

bbq.tom · 06-24-2013, 05:29 PM

I've worked the turn-in table and can assure you that there were NO mistakes at that contest! Can't verify other contests, but if they are run like the one I worked then there is almost NO way for numbers to get switched.
If you have a serious question then talk to the REPs immediately and they can attempt to see if anything happened. Again, HIGHLY unlikely!

Pappy Q · 06-24-2013, 05:30 PM

We had a great cook at SAMs Knoxville, really felt great about everything. 3rd chicken, 5th ribs, 8th brisket...everyone thought we were going to be GC. Pork was like 26 of 28 and 140 something...our lowest score ever. Finished 11th overall. I keep telling myself I'm over it but my wife doesn't believe me.

Pappy Q · 06-24-2013, 05:34 PM

It seems to me that the biggest chance for a mistake would come at the point when scores are put in the computer...a bunch of numbers that have to be recorded at a hectic time. Lots of room for honest human error.

buttburnersbbq · 06-24-2013, 06:33 PM

It makes you wonder if the turn in boxes handed out were labeled wrong. So what ever you turned in was actually someone else team number . Just a suggestion .

CBQ · 06-24-2013, 06:42 PM

Quote:

Originally Posted by Pappy Q

It seems to me that the biggest chance for a mistake would come at the point when scores are put in the computer...a bunch of numbers that have to be recorded at a hectic time. Lots of room for honest human error.

That is the most likely point, as it also involved reading people's handwriting reliably. I would like to see score cards where you check boxes labels 1-9, vs. having the reps puzzle over whether that was a 9 or a 4.

Slamdunkpro · 06-24-2013, 07:00 PM

Quote:

Originally Posted by CBQ

That is the most likely point, as it also involved reading people's handwriting reliably. I would like to see score cards where you check boxes labels 1-9, vs. having the reps puzzle over whether that was a 9 or a 4.

I wouldn't. We experimented with that type of score sheet last year and the amount of text on the page required demanded that it either be very small or the score sheets enlarged. Then you have the issue of sauce drops, finger marks or stains obscuring or marking multiple spots.

NRA4Life · 06-24-2013, 07:23 PM

Quote:

Originally Posted by buttburnersbbq

It makes you wonder if the turn in boxes handed out were labeled wrong. So what ever you turned in was actually someone else team number . Just a suggestion .

This wasn't the problem. When Mike Lake and his wife handed out the boxes they had you verify the number on each box matched the number next to your team name on their sheet and then initial their sheet signifying you verified it. I got some wacky scores at this contest as well, I suspect there were a bunch of new judges at this contest.

indianagriller · 06-24-2013, 08:24 PM

Quote:

Originally Posted by NRA4Life

This wasn't the problem. When Mike Lake and his wife handed out the boxes they had you verify the number on each box matched the number next to your team name on their sheet and then initial their sheet signifying you verified it. I got some wacky scores at this contest as well, I suspect there were a bunch of new judges at this contest.

Didn't happen for our boxes they handed us our boxes during middle of set up and I know I didn't initial anything.

Kit R · 06-24-2013, 08:53 PM

Quote:

Originally Posted by landarc

Kempis, I got a comment card back that said 'brisket tastes like salmon', we still took a 3rd, but, apparently, one judge felt we had cooked it with some salmon. That cooker specifically never saw fish, as it was for pork and beef. Who knows sometimes.

This is bizarre, but I got a comment card three weeks ago saying my ribs tasted like they'd been cooked in a smoker that had been used to cook fish. And trust me we didn't finish 3rd. That comment card had me freaking out over our ribs source. Fortunately I was able to get to a place where I could attribute the comment to an outlier and moved on to a 2nd place finish this past Saturday in the "fish cooker".

rib runners · 06-24-2013, 09:37 PM

Stay with your same meat game.

That Sam's had 6 to 8 judges that never judged before or just one contest under their belt. They were scattered out but just saying............

If you check out Sam's events, they seem to lower scores.

I was a table captain.

Ron

NazBQ · 06-24-2013, 10:20 PM

I got a DAL in ribs last month because we had an accordion rib in the box and all the judges didn't get a sample. I took a pic before turn in that showed all six were clearly cut and separated. Made me wonder if it wasn't a different box.

ModelMaker · 06-25-2013, 08:35 AM

Hey, was this the 4th contest in June? That explains it all.
We the members of the secret society of judges (SSOJ) always look up who did well on the 3rd week of June and really let the teams have it!! In conjunction with the secret society of reps (SSOR) which tell us the numbers of those boxes, we have our little bit of fun with you all.
Have a great week..
Ed

TooSaucedToPork · 06-25-2013, 09:09 AM

As a CBJ and Cook, I offer you a possible explanation...palette cleansing

One entry into another can create different tastes. You think what you cooked is too salty, and you walked...could be the entries before yours toned down the salt...or you could just be hyper critical of yourself...

The same goes the other way, you make a perfect rib, then he judges taste butt ribs right before yours. With the taste of butt still lingering it throws your profile off.

06-24-2013, 04:49 PM	#31
carlyle is one Smokin' Farker Join Date: 10-06-10 Location: Owatonna, MN	It is possible to make a mistake in re numbering. But very difficult for it to go undetected. Since labels are printed in advance, there has to be 2 mistakes that reverse the numbers on 2 teams boxes for the labels to come out even. Again, possible, but unlikely. Very unlikely. Look for another cause. __________________ Carlyle, KCBS, CBJ, Organizer ( Judge Chair)

06-24-2013, 05:29 PM	#32
bbq.tom is One Chatty Farker Join Date: 11-23-10 Location: Hillsborough, NC (UNC "TarHeel" country!)	I've worked the turn-in table and can assure you that there were NO mistakes at that contest! Can't verify other contests, but if they are run like the one I worked then there is almost NO way for numbers to get switched. If you have a serious question then talk to the REPs immediately and they can attempt to see if anything happened. Again, HIGHLY unlikely! __________________ [COLOR=black][B]TOM[/B][/COLOR] [SIZE=1][COLOR=sienna]Emergency REP - KCBS[/COLOR][/SIZE] [SIZE=1][COLOR=sienna]CMJ - KCBS (100+ club) & Carolina BBQ League (NCBBQA)[/COLOR][/SIZE] [SIZE=1][COLOR=#a0522d]CBJ - MBN, NCBS, NCPC, SBN[/COLOR][/SIZE] [SIZE=1][COLOR=#a0522d]CTC - KCBS[/COLOR][/SIZE] [SIZE=1][COLOR=#a0522d]4 Lil' Pigs Competition BBQ Team[/COLOR][/SIZE] [SIZE=1][COLOR=#a0522d]270-Sumo, LANG, BDS, & Holland Epic[/COLOR][/SIZE]

06-24-2013, 06:33 PM	#35
buttburnersbbq Full Fledged Farker Join Date: 03-19-12 Location: waxhaw,nc	It makes you wonder if the turn in boxes handed out were labeled wrong. So what ever you turned in was actually someone else team number . Just a suggestion . __________________ 2- 22.5 WSM , 150 Gallon Offset , 250 Gallon Reverse Flow

06-24-2013, 09:37 PM	#41
rib runners Knows what a fatty is. Join Date: 08-04-09 Location: martinsville, indiana	Keep dance'in with the one that brong ya! Stay with your same meat game. That Sam's had 6 to 8 judges that never judged before or just one contest under their belt. They were scattered out but just saying............ If you check out Sam's events, they seem to lower scores. I was a table captain. Ron

06-24-2013, 10:20 PM	#42
NazBQ On the road to being a farker Join Date: 02-28-13 Location: Nashville, TN	I got a DAL in ribs last month because we had an accordion rib in the box and all the judges didn't get a sample. I took a pic before turn in that showed all six were clearly cut and separated. Made me wonder if it wasn't a different box. __________________ [B]Shane[/B] [B]UDS-WSM[/B] [B]KCBS, Certified Judge# 59992[/B] [B]Cook Team[/B] @ [URL="http://WolfCandyBBQ.com"]WolfCandyBBQ.com[/URL] [B]Web Designer[/B] @ [URL="http://barbecuewebsites.com"]BarbecueWebsites.com[/URL]

06-24-2013, 05:30 PM	#33
Pappy Q is One Chatty Farker Join Date: 04-08-10 Location: Elk Creek, KY	We had a great cook at SAMs Knoxville, really felt great about everything. 3rd chicken, 5th ribs, 8th brisket...everyone thought we were going to be GC. Pork was like 26 of 28 and 140 something...our lowest score ever. Finished 11th overall. I keep telling myself I'm over it but my wife doesn't believe me.

06-24-2013, 05:34 PM	#34
Pappy Q is One Chatty Farker Join Date: 04-08-10 Location: Elk Creek, KY	It seems to me that the biggest chance for a mistake would come at the point when scores are put in the computer...a bunch of numbers that have to be recorded at a hectic time. Lots of room for honest human error.

06-25-2013, 08:35 AM	#43
ModelMaker Quintessential Chatty Farker Join Date: 04-21-06 Location: Lake Ponderosa-Montezuma, IA	Hey, was this the 4th contest in June? That explains it all. We the members of the secret society of judges (SSOJ) always look up who did well on the 3rd week of June and really let the teams have it!! In conjunction with the secret society of reps (SSOR) which tell us the numbers of those boxes, we have our little bit of fun with you all. Have a great week.. Ed __________________ Designer of a custom drum smoker Customized Aussie gas passer Turkey fryer Extremely seasoned hand hammered Wok Pit Boss-HART BURN Competition BBQ Team KCBS certified judge And Your not the boss of me either!!

06-25-2013, 09:09 AM	#44
TooSaucedToPork is one Smokin' Farker Join Date: 09-23-09 Location: Buffalo NY	As a CBJ and Cook, I offer you a possible explanation...palette cleansing One entry into another can create different tastes. You think what you cooked is too salty, and you walked...could be the entries before yours toned down the salt...or you could just be hyper critical of yourself... The same goes the other way, you make a perfect rib, then he judges taste butt ribs right before yours. With the taste of butt still lingering it throws your profile off. __________________ [B][COLOR="DeepSkyBlue"]KCBS, MBN, and MIM CBJ. KCBS, MBN, NEBS, and MIM cook[/COLOR][/B] Stumps OS223, Stumps GF223, Grilla Pellet Cooker, RectTec680, Traeger Tex, HM Offset Barrel, 18.5 and 22 inch WSM, UDS, Orion, 2 Weber Kettles...and a couple turkey fryers "We're a drinking team...with a BBQ problem" Want to join the team for Memphis in May? [url]http://www.toosaucedtopork.com[/url]