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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. |
View Poll Results: Do you find comment cards helpful? | |||
Yes | 164 | 83.25% | |
No | 20 | 10.15% | |
Uncertain | 13 | 6.60% | |
Voters: 197. You may not vote on this poll |
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07-30-2013, 12:19 AM | #91 | |
Full Fledged Farker
Join Date: 09-24-06
Location: Tulsa, OK
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Dry...tough...falling apart....sloppy....too spicy....those are all comments I could use as a newbie to help me figure out what changes to make. As an experienced cook, I disregard most, if not all, of it. Comment cards aren't for ALL of us, but they are for SOME of us....especially the SOME of us that we ALL need to help this hobby grow.
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Mike - Formerly Known as Team Enoserv |
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07-30-2013, 06:08 AM | #92 |
Babbling Farker
Join Date: 04-22-10
Location: NEW ENGLAND
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fair enough. i still think it's alot of to do for a somewhat small return.
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[SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR] avatar by grillman. patent pending. :mad2::becky: |
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07-30-2013, 06:29 AM | #93 |
On the road to being a farker
Join Date: 03-15-13
Location: iowa
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I think even one word comments can help show what went wrong.
I turned in ribs awhile ago that were great right off the smoker.Taste and appearance were good but I got two 5s in texture.That could have meant they were mushy or it coulda meant they were tough.Thankfully 2 judges wrote "tough" on the cards and it became obvious I had totally screwed up the timing of cutting the ribs, they went in the box way to early and sat way to long before hitting the table, nobodys fault but mine but thanks to those comments you can bet it wont happen again. |
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07-30-2013, 06:38 AM | #94 | |
Babbling Farker
Join Date: 04-22-10
Location: NEW ENGLAND
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[SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR] avatar by grillman. patent pending. :mad2::becky: |
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07-30-2013, 08:13 AM | #95 |
is one Smokin' Farker
Join Date: 09-10-03
Location: Great Bend, Kansas
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Ok, we will both get goin, lol. WHERE did I say almost too tender? I said it was overdone, it was a little mushy when chewed, otherwise it was a great rib.
Edit to add: I see you were responding to the comment card that I used as an example. That was not MY comment card.
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David MCBJ & CTC #5112 Traeger Texas 075 Blackstone Tailgater Family: Where Life Begins, and Love Never Ends. |
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07-30-2013, 08:23 AM | #96 |
Babbling Farker
Join Date: 07-17-06
Location: Flushing Michigan
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My only comment about comment cards is that I want to know wtf Judge # 3 was thinking when he gave me 666 and 5 other judges gave me either 999 or 998 or some combination of 9's and 8's...
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Mike Rubbed,Smoked, and Sauced BBQ Team Powered by Bar's Leak and Rislone RSSBBQ.COM Backwoods Competitor Backwoods Party Weber Performer Certified Moink Baller Past President of the Great Lakes BBQ Association For those who fought for it, freedom has a flavor the protected will never know |
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07-30-2013, 08:38 AM | #97 | |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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Candy, We can search around and find what I'd come up with a while back. The problem, as I see it, is two fold: 1. Judges perspective: It's time consuming to fill out and frankly a pain in the butt 2. Cooks perspective: Is only useful if it's accurate What, a comment card be inaccurate? Say it's' not so. Well, I've received both positive and negative comments on my card, but the ones that drive me batty are those that suggest that the meat was undercooked and falling apart, or overcooked and tough, etc. etc. I'm of the opinion that they should be short, sweet, and to the point. And, this can be done by a check box system, by category: Tenderness, is too: _ tough _ dry _ crunchy _ mushy _ greasy _ grainy/gristle _ fatty Taste, is too (or tastes like): _ bland _ spicy/hot _ smokey _ salty _ burned _ off-taste _ sweet _ fuel/petroleum _ saucy etc. I had a system that was pretty close (much better than above) a while back. Let me see if I cant find it. I think the check box system would facilitate speed for judges and give the cooks specific feedback without the B.S. Below is some that I said earlier: ------------------------------------------ For a long time I've been a fan of check-box comments, because knowing some of this could/would be helpful (IMHO). I mean, as a cook, I'd like to know. Probably the easiest would be tenderness: Mushy Tough Rubbery Crunchy Greasy Dry Fatty Taste might be: too salty too sweet bland petroleum too spicy/hot off-taste too smokey too saucy Appearance, probably not. It's purely subjective as to what the individual finds appetizing. They either do, or dont.
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Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills |
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Thanks from: ---> |
07-30-2013, 09:20 AM | #98 | |
is One Chatty Farker
Join Date: 09-14-10
Location: Rogers, AR
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Sure you know everything that the judges are thinking, but I prefer to hear it from them. |
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07-30-2013, 09:41 AM | #99 |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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Boogie, I've had scores come back all over the place and comment cards would've really helped. I've also had helpful cards, and some that were bizarre and showed how little the judge knew and didnt tell me why he/she didnt like it... So, for me, all over the chart.
I think they can be VERY helpful, particularly to the newer cooks or those doing a "test run" if you will. But, they're only as good as they are accurate. Telling someone not to use lighterfluid when they dont use lighterfluid, or telling them how to cook, is goofy and stupid. However, saying something like "it tastes or smells like petroleum" is much better. Who knows, they may not have used any but their smoker may wreak of it... I like them, I think they can be very helpful, but in their current way they're largely useless...
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Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills |
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07-30-2013, 10:13 AM | #100 |
is Blowin Smoke!
Join Date: 09-18-11
Location: Smithville, Missouri, United States
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If I get a comment card for a 9 that says the taste was just the right amount of sweet and spice, but on the same entry I get a 6 from a different judge saying it's too spicy, should I write that off? I'm going to say no.
In the past if I get 8,8,9,9,8,6 for taste, I'm at a loss for why that 6 got in there. Granted, the 6 will probably not be counted, but I'm looking at the next contest where I may have two judge 6's that don't like spicy. I can't tell you right now without tasting the product of whether I thought it was too spicy or not that day, but my starting point is a lot narrower window with mandatory comments, regardless of the score. I can make the decision of changing or not based on what I know the product to be that day, combined with the judges comments and scores.
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Greg Vincent When I die, my goal is to have a visible smoke ring when the coroner cuts me open for the autopsy. |
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07-31-2013, 04:56 PM | #101 | |
is Blowin Smoke!
Join Date: 01-11-09
Location: Cumberland, RI
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Seriously, I think the pull tab is a good idea - or just put the team number at the bottom and tear it off. No need for special paper. There aren't a LOT of comment cards, so wouldn't be a lot of work for the reps. I also think check boxes would be helpful, but should include compliments as well as negative things to encourage the judges to use them for things they like too
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Chris Rhode Hog BBQ "The Most Dangerous Team in BBQ" - Jon Vallone KCBS, KCBS CBJ, NEBS |
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07-31-2013, 05:04 PM | #102 |
is Blowin Smoke!
Join Date: 01-11-09
Location: Cumberland, RI
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Agreed judges should comment on what they tasted and not what they thought the cook did wrong, though one can translate the lighter fluid comment to mean "it was over smoked and you got creosote on your meat"
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Chris Rhode Hog BBQ "The Most Dangerous Team in BBQ" - Jon Vallone KCBS, KCBS CBJ, NEBS |
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08-01-2013, 09:52 AM | #103 |
Is lookin for wood to cook with.
Join Date: 10-30-12
Location: Summerville, SC
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Some comments are a bit confusing as most judges don’t have enough time to write proper notes while judging. I’ve gotten judging notes that say:
Judge 1. Too spicy Judge 2. Not enough spice Judge 3. Too much sauce Judge 4. Not enough sauce. Judge 5. Overcooked Judge 6. Undercooked In other words, in something as subjective as taste, sometimes judge’s notes can be worthless and take you down the wrong path on the next cook if you take them to heart. I try and concentrate more on overall score as compared to the other cookers to make minor adjustments. |
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08-01-2013, 10:58 AM | #104 |
is one Smokin' Farker
Join Date: 09-03-09
Location: Pine Bluff, AR
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Thanks for all the feedback! One of the committee members came up with a cracker jack version with descriptions contributed by this thread. I truly appreciate every comment on comment cards.
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08-02-2013, 09:27 AM | #105 |
Is lookin for wood to cook with.
Join Date: 09-19-09
Location: Salem, Wisconsin
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In my opinion, the comment cards provide value and insight. We tried a sauce that flopped. It was an experiment and without the cards I would not of known what the issue of the ok scores were. And now that sauce is retired :>)
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2 WSM 22's, 1 WSM 18, Offset CharBroil, 1 72" Custom Center Fed Offset, Ole HIckory CTO |
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