Smoke'n Ice
is one Smokin' Farker
Theory:
The current method of selecting grand and reserve is flawed; it does not reflect the best team overall but is biased with the judges’ preference for the meats they are judging.
Observations:
· Judges, in general, tend to like ribs, chicken, brisket and pork in that order
· Scores, in general, tend to reflect this in that the higher scores tend to be in the same order
· We select our grand champion and reserve grand champion based on a cumulative score of all four meats
Supposition:
If we concentrate on improving our scores in the order of the judge’s preference of meats, we can improve our odds of winning the grand as the KCBS method of selection grand does not take overall performance into account. The current method adds all of the scores and compares. Two meats in the high 170’s coupled with two in the 160’s normally wins.
Solution:
· Award each team in each meat the inverse of their place versus the number of teams: ie. 48 teams – 1st=48 points, 2nd =47 points, 3rd =46 point, etc. This removes judge bias
· Add all meat points together for each team and highest score wins. This weighs each meat equally regardless of the individual meat scores.
I ran a spread sheet on a random selection of cook offs this year and the grand/reserve did not change, but 3rd through 10th did on the three I checked. I also ran it on last year’s Jack and oops, I probably should not have. The Jack winners order was as follows:
Overall
The current method of selecting grand and reserve is flawed; it does not reflect the best team overall but is biased with the judges’ preference for the meats they are judging.
Observations:
· Judges, in general, tend to like ribs, chicken, brisket and pork in that order
· Scores, in general, tend to reflect this in that the higher scores tend to be in the same order
· We select our grand champion and reserve grand champion based on a cumulative score of all four meats
Supposition:
If we concentrate on improving our scores in the order of the judge’s preference of meats, we can improve our odds of winning the grand as the KCBS method of selection grand does not take overall performance into account. The current method adds all of the scores and compares. Two meats in the high 170’s coupled with two in the 160’s normally wins.
Solution:
· Award each team in each meat the inverse of their place versus the number of teams: ie. 48 teams – 1st=48 points, 2nd =47 points, 3rd =46 point, etc. This removes judge bias
· Add all meat points together for each team and highest score wins. This weighs each meat equally regardless of the individual meat scores.
I ran a spread sheet on a random selection of cook offs this year and the grand/reserve did not change, but 3rd through 10th did on the three I checked. I also ran it on last year’s Jack and oops, I probably should not have. The Jack winners order was as follows:
Overall
1 4 LEGS UP BBQ
2 4 MILE SMOKIN' CREW
3 COOL SMOKE
4 BUTCHER BBQ
5 LUNCHMEAT
6 SMOKERS WILD
7 PARROTHEAD SMOKERS
8 DIZZY PIG
9 BUBBA & JEFF'S BBQ
10 CARCASS COOKERS
2 4 MILE SMOKIN' CREW
3 COOL SMOKE
4 BUTCHER BBQ
5 LUNCHMEAT
6 SMOKERS WILD
7 PARROTHEAD SMOKERS
8 DIZZY PIG
9 BUBBA & JEFF'S BBQ
10 CARCASS COOKERS
Applying the proposed solution based on place the following became the order
Overall
1 4 MILE SMOKIN' CREW
2 COOL SMOKE
3 4 LEGS UP BBQ
4 PARROTHEAD SMOKERS
5 SMOKERS WILD
6 LUNCHMEAT
7 DIZZY PIG
8 ALL DAY SMOKE
9 BUTCHER BBQ
10 CARCASS COOKERS
Overall
1 4 MILE SMOKIN' CREW
2 COOL SMOKE
3 4 LEGS UP BBQ
4 PARROTHEAD SMOKERS
5 SMOKERS WILD
6 LUNCHMEAT
7 DIZZY PIG
8 ALL DAY SMOKE
9 BUTCHER BBQ
10 CARCASS COOKERS
Question:
Do you think that this is a valid theory, supposition?
Should we do anything about it?
Does anyone care?
Do you think that this is a valid theory, supposition?
Should we do anything about it?
Does anyone care?
