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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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07-22-2013, 09:55 AM | #181 | |
Full Fledged Farker
Join Date: 11-19-09
Location: Whittier, CA
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The fewer number of tables, the more likely it will happen. There were only 5 tables at your AZ contest so not much opportunity for switching around among the table captains. |
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07-22-2013, 09:58 AM | #182 |
somebody shut me the fark up.
Join Date: 06-28-07
Location: Duvall, WA
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I like it! Here's a pic of our pork sheet from yesterday...small contest...only two tables.
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"The team formerly known as "Wine Country "Q"... PNWBA "Team of the Year" 2011, 2012, 2013, 2014, 2016, 2017... We cook on MAK Grills and Bullets... |
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07-22-2013, 10:06 AM | #183 |
is one Smokin' Farker
Join Date: 05-30-07
Location: Kansas City, MO
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I find the sheets to be quite informative, don't get me wrong, however, I think they rushed putting the program out, considering training for it occurred the second week of July. According to the mp3 of the July BOD meeting..... With 6 votes for and 4 votes against on July 10th that the program be officially used starting on the 11th, that doesn't seem to give contest reps an ample amount of time to get accustomed to the program. According to the meeting mp3, the reps have had the program for 2 months prior to the training, but, what good does that really do? If you're not trained on it, how do you practice with it???
They've been working on it for three years, what would have been the problem to wait 19 more days and start it on August 1st? Not everyone is as computer savvy as the technology committee. Last edited by Diva; 07-22-2013 at 10:29 AM.. |
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07-22-2013, 11:45 AM | #184 |
is One Chatty Farker
Join Date: 05-02-05
Location: Grain Valley, MO
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We had our fist experience with the new score sheets this past weekend. I do like the additional information - HOWEVER - our scores were wrong and the score of at least one other team was wrong.
Here were the issues with our scores: 1. If you add up the 5 highest individual judges scores for pork the total is 162.24. When you look at the Pork scoring sheet the total shows 163.9544. The score for Judge 2 is wrong. 2. When you look at the pork score on the overall sheet it says 162.8000 – No idea where that came from. 3. The Team Detail Report shows we were on table 4 for pork – the pork score sheet shows we were on table 7. There was another team that won Ribs with a 178.8572 but they actually should have had a 180!! 5 Judges gave them 999. Bottom Line - Check your new score sheets CAREFULLY! |
2 members found this post helpful. |
07-22-2013, 12:00 PM | #185 | |
is one Smokin' Farker
Join Date: 12-11-09
Location: Marshall MO
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WSM 22.5, MCBJ, In The Key Of Que |
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07-22-2013, 12:02 PM | #186 |
Got rid of the matchlight.
Join Date: 06-03-13
Location: West Kingston, RI
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Anyone have input on how to use this sheet to improve your product? We just finished our first comp and left scratching our heads after seeing a 5 and 9 in a single category.
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07-22-2013, 03:14 PM | #187 | |
is Blowin Smoke!
Join Date: 09-12-07
Location: the Ninth Ring of Hell, cleverly disguised as Phoenix
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. Don't practice until you get it right; practice until you can't get it wrong. Don't overthink or undercook. [url=http://www.rhythmnque.com]Rhythm 'n QUE[/url] |
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07-22-2013, 06:01 PM | #188 | |
is one Smokin' Farker
Join Date: 05-30-07
Location: Kansas City, MO
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07-22-2013, 06:04 PM | #189 |
is one Smokin' Farker
Join Date: 05-30-07
Location: Kansas City, MO
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07-22-2013, 06:27 PM | #190 |
Full Fledged Farker
Join Date: 11-13-08
Location: Taylorsville, KY
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So the new scoring system is getting scores wrong, tables wrong, and the judge tracking system may be tracking the wrong judges? Huh
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Master CBJ, CTC, Secretary of Domestic Tranquility |
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07-23-2013, 10:02 AM | #191 | |
is one Smokin' Farker
Join Date: 09-03-12
Location: GRETNA
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I do like the format. While more information will give us more reasons to bitch, the table ranking and ability to see average table scores will help me know were I need to improve and what was probably just a gift table or bad table.
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Mike Chief Cook - When Pigs Die CBJ - KCBS |
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07-23-2013, 10:14 AM | #192 |
is one Smokin' Farker
Join Date: 09-03-12
Location: GRETNA
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One thing I would look at is how each judge ranked you on the table. If a couple have you at the top and a couple have you at the bottom it could mean that you have a flavor profile that doesn't appeal to everyone or there were problems with a couple of samples. Cooks always think that every sample is the same, but they are not.
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Mike Chief Cook - When Pigs Die CBJ - KCBS |
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07-23-2013, 10:55 AM | #193 | |
is One Chatty Farker
Join Date: 01-04-09
Location: Johnston, Ia
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Not trying to be hard on you just pointing out the misconception of the "table from hell".
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Specialization in bipolar, self-injury, and OCD |
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07-23-2013, 06:52 PM | #194 |
On the road to being a farker
Join Date: 12-24-12
Location: Marysville, Washington
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I agree with Kit. Let the judges draw a number out of a hat. Whatever number they draw that's the table they sit at period.Then it is truly the "Luck of the Draw" just like it is for us cooks when we turn in our entry.
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BROTHERS-IN-ARMS BBQ |
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07-24-2013, 01:47 AM | #195 |
is Blowin Smoke!
Join Date: 08-08-07
Location: Cartersville, GA
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And when the random selection puts three Masters on one table and three virgins on another, what then?
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