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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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04-19-2009, 04:34 PM | #1 |
On the road to being a farker
Join Date: 09-22-08
Location: Sheridan, Ar
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Judges comment cards or responses
Does anyone think that getting some form of feedback from the judges would be helpful other than a score? I think it would help get an idea of how your meat actually did. Say you got a 9 in taste from one judge and a 5 in taste from another judge. I figure just a bad score, but feedback would be nice.
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Chris Green FEC100 |
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04-19-2009, 07:14 PM | #2 |
somebody shut me the fark up.
Join Date: 10-09-06
Location: Blue Springs, MO
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KCBS has been experimenting this this for a couple of years now. From what I hear, it hasn't been that helpful.
A team got a card this weekend from a judge in Washington, MO. It said the "Flavor was great, but a little too tender". Score: 8-9-5. So, it was one of the best briskets they'd ever tasted, but it was too tender? To me, that's a little hard to decipher.
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Pork Pullin Plowboys (and Smoke on Wheels) Save a hog, ride a plowboy! www.plowboysbbq.com Todd Johns (me); Blue Springs, MO Randy Hinck (PigBoy); Concordia, MO Andy Groneman (Hodedo); KC, KS (Cameo Appearances) FEC-500SS; FEC-100 (Right handed); FEC-100 (Left handed); Country Smoker Tailgater; Big Green Egg (2-large, small, mini); Cookshack Pellet Fired Charbroiler |
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04-19-2009, 07:22 PM | #3 |
On the road to being a farker
Join Date: 09-22-08
Location: Sheridan, Ar
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I agree with you on that one. The last contest we got straight nines from one judge and then got a 8-5-7 from another judge on the same thing. I guess if just matters about what judge you get. Having a hard time figuring out what the judges are looking for, anyone got any ideas?
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Chris Green FEC100 |
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04-19-2009, 07:36 PM | #4 | |
is one Smokin' Farker
Join Date: 02-03-08
Location: IOWA
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TippyCanoe BBQ Crew www.tippycanoebbq.com Memphis Pro Backwoods Fatboy Backwoods Party |
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04-19-2009, 07:39 PM | #5 |
Babbling Farker
Join Date: 08-11-03
Location: St. Louis
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At least it would give you something to work from. Anyway to find out if we had any comment cards from judges at Washington? Even if there is deciphering to be done, on an aggregate it gives you an idea from contest to contest if changes you are making are being noticed.
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Neil -- "Easy Bake Master" NB Bandera [gone to heaven...conveniently located in Long Island, NY] Rebel 23, WSM A, WSM B, UDS, Easy Bake Oven Pork Pistols BBQ MOFO Illuminati MOINK...It's what's for linner. |
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04-19-2009, 09:32 PM | #6 |
is one Smokin' Farker
Join Date: 01-05-06
Location: Rockland, MA
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I am one that thinks that comment cards are a good idea. We had them for an entire season in New England and they do give you some insight, but it may not be what you were hoping for.
Yeah, you are going to have the occasional "no burnt ends' on your pork comment card, but, hey... you know those comments aren't the ones you are looking for. When contests did use them, they came back with our score sheets. I'd like to see judges comments on anything that is below average, or totally skewed from the rest of the table. Not necessarily different cards either, the back of the slip works fine.
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[I][FONT=Century Gothic]michelle[/FONT][/I] [I][FONT=Century Gothic]lunchmeat BBQ team[/FONT][/I] [I][FONT=Century Gothic]President - New England BBQ Society[/FONT][/I] [URL="http://www.nebs.org"][I][FONT=Century Gothic]www.nebs.org[/FONT][/I][/URL] [I][FONT=Century Gothic]2 Backwoods Partys [/FONT][/I] [I][FONT=Century Gothic]WSM, 2 Weber kettles, Weber Performer[/FONT][/I] [I][FONT=Century Gothic]Large BGE[/FONT][/I] |
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04-19-2009, 10:42 PM | #7 |
On the road to being a farker
Join Date: 10-27-08
Location: forked river,nj
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Juding is just onething I do not understand. For example dessert we turned in this this weekend in salisbury. Almost all the judges gave us 7 or 8 couple 9's and then 4 5 3 come on. I dont get it if you have all the judges say it's good but then one judge gives you those scores.Maybe they didn't like it, but they should judge it on what is was. I can see if a few judges had low scores but just one come on.
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JACKED UP BBQ |
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04-19-2009, 10:46 PM | #8 | |
is One Chatty Farker
Join Date: 07-05-07
Location: St. Louis
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04-19-2009, 11:09 PM | #9 | |
is Blowin Smoke!
Join Date: 09-12-07
Location: the Ninth Ring of Hell, cleverly disguised as Phoenix
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We're still puzzling over a "Watery, yet dry" comment.
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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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04-20-2009, 12:22 AM | #10 | |
is Blowin Smoke!
Join Date: 08-08-07
Location: Cartersville, GA
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It makes perfect sense to me. A good judge does not skew one judging criteria because of the entry's performance in another. This judge was telling you the taste of your entry was tops, but they felt the brisket was overcooked. You can have terrific flavor in a brisket that is so soft you can't pick up a slice intact, just as you can have a really ugly box that bombs in presentation but scores well in taste and tenderness. Sounds like you got some good feedback on what the judge was thinking. That's the purpose of the feedback cards, to help cooks understand why they got the scores they did, not necessarily for you to agree with the comments. |
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04-20-2009, 06:12 AM | #11 |
is one Smokin' Farker
Join Date: 09-09-08
Location: Red Lion, PA
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As an experienced chili cook. Comments are allowed in the ICS events. Overall, they are often useless. It's very common to have "too salty" and "not enough salt", "too spicy" and "bland" all for the same chili. I'd think that you could get similar type comments on BBQ. Another problem is they can be downright mean. I've seen "tastes like dog food" which does nothing but drive that cook away from future contests.
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04-20-2009, 08:05 AM | #12 | |
is one Smokin' Farker
Join Date: 01-16-06
Location: North Alabama
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Mark D. (QN) Traeger PRO SERIES 34 22" WSM 22" Weber Weber Summit SS natural gas |
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04-20-2009, 09:16 PM | #13 |
Knows what a fatty is.
Join Date: 03-26-09
Location: Iron Mountain, MI
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As a judge I have learned to do the following .. right or wrong. When I do the appearance it is simple... does it look like I want to dive in and absorb every once of it..... or am I going to pass it by in a buffet line. It's that simple..... Take into consideration that I know what the food should look like.
With taste.... it is a matter of personal judgement. I have judged events in different parts of the country and experienced the different flavors used in regions of the country. I love the difference. I don't think there is a set taste.... but my taste buds let me know if I like it or not. And my sheet normally tells me if I left any of it behind. Tenderness.... tough. KCBS gives us clues in what the tenderness should be. Ribs... leave a mouth impression.... should not fall off the bone.... Brisket... the pull test... if it falls apart in my hand it is overcooked. If I can't pull it apart it is too tough. If it separates after a little pull.... wonderful. An entry can look like crap..... taste out of this world.... and not meet my tenderness expectations. That's why they have three catagories. There are bigger issues i have with the scoring process.. but I will save them for another day or another thread.....
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[FONT=Palatino Linotype]John[/FONT] [FONT=Palatino Linotype][EMAIL="[email protected]"][email protected][/EMAIL][/FONT] [FONT=Palatino Linotype][URL="http://www.uphogwild.com"]www.uphogwild.com[/URL][/FONT] [FONT=Palatino Linotype]Iron Mountain, MI[/FONT] [I]We're only allowed to do this as long as we have fun! :lol:[/I] |
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04-20-2009, 09:43 PM | #14 |
is One Chatty Farker
Join Date: 12-28-06
Location: Porkbutt Ky
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Comment cards would be great for new teams but those that have cooked a few comps probably already have an idea if something wasnt quite right. I used to think the comment cards were a great idea but after a few comps most already know if something was off. I know that our team does. I guess Im saying that we dont need a Judge telling me that our brisket was bland & tough. I already know that!
I dont think veteran teams need any more help anyhow. :)
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Spicewine Turbo 2007 model Perry Brothers & Sons Bar-B-Q |
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04-21-2009, 06:18 AM | #15 |
is Blowin Smoke!
Join Date: 02-06-07
Location: Rolling down the river between St Louis and New Orleans
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I got a comment card this weekend that said "rib meat was very difficult to pull off the bone". Score on the comment sheet was a 4. I checked my scores and I didn't have anything below an 8. I took it to the Rep and he said that the individual judge is responsible for putting the correct team # on the card so it gets to the right person. Someone failed to get their card that should have recieved it.
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Rodger How y'all are? I'm glad you got to see me I guarontee Justin Wilson 4/24/1914 - 09/05/2001 CAJUN QUE KREWE Proud ARKLAFO KCBS member & CBJ#24398 Twin Ugly Drum Smokers Brinkman Smoke King Deluxe Brinkman Gourmet ECB with super chicken mods Weber OTS kettle |
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