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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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08-10-2010, 10:28 AM | #16 |
Babbling Farker
Join Date: 05-03-07
Location: Olathe KS
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I like that comment card idea, but I think inconsistent scoring has more to due with non/new CBJs scoring differently. I'd like to see KCBS track past judges scores and then assign them to tables so the average CBJ score is as close as possible, then divide up the new and non-CBJs equally among the tables (I know they already try to do that later part).
I did a comp this past weekend where one team's brisket score was: 32.5714 34.2858 34.8572 30.8572 21.7142 32.0000 Which one doesn't belong? Did they get an 855 or a 656 along with all those other 8s and 9s? Hope the table capt said something ... or maybe the entry just didn't have near enough salt in it's taste profile for that judge (that's sarcasm referring to a post from a different forum). At least that was only one rough judge.
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Boondoggle BBQ Country Smokers 450 Weber Smokey Mountain 18" Proud KCBS Member & Certified Judge |
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08-10-2010, 10:31 AM | #17 | |
Babbling Farker
Join Date: 02-27-07
Location: Northern VA
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Quote:
Score "creep" is a big issue - 7's used to be good, 8's great and 9's rare. Now it's almost expected to be given 8's just for making it to the turn in table without tripping.
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Aporkalypse Now Competition BBQ team Thanks to our sponsors: Wusthof Trident USA, Creekstone Farms, Myron Mixon Smokers & The BBQ Guru MABA 2014 Team of the Year Spicewine Tandem - "The Beast", 2 Vulcan V33's & 1 V9 Brinkman modified upright, Weber Kettle(s); Meadow Creek Pr-24, Super Stealth Mode black & Night Vision Red Thermopens ----------------- MABA - (Mid Atlantic BBQ Association) President KCBS Certified Judge - #23289 |
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08-10-2010, 10:33 AM | #18 |
somebody shut me the fark up.
Join Date: 01-23-04
Location: DFW, San AntonioTx
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Actually, 9's used to be common and 180's weren't as rare. There were some changes to judging instructions and scores came down. There was another change, and scores are allegedly on the rise.
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You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer. --Frank Zappa Keeping Valspar in BBQ, one cook at a time. Recipient of a Huggies box! Shut up, and cook!!!! |
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08-10-2010, 10:55 AM | #19 |
On the road to being a farker
Join Date: 03-24-10
Location: South Burlington, VT
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A while back we received two 4's from a judge, while the rest of the scores ranged from 6-8. I think that should warrant a comment card. I think that this ties back to the fact that often times there is a wide range in scores. It is really hard to make improvements when there is such a division amongst the judges themselves.
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08-10-2010, 10:59 AM | #20 |
is One Chatty Farker
Join Date: 01-04-09
Location: Johnston, Ia
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I dont want a card from the ONE guy who didnt like my flavor. He's going to score the way he is going to score. And I'm not going to make changes because of his score. Its the table captain's responsability to be sure he is scoring according to KCBS rules not mine.
However with my great cooking skills, I would like to see cards when I toss 141 on the board. :-)
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Specialization in bipolar, self-injury, and OCD |
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08-10-2010, 11:01 AM | #21 |
On the road to being a farker
Join Date: 09-22-08
Location: Sheridan, Ar
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I got a comment card on a 5 one time that said it tasted like ketchup. Go figure.
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Chris Green FEC100 |
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08-10-2010, 11:12 AM | #22 | |
Quintessential Chatty Farker
Join Date: 04-21-06
Location: Lake Ponderosa-Montezuma, IA
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Absolutley untrue.... Who told you that this is the case or are you guessing that's what happens? During judges instructions we are told that ALL cards get attached to your score sheets, period. As far as mandatory comment cards at any given number, whatever one you choose (4,5,6) it puts a mental block that says if I give that number I have to fill out a card. Chances are you'll never see that number or lower again. Is that how you think judging should go? Remember a 5 is just simply below average, not crap, not inedible, 5 is not that far out of whack. If your food is just slightly less than average your gonna get a 5. I have given out several 5's this year. And as a rule I have filled out 4 comment cards also. They simply said what it was that made that sample a 5. Thats how the system works. Tis true all judges don't always get it, but find anything in life that is just the way everbody wants it. Ed
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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!! |
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08-10-2010, 11:16 AM | #23 | |
Quintessential Chatty Farker
Join Date: 04-21-06
Location: Lake Ponderosa-Montezuma, IA
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Quote:
So the judge didn't like your sauce and told you why..... what more do you want? Ed
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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!! |
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08-10-2010, 11:24 AM | #24 |
Full Fledged Farker
Join Date: 07-01-08
Location: Beardstown, Illinois
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I have judged or Table Captained 10 contest this year and I beleive that every REP while doing his speach has told us if we score a 5 or below to please write a comment card as to why you are giving that score. That way they have a justification to the team and it will also let the team know why it was given.
As someone mentioned above I'm sure there are some judges that won't give a 5 or below because they have to fill out the comment card. But then you have some judges(not many) that give them out left and right and it doesn't bother them to fill out the cards. When I table Captain I do look at the judges cards for low scores and if I see one judge giving a lot of them or more than the rest of the judges I do let the REP know. It is the REPS jobs to talk to them not the TC.
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Ralph Weller, BWS Fatboy, 2 WSM Bullet, KCBS REP, KCBS Master CBJ, Certified Table Captain |
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08-10-2010, 11:35 AM | #25 |
Babbling Farker
Join Date: 02-27-07
Location: Northern VA
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Ever worked an event? If not I suggest you do before you make statements like this. I've witnessed various reps discarding comment cards on multiple occasions.
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Aporkalypse Now Competition BBQ team Thanks to our sponsors: Wusthof Trident USA, Creekstone Farms, Myron Mixon Smokers & The BBQ Guru MABA 2014 Team of the Year Spicewine Tandem - "The Beast", 2 Vulcan V33's & 1 V9 Brinkman modified upright, Weber Kettle(s); Meadow Creek Pr-24, Super Stealth Mode black & Night Vision Red Thermopens ----------------- MABA - (Mid Atlantic BBQ Association) President KCBS Certified Judge - #23289 |
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08-10-2010, 11:56 AM | #26 | |
is Blowin Smoke!
Join Date: 09-12-07
Location: the Ninth Ring of Hell, cleverly disguised as Phoenix
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Quote:
Every judge that fills out a comment card now for those numbers refutes that idea. I would not, however, advocate a mandatory card for a 6.
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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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08-10-2010, 12:07 PM | #27 | |
is One Chatty Farker
Join Date: 01-11-08
Location: Nashville
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Some competitors are just so darned good that they never get anything below an 8, great for them! Other's have resigned themselves to the fact that the stray 6 or 5 or whatever is going to find its way into their scorecard no matter how good they feel their product was. That's very admirable. Others still want to be good, want to improve, and want to ensure that when they do get a good product out there, they get rewarded for it. I'd like to suggest that those who know that their product is always great and never get a bad score discuss that amongst themselves. Is it really productive to imply that people are asking for a GC trophy every time scoring anomolies are discussed? Does that ever really help anything? Am I the only one who feels this way (Very likely, so don't worry). Again, sorry for the threadjack. If mods feel this should be its own thread, lemme know and I'll copy and paste it there. dmp |
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08-10-2010, 12:14 PM | #28 | |
is Blowin Smoke!
Join Date: 12-01-05
Location: Universal City, Texas
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Let me carify....Quit whining! Is that a little more clear? Go cook and live with it! How about this one...Not everybody is going to like your food or thinks as much of it as you do. |
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08-10-2010, 12:20 PM | #29 | |
Quintessential Chatty Farker
Join Date: 04-21-06
Location: Lake Ponderosa-Montezuma, IA
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No I have never stood at the score input table but the statement I made " ALL cards get attached to your score sheets" is a direct quote from the president of the KCBS if your reps are " discarding comment cards on multiple occasions" they appear to be acting out of compliance with what Mr Lake is instructing. Perhaps you should follow up with a communication to Mike as this only defeats the effort to help cook teams understand their scoreing questions. Ed
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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!! |
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08-10-2010, 03:03 PM | #30 | |
Babbling Farker
Join Date: 03-14-07
Location: Culpeper, Virginia
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I wish CBJ classes would concentrate on what makes BBQ above or below average, not is there Red leaf or kale in a box, how often does that happen at a contest? But if I give a judge in a class a choice of Brisket, Butt, Ribs or Chicken, each one cooked to 160°, 195° and 215° do any of you competition cooks think there may be a difference in the tenderness of each of those...If I submit a non seasoned, a "properly" seasoned and a super coated with rub and sauce, do you think there maybe a different flavor profile...never understood why things like this are not done at classes. You know I am not gonna be sitting at the Algonquin Round table anytime soon, if I can think up this stuff, I am sure there are a lot smarter folks at KCBS that should be able to too!
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Certified Master Judge #5382 What is best in life? "To crush your BBQ opponents, to see them driven before you, and to hear the lamentations of their women." |
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