My comment card

Dan - 3eyzbbq · 05-23-2010, 06:50 PM

Got a first place rib call yesterday in Middletown, DE

And a comment card for those ribs:

"Too much sauce - looked like artificial food" scores 4/5/6"

Just HAD to share with you all

Buster Dog BBQ · 05-23-2010, 06:52 PM

Not sure how too much sauce would impact tenderness.

Bbq Bubba · 05-23-2010, 07:00 PM

So only 1 judge at that table knew what they were talking about?

Jacked UP BBQ · 05-23-2010, 07:04 PM

Great job Dan. Fark that judge. I have had stupid comment cards also, food looked too perfect?????? WTF

musicmanryann · 05-23-2010, 07:11 PM

Thankfully, it looks like 5 others judges disagreed with that judge's assessment.

Dan - 3eyzbbq · 05-23-2010, 07:16 PM

Quote:

Originally Posted by musicmanryann

Thankfully, it looks like 5 others judges disagreed with that judge's assessment.

Yea, I had tears in my eyes from laughing when I got it. I really appreciate the dropped score!

Coz · 05-23-2010, 07:20 PM

We had a card yesterday also said the ribs were too salty...I cant figure how the judge found the salt thru the layer of honey that is so sweet I cant eat it?

Jeff_in_KC · 05-23-2010, 07:53 PM

Heard last night about a comment card awhile back on ribs that said "Tasted too much like pork". Sometimes ya just gotta wonder why all judges can't be like Dave Compton! LOL!

bam · 05-23-2010, 08:18 PM

Dan give that card back with a note. "this is how 1st place ribs look"

luckyduk · 05-23-2010, 08:47 PM

Quote:

Originally Posted by bam

Dan give that card back with a note. "this is how 1st place ribs look"

That's funny!!!!

boogiesnap · 05-23-2010, 09:16 PM

wow, scored down on something so perfect it looked artificial...thats...interesting.
congrats on making perfect food! now, let me see the &*(7^*ING PIC!!!!!

boogiesnap · 05-23-2010, 09:21 PM

found it...those look good fella.
congrats again!

Smokedelic · 05-23-2010, 09:52 PM

Congrats on the call Dan.

Was the comment card from Judge #5? Personally, I can't stand judge # 5.

ModelMaker · 05-24-2010, 09:30 AM

So after you saw the card did you go to the rep and ask for his opinion? All comment cards go staight to the rep and he/she should have had an issue with that comment and talked to the offending judge and admonished him for being stupid!!
The rep then should have offered his apoligys and reported to you what was done to remidy this in the future. If none of that happened then the process did not work as it should have.
Ed

Bratenmeister · 05-24-2010, 11:14 AM

I'm fairly new to BBQ judging; I've judged three comps so far this year. On chicken, in my opinion, I think some cooks might take uniformity and manipulation of the natural shape of the meat a bit too far. One box at the last competition I judged, a box contained six chicken thighs which, to me, because of their precise identical shape and size, and obviously some molding, they looked like processed chicken of some sort you might get from the Swhann Man as opposed to natrual thighs i would expect to get at the supermarket, a family BBQ, or a resturant. I judge the meat's apprearence based on how much I want to take a bite just by looking at it, and if it doesn't look like a natural chicken shape, its not as appealing to me. Some effort at uniformity, triming, and such is obviously necessary, but I think it can be taken too far and make the meat look unnatrual.

And I realize this is just my opinion, but I want a box of chicken thighs to look like what they're supposed to be, chicken thighs, not like a box of giant processed chicken nuggets. I still gave the chicken an 8 in appearance because the meat was nicely arranged in the box, a lot of effort was made to put together a nice looking box, and the meat appeared to have great color and glaze, but I was turned off because of the overly manipulated appearance of the meat. I'd be interested in thoughts and comments about that. Maybe I should reconsider my thinking, and I'm open to ideas on the topic.

I know a lot, lot of work goes into making the chicken look uniform, but can uniformity be taken too far? Just throwing that out there for thoughts.

Mabye a bit off topic, since the original post is about ribs.

05-23-2010, 06:50 PM	#1
Dan - 3eyzbbq is one Smokin' Farker Join Date: 10-10-07 Location: Owings Mills, MD Name/Nickname : Dan	My comment card Got a first place rib call yesterday in Middletown, DE And a comment card for those ribs: "Too much sauce - looked like artificial food" scores 4/5/6" Just HAD to share with you all __________________ Dan Hixon 3 Eyz BBQ Thanks to our sponsors: The BBQ Guru, The Grill Center, Grizzly Coolers, Make it Meaty and Natures Own Charcoal

05-23-2010, 06:52 PM	#2
Buster Dog BBQ is One Chatty Farker Join Date: 07-20-08 Location: Clive, IA	Not sure how too much sauce would impact tenderness. __________________ FEC-100 Right Handed, FEC-100 Left Handed, Large BGE x2, Mini BGE Buster Dog BBQ - [url]http://www.busterdogbbq.com[/url]

05-23-2010, 07:00 PM	#3
Bbq Bubba somebody shut me the fark up. Join Date: 05-03-07 Location: New Baltimore, Mi.	So only 1 judge at that table knew what they were talking about? __________________ Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013

05-23-2010, 07:04 PM	#4
Jacked UP BBQ Babbling Farker Join Date: 06-09-08 Location: Forker River, NJ	Great job Dan. Fark that judge. I have had stupid comment cards also, food looked too perfect?????? WTF __________________ Jacked UP BBQ vending Ocean County Pig Assassins competition team retired and is now known as Jacked UP BBQ Fec 750 Fec 100 Large Spicewine

05-23-2010, 07:20 PM	#7
Coz is One Chatty Farker Join Date: 10-05-07 Location: Georgetown , Ky	We had a card yesterday also said the ribs were too salty...I cant figure how the judge found the salt thru the layer of honey that is so sweet I cant eat it? __________________ Stumps Clone "RAINMAKER" Stumps Clone RIP 9-20-08 Stumps Clone "LIL RAIN " Stumps Clone " CHRISTINE " ONE Evil Biotch and another in process BRINGIN' THE HEAT BBQ Team just Cloning around

05-23-2010, 07:11 PM	#5
musicmanryann is One Chatty Farker Join Date: 06-11-08 Location: Ames, Iowa	Thankfully, it looks like 5 others judges disagreed with that judge's assessment. __________________ Big T'z Q Cru Championship BBQ Team CBJ #50801 6 WSM's 2 Weber Kettles FEC100 2 Backwoods Fatboy 2 Not-so-Ugly Drum Smokers from Gateway BBQ Store [URL="http://s674.photobucket.com/albums/vv102/Ryannewstrom/Jambo%20--%20The%20Orange%20Monster/"]Jambo -- The Orange Monster[/URL] [URL="http://www.bigtzbbq.com/#!__main/links"]www.bigtzbbq.com[/URL] Join our [URL="http://www.facebook.com/home.php?ref=logo#/group.php?gid=101606657515&ref=ts"]facebook group[/URL]

05-23-2010, 07:53 PM	#8
Jeff_in_KC somebody shut me the fark up. Join Date: 01-04-05 Location: Pleasant Hill, MO	Heard last night about a comment card awhile back on ribs that said "Tasted too much like pork". Sometimes ya just gotta wonder why all judges can't be like Dave Compton! LOL! __________________ KCBS Member #14287

05-23-2010, 08:18 PM	#9
bam is One Chatty Farker Join Date: 10-22-08 Location: Philly, PA	Dan give that card back with a note. "this is how 1st place ribs look" __________________ AKA "Huck" BBQ Resource: [URL="http://www.huckshut.com"]www.huckshut.com[/URL] Streaming BBQ Podcast: [URL]http://www.inthehut.com[/URL]

05-23-2010, 09:16 PM	#11
boogiesnap Babbling Farker Join Date: 04-22-10 Location: NEW ENGLAND	wow, scored down on something so perfect it looked artificial...thats...interesting. congrats on making perfect food! now, let me see the &(7^ING PIC!!!!!

05-23-2010, 09:21 PM	#12
boogiesnap Babbling Farker Join Date: 04-22-10 Location: NEW ENGLAND	found it...those look good fella. congrats again!

05-23-2010, 09:52 PM	#13
Smokedelic Full Fledged Farker Join Date: 09-24-06 Location: Tulsa, OK	Congrats on the call Dan. Was the comment card from Judge #5? Personally, I can't stand judge # 5. __________________ Mike - Formerly Known as Team Enoserv

05-24-2010, 09:30 AM	#14
ModelMaker Quintessential Chatty Farker Join Date: 04-21-06 Location: Lake Ponderosa-Montezuma, IA	So after you saw the card did you go to the rep and ask for his opinion? All comment cards go staight to the rep and he/she should have had an issue with that comment and talked to the offending judge and admonished him for being stupid!! The rep then should have offered his apoligys and reported to you what was done to remidy this in the future. If none of that happened then the process did not work as it should have. Ed __________________ 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!!

05-24-2010, 11:14 AM	#15
Bratenmeister Is lookin for wood to cook with. Join Date: 05-13-10 Location: IL	I'm fairly new to BBQ judging; I've judged three comps so far this year. On chicken, in my opinion, I think some cooks might take uniformity and manipulation of the natural shape of the meat a bit too far. One box at the last competition I judged, a box contained six chicken thighs which, to me, because of their precise identical shape and size, and obviously some molding, they looked like processed chicken of some sort you might get from the Swhann Man as opposed to natrual thighs i would expect to get at the supermarket, a family BBQ, or a resturant. I judge the meat's apprearence based on how much I want to take a bite just by looking at it, and if it doesn't look like a natural chicken shape, its not as appealing to me. Some effort at uniformity, triming, and such is obviously necessary, but I think it can be taken too far and make the meat look unnatrual. And I realize this is just my opinion, but I want a box of chicken thighs to look like what they're supposed to be, chicken thighs, not like a box of giant processed chicken nuggets. I still gave the chicken an 8 in appearance because the meat was nicely arranged in the box, a lot of effort was made to put together a nice looking box, and the meat appeared to have great color and glaze, but I was turned off because of the overly manipulated appearance of the meat. I'd be interested in thoughts and comments about that. Maybe I should reconsider my thinking, and I'm open to ideas on the topic. I know a lot, lot of work goes into making the chicken look uniform, but can uniformity be taken too far? Just throwing that out there for thoughts. Mabye a bit off topic, since the original post is about ribs. Last edited by Bratenmeister; 05-24-2010 at 11:37 AM..

Similar Threads
Thread	Thread Starter	Forum	Replies	Last Post
Got My FIRST comment card !	Podge	Competition BBQ	17	08-22-2011 05:01 PM
Please help me understand my comment card	Three porks	Competition BBQ	19	08-03-2011 10:08 AM
Comment Card for scores below a 6	Sledneck	For the Board	20	10-14-2010 09:38 AM
I have to share this comment card	Jacked UP BBQ	Competition BBQ	37	08-12-2009 05:00 PM
Comment Card Comes Back	Countryhb	Catering, Vending and Cooking For The Masses.	10	03-30-2009 05:59 AM