Comment cards?

Sledneck · 06-09-2008, 09:54 AM

Just curious why they did away with the judges comment cards from last year? Has to be a system where at least you have to give a mandatory comment for anything below a 6. The 4-8-8 in received in chicken i think really owes me an explanation for the 4. With the skyrocketing cost of doing these comps with regard to food fuel etc more feedback is necessary or just out of respect for all the cooks that put so much in to this.

Tinybud · 06-09-2008, 02:57 PM

I'd like to know that as well,, I judged the event, and i know from competing that an explanation for a low score would be a great thing to know..to get a better understanding what may have been wrong or what judges are looking for. And it doesn't take much time to fill one out. I'd like to see them at all contest.

Merl · 06-09-2008, 05:28 PM

Jim Minion and I worked hard to get the Board to begin using judging slips with definitions, as well as comment cards. The Board would only allow it as a test program in 07. Jim, Linda, Mike, Merl and Don were the "Test Reps". As part of the test, we utilized post contest surveys. (more than 750 surveys were received and) the results were as follows:
98% of all surveys retruned by CBJ's wanted the comment cards
92% of all surveys returned by cooks wanted the comment cards.
However, the Board voted to not continue the comment cards into 08.
From the Novemeber 08 Board Minutes:
Jim Minion made a motion to use all comment cards in 2008. Votes were as follows: Gray-no, Kirk-no, Ownby-yes, Tuttle-no, Lohman-no, Lake-no, Whitebook-yes, Black-no, Minion-yes, Harwell-yes, Mullane-yes.

FAILS 6 NO to 5 yes

big blue bbq · 06-09-2008, 07:14 PM

That about wraps it up for all political type people. Lets never listen to what the people want, lets give them what we think they want. Thanks for trying Merl!!!!

Tinybud · 06-09-2008, 08:28 PM

Why'd they even bother with a survey,,, seems they do what they want any how,,, don't seem to care about what the members want,,if over 90 percent of teams and judges wanted the cards,,then it should have been a no brainer...

SmokeInDaEye · 06-09-2008, 08:45 PM

Quote:

Originally Posted by big blue bbq

That about wraps it up for all political type people. Lets never listen to what the people want, lets give them what we think they want. Thanks for trying Merl!!!!

Hear hear! For the record, I only received the comment cards once and didn't know what the heck they meant (talking about my crisp chicken skin though I had to turn in chicken sans skin since it was burnt), I could definitely could see the potential with some practice.

Sled, was the 4 in appearance that far off from the other scores? A four seems pretty harsh.

Tinybud · 06-09-2008, 08:56 PM

I remember judging at Berk's last year, I gave someone a 4 in apperance,, think it was in pork, and when I turned in my score card, the contest rep asked me to explain why I gave it a 4, and I had to explain to him my reason,,
We competed at Franklin last year (smoke on the alleghany) and we got comment cards back,, some were helpful,, and others didn't make any sense,,but I think if judges got the cards more often and was explained what to put down, like why did you give someone a low score,, or what did you like the most about the entry,, wouldn't have to be anything complicated,, dry, salty, overcooked, uncooked,,etc,,, anything would be helpful.

Sledneck · 06-10-2008, 04:20 AM

Quote:

Originally Posted by SmokeInDaEye

Hear hear! For the record, I only received the comment cards once and didn't know what the heck they meant (talking about my crisp chicken skin though I had to turn in chicken sans skin since it was burnt), I could definitely could see the potential with some practice.

Sled, was the 4 in appearance that far off from the other scores? A four seems pretty harsh.

yes, i know its only one score and it gets dropped but i would still like an explanation. Having a rep ask the judge why does me no good. Interesting vote vs. survey. Thank You KCBS. board on another great decision in the best interest of us the cook and judges. What do we know?

Ridiculous . For personal reason I have been thinking about quitting competition cooking, this helps my decision

backporchbbq · 06-10-2008, 04:45 AM

I would like to see comments. Some of our scores were really good and on the same turn in we got ripped by another judge. I don't understand how I can get a 9 on something and another judge gives me a 5. I love doing the contests, but it is kind of annoying. It may make me think about cutting down on the comps each year.

BigBarry · 06-10-2008, 09:35 AM

Thanks Merl. Nice to know the MEMBERS are well served by OUR board!

I think the comment cards would be great. I had high scores in one category and a 5-5-5!! Other people had a 5-5-5 with good to great scores in a category. The reps should really watch the judges and take one aside to find out why they are so way off from the rest of the judges on a turn-in box.

BBQ_Mayor · 06-10-2008, 11:11 AM

I got only 1 of those comment cards and it didn't help at all.

The judge didn't score it down and thought it was perfect but just wanted to let me know that it really didn't taste like "bbq chicken"

. What ever

. I'll keep on doing what I'm doing.

acorette · 06-10-2008, 11:57 AM

Quote:

Originally Posted by Merl

Jim Minion and I worked hard to get the Board to begin using judging slips with definitions, as well as comment cards. The Board would only allow it as a test program in 07. Jim, Linda, Mike, Merl and Don were the "Test Reps". As part of the test, we utilized post contest surveys. (more than 750 surveys were received and) the results were as follows:
98% of all surveys retruned by CBJ's wanted the comment cards
92% of all surveys returned by cooks wanted the comment cards.
However, the Board voted to not continue the comment cards into 08.
From the Novemeber 08 Board Minutes:
Jim Minion made a motion to use all comment cards in 2008. Votes were as follows: Gray-no, Kirk-no, Ownby-yes, Tuttle-no, Lohman-no, Lake-no, Whitebook-yes, Black-no, Minion-yes, Harwell-yes, Mullane-yes.

FAILS 6 NO to 5 yes

I'd like to see the "comment cards" from the board members who voted NO when all people with skin in the game (cooks and judges) wanted them! Why not? What's the harm? I'm with Sled on this one - a number doesn't tell us what we can do to improve... Frustrating.

Sledneck · 06-10-2008, 12:03 PM

Would a petition from members work in this situation or just be a waste of time?

BigBarry · 06-11-2008, 08:35 AM

Quote:

Originally Posted by Sledneck

Would a petition from members work in this situation or just be a waste of time?

I say surround the KCBS castle with pitchforks and torches!!! Arrrrrghhh!

Jorge · 06-11-2008, 08:39 AM

Quote:

Originally Posted by acorette

I'd like to see the "comment cards" from the board members who voted NO when all people with skin in the game (cooks and judges) wanted them! Why not? What's the harm? I'm with Sled on this one - a number doesn't tell us what we can do to improve... Frustrating.

In fairness, it should be noted that some of the folks that voted NO spend a lot of time as competition cooks or Reps, and spend more time at contests than most. So they do, in fact, have 'skin in the game'.

06-09-2008, 09:54 AM	#1
Sledneck is one Smokin' Farker Join Date: 12-04-05 Location: Wantagh, NY	Comment cards? Just curious why they did away with the judges comment cards from last year? Has to be a system where at least you have to give a mandatory comment for anything below a 6. The 4-8-8 in received in chicken i think really owes me an explanation for the 4. With the skyrocketing cost of doing these comps with regard to food fuel etc more feedback is necessary or just out of respect for all the cooks that put so much in to this. __________________ [SIZE="3"][B][COLOR="Blue"][URL="http://bbqilluminati.blogspot.com"]BBQ Illuminati Blog[/URL][/COLOR][/B][/SIZE] [B][COLOR="Blue"][B]Disclaimer: The poster does not take any responsibility for any bad feelings or sense of exclusion that the reader of this post may have-whether real or imagined. Reading threads poses inherent risks. The poster of this thread would like to also remind readers to make sure they have a functional sense of humor before they visit any discussion board.[/B][/COLOR][/B]

06-09-2008, 02:57 PM	#2
Tinybud Take a breath! Join Date: 10-24-06 Location: Beech Creek, PA	I'd like to know that as well,, I judged the event, and i know from competing that an explanation for a low score would be a great thing to know..to get a better understanding what may have been wrong or what judges are looking for. And it doesn't take much time to fill one out. I'd like to see them at all contest. __________________ The Redneck PitKrew (comp. team) Tiny's Bar-b-que Catering Char-griller superpro w/side firebox 6ft. Southern Yankee Meadow Creek Caterer's Delight 108 Caldera Tallboy

06-09-2008, 07:14 PM	#4
big blue bbq Take a breath! Join Date: 12-05-06 Location: Pleasant View, TN	That about wraps it up for all political type people. Lets never listen to what the people want, lets give them what we think they want. Thanks for trying Merl!!!! __________________ Larry, Big Blue BBQ WSM 22.5" WSM 18" Traeger 075 Weber one touch gold (blue of course!) Jack's old south cooker:-P

06-09-2008, 08:28 PM	#5
Tinybud Take a breath! Join Date: 10-24-06 Location: Beech Creek, PA	Why'd they even bother with a survey,,, seems they do what they want any how,,, don't seem to care about what the members want,,if over 90 percent of teams and judges wanted the cards,,then it should have been a no brainer... __________________ The Redneck PitKrew (comp. team) Tiny's Bar-b-que Catering Char-griller superpro w/side firebox 6ft. Southern Yankee Meadow Creek Caterer's Delight 108 Caldera Tallboy

06-09-2008, 08:56 PM	#7
Tinybud Take a breath! Join Date: 10-24-06 Location: Beech Creek, PA	I remember judging at Berk's last year, I gave someone a 4 in apperance,, think it was in pork, and when I turned in my score card, the contest rep asked me to explain why I gave it a 4, and I had to explain to him my reason,, We competed at Franklin last year (smoke on the alleghany) and we got comment cards back,, some were helpful,, and others didn't make any sense,,but I think if judges got the cards more often and was explained what to put down, like why did you give someone a low score,, or what did you like the most about the entry,, wouldn't have to be anything complicated,, dry, salty, overcooked, uncooked,,etc,,, anything would be helpful. __________________ The Redneck PitKrew (comp. team) Tiny's Bar-b-que Catering Char-griller superpro w/side firebox 6ft. Southern Yankee Meadow Creek Caterer's Delight 108 Caldera Tallboy

06-09-2008, 05:28 PM	#3
Merl Full Fledged Farker Join Date: 08-13-06 Location: Tulsa, Ok	Jim Minion and I worked hard to get the Board to begin using judging slips with definitions, as well as comment cards. The Board would only allow it as a test program in 07. Jim, Linda, Mike, Merl and Don were the "Test Reps". As part of the test, we utilized post contest surveys. (more than 750 surveys were received and) the results were as follows: 98% of all surveys retruned by CBJ's wanted the comment cards 92% of all surveys returned by cooks wanted the comment cards. However, the Board voted to not continue the comment cards into 08. From the Novemeber 08 Board Minutes: Jim Minion made a motion to use all comment cards in 2008. Votes were as follows: Gray-no, Kirk-no, Ownby-yes, Tuttle-no, Lohman-no, Lake-no, Whitebook-yes, Black-no, Minion-yes, Harwell-yes, Mullane-yes. FAILS 6 NO to 5 yes

06-10-2008, 04:45 AM	#9
backporchbbq is one Smokin' Farker Join Date: 02-28-08 Location: Phoenixville, PA	I would like to see comments. Some of our scores were really good and on the same turn in we got ripped by another judge. I don't understand how I can get a 9 on something and another judge gives me a 5. I love doing the contests, but it is kind of annoying. It may make me think about cutting down on the comps each year.

06-10-2008, 09:35 AM	#10
BigBarry is One Chatty Farker Join Date: 12-06-06 Location: West Islip, NY	Thanks Merl. Nice to know the MEMBERS are well served by OUR board! I think the comment cards would be great. I had high scores in one category and a 5-5-5!! Other people had a 5-5-5 with good to great scores in a category. The reps should really watch the judges and take one aside to find out why they are so way off from the rest of the judges on a turn-in box. __________________ Greg Head Cook - Team BigBarryQ KCBS Member Webers: Smokey Mountains (2 18.5" and a 22.5") - Performer 22" Silver - Go AnyWhere Charcoal - Smokey Joe Platinum - Craigslist Silver Gasser BBQ - Bring Beer Quick! In the Land of the Pig, the Butcher is King!

06-10-2008, 11:11 AM	#11
BBQ_Mayor is One Chatty Farker Join Date: 05-14-07 Location: Cambridge,Ia	I got only 1 of those comment cards and it didn't help at all. The judge didn't score it down and thought it was perfect but just wanted to let me know that it really didn't taste like "bbq chicken". What ever. I'll keep on doing what I'm doing. __________________ Ray Smokehouse 72 Competition Cooking team Visit our Facebook page - Smokehouse72 WSM, Whole Hog Lousianna pellet Smoker IPT pellet Smoker and Gateway Drum CBJ #4643

06-10-2008, 12:03 PM	#13
Sledneck is one Smokin' Farker Join Date: 12-04-05 Location: Wantagh, NY	Would a petition from members work in this situation or just be a waste of time? __________________ [SIZE="3"][B][COLOR="Blue"][URL="http://bbqilluminati.blogspot.com"]BBQ Illuminati Blog[/URL][/COLOR][/B][/SIZE] [B][COLOR="Blue"][B]Disclaimer: The poster does not take any responsibility for any bad feelings or sense of exclusion that the reader of this post may have-whether real or imagined. Reading threads poses inherent risks. The poster of this thread would like to also remind readers to make sure they have a functional sense of humor before they visit any discussion board.[/B][/COLOR][/B]

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