I guess you and I need to learn HOW to cook before we complain about clam shells.Some communities are banning styrofoam clamshells. We tried some of the paper ones and they were crap. The biodegradable plastic ones we use are very sturdy.
I guess you and I need to learn HOW to cook before we complain about clam shells.
My point is that my opinion on clam shells was not one that I was alone in. Telling someone that they need to learn how to cook first is petty, not addressing a concern but I can see your side as well. The BOD needs all kinds of personalities. I like to look at the big picture and value the concerns and feelings of the masses and not be quick to point and say, you need to do this or that before you have any opinion at all.
Because judge #6 is the furthest from the norm, and most likely to be less accurate than the other five. Sometimes losing the toss is painful.
Personal evidence: I cooked Sam's Club in Austin with Two Worthless Nuts. We tied for 7th, and lost the tie breaker. Solution? We needed to cook better. I think you probably know the head cook since he was in Shelby this weekend.
A change in weighting applies to EVERYONE. As a result it's more fair to everyone since judge 6 can't taste every sample.
I like it boogie. Something like this maybe?
9 superior
8 excellent
7 very good
6 satisfactory
5 needs improvement
4 unsatisfactory
3 bad
2 inedible/unsafe
1 disqualified
I have heard some people claim that assigning definitions to each number is a bad thing. I like the above better than using "average" but in either method, I've heard the argument that especially with new CBJs and those they pull in off the street and celebrities, those folks tend to think that if there is average or satisfactory on the scorecard, they're doing the cook a favor by giving them a 7 (very good or above average) when in fact, it deserves an 8 or 9. This is a tough one. I'd need to see a lot of input and pro's/con's on this issue before I'd take a stance.
I've replied and edited that because I misunderstood your post. One thing I want to see if elected is more membership involvement. What would you do if elected? I know that we made a choice to run for office, but since you've held our feet to the fire, why don't you tell us what you'd like to accomplish. Fair is far.
Oh come on now Jeff, Stand up, I will tell you it is close but needs work. But it has to start with the instruction judges get on what each one means. Has to be standard.
System was changed to eliminate all the perfect 180 ties (not many of them in meats anyway). If there's a tie where it's not a perfect 180 (all 6 scores) then the tie breaker goes to the 6th judge, then to taste, tenderness and finally appearance. Very sledom do they use the coin flip to break a tie.Yes the 6th judge is the furtherst out but why not use that judge first instead of going back to the 5 who resulted in a tie.
Yes, I know Rob. and he needed to cook better in Shelby too.
Yes, changing the weighting does apply to everyone. But my question was have they changed the Appearance weight already. There have been a larger number of ties of late and that is what has me wondering. The reason given for doing it was to eliminate some of the ties, wondering if it has done the opposite. :-o
I have to assume that was a bit of sarcasm there. Why would I jump into an answer or propose/support one on the board without first doing my homework and feeling comfortable with the proposed solution?
Roy and Todd, I'm not sure where knowing what it takes to put on a contest is as vital as a solid knowledge of geography, some idea of team density and what's fair and the right thing to do, but I can see your point. What happens then if a contest in question happens to be in an area where the sole member of the committee who is an organizer is from? Approving or denying the sanctioning (or recommending or failing to recommend) might prove to somehow create an advantage for the committee member who is the organizer in the area in question. I think there is a very workable solution to the sanctioning approval process and we're definitely on the right track in this thread!
I want to see this orginazation continue to grow and move in a positive direction. But that has to be with some control not a rubber stamp. That cant be done if the board cant work together towards that comman goal. There needs to be more involvement by the membership in the whole process.
And TOY should be getting some real cash and recognistion for there accomplishment beyond a picture in the bullsheet.
And do away with garnish!!:eusa_clap
explain why <1% of the overall cook teams deserve cash at the end of the year?