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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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09-21-2011, 11:35 AM | #31 |
Got Wood.
Join Date: 07-28-11
Location: Dickson, TN
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This might be an old thread, but very informative. appreciate it and the Forum.
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Semper Fi.....Chargriller Pro w/SFB, Weber Q 200, OTG 22, SJS, recently became a judge in training. |
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09-21-2011, 01:00 PM | #32 |
Full Fledged Farker
Join Date: 08-23-11
Location: Bridgeton, NJ
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My first read through the original post I did not realize that is was from '04.
As a judge, I took specific note of several items that bothered me greatly ... 1. The judge who would not taste the skin 2. The judges looking for a smoke ring 3. The "unique" presentation of the "devil with horns" 4. Marking down "spicy" food becuase the taste buds don't recover. I saw that these issues were discussed later in the post, so I guess I'm beating a 7 year old dead horse. This all was really very disappointing to me, and now I see why there is some animosity towards the judges from the cooks.
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-Tim ... 22" WSM, 18.5" WSM, Gensis S-320 Gasser, Weber Performer, L-BGE |
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09-21-2011, 02:01 PM | #33 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Man, this IS an old thread. I'm just wondering why the OP got banned.
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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Thanks from: ---> |
09-21-2011, 02:20 PM | #34 |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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It's a really good write-up, and I think could really benefit rookie teams/cooks to read/see/hear about it.
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Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills |
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09-21-2011, 02:42 PM | #35 |
Got Wood.
Join Date: 03-14-11
Location: Chesapeake, VA
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Making the move into the judging tent for me was a huge eye opener. As a cook, I got to see and hear what the judges are looking for.
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09-21-2011, 03:05 PM | #36 | |
somebody shut me the fark up.
Join Date: 05-03-06
Location: Ventura, CA
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Quote:
There are boundaries and rules to follow and they were broken; repeatively!
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Peace and Smoke, BBS Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us" My weapons: Humphrey's Smokers |
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09-21-2011, 06:00 PM | #37 |
is one Smokin' Farker
Join Date: 07-19-11
Location: Moore, Oklahoma
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Great write-up! To piggy back on some previous comments, If skin is presented you should at least taste it. Also, be careful you don't get in trouble for breaking the "Fraternization" rule. Judges are not supposed to fraternize with any of the teams on turn-in day. Wandering around and asking questions about techniques, recipes, equipment, etc. is a clear violation of the rule. You could get banned from judging that contest if somebody complained to the KCBS Rep.
If you want to do that, get there the day before and visit with the teams, but be mindful that some might perceive favoritism if you hung out,drank, and maybe even cooked/ate dinner with one team. Perception is a mean, nasty thing.
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[B]Matt Armistead[/B] |
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09-21-2011, 07:49 PM | #38 |
is one Smokin' Farker
Join Date: 01-28-06
Location: Tha' Boo
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The whole post was one that brought too much doubt to the process, and was inflammatory. Please see:
http://www.bbq-brethren.com/forum/sh...ad.php?t=14263
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So here we are in my paisley crib, what you want to eat? "Ribs"...ah, Latoya, I don't serve ribs. Better be happy that dress is still on, I heard the rip when you sat down. |
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09-21-2011, 08:09 PM | #39 |
is One Chatty Farker
Join Date: 06-21-10
Location: Right over there
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Great information, thank you for sharing. I would love to judge but I can't seem to get away from wanting to get that elusive GC. I am determined to stay at it until I take home the big one. My chicken has improved substantially, ribs, getting there, butt, on it...brisket, need to keep at it. Granted sometimes it's luck, sometimes it's everything going perfectly for ya. I have only competed for two years and have five walks but that GC is the prize I want more than anything...sometimes I missed it by a few points. Keepin at it. Thanks again for your insight.
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09-21-2011, 10:08 PM | #40 |
Knows what a fatty is.
Join Date: 03-06-09
Location: North Tonawanda N.Y.
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Great post, I would hope that you send this to Kell from BBQ News. I would also hope he would print it.
I see alot of _itchin about judges lately. Do you think it's the judges or the reps that are the root of the judging questions ? I didn't see this started in 2004, till the last post but it is an eye opener for sure |
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09-22-2011, 06:24 AM | #41 | |
Full Fledged Farker
Join Date: 09-01-10
Location: Lincolnton, NC
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Quote:
Welcome to the judging world! It's fun but a very important job. The cooks invest lots of money and time to compete and they deserve only the very best in judging.
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[FONT=Impact][SIZE=3][COLOR=red]Committed Pellethead[/COLOR][/SIZE][/FONT] KCBS MCBJ & CTC Memphis Advantage NOS American Made Traeger 075 Weber Performer Author of [I][FONT=Times New Roman]Burn It In The Back Yard[/FONT][/I] Grillin' and Smokin' like crazy for over 40 years :whoo: [COLOR=red][I]There's No Smoke Alarm In My Outdoor Kitchen![/I][/COLOR] |
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09-22-2011, 07:02 AM | #42 |
Full Fledged Farker
Join Date: 07-28-09
Location: Melbourne, Florida
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Just a couple of comments.
I wouldn't get too close or too 'chummy' with a team before judging. Strolling by and saying 'good morning' or 'good luck' is fine in my book. Asking about recipes, cook times/temps, etc. is over the line. My rule is to stay out of a team's camp before judging. I can visit and BS afterwards. Smoke ring is way overblown. I don't judge up or down based on it. I've had product that had no ring at all and it was wonderful, and I've had product that had a huge dark ring that was awful. Judge the product as presented. Don't take skin off or change the presentation. Take at least one bite the way the team wanted it done. They made the decision and worked their butts off to get it that way, I at least can take one bite the way it was meant. Why would an entry get DQ'd if it LOOKED LIKE the ribs weren't completely seperated? Appearance phase would NOT be the time to DQ for that reason. When a sample is pulled from the box and it doesn't seperate from the others causing a shortage of samples, THAT would be the time to DQ. Russ
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Lead Cook 'Second Star BBQ' using a Big Orange 'Prince', 22 OTG, SJS FBA & KCBS CBJ |
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Thanks from:---> |
09-22-2011, 08:22 AM | #43 | |
is One Chatty Farker
Join Date: 11-23-10
Location: Hillsborough, NC (UNC "TarHeel" country!)
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Quote:
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[COLOR=black][B]TOM[/B][/COLOR] [SIZE=1][COLOR=sienna]Emergency REP - KCBS[/COLOR][/SIZE] [SIZE=1][COLOR=sienna]CMJ - KCBS (100+ club) & Carolina BBQ League (NCBBQA)[/COLOR][/SIZE] [SIZE=1][COLOR=#a0522d]CBJ - MBN, NCBS, NCPC, SBN[/COLOR][/SIZE] [SIZE=1][COLOR=#a0522d]CTC - KCBS[/COLOR][/SIZE] [SIZE=1][COLOR=#a0522d]4 Lil' Pigs Competition BBQ Team[/COLOR][/SIZE] [SIZE=1][COLOR=#a0522d]270-Sumo, LANG, BDS, & Holland Epic[/COLOR][/SIZE] |
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09-22-2011, 08:49 AM | #44 | |
is one Smokin' Farker
Join Date: 01-16-06
Location: North Alabama
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Quote:
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Mark D. (QN) Traeger PRO SERIES 34 22" WSM 22" Weber Weber Summit SS natural gas |
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Thanks from:---> |
09-22-2011, 10:22 PM | #45 |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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And, there is nothing wrong with holding the meat over the box a couple of seconds in an attempt to let a piece drop back in the box. IMO, the last resort should be a DQ. If the pieces don't drop back in the box, OK a DQ is warranted. But, give them a chance, at least.
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Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
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