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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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09-07-2012, 06:30 PM | #61 |
is one Smokin' Farker
Join Date: 07-10-10
Location: saint louis, MO
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At well run comps judges are not allowed to just sit as they please - good reps try to balance the master judges, the experienced, the semi-experienced and the noobs.
Good reps do a good job |
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09-07-2012, 08:54 PM | #62 |
Got Wood.
Join Date: 12-16-10
Location: Phoenix,az
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That's been my experience at almost every comp I've been at. Hey, that's it! Take the judges newly discerned rankings and mix 'em up at each table, tough,easy and undecided.
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09-07-2012, 09:47 PM | #63 |
Full Fledged Farker
Join Date: 11-19-09
Location: Whittier, CA
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That was suggested many pages ago but will only work after judges have had several contests for the system to calculate their scoring pattern. Unfortunately, by the time that happens, all judges will be scoring so high, it will not matter. Once judges see themselves being sent to re-education camps, those who are on the bubble will get the message and start scoring higher, defeating the system.
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09-08-2012, 03:16 PM | #64 | |
is One Chatty Farker
Join Date: 08-27-07
Location: Eustis, FL
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Quote:
__________________
KCBS Member Smoke-N-My-I's Competition BBQ Team 2 Chargriller SuperPros with SFB's(retired) 2 UGLY drum smokers Weber 22 1/2" & 18 1/2" Kettle Super fast RED Thermapen Screaming fast ORANGE Thermapen KCBS Certified Table Captain KCBS Certified Judge |
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Thanks from:---> |
09-08-2012, 09:57 PM | #65 | |
is Blowin Smoke!
Join Date: 01-11-09
Location: Cumberland, RI
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Winning the table...when it's a low scoring table...doesn't help you. Spreading out low scoring judges evenly across all the tables would be more fair to the teams.
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Chris Rhode Hog BBQ "The Most Dangerous Team in BBQ" - Jon Vallone KCBS, KCBS CBJ, NEBS |
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09-09-2012, 09:33 AM | #66 | |
Got Wood.
Join Date: 12-16-10
Location: Phoenix,az
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Quote:
The reps said "they know a lot of 5-6's are going to be handed out for some good BBQ", in whose opinion (theirs?) and why is their opinion any more valid that the person judging it? Then you have the question of who's palate is correct, could the people who're "low scoring" actually have a better palate than the "high scoring"? Would y'all prefer false high scoring? If so then maybe the scoring and judges instructions should be changed to reflect that. I hope you don't take this as me jumping on you or what you posted, it's not meant that way, I think you bring up some good points for discussion. I keep hearing how this judge or that judge scored low so the judge "must" be the issue, why isn't the same said for judges that score crazy high when the rest of the table doesn't? I've never,ever seen a judge taken aside for scoring too high, just too low. A good example of this whole argument is Hells Kitchen. You have all the chefs make a dish and invariably each one thinks it tastes fantastic. When it's tasted by Gordon or a selected group of celebrity chefs they have a way different opinion. Same thing on Chopped,Cupcake wars,wine tasting etc. Until such a time where an absolute set of iron clad taste criteria can be laid out so every person tastes the same way/thing AND the judges are all instructed the absolute same way then you're going to have personal taste variations/rule interpretations that are not explainable nor changeable. I guess one thing could be done which is having to pass a palate test before you're allowed to be a judge. |
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09-09-2012, 12:02 PM | #67 |
is One Chatty Farker
Join Date: 08-27-07
Location: Eustis, FL
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Here is a section from my TC pamphlet that was given to us at our class. Dated 4-14-2011
And as a cook, I have seen this posted in areas used by judges before, so it is not top secret. Judges are told the scoring system is from 9 to 2. 9 is excellent 8 very good 7 above average 6 average 5 below average 4 poor 3 bad 2 inedible So, there seems to be some judges that think that most meat coming across their score sheet is average or below. So, what do they deem would be a 7, 8, or even a 9? That is a good question. Is the judges given a different scoring sequence in their classes? I would hope not.
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KCBS Member Smoke-N-My-I's Competition BBQ Team 2 Chargriller SuperPros with SFB's(retired) 2 UGLY drum smokers Weber 22 1/2" & 18 1/2" Kettle Super fast RED Thermapen Screaming fast ORANGE Thermapen KCBS Certified Table Captain KCBS Certified Judge |
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09-10-2012, 04:52 AM | #68 |
is one Smokin' Farker
Join Date: 08-04-10
Location: New Palestine IN
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In the CBJ class my wife and I took 2 1/2 years ago, we were told that (average) 6, was what every backyard cook (meaning home cook) would produce. Not what the average team would produce. Therefore, most of the Q that has come accross my tables in the 25 contests we have judged has been 7 or higher.
Also if i score below a 7, I will give a coment card so the team isn't left scratching their head as I have since we started competing this year. As a couple of Reps have told us in the judges meeting before hand, ther is NO limit to how many 9's you can give out in a contest. If everything presented to you is top shelf product, it is a 9 and I agree. We are judging on criteria, not comparison.
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Deep South GC28, Backwoods Chubby, UDS X 2, Weber OT Gold KCBS MCBJ Super Fast Super Accurate [COLOR=blue]Blue [/COLOR][COLOR=black]Thermapen, Mavrick 732[/COLOR] Husband & Wife Team (so far) [B][I][COLOR=magenta][U]Hug Hogs Competition BBQ Team[/U] [/COLOR][/I][/B] [B][I][COLOR=black][U]New Palestine IN[/U][/COLOR][/I][/B] |
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09-10-2012, 02:29 PM | #69 | |
Got Wood.
Join Date: 12-16-10
Location: Phoenix,az
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Quote:
Where I kind of take issue is the idea that just because a "team" cooked it that it would automatically start at any number. It's either good or not according to my palate and is scored that way obviously in degrees dependent on how good or how bad it is. If some meat comes across my plate that tastes real heavy of "jet fuel" or "creosote" (over smoked) then the likelihood of it getting a 6 or 7 out of me is slim to none. With that being said do I still score it a 5 or 6 to not insult someone? Just to be clear, I don't have any problem handing out 9's to everyone who's food I'm judging IF the product deserves it and conversely, no judge should be discouraged or afraid to hand out 3's if so deserved but unfortunately that's the current culture in some places. |
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09-16-2012, 01:59 AM | #70 |
is One Chatty Farker
Join Date: 09-14-12
Location: Springfield, MO
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I loved it
The extra information was very useful. Unfortunately my pork was judged at table 10.... we won the most difficult table at least!
Without the new scoring I might be tinkering with my pork technique, but looking at the extra info I will probably stay the course. |
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09-16-2012, 02:28 AM | #71 |
Full Fledged Farker
Join Date: 05-26-12
Location: Napier, Hawkes Bay, NEW ZEALAND
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Sounds like judging is almost as complex as cooking!
Sent from my GT-I9100 using Tapatalk 2
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The trick to creativity is knowing how to hide your sources...... |
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09-16-2012, 08:29 AM | #72 |
Found some matches.
Join Date: 06-26-12
Location: Hemlock,NY
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looks nice and clean...easy to understand
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09-16-2012, 11:35 AM | #73 |
On the road to being a farker
Join Date: 04-14-12
Location: Laveen AZ
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I may have missed this earlier in the thread, as I have not read the whole thing. It seems to me that what they are doing could be achieved by making sure there is a short commit on every score. Might even come up with a coding system that would expedite the scoring, as in the number 1 means to salty. With this system you would know why a judge scored you the way they did.
I was at a contest that another sanctioning body put on where most judges commented and I found I agreed with some of the judges and some of the judges contidicted other judges. This way you could look at the comment and decide for yourself if the judge was on point or not. I think there is always going to be luck in this as we are facing human judges and thank god that is the case or the same teams would always win and what would be the point of showing up if you are not one of the winning teams. |
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09-17-2012, 07:57 AM | #74 | |
is one Smokin' Farker
Join Date: 01-19-11
Location: Lee's Summit, MO
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Quote:
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"If I were just a bit more humble, I'd be perfect" |
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09-17-2012, 08:03 AM | #75 |
is one Smokin' Farker
Join Date: 01-19-11
Location: Lee's Summit, MO
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I'm also in the camp of not including the alt number on the overall report. What purpose does it serve? To me it just seems like an opportunity for collusion at future events assuming the same renumbering methodology is used year after year.
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"If I were just a bit more humble, I'd be perfect" |
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