The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Competition BBQ

Notices

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.


Reply
Thread Tools
Unread 04-22-2011, 10:59 AM   #1
Carnivorous Endeavors BBQ
Full Fledged Farker

 
Join Date: 10-13-10
Location: Carencro, Louisiana
Downloads: 1
Uploads: 0
Default Distribution of the judging pool at a comp?

Let me first start by stating a couple of facts:
1. I haven't competed in a KCBS contest...yet.
2. I've only judged a few contests.

Ok, now to the idea at hand. I have been thinking a lot about recent posts questioning consistency of judging. My personal opinion is that it will almost always have variance due to humans being humans. What i mean by that is just because someone is a CBJ doesn't mean they won't compare, won't only judge meat but WILL judge on garnish...etc..it's not right but we all know it happens. In addition to that, personal flavor preference will always vary, we all to some degree love what we know from life experience (i.e. grandma's cooking).
With all the above in mind, Do you think it would be unreasonable to divide Judges further than, no spouses or friends on a table, only one newbie per table? How about taking it a little further and mix tables based on:
1. Age (Lets mix young and older judges on a table)
2. Sex (mix women and men as much as possible)
3. Geographical location ( lets not have all southerners or east coast...etc on one table)
4. Divide the master judges across available tables.

I've seen the contest rep mix up some tables but wonder if it should be taken a little further? Before someone berates me for posting this...i do understand it would make life more difficult for reps and organizers but i think the time, effort and expense cooks put into contests are worth the best judging system that can be put in place. Any thoughts (preferrably positive)?
__________________
2 - 22.5" WSM , Weber 22.5 Performer and a very tolerant, very Beautiful Wife!!
[B]Black[/B] & [B][COLOR=Blue]Blue[/COLOR][/B] Thermapens!!
KCBS CBJ & TC #55078
IBCA #2570
Carnivorous Endeavors BBQ is offline   Reply With Quote


Unread 04-22-2011, 11:20 AM   #2
Q-Dat
Babbling Farker

 
Q-Dat's Avatar
 
Join Date: 12-03-08
Location: Pearl River LA
Downloads: 0
Uploads: 0
Default

I absolutely agree on everything you just said.

The only thing I would add would be at the judges meeting before every competition to have a mandatory five minute rant about the evils of personal bias! I think the point needs to be drilled home hard and often!
Q-Dat is offline   Reply With Quote


Thanks from:--->
Unread 04-22-2011, 11:21 AM   #3
Rookie'48
Quintessential Chatty Farker

 
Rookie'48's Avatar
 
Join Date: 11-12-06
Location: Des Moines, Iowa
Downloads: 0
Uploads: 0
Default

Some Reps already do this, some don't. At a couple of comps I've seen judges split up just about like you wanted - Master CBJs/newbies, male/female, under 5 comps/over 5 comps. On the geographic split, the only time that I saw that done was when Steph ran the OK Joe's Brisket Open at the GAB last year. All 6 of us at the final table were from different parts of the country.
__________________
Dave Compton
KCBS MasterCBJ # 22569
Member of the 100+ Contest Club

Possibly the only judge ever to get an award from a bunch of cooks

UDS 075 UCB WSM and a bunch of other stuff.
Rookie'48 is offline   Reply With Quote


Thanks from:--->
Unread 04-22-2011, 12:29 PM   #4
Carnivorous Endeavors BBQ
Full Fledged Farker

 
Join Date: 10-13-10
Location: Carencro, Louisiana
Downloads: 1
Uploads: 0
Default

Q dat,

I agree with you there. It should be stressed to the judges for the technical aspects but flavor will always be subjective. In my mind it should be stressed to table captains to review and repeat certain aspects. I had a really good table captains at the last two judgings. They continually said things like " here is box number xxx, you are judging this on the appearance of the meat, again the appearance of THE MEAT!" I did get my table captain certification and think TCs should review the basics and stress them with each table they run. I know this may irritate some judges but it can't hurt to stress the basics of judging.
__________________
2 - 22.5" WSM , Weber 22.5 Performer and a very tolerant, very Beautiful Wife!!
[B]Black[/B] & [B][COLOR=Blue]Blue[/COLOR][/B] Thermapens!!
KCBS CBJ & TC #55078
IBCA #2570
Carnivorous Endeavors BBQ is offline   Reply With Quote


Unread 04-22-2011, 12:42 PM   #5
Arlin_MacRae
Moderator

 
Arlin_MacRae's Avatar
 
Join Date: 04-14-04
Location: Choctaw, OK
Downloads: 1
Uploads: 0
Default

I was told they did this very thing at the Enid comp two weeks ago, although I don't know about the geographic location. The other three, yep.
__________________
Arlin MacRae

NB El Dorado Offset, Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition
Home Brewer, Murderer of Squirrels, Armadillo Inspector
Flaming Pig Head Mod
Black Thermapen, red backlit Thermapen
Certified KCBS BBQ Judge
Missin' KC...
Arlin_MacRae is offline   Reply With Quote


Unread 04-22-2011, 12:45 PM   #6
Slamdunkpro
is Blowin Smoke!

 
Slamdunkpro's Avatar
 
Join Date: 02-27-07
Location: Northern VA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Carnivorous Endeavors BBQ View Post
Do you think it would be unreasonable to divide Judges further than, no spouses or friends on a table, only one newbie per table? How about taking it a little further and mix tables based on:
1. Age (Lets mix young and older judges on a table)
2. Sex (mix women and men as much as possible)
3. Geographical location ( lets not have all southerners or east coast...etc on one table)
4. Divide the master judges across available tables.
#'s 1,2,& 4 are done pretty regularly around here as well as separation of spoused and distribution of new / master judges. It's pretty hard to do #3 depending on the size of the event.
__________________
Aporkalypse Now Competition BBQ team
Thanks to our sponsors: Wusthof Trident USA & Creekstone Farms
Spicewine Tandem - "The Beast"

Brinkman modified upright, Weber Kettle(s); Meadow Creek Pr-24, Super Stealth Mode black & Night Vision Red Thermopens
-----------------
MABA - (Mid Atlantic BBQ Association) President
KCBS Certified Judge - #23289
Slamdunkpro is online now   Reply With Quote


Unread 04-22-2011, 12:57 PM   #7
Bentley
Babbling Farker
 
Bentley's Avatar
 
Join Date: 03-14-07
Location: Culpeper, Virginia
Downloads: 0
Uploads: 0
Default

Kelly & Kathleen Mcintosh for several years have the CBJ's line up in order of experience, then depending on amount of tables, mark off 1,2,3,4...

It gives a very good sample of experience at each table. Here in CA, much like any local competition is pretty much going to draw from the local pool, so not sure at most contests that there are gonna be a lot of different regions represented.
__________________
Certified Master Judge #5382


What is best in life? "To crush your BBQ opponents, to see them driven before you, and to hear the lamentations of their women."
Bentley is offline   Reply With Quote


Unread 04-22-2011, 01:05 PM   #8
smoke-n-my-i's
is One Chatty Farker
 
smoke-n-my-i's's Avatar
 
Join Date: 08-27-07
Location: Hillsborough, NC
Downloads: 0
Uploads: 0
Default

I pretty much agree. Here is a link to a comp fairly local to us in September. They are looking for 50 teams and have 4 confirmed so far. They have the table captains and judges already and assigned. I looked over the locations everyone is coming from, and, well, they are pretty much well distributed from what I can tell. What do you think....

http://www.bikerbluesbbqrally.com/files/judgelists.htm

Since close to 90% are local, it isn't hard to mix up the geographics...
__________________
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
smoke-n-my-i's is offline   Reply With Quote


Unread 04-22-2011, 01:20 PM   #9
Carnivorous Endeavors BBQ
Full Fledged Farker

 
Join Date: 10-13-10
Location: Carencro, Louisiana
Downloads: 1
Uploads: 0
Default

Yes. that looks like a good distribution. I understand that a lot of time that local judges are the majority but i was at a contest a while back that had judges from Illinois, Tennessee, Alabama Texas, Missouri etc... just don't think it would hurt to randomize the tables as best as possible. Heck, I would even go so far as to ask if anyone at a table has judged with anyone else on a table in the last few comps and separate them if possible. I know i am being pretty unrealistic, i just think the cooks deserve the most even judging field possible.
__________________
2 - 22.5" WSM , Weber 22.5 Performer and a very tolerant, very Beautiful Wife!!
[B]Black[/B] & [B][COLOR=Blue]Blue[/COLOR][/B] Thermapens!!
KCBS CBJ & TC #55078
IBCA #2570
Carnivorous Endeavors BBQ is offline   Reply With Quote


Unread 04-22-2011, 02:20 PM   #10
JD McGee
somebody shut me the fark up.
 
JD McGee's Avatar
 
Join Date: 06-28-07
Location: Duvall, WA
Downloads: 0
Uploads: 0
Default

Great question...and I agree that the judges should be assigned tables accordingly to ensure an equal representation of skills.
Interestingly enough our first comp of the season has 3 CBJ's that were all cooks at the Jack last year all sitting at one table...
JD McGee is offline   Reply With Quote


Unread 04-22-2011, 02:57 PM   #11
smoke-n-my-i's
is One Chatty Farker
 
smoke-n-my-i's's Avatar
 
Join Date: 08-27-07
Location: Hillsborough, NC
Downloads: 0
Uploads: 0
Default

Yes, as a cook myself, we deserve all the help we can get. It is amazing that 4 judges can give a 9, and two others give a 6.... just saying.
__________________
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
smoke-n-my-i's is offline   Reply With Quote


Unread 04-22-2011, 03:31 PM   #12
Smokin' Hicks
On the road to being a farker
 
Smokin' Hicks's Avatar
 
Join Date: 01-24-11
Location: Imperial, MO
Downloads: 2
Uploads: 0
Default

SPOT ON ......i could only dream of the KCBS doing this
__________________
Big Poppa--4000 Lbs. Off Set Stick Burner, Custom Built Chicken Destroyer, STOKER, Black Thermapen


Smokin' Hicks is offline   Reply With Quote


Unread 04-22-2011, 04:56 PM   #13
Lake Dogs
Quintessential Chatty Farker

 
Lake Dogs's Avatar
 
Join Date: 07-14-09
Location: Lake Sinclair, GA
Downloads: 0
Uploads: 0
Default

Yep, being old & ugly guy, I *NEED* hot women to help me judge at my table!

;-)

I think many comps do most of those to the best of their ability, except perhaps the regional thing. I also think you can read too much into the regional thing. Fact is, some like it spicy; some dont. Some like it sweeter than others. Some like a little food with their salt; some despise salty.
__________________
Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from everywhere)
Lake Dogs is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Judge distribution by KCBS reps Chenernator Competition BBQ 12 05-23-2011 07:01 PM
American Royal Judging.... Who's going? and a question for invitational judging veterans linhardt Competition BBQ 28 10-12-2010 01:22 PM
KCBS Judging Pool Roo-B-Q'N Competition BBQ 11 03-22-2008 12:07 AM
First Comp Judging Today (Long,sorry) Rookie'48 Competition BBQ 14 06-25-2007 11:21 AM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 11:36 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts