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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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Old 06-14-2011, 10:52 PM   #1
Meat Burner
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Default Very Appreciated Judges Feedback

Usually what we see here about scoring is bitching and moaning about a judge scoring and, unfortunately, no feedback. This was a tremendous help to me when I got this comment form back. Note, the score was 8, 7, 7. Normally, you would not get comment card with that score, but this judge stated, "very mushy". Pork is our worst category and this was so helpful to us. The scores were about what we normally get but had no idea what to do to improve. This help us understand what the judges are thinking and we have now looked into modifying out process to get the tenderness without the mushy texture. We really appreciate a comment card like this! What is your take on this brethren?
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Old 06-15-2011, 05:26 AM   #2
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Great comment Meat Burner -- I'm tired of the rants and tirades, too. Any cook and any judge can have a bad day. As to comment cards I've had several cooks ask for them on every entry. This is impossible with only 30 minutes between categories. So, for now I'll keep using them when I give a six or below.
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Old 06-15-2011, 06:41 AM   #3
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I'd love to see comments on everything that's not a 9 (figure if it's great the score says it already). It's very tough to tell why it's a 7 in this or that. Glad you got that feedback.
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Old 06-15-2011, 09:43 AM   #4
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I don't think I need a comment card for 6 and under if i get those chances are I already know why, except those lovely 6 and the rest 8-9 scores, I disregard those anyway lol..

Anyway, that comment card was awesome, id love a few like that to help me narrow down what to work on.

Nice to see useful feedback.
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Old 06-15-2011, 10:10 AM   #5
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Thanks for the positive post.

The judge was doing his/her job really well.

2 words of constructive evaluation was all it took to help.

So simple, so easy, so seldom done.

This should be an example to all of KCBS of how the comment card should work.

Thanks again for putting this out for all the Brethren to see.
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Old 06-15-2011, 10:40 AM   #6
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I can't tell you how many times I've judged and have been the only one to fill out comment cards. The only exception really was when I shared a table with Rookie Dave. Thanks for expressing the appreciation. Gives me that much more incentive to keep on doing it.

On a side note, I really wish the reps would encourage the comment cards more. In most of the judges meetings it seems like they only mention them because they are obligated to. It's a shame really.
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Old 06-15-2011, 01:00 PM   #7
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Quote:
Originally Posted by bover View Post
I can't tell you how many times I've judged and have been the only one to fill out comment cards. The only exception really was when I shared a table with Rookie Dave. Thanks for expressing the appreciation. Gives me that much more incentive to keep on doing it.

On a side note, I really wish the reps would encourage the comment cards more. In most of the judges meetings it seems like they only mention them because they are obligated too. It's a shame really.

Josh, Thanks for this. I'm certain that most teams truly appreciate your feedback.
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Started competing in chili cookoffs back in the 1990's and have competed in more than I care to count. I became a CBJ in MiM in 2005, then MBN and in GBA in 2010. I've probably judged 130+- BBQ comps (sanctioned and unsanctioned) over this time. That said, I really enjoy competing more than I enjoy judging, and hope to get back to doing 4 or 5 a year in the near future.
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Old 06-15-2011, 03:06 PM   #8
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Heck yea to the comment card!
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Old 06-15-2011, 03:08 PM   #9
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Anytime I score a 6 or below I ALWAYS use a comment card. I try to use them on 7s, but can't always take the time if our table is served last or if the Table Captain is taking too much time to get things out.
At first I thought that you had a card that I left in the comp in Lincolnton, as I wrote a "mushy" card for chicken and had scored it 9-8-7.
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Old 06-15-2011, 05:01 PM   #10
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Quote:
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I'll keep using them when I give a six or below.
Ditto that! If I give you a 6, that's basicly saying that your food sux. I think that I owe it to you to tell you WHY it sux.
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Old 06-15-2011, 05:34 PM   #11
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Pretty abnormal to get a comment card for 7 or above. At every judges meeting you are told NOT to bother with comment cards for a good score as the good score is telling the cook job well done. I try to give comments for everything 6 or lower. Glad to see the thoughts on this and will try to comment more often.
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Old 06-15-2011, 05:49 PM   #12
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Quote:
Originally Posted by Hub View Post
Great comment Meat Burner -- I'm tired of the rants and tirades, too. Any cook and any judge can have a bad day. As to comment cards I've had several cooks ask for them on every entry. This is impossible with only 30 minutes between categories. So, for now I'll keep using them when I give a six or below.
This is a great rule of thumb, I don't think a judge needs to justify every score, but a 6 or less is saying "this is terrible" and they should explain why.
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Old 06-16-2011, 06:44 AM   #13
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Quote:
Originally Posted by samann View Post
This is a great rule of thumb, I don't think a judge needs to justify every score, but a 6 or less is saying "this is terrible" and they should explain why.
IMHO, the comments and feedback shouldn't be justification but constructive criticism, ala. explain what's wrong. Otherwise the cooks (to some degree) are left not knowing. Perhaps you thought it was a little too salty for your palate so you give it a 7. A one or two word response will be GREAT "too salty". The comments can be that simple, and probably best if left that simple.
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Started competing in chili cookoffs back in the 1990's and have competed in more than I care to count. I became a CBJ in MiM in 2005, then MBN and in GBA in 2010. I've probably judged 130+- BBQ comps (sanctioned and unsanctioned) over this time. That said, I really enjoy competing more than I enjoy judging, and hope to get back to doing 4 or 5 a year in the near future.
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Old 06-16-2011, 08:00 AM   #14
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We turned a brisket in Delaware that we thought had to be hands down the best out there. We had the following scores:

999
999
998
979
969
959

All three judges in the bottom turned in a comment card that said, best looking, best tasting, salty brisket i've ever had. If only one judge left a comment card I wouldn't have known what to do about it, but 3 judges wrote a card and saved me from jumping off a bridge. I love comment cards...it takes the "judges just don't know" out of the mix.
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Old 06-16-2011, 08:07 AM   #15
Lake Dogs
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And see, some judges either aren't sensitive to salt or just plain love it, where the other 3 told 'ya why. Perfect, and glad you had the comments.
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Started competing in chili cookoffs back in the 1990's and have competed in more than I care to count. I became a CBJ in MiM in 2005, then MBN and in GBA in 2010. I've probably judged 130+- BBQ comps (sanctioned and unsanctioned) over this time. That said, I really enjoy competing more than I enjoy judging, and hope to get back to doing 4 or 5 a year in the near future.
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