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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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#1 | |
Moderator Emeritus
![]() Join Date: 04-08-04
Location: Marianna, FL
Name/Nickname : Tim
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![]() Received this email from FBA.
For those who might have missed it, here it is. Quote:
His Pork example is the hardest meat entry (IMHO) to be creative with. But, I guess it can be done. TIM
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"Flirtin' with Disaster" BBQ Team (RETIRED) FBA and KCBS Cook and Judge. Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a FEC100, a Fast Eddy PG500, and Sherman the Wonder Trailer. Now cooking with a Yoder YS640 Proud Pellet guy cooking on real wood.
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#2 |
Full Fledged Farker
Join Date: 02-21-05
Location: Oviedo, FL
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![]() Hey Tim,
They are trying to eliminate the wide variance in appearance scores. They will also try to do some educating on tenderness scores. There should not be a wde variance there either. Taste, a wide variance could be expected. |
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#3 | |
Moderator Emeritus
![]() Join Date: 04-08-04
Location: Marianna, FL
Name/Nickname : Tim
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![]() Quote:
I think any time a topic is brought up like this, the better! Gets the Judges (and teams) thinking, and that is always productive. I think I saw somewhere that KCBS is considering a short re-training or re-certification class for Judges every 2 years or so. That would be a godsend also for the same reason. Helps get us back to the basics of the guidelines and refresh our memories on what they really are. I personally think even taste could be more consistant than it is--of course never perfect. But, if Judges honored the instructions to ignore their personal preference for sauce or not, things would be better. Also, we were told in training that whether it was spicey, sweet, or "whatever" flavor, we were to judge it in terms of "Is it a good application of the chosen flavor?" (or words to that effect). That guidance never made it out the door ![]() Obviously, never take the human out of it, but Judges could be looking for quality, not just a taste that they love. JMHO TIM
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"Flirtin' with Disaster" BBQ Team (RETIRED) FBA and KCBS Cook and Judge. Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a FEC100, a Fast Eddy PG500, and Sherman the Wonder Trailer. Now cooking with a Yoder YS640 Proud Pellet guy cooking on real wood.
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#4 |
Full Fledged Farker
Join Date: 02-21-05
Location: Oviedo, FL
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![]() What would be best is if we could cook for the same 6 judges all the time. But thats definately not the case, and never will be. So, no matter what, taste will always be subjective. However, on tenderness that really should not be that subjective. It seems that we get experts that come up with their own tenderness tests all the time. All in all, I think what the FBA is doing is real healthy, and I am certainly willing to have patience, until they get it to where it should be.
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#5 | |
is one Smokin' Farker
Join Date: 02-16-05
Location: Sebring, Florida
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![]() Quote:
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#6 |
Full Fledged Farker
Join Date: 02-21-05
Location: Oviedo, FL
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![]() The extra 2 pieces is to take care of the table captain, and volunteers.
The arguement for not throwing out the low and high score, is that a score is a score. And the portions turned in can be much different especially with ribs and chicken, and can be with pork an brisket also. Each piece of chicken is different to some extent, and the ribs likely from different slabs, and pork from more than one butt or shoulder, and brisket sometimes the same. It also virtually eliminates ties. Frankly I know throwing out the low score has, and likely will continue to be discussed. Throwing out the high score will probably never happen. |
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#7 |
Moderator Emeritus
![]() Join Date: 04-08-04
Location: Marianna, FL
Name/Nickname : Tim
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![]() If I was "King for a Day", I know how exactly to fix it.
But, I ain't--so no need to waste calories typing it out ![]() Back to packing the RV for Mobile ![]() TIM
__________________
"Flirtin' with Disaster" BBQ Team (RETIRED) FBA and KCBS Cook and Judge. Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a FEC100, a Fast Eddy PG500, and Sherman the Wonder Trailer. Now cooking with a Yoder YS640 Proud Pellet guy cooking on real wood.
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#8 |
Knows what a fatty is.
Join Date: 02-27-05
Location: LaBelle, Florida
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![]() I must agree with Kevin, what the FBA is doing is quite healthy for the organization. I think the board is doing the best they can to educate and re-educate the judges.
As I said in "Cattle Call" I've cooked for a few years before competing. When I started competing I threw everything out the window. Not that I think what I was doing would score badly, I just don't think it would win a competition. While the board is re-educating the judges, I'm trying re-educate myself as a cook. I'm no longer just cooking for friends, family or any folks that know nothing about competition BBQ. I'm cookin' fer da "experts" now! I have no doubt I can cook, but finding that universal flavor that nobody can deny like many teams have done will be the next challenge for me. Let Ricky deal with the judges..............
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T&B Cosmic Cookin' |
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#9 | |
Moderator Emeritus
![]() Join Date: 04-08-04
Location: Marianna, FL
Name/Nickname : Tim
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![]() Quote:
I am very glad to see "incremental" improvement and hope it continues. It might evolve into a better world for all of us, both the Judges and the Teams! And, I "be both of those". I get to see it from both sides--like DF ![]() TIM
__________________
"Flirtin' with Disaster" BBQ Team (RETIRED) FBA and KCBS Cook and Judge. Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a FEC100, a Fast Eddy PG500, and Sherman the Wonder Trailer. Now cooking with a Yoder YS640 Proud Pellet guy cooking on real wood.
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#10 |
somebody shut me the fark up.
Join Date: 08-13-03
Location: Clearwater, FL
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![]() Actually, Ricky isn't going to be doing quite as much judge's training. :D A little bird told me that the board is looking to actually train the judges instead of telling them to just score high.
We'll see. I'm judging a lot this year and except for a couple of known entities just about everyone else is giving a good effort.
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Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker, WSM, Stainless 5 burner with IR gas grill, Turkey Fryer, Weber JD Commemorative grill, slightly used Bandera chamber for future use as a cold smoker, Masterbuilt 40" insulated ELECTRIC smoker |
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