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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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Unread 08-02-2011, 02:47 PM   #1
Three porks
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Default Please help me understand my comment card

This was the first comment card I've recieved for ribs and it was for an 8-7-7.

It says: Fat is dripping from the meat and fat is not rendered. I guess that statement confuses me. How is the fat not rendered if it's dripping?

I don't want this to come off like I'm complaining. I actually really appreciate the comment card, but I'd like tp be able to use this comment to improve.
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Unread 08-02-2011, 03:14 PM   #2
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Sounds to me like the judge means that the fat has not completely rendered out of the rib and they thought that it could be more rendered than it was.

However, it also shows that this judge could not follow instructions or didn't listen.

Here's a link to the CBJ instructions that are played at each judge's meeting:
http://www.kcbs.us/downloads/judges.mp3

(You have to be logged in with your KCBS account to gain access to the recording.)

The comment cards are to be used for any scores below a 6 Any score of 6 or higher speaks for itself.

Also, comment cards are to convey constructive comments to help you improve.

An example of a constructive comment in this case would have been something along the lines of 'You should cook your ribs a little bit longer so that more of the fat is rendered out.'

Otherwise a new cook may be left wondering 'Yeah, so what should I do about it?' when presented with comments such as you received.

I hope this helps.
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Unread 08-02-2011, 04:00 PM   #3
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Quote:
Originally Posted by QansasjayhawQ View Post
Sounds to me like the judge means that the fat has not completely rendered out of the rib and they thought that it could be more rendered than it was.

However, it also shows that this judge could not follow instructions or didn't listen.

Here's a link to the CBJ instructions that are played at each judge's meeting:
http://www.kcbs.us/downloads/judges.mp3

(You have to be logged in with your KCBS account to gain access to the recording.)

The comment cards are to be used for any scores below a 6 Any score of 6 or higher speaks for itself.

Also, comment cards are to convey constructive comments to help you improve.

An example of a constructive comment in this case would have been something along the lines of 'You should cook your ribs a little bit longer so that more of the fat is rendered out.'

Otherwise a new cook may be left wondering 'Yeah, so what should I do about it?' when presented with comments such as you received.

I hope this helps.
I have to disagree. I think that the judge that gave you that comment card is your friend. He is saying your rib was greasy. He may not know why it is that way but he is giving you some very valuable information so you can look at your process and see what you need to do to fix the problem. No where in the instructions does it say anything about a 6 not needing a comment card. It says a positive score and I hate to see sixes on my score card. The reps usually clarify when they talk to judges and say a 9 does not need one but any other score is at the discretion of the judge if he thinks he can give you some helpful info. I would love comments on 6 and 7 scores if it helps me know what I need to do to get a 9. keith
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Unread 08-02-2011, 04:45 PM   #4
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Quote:
Originally Posted by mobow View Post
I have to disagree. I think that the judge that gave you that comment card is your friend. He is saying your rib was greasy. He may not know why it is that way but he is giving you some very valuable information so you can look at your process and see what you need to do to fix the problem. No where in the instructions does it say anything about a 6 not needing a comment card. It says a positive score and I hate to see sixes on my score card. The reps usually clarify when they talk to judges and say a 9 does not need one but any other score is at the discretion of the judge if he thinks he can give you some helpful info. I would love comments on 6 and 7 scores if it helps me know what I need to do to get a 9. keith
That's true, you're right. Normally it's the KCBS Rep. that says during his/her comments in the judge's meeting that any score 5 or lower needs a comment card.

I don't think the judge was being his enemy - I just think the judge needed to be more clear so that it didn't confuse Three porks. Constructive comments make things clear as to what is needed to improve.
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Unread 08-02-2011, 05:39 PM   #5
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If it was judge #5 I would disregard it he doesn't know what good BBQ is. Atleast the #5 that gets my stuff
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Unread 08-02-2011, 07:26 PM   #6
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Quote:
Originally Posted by QansasjayhawQ View Post
An example of a constructive comment in this case would have been something along the lines of 'You should cook your ribs a little bit longer so that more of the fat is rendered out.'
Actually, in my area anyway, we are often specifically instructed not to try to tell the competitor how he or she should have cooked the entry. Too salty, too greasy, over-or-under-cooked, tough, mushy, bland or too spicy, but not "you should cook it like this."
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Unread 08-02-2011, 08:04 PM   #7
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Quote:
Originally Posted by QansasjayhawQ View Post
Sounds to me like the judge means that the fat has not completely rendered out of the rib and they thought that it could be more rendered than it was.

However, it also shows that this judge could not follow instructions or didn't listen.

Here's a link to the CBJ instructions that are played at each judge's meeting:
http://www.kcbs.us/downloads/judges.mp3

(You have to be logged in with your KCBS account to gain access to the recording.)

The comment cards are to be used for any scores below a 6 Any score of 6 or higher speaks for itself.




Also, comment cards are to convey constructive comments to help you improve.

An example of a constructive comment in this case would have been something along the lines of 'You should cook your ribs a little bit longer so that more of the fat is rendered out.'

Otherwise a new cook may be left wondering 'Yeah, so what should I do about it?' when presented with comments such as you received.

I hope this helps.
not so sure of this my friend.

i don't think we need a judge to tell us HOW to COOK our food better.

i'd look for and like more like:

not tender enough, too tender.

too spicy, too sweet or not for both.

that seems to me more constructive.

stuff like that would help. a judge determining i need to cook longer to render fat is kinda useless.
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Unread 08-02-2011, 10:19 PM   #8
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Lucky you got a comment card.
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Unread 08-02-2011, 10:38 PM   #9
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So, the rendered fat dripping off, which I refer to as a "juicy rib", was a bad thing? Hmmm...
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Unread 08-03-2011, 01:46 AM   #10
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Not to diss the judges, but I've personally read some bizarre comment cards.....and I've heard about even more.

I wouldn't put an over-abundance of weight on a judge's comments, unless they truly are straight forward and make sense.
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Unread 08-03-2011, 05:22 AM   #11
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How were the scores from the other 5 judges...did they fall in line with this one that provided you a comment card? If the other 5 scored it higher, I wouldn't worry too much about the one judge, they may have just gotten a rib that was more fatty than the rest of the rack.
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Unread 08-03-2011, 06:35 AM   #12
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Quote:
Originally Posted by Three porks View Post
This was the first comment card I've recieved for ribs and it was for an 8-7-7.

It says: Fat is dripping from the meat and fat is not rendered. I guess that statement confuses me. How is the fat not rendered if it's dripping?

I don't want this to come off like I'm complaining. I actually really appreciate the comment card, but I'd like tp be able to use this comment to improve.
I agree with keith (mobow). I'm glad you were able to get a comment card. I wish more 7's would take a moment to write even the simplest of comments.

Good luck down the road.
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Unread 08-03-2011, 07:59 AM   #13
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Thanks to everybody that took time to respond.

The scores are as followed:

898 767 998 877 999 999 they finished 3rd in Taylorville, IL

The ribs that I turned in are from the same rack.
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Unread 08-03-2011, 08:07 AM   #14
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Quote:
Originally Posted by Jeff_in_KC View Post
So, the rendered fat dripping off, which I refer to as a "juicy rib", was a bad thing? Hmmm...
That's exactly what I was thinking when I got the card. It just made me more confused but I want to take advantage of this comment. I'm glad I'm not the only one that thought that.

Again I really do appreciate that the judge took the time to write out a comment card. I just want to use this information to improve. My best guess is the 2 judges got the fattier/straighter part of the spare rib. Maybe I need to cook this area a touch longer. I remember cutting through the area and seeing the juices flowing out of the meat. It looked great.
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Unread 08-03-2011, 08:13 AM   #15
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Quote:
Originally Posted by Three porks View Post
That's exactly what I was thinking when I got the card. It just made me more confused but I want to take advantage of this comment. I'm glad I'm not the only one that thought that.

Again I really do appreciate that the judge took the time to write out a comment card. I just want to use this information to improve. My best guess is the 2 judges got the fattier/straighter part of the spare rib. Maybe I need to cook this area a touch longer. I remember cutting through the area and seeing the juices flowing out of the meat. It looked great.
Being primarily a judge and a occasional cook I hate to say this but, the other possibility is the judge has lost his mind. Once you get the comment card only you can decide if it is valid or not. Hope you nine em across the board next time. keith
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