Help with a new scoring system

[PatioDaddio]

Guys,

I am going to be a judge at a small troops-only comp at our local ANG base in August. They obviously need rules and a scoring system, as it's illegal to use the KCBS system for an unsanctioned contest. I thought this might be a good opportunity to develop a set of rules and a scoring system that could be used by anyone who wants to put on an unsanctioned comp. It wouldn't be owned by anyone, and it could be a living system that is maintained by a democratic voting system amongst cooks (periodic online polling).

The idea isn't to replace or compete with the KCBS system, but rather to offer a system for comps that need a system and don't have one. It's also intended to be newbie/backyarder-friendly by being less complicated/intimidating, more open, and by providing more constructive feedback to the cook. The idea is to help them improve.

I've taken the first stab at a judging/scoring system. Here are some highlights:

- Six judges
- Criteria: Presentation, flavor, and texture
- 1-10 scale for each criteria (0 = DQ)
- The criteria are weighted according to their importance (presentation the least, then texture, then flavor as the highest)
- The lowest and highest aggregate scores in each category are thrown out
- Max score in a category is 180 (for easy comparison to KCBS scores)
- Any score 5 or below in any criteria must indicate the primary reason(s) via a set of basic reasons listed on the judging form (check boxes)

Here are some of my basic starting rules:

- Any grill and/or smoker can be used. This includes gas, electric, and wood/charcoal-fired.
- Same four meats, but no minimum size requirement, and no rules about parting/reheating any meat
- 9x9 box
- Six servings in the box
- No garnish. Only foil, parchment or butcher paper may be used under the meat.
- Turn-ins one hour apart

I'd be interested in your thoughts and ideas.

Thanks in advance,
John

[Brew-B-Q]

Originally Posted by PatioDaddio

- The lowest and highest aggregate scores in each category are thrown out
- No garnish. Only foil, parchment or butcher paper may be used under the meat.

I really like the idea of dropping high scores as well and wish KCBS would do something similar. For garnish, I would just allow foil.

[Big George's BBQ]

I like it. Like tossing highest and lowest and like no garnish

[Slamdunkpro]

Originally Posted by PatioDaddio

....as it's illegal to use the KCBS system for an unsanctioned contest.

No it isn't. You can't copyright a game.

[landarc]

I would rather see the word appearance, or meat appearance than presentation. Striclty juding each piece on the meat itself. Not on how it looks in the box.

I like the idea of averaging scores dropping high and low.

I would prefer to see a mandatory comment on scores, but, at least make it mandatory at 7 or below. On a 1-10 scale, why not make anything getting less than a 'B' grade turn into something positive with feedback.

[PatioDaddio]

Originally Posted by Slamdunkpro

No it isn't. You can't copyright a game.

Well, they've discussed, if not pursued action against some that have tried it.
Their rules and scoring system are the intellectual property of KCBS and I
want to respect that.

John

[PatioDaddio]

Originally Posted by landarc

I would rather see the word appearance, or meat appearance than presentation. Striclty juding each piece on the meat itself. Not on how it looks in the box.

I like the idea of averaging scores dropping high and low.

I would prefer to see a mandatory comment on scores, but, at least make it mandatory at 7 or below. On a 1-10 scale, why not make anything getting less than a 'B' grade turn into something positive with feedback.

Thanks. I'm struggling a bit with where to draw the mandatory feedback
line. If I go <=7 my fear is that it would slow down the judging and make it
possibly too complicated.

I do appreciate your thoughts and input.

John

[landarc]

I would contact JDMcGee or SwamperB, they are using the PNWBA system that requires comments on every score. While I thought this would be cumbersome, and some still think it is, the experience in CA, from folks who I know and respect, it seemed to work pretty well.

[PatioDaddio]

Originally Posted by landarc

I would contact JDMcGee or SwamperB, they are using the PNWBA system that requires comments on every score. While I thought this would be cumbersome, and some still think it is, the experience in CA, from folks who I know and respect, it seemed to work pretty well.

Cool. Thanks!

John

[southernstyle]

In the fba judges are instructed to start off with a 7.5 the go down or up from there and because of that a score of 7 or below requires a comment. its not really a hassle and gives the cook some great feedback. the rest looks ok although i dont see the use of a buffer like foil etc. nessasary. nothing is allowed ecxept the meat being judged and a melted bottom has never been a issue

[Smokin Hebrew]

Try using Brethren rules/rights.

http://www.bbq-brethren.com/BillofRights.pdf

[Matt_A]

Originally Posted by Smokin Hebrew

Try using Brethren rules/rights.

http://www.bbq-brethren.com/BillofRights.pdf

How are the issues of duplication & copyright handled?

The Brethren rules are copyrighted.

[PatioDaddio]

The whole point is not to use/steal/co-opt someone else's system,
but to create one based on the best of all worlds, and for it to be
owned by the BBQ cooks.

In other words, let's come up with a system that is by and for
cooks, not one imposed on us by some organization.

John

[olewarthog]

IMHO, a comparative judging system would be easier to setup & easier to train inexperienced judges. Judges score each entry against the other entries on the table rather than against a stated criteria. Use the standard taste, tenderness & appearance and add overall impression as the criteria. You may allow duplicate scores in the first three criteria. For example if all 5 boxes on the table are excellent in presentation so you allow the judges to give each a 10 appearance. Only in overall impression must judges assign a unique score to each entry. Assign each criteria a weighted factor with overall the hightest factor & appearance the lowest. If you are doing 5 boxes per table then limit the scale from 6 - 10. Finally, I would go with no garnish in the boxes. Don't distract inexperienced judges with greenery.

[kenthanson]

I would use 6 or below as mandatory feedback. It is median score, meaning it is what you would consider average bbq, no good but not bad, just average and anything less than average should get a explanation but anything good or great shouldn`t have to be explained but can be if judge sees fit.