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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 07-08-2012, 07:58 PM   #1
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Default Is "4 on 4" bad for ribs?

I've done it quite a bit, but may never do it again. Buddy of mine got a comment card that read "4 on top of 4 hides too much of the meat" this past weekend. Never would have thought that.
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Unread 07-08-2012, 08:04 PM   #2
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Ridiculous.
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Unread 07-08-2012, 08:05 PM   #3
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Sounds like a bad judge to me.
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Unread 07-08-2012, 08:06 PM   #4
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I did 4 on 4 3 contests ago took 4th in ribs and got a positivecomment card from a judge that gave me all 9's.
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Unread 07-08-2012, 08:11 PM   #5
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plain stupid
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Unread 07-08-2012, 08:12 PM   #6
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He must have been the same one that gave me a 6 on chicken after 5 other 9's......
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Unread 07-08-2012, 08:29 PM   #7
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I guess if you were a judge and you wanted to see all the meat on all the bones, but anyone that turns in Spare Ribs is going to have a diffuclt time getting six across. Maybe he was a closet BB fan and was unhappy he got none.

At least they let the team know why, I would at least appreciate that as a cook.
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Unread 07-08-2012, 08:34 PM   #8
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Quote:
Originally Posted by Bentley View Post
I guess if you were a judge and you wanted to see all the meat on all the bones, but anyone that turns in Spare Ribs is going to have a diffuclt time getting six across. Maybe he was a closet BB fan and was unhappy he got none.

At least they let the team know why, I would at least appreciate that as a cook.
why . judge what is the box. if he would have 6 someone would have said need to fill the box
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Unread 07-08-2012, 08:37 PM   #9
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What ^^^ said.
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Unread 07-08-2012, 08:54 PM   #10
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Becuase if you filled the box to the brim he'd have a chance to inspect every single piece to judge for appearance?

dipchit.
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Unread 07-08-2012, 08:59 PM   #11
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I agree that you had a poorly trained judge.

Sounds like he/she was thinking back to the days before they changed the rule to remove "must contain six visibly identifyable samples" from the presentation scoring. If four over four has been working for you, don't change on the basis of one flyer out of an otherwise tight group.
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Unread 07-08-2012, 09:14 PM   #12
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i think 4 on 4 makes a nice looking box. keith
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Unread 07-08-2012, 09:16 PM   #13
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I would never let one judge change what I do. If it's a consistent thing you see on scores, that's one thing, but this seems to be one judge.
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Unread 07-08-2012, 09:39 PM   #14
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Quote:
Originally Posted by Contracted Cookers View Post
why . judge what is the box.

I assumed the judge did..I guess I misssed something.
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Unread 07-08-2012, 09:45 PM   #15
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Right, I get the fact that they didn't like it. It wasn't my box, I did something different this week so I really don't have much to "get over". IMHO, that judge is still mis-guided. They should have judged the appearance of the meat that they could see, not tell the cook how they want to see it presented. It isnt part of their responsibility to critique layout unless it's sloppy or disheveled. Should I lay all of my brisket slices out so they can see each one? No.
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