The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Competition BBQ

Notices

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.


Reply
Thread Tools
Unread 07-23-2012, 10:41 AM   #1
Outnumbered
is One Chatty Farker

 
Outnumbered's Avatar
 
Join Date: 09-18-11
Location: Smithville, Missouri, United States
Downloads: 0
Uploads: 0
Default Judging contests--My First Experience

I judged my first contest this weekend and I was flabbergasted by the lack of knowledge and consistency from the judges at my table. This is certainly something the KCBS BOD needs to address, and quickly IMO.

I understand there is no way to get away from subjectivity, but the way judges score needs to be addressed. I was lectured by the table captain and nearly every judge at my table about the need to be liberal because of the time and money the teams put into competing. I agreed to that and explained that I am a competition cook. They shut up immediately and I got the feeling they were intimidated because I may actually know what I'm talking about. (I didn't set them straight, mind you. Truth is, I haven't a clue. )

Four of the judges at my table all took the liberal approach and bragged that they never give a score of less than a 7 and that's only if they see something wrong with it. There was no consensus, however, on what constitutes a 9.

The other judge at my table said her base score is a 6. I told her that was fine and it is actually the way it's supposed to be, but if every other judge gives 8s for average, and she gives us a 6, how are we supposed to take anything away from that? Not blaming her, mind you, since she's technically following rules. But what happens if someone cooks the best BBQ on the planet and the table judges on the 6 scale? Meanwhile mine may be OK, but the table I get uses 8 as average, and I get 9s do I deserve to win?

Furthermore, my table captain looked at me like I had two heads when I started filling out comment cards. In one case, the rib was just plain bad and had a chemical taste to it. I wanted to let the cook know. In the other case I scored down a little on presentation and wanted to let the cook know what kept me from giving them a perfect score across the board.

I was the only one who filled out a card and I was made the feel guilty for doing it. My perception is that the judges (at my table anyway) don't feel confident enough in their BBQ knowledge to fill out comment cards. And if that's the case, why are they allowed to judge?

If we can't require judges to use a consistent scale, can we at least require them to fill out comment cards on each entry so we have an understanding of why the scores are the way they are? And maybe it may make the judges put a little more thought into it, if they have to defend their scores?
__________________
Greg Vincent

When I die, my goal is to have a visible smoke ring when the coroner cuts me open for the autopsy.
Outnumbered is online now   Reply With Quote


Unread 07-23-2012, 11:25 AM   #2
Zig
Knows what a fatty is.
 
Join Date: 04-03-12
Location: Shippensburg,Pa
Downloads: 0
Uploads: 0
Default

I agree, there is no consistancy in the judges. As a competator, how am I to improve if I can't trust the judges opnion, if you get one. I get the impression they think they are at the sample line at Sams Club. (Just bring me food) you get the score you get, just feed me.
I am a judge also, I thought it would help with competition, guess what?they need to get everyone on the same page. This isn' a buffet.
__________________
Zigs Pig BBQ Team, KCBS, CBJ
Zig is offline   Reply With Quote


Thanks from: --->
Unread 07-23-2012, 11:32 AM   #3
speers90
is one Smokin' Farker

 
speers90's Avatar
 
Join Date: 08-28-11
Location: Waconia, MN
Downloads: 0
Uploads: 0
Default

I don't disagree with what you are saying or with what you experienced, but explain to me how, in my region, Big T'z & Tippy Canoe can consistently finish in the top 5 (at dang near every contest) if the judges are all over the board.

I guess I don't necessarily agree that everything should start out as a 6, why shouldn't it start out as a 9 and then come down from there???
__________________
Ryan

Meadow Creek TS250 With 42" Chicken Cooker
Weber 22"
Cajun Fryer FF2

Last edited by speers90; 07-23-2012 at 12:03 PM..
speers90 is offline   Reply With Quote


Thanks from: --->
Unread 07-23-2012, 11:46 AM   #4
JimmyDAL
Full Fledged Farker
 
Join Date: 05-30-11
Location: New England
Downloads: 0
Uploads: 0
Default

I agree with the comment cards being mandatory.
JimmyDAL is online now   Reply With Quote


Thanks from: --->
Unread 07-23-2012, 12:28 PM   #5
Smoke Ring
Knows what a fatty is.
 
Join Date: 05-31-07
Location: Santa Fe, NM
Downloads: 0
Uploads: 0
Default

I've been reassured by a board member that nothing is wrong with the KCBS judging procedures and the board shouldn't waste any time on it. There is no such thing as inconsistent judging, only inconsistent cooking.
Smoke Ring is offline   Reply With Quote


Unread 07-23-2012, 12:48 PM   #6
big matt
is one Smokin' Farker

 
big matt's Avatar
 
Join Date: 04-06-10
Location: Banning,Ca
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by speers90 View Post
I don't disagree with what you are saying or with what you experienced, but explain to me how, in my region, Big T'z & Tippy Canoe can consistently finish in the top 5 (at dang near every contest) if the judges are all over the board.

I guess I don't necessarily agree that everything should start out as a 6, why shouldn't it start out as a 9 and then come down from there???
My opinion only here..great BBQ is great BBQ no matter where they go..while I haven't tasted Ryan or Joe's food my guess is that it's just kick ass..everytime..and they probably cook to the middle?
__________________
_________________________________
JOS whole hog cooker
MAK 2 Star
Facebook:https://m.facebook.com/pages/Leftcoa...440847709&_rdr
Our website:
http://www.leftcoastq.com/Leftcoastq.com/Home.html
big matt is offline   Reply With Quote


Thanks from:--->
Unread 07-23-2012, 12:58 PM   #7
TooSaucedToPork
is one Smokin' Farker
 
TooSaucedToPork's Avatar
 
Join Date: 09-23-09
Location: Buffalo NY
Downloads: 0
Uploads: 0
Default

Did Big T'z & Tippy Canoe cook for the judging classes? Their BBQ could be what all other BBQ in that region is getting compared to. Not saying that this is what happened, those guys can cook, and cook well...just playing devil's advocate.

My opinion is there will be no proactive fix on this issue. It will be allowed to fester and it will eventually be a huge sore spot to many of us that cook in KCBS. Then after it blows up, the powers that be will try to address it and it will be too late. Welcome to politics...
__________________
"We're a drinking team...with a BBQ problem" http://www.toosaucedtopork.com
TooSaucedToPork is offline   Reply With Quote


Thanks from:--->
Unread 07-23-2012, 01:06 PM   #8
Leatherheadiowa
Full Fledged Farker

 
Leatherheadiowa's Avatar
 
Join Date: 10-12-11
Location: Windsor Heights, Iowa
Downloads: 0
Uploads: 0
Smile

Quote:
Originally Posted by big matt View Post
My opinion only here..great BBQ is great BBQ no matter where they go..while I haven't tasted Ryan or Joe's food my guess is that it's just kick ass..everytime..and they probably cook to the middle?
I have tasted both of their bbq and I can tell you that it is great! As a cook and a judge, more often a cook the fact that the score ranges at any given table show discrepancies weekly. When judges still talk about the garnish, sauce on clam shell lids, and compare entries we have a problem. Realizing that in theory that an entrants bbq shouldn't hit the same table twice there shouldn't be issues with scores ranging from 6 to 9. Unfortunately, it happens and when teams get their printed scores you can see the variations.
Now, while easy to complain about how do we take the human inperfections out of competition bbq? We don't so we recruit, retain, and support the leadership that improves the quality of competition bbq. While it is easy to paint a negative picture, please take a moment and email or call the people that work hard to maintain the integrity and thank them!
__________________
BJ Hoffman
Honeybadger BBQ
Backwoods Party, IQ 110 Blown
Whole Hog & CS 680 Louisiana Grills
WSM 18.5 blown with an IQ110
Orion Cooker
*FORMER SMOKER HOARDER*, NOW A HOARDER AGAIN!

Proud member of the Iowa Barbeque Society & Rocky Mountain BBQ Association
Leatherheadiowa is offline   Reply With Quote


Thanks from: --->
Unread 07-23-2012, 01:10 PM   #9
speers90
is one Smokin' Farker

 
speers90's Avatar
 
Join Date: 08-28-11
Location: Waconia, MN
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Smoke Ring View Post
I've been reassured by a board member that nothing is wrong with the KCBS judging procedures and the board shouldn't waste any time on it. There is no such thing as inconsistent judging, only inconsistent cooking.
Isn't there always going to be a certain level of inconsistency in a competition where subjectivity is part of the scoring method?

With that being said, I would love to see a more defined criteria for the subjective nature of judging:

Maybe something like this:
9 - unbelievable, can't wait to take another bite
8 - great, would eat more
7 - good, one bite was enough
6 - edible, but no more for me

Even with a gauge like this, it is still possible for two different judges to have scores that vary widely on taste, because taste is so subjective.

For example, I can barely stomach the taste of a sauce that has vinegar as it's primary ingredient. I have such a sensitivity to it that I honestly can't taste anything else if it's present. I can't imagine there would be any possible way for me to judge any higher than 6 or 7 if presented with such a sample. I know this about myself so I would not even consider judging a contect in a region where entries are likely to be turned in with a vinegar based sauces.

First thing I would take a look at is: am I doing something that is turning some judges off? Even if it tastes great to you, it may be turning one or two judges off. I personally will be tweaking my ribs a little bit even though I've had two decent showings because they definately have a strong flavor that may be off putting to some judges even though I think it is the best thing on the planet.

The point I am getting at here is: if some teams have figured out how to consistently finish in the top 5 then it can be done. We have come to the conclusion that it is more likely an issue with something we are doing than with the judging.

I can say from my own experiences I feel like the judging has been in line with our turn ins for our first three comps. I just keep pressing on knowing that if there are teams out there that can consistently finish in the top 5 then we can too. Right now we need to work on our consistency, we have had success in each category but not all at the same competition.

Maybe it's possible that my experiences, thus far, are unique because my region has above average judging?
__________________
Ryan

Meadow Creek TS250 With 42" Chicken Cooker
Weber 22"
Cajun Fryer FF2
speers90 is offline   Reply With Quote


Thanks from:--->
Unread 07-23-2012, 01:12 PM   #10
big matt
is one Smokin' Farker

 
big matt's Avatar
 
Join Date: 04-06-10
Location: Banning,Ca
Downloads: 0
Uploads: 0
Default

[quote=TooSaucedToPork;2146809]Did Big T'z & Tippy Canoe cook for the judging classes? Their BBQ could be what all other BBQ in that region is getting compared to. Not saying that this is what happened, those guys can cook, and cook well...just playing devil's advocate.

My opinion is there will be no proactive fix on this issue. It will be allowed to fester and it will eventually be a huge sore spot to many of us that cook in KCBS. Then after it blows up, the powers that be will try to address it and it will be too late. Welcome to
__________________
_________________________________
JOS whole hog cooker
MAK 2 Star
Facebook:https://m.facebook.com/pages/Leftcoa...440847709&_rdr
Our website:
http://www.leftcoastq.com/Leftcoastq.com/Home.html
big matt is offline   Reply With Quote


Unread 07-23-2012, 01:14 PM   #11
speers90
is one Smokin' Farker

 
speers90's Avatar
 
Join Date: 08-28-11
Location: Waconia, MN
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by big matt View Post
My opinion only here..great BBQ is great BBQ no matter where they go..while I haven't tasted Ryan or Joe's food my guess is that it's just kick ass..everytime..and they probably cook to the middle?
Exactly! That's is what I am getting at. These two teams, among others, have figured out not only how to cook great bbq but in the process have also figured out a flavor profile that isn't pissing anyone off either.

Therefore, I know it can be done and I will continue to work to get there.
__________________
Ryan

Meadow Creek TS250 With 42" Chicken Cooker
Weber 22"
Cajun Fryer FF2
speers90 is offline   Reply With Quote


Thanks from:--->
Unread 07-23-2012, 01:16 PM   #12
"Holy Smokes"
Got Wood.
 
Join Date: 06-03-12
Location: Bellevue NE
Downloads: 1
Uploads: 0
Default

As a first time competitor this past weekend, that started out judging...I will fill out comment cards from here on out, no question!!! 7 or less on appearance will get a comment card and 6 or less on taste/tenderness will get a card also. It should be in the rules and governing documents for all the judges to abide by.

I don't think that the organizers push the judges to fill out comment cards, but they should and this would help alleviate a lot of issues. When you get 9s from 5 judges on appearance and then one 7, I want to know what that one judge is looking at...not in a bad way but just to have the insight. Maybe he likes the burnt ends in the front compared to the back, who knows.
__________________
Weber Performer, Masterbuilt 7-1 Smoker, Weber Spirit Natural Gas Grill
"Holy Smokes" is offline   Reply With Quote


Thanks from: --->
Unread 07-23-2012, 01:18 PM   #13
big matt
is one Smokin' Farker

 
big matt's Avatar
 
Join Date: 04-06-10
Location: Banning,Ca
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by TooSaucedToPork View Post
Did Big T'z & Tippy Canoe cook for the judging classes? Their BBQ could be what all other BBQ in that region is getting compared to. Not saying that this is what happened, those guys can cook, and cook well...just playing devil's advocate.

My opinion is there will be no proactive fix on this issue. It will be allowed to fester and it will eventually be a huge sore spot to many of us that cook in KCBS. Then after it blows up, the powers that be will try to address it and it will be too late. Welcome to politics...
I'm gonna kind of blow that theory out of the water..this last New Year Joe flew in here (Ca) cooked on borrowed equipment and pulled RGC the first day and GC the next..and he didn't cook for any class then..like I said great Q is great Q..same can be said about Scott Nelson he's done the same stuff.
__________________
_________________________________
JOS whole hog cooker
MAK 2 Star
Facebook:https://m.facebook.com/pages/Leftcoa...440847709&_rdr
Our website:
http://www.leftcoastq.com/Leftcoastq.com/Home.html
big matt is offline   Reply With Quote


Thanks from: --->
Unread 07-23-2012, 01:19 PM   #14
TooSaucedToPork
is one Smokin' Farker
 
TooSaucedToPork's Avatar
 
Join Date: 09-23-09
Location: Buffalo NY
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by big matt View Post
I'm gonna kind f blow that theory out of the water..this last New Year Joe flew in here (Ca) cooked on borrowed equipment and pulled RGC the first day and GC the next..and he didn't cook for any class then..like I said great Q is great Q..same can be said about Scott Nelson he's done the same stuff.
Like I said, Devil's Advocate...In the years that I have been BBQing I have seen a few teams that were top ten, go to first consistantly after always volunteering to cook the class for the judges. Nothing against anyone...notice I did acknowledge that those guys can cook, and cook well...
__________________
"We're a drinking team...with a BBQ problem" http://www.toosaucedtopork.com
TooSaucedToPork is offline   Reply With Quote


Thanks from: --->
Unread 07-23-2012, 01:25 PM   #15
speers90
is one Smokin' Farker

 
speers90's Avatar
 
Join Date: 08-28-11
Location: Waconia, MN
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by TooSaucedToPork View Post
Did Big T'z & Tippy Canoe cook for the judging classes? Their BBQ could be what all other BBQ in that region is getting compared to. Not saying that this is what happened, those guys can cook, and cook well...just playing devil's advocate.

My opinion is there will be no proactive fix on this issue. It will be allowed to fester and it will eventually be a huge sore spot to many of us that cook in KCBS. Then after it blows up, the powers that be will try to address it and it will be too late. Welcome to politics...
I don't know whether they have ever cooked for a judging class or not, but my own personal experience and others from whom I have spoken with is that no cooks are preparing competion quality bbq for those judging classes.

I have never tasted either of their foods but I don't have a doubt that they can both flat out cook bbq and that is why they are in the running every single week.

I guess from my perspective I sort of agree with the KCBS on this; because, if the same teams are repeatedly winning or in the running to win then is there really an issue with judging?

It sort of reminds me of throwing the shot & discus in high school, every year at the state meet you would see different athletes from the same schools. The only logical conclusion is that the coaches at those schools know something that the others didn't. Because while the athletes come and go, the same coach with the same school would be there year after year.

Thus, my reasoning, if the judges change weekly, and the same teams are still finishing in the top 5 then I have to believe that the teams know something that I don't, yet!
__________________
Ryan

Meadow Creek TS250 With 42" Chicken Cooker
Weber 22"
Cajun Fryer FF2
speers90 is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 07:52 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts