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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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Old 07-24-2012, 10:36 AM   #1
jbrink01
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Default Dear CBJ that gave me a comment card

at Glasgow MO, box #205. Thank you! It was constructive criticism and very well taken. You scored me 8 9 9 on my ribs and you took time to point out a minor change in presentation that will help me improve my consistency. You are what judging is all about, you seem to actually care about cooks improving.

Some of you might wonder about the other scores. My ribs scored:
988, 899, 987, 988, 998, 887
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Old 07-24-2012, 11:31 AM   #2
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I love comment cards for 8s where the judge is telling you what it would have taken to get to a 9.
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Old 07-24-2012, 11:35 AM   #3
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I got a very similar comment card for the exact same score a judge gave me on my pork a few contests back. We have received probably 10 comment cards in our time--both positive and negative--and almost all were helpful in some way. Kudos to the judges that take the time to do this.
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Old 07-24-2012, 12:02 PM   #4
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That sounds like a very helpful addition.
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Old 07-24-2012, 12:34 PM   #5
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The couples times that I judged, I would do the same thing. There were a couple times that I gave all 9's to someone and wrote a comment card telling them how great it was too.
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Old 07-24-2012, 05:14 PM   #6
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Quote:
Originally Posted by jbrink01 View Post
at Glasgow MO, box #205. Thank you! It was constructive criticism and very well taken. You scored me 8 9 9 on my ribs and you took time to point out a minor change in presentation that will help me improve my consistency. You are what judging is all about, you seem to actually care about cooks improving.
Glad to see some judges out there are trying to help. But keep in mind that he gave his subjective opinion and may not be what other judges are looking for.

Based on those scores it seems that you already have a handle on what you are doing.
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Old 07-24-2012, 05:23 PM   #7
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JBrink...that was a wonderful rib. I was that judge. Thanks for the comments on that and sorry I didn't give the 9 there.

Without divulging too much in an open forum, I can tell you that the conversation on your ribs is a major reason I started the thread about Glasgow.

Also, assuming you posted those scores as they are on the sheet, I just learned something. I was in the 4th spot at the table and my scores are the second on your lineup, so I'm assuming I was listed as judge #2.
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Old 07-24-2012, 05:49 PM   #8
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Wow! This is cool! The judge is here on the forum.

I also think it is a great that "outnumbered" left comments on what was good. I am guilty of not filling out the comment card when things are good.

Good lesson for me as a judge.

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Old 07-24-2012, 07:12 PM   #9
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Start filling them out and encourage the rest of the judges to do the same, thanks!
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Old 07-24-2012, 07:16 PM   #10
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First contest to date. I prefer to cook, but figured I better judge to see how they think. I think I'm more confused than ever.

I would say that we, as cooks, need to judge from time to time. I was not impressed with the knowledge of BBQ from the judges, but I was very impressed with their desire to listen to what my experience is. http://www.bbq-brethren.com/forum/sh...d.php?t=139559

I think we owe to ourselves, other competitors and the judges to be there to present our view from time to time.
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Old 07-24-2012, 07:20 PM   #11
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I thought that these two threads might converge:)
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Old 07-24-2012, 07:26 PM   #12
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I hate it when you get two judges to give you 999 and one gives 666 and another gives 677. With no comment card with what THEY did not like. This happen at smoke on the river in Jefferson In.
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Old 07-24-2012, 07:31 PM   #13
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So glad you got a constructive card. I've never got one I could use as constructive criticism.

By far the one that still sticks in my craw said, "you shouldn't put sliced pork in the box". Whaa? Excuse me? Really? The category isn't Pulled Pork. It's Pork.
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Old 07-24-2012, 08:42 PM   #14
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Hey Outnumbered, thanks for the PM!! Too bad this kind of rational discussion can't occur more between judges and cooks. Cool stuff. Thanks again!
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Old 07-24-2012, 09:13 PM   #15
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Quote:
Originally Posted by Outnumbered View Post
Also, assuming you posted those scores as they are on the sheet, I just learned something. I was in the 4th spot at the table and my scores are the second on your lineup, so I'm assuming I was listed as judge #2.
When the Table Captain gathers up the score cards he doesn't generally put them in any particular order. If you're sitting at seat #1 at table #5 you very well could be Judge #3 for chicken, Judge #6 for ribs, etc.
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