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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 06-15-2013, 08:27 PM   #1
wmrrock
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Default 1st competition and I dont get the judging

I just competed in my very first competition - The LI KOSHER BBQ CHAMPIONSHIP. The judging is very subjective and it doesnt makes sense to me. One judge gave our team the highest marks possible on our brisket. In fact, this judge gave my brisket higher marks than any other team. However, other judges didnt see it the same way and we were given lower marks by other judges. The cuts of brisket were very consistent and each of the 6 judges should have given similar scores - or so I thought. Same thing happened on the ribs. Very high and very low - no middle ground. Can anyone help me possibly understand why and what we can do to even it out for next time?
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Unread 06-15-2013, 09:11 PM   #2
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Wow! Maybe the judge who gave you the high marks was the bad judge. Cook a few more comps and see how it trends.
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Unread 06-15-2013, 10:14 PM   #3
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Quote:
Originally Posted by JP7794 View Post
Wow! Maybe the judge who gave you the high marks was the bad judge. Cook a few more comps and see how it trends.
Freaken brutal.....
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Unread 06-15-2013, 10:33 PM   #4
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kosher ribs?
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Unread 06-15-2013, 10:55 PM   #5
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You cannot judge by one competition, and especially your first one. You need to cook a few more and look for trends, as JP said.
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Unread 06-15-2013, 10:59 PM   #6
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Quote:
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kosher ribs?
I'm guessing that they were beef ribs.
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Unread 06-15-2013, 11:02 PM   #7
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Quote:
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kosher ribs?
Yes, everything was kosher. Everyone had to use the same weber kettles to keep an even playing field.
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Unread 06-15-2013, 11:03 PM   #8
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Quote:
Originally Posted by JP7794 View Post
Wow! Maybe the judge who gave you the high marks was the bad judge. Cook a few more comps and see how it trends.
A view from a different point of view. I never thought of it like that.
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Unread 06-15-2013, 11:14 PM   #9
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Get 3 or 4 comps completed then start digging in to the scoring. You will have a decent baseline then.
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Unread 06-15-2013, 11:15 PM   #10
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Welcome to competition BBQ. That would be called a normal weekend! You'll have to cook a LOT more to start seeing any real trends.
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Unread 06-15-2013, 11:25 PM   #11
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By the way 9th place out of 22 teams. Not bad for our first time out.
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Unread 06-16-2013, 07:02 AM   #12
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Congrats on your first comp. You need to enter a few more comps and don't change a thing to see what scores you get . With judging there is no logic. There are experienced and first time judges at all comps. It comes down to personal preference with judging . Also depends on what other turn ins are at the same table for judging . There are a lot of factors , not science. Keep cooking great BBQ and cook the best BBQ every comp. That is all you can do .
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Unread 06-16-2013, 07:55 AM   #13
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Sometimes wide spreads in scores means that you offended some judges with flavors that others loved. Sometimes it is just the judges and the game of chance. If I get more than one low score, I at least admit to myself that I didn't 'wow' them.
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Unread 06-16-2013, 09:18 AM   #14
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that wasn't a sanctioned comp. no baseline judging criteria. while all judging boils down to being subjective to a certain degree, non-sanctioned events have a greater possibilty for it being completely.

but i agree strongly with all above as well.

where you at in trumbull? i'm by PJ's garden center.
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Unread 06-16-2013, 10:16 AM   #15
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The other thought no one here proposed, is that your flavor is off balance someplace.

what 1 judge loved not everyone else may. that and the question of what is the baseline judging? non sanctioned or sanctioned they are all a crapshoot to some degree.
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