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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 07-22-2013, 07:45 PM   #1
sdbbq1234
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Default 2012 vs 2013 scoring? Have I lost my mind???

Not that I ever had any mind to speak of, but all this scoring stuff got me the take a look at some scores from our comp at the Swinetastic event in Frederick, MD back on June 15, 2013. Yea, we finished DAL in chicken, I know.

Anyway, when I started added the scoring, I noticed that all the scores are based on 2012 point system, not the 2013. Is this where I have lost my mind?

2012 scoring:
Appearance = 0.5714
Taste = 2.2858
Tenderness = 1.1428

2013 scoring:
Appearance - .5600
Taste – 2.2972
Tenderness - 1.1428.

So, my scores in chicken were:
978
966
778
766
967
876

My score sheet shows:
30.2856
25.7142
29.1428
24.5714
26.8570
26.2856

If I did the math correctly, the totals were based on 2012 scoring methods. No? Please note, I understand I would have actually scored lower based on the 2013 scoring.

Am I COMPLETLY out in left field here? Or, does anyone really care? Or, is this old news and I missed that office memo?

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Unread 07-22-2013, 08:03 PM   #2
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The math looks correct. Not sure there is anything truly amiss as I don't know when the standards went into place.
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Unread 07-22-2013, 08:07 PM   #3
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The new weightings didn't take effect until a couple of weeks ago.
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Unread 07-22-2013, 08:08 PM   #4
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Quote:
Originally Posted by landarc View Post
The math looks correct. Not sure there is anything truly amiss as I don't know when the standards went into place.
That what I wondered, when did/does it go into effect?

Thanks.

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Unread 07-22-2013, 08:21 PM   #5
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Two weeks ago when they released SCORE.
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Unread 07-22-2013, 08:31 PM   #6
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Sorry, I did not want to mix this topic up with the new scoring sheets.

The KCBS 2013 rules which went into effect on Jan. 1, 2013 (http://www.kcbs.us/pdf/2013_rules.pdf) are posted. The 2012 rules are here http://www.kcbs.us/pdf/2012_Rules.pdf.

Ron,
I do not understand what you are saying about the new weighting not taking effect until a few weeks ago.

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Unread 07-22-2013, 08:57 PM   #7
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In the 2013 rules, in the section titled Judging Procedures, item 6)

Quote:
The weighting factors for the point system upon
deployment of KCBScore will be: Appearance - .5600,
Taste – 2.2972, Tenderness - 1.1428.
The KCBScore program was just deployed two week ago, so the new weighting factor took effect them.
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Unread 07-22-2013, 09:10 PM   #8
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Quote:
Originally Posted by Ron_L View Post
In the 2013 rules, in the section titled Judging Procedures, item 6)



The KCBScore program was just deployed two week ago, so the new weighting factor took effect them.


Thanks. Ok, so I have not lost all my marbles. As usual, I tried to put together the bicycle and THEN read the instructions.......

Thanks. And, back to your regularly scheduled channel.............

(I was trying like hell to find a way that I really didn't finish 100% last!! )

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Unread 07-22-2013, 11:12 PM   #9
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So how does it work. I am new to comps and I have been scratching my head trying to figure the scoring out. Can someone please explain it to me.
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Unread 07-22-2013, 11:20 PM   #10
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Your food is judged by 6 judges. Each judges gives you a score between 1 and 9 in appearance, taste and tenderness. Those scores are multiplied by the weighting factors listed above to give you a score from each judge. a 999 is a score of 36.0000 after the weighting factors are applied. The lowest score out of the 6 is thrown out and the others are totaled to give you your final score for that meat. 999 from all 5 judges is a 180, which is a perfect score.

Make sense?
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Unread 07-22-2013, 11:23 PM   #11
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Now it makes since. Thanks. I have been studying the score sheet and could not figure it out for the life of me.
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Unread 07-23-2013, 07:40 AM   #12
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Quote:
Originally Posted by Ron_L View Post
Your food is judged by 6 judges. Each judges gives you a score between 1 and 9 in appearance, taste and tenderness. Those scores are multiplied by the weighting factors listed above to give you a score from each judge. a 999 is a score of 36.0000 after the weighting factors are applied. The lowest score out of the 6 is thrown out and the others are totaled to give you your final score for that meat. 999 from all 5 judges is a 180, which is a perfect score.

Make sense?
Nitpicking...
Scores 2 thru 9. A 1 can only be authorized by the Rep.
Ed
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Unread 07-23-2013, 07:54 AM   #13
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Quote:
Originally Posted by ModelMaker View Post
Nitpicking...
Scores 2 thru 9. A 1 can only be authorized by the Rep.
Ed
But it is still a valid score that can be given by a judge It just requires authorization.

Picking nits back at ya
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Unread 07-23-2013, 11:25 AM   #14
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Not quite sure what you are saying, but a Perfect 180 is just that all 6 judges giving all 9's. In your scenario, it would just be a 180...there is a difference...but as I said, not sure if that is what you were saying?

An example, in the 2011 AR dessert category, there were 12 180's, but only 2 Perfect 180's...

Quote:
Originally Posted by Ron_L View Post
Your food is judged by 6 judges. Each judges gives you a score between 1 and 9 in appearance, taste and tenderness. The lowest score out of the 6 is thrown out and the others are totaled to give you your final score for that meat. 999 from all 5 judges is a 180, which is a perfect score.

Make sense?
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Unread 07-23-2013, 11:30 AM   #15
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I didn't say anything about a perfect 180? 5 judges giving 999 is a 180. That's all I said.
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