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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 08-15-2006, 10:49 AM   #1
G$
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Default Judges' Instructions on temperature / appearance.

I am curious, are KCBS judges instructed to specifically weigh meat temperature as part of the texture of an entry? Or, is it more a subjective impact on their experience?

Second, if the process is to pass around the entry and score on Appearance, and THEN distribute samples and proceed with the rest of the scoring, could a judge revise his appearance score after getting his sample. (Just hypothetically, assume a chicken entry looks fantastic in the box, but when the judge takes a sample and turns it over during tast/texture, he sees black streaks all over it. Could he revise his appearance score?)
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Unread 08-15-2006, 10:54 AM   #2
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Damn I was gonna but Chad would be the best to respond to this one.
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Unread 08-15-2006, 10:58 AM   #3
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No, there is no such instruction given to judges concerning temperature. Examples are given as far as what would be considered overdone or underdone and properly done but ultimately it is up to the judges senses to decide a score
Scores can't be changed without a Reps permission once the score has been written on the scorecard.
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Unread 08-15-2006, 03:16 PM   #4
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The only reasons to change an appearance score is because of a potential DQ. the appearance has to be scored before judges grab the food... It wouldn't be fair to have a half empty box,t hen score appearance.

This means that, yes, you can hide a spot you don't want seen under other meat or parsley, but be careful... if it looks like you're hiding stuff, you may not score as well.
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Unread 08-15-2006, 03:21 PM   #5
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Temp doesn't officallly play a role in judging, but I'd rather get a warm piece of meat than a cold one. Most times the food's pretty close to room temp.

Apperence scores are only when the meat's in the box. Table capts should check that everyone has finished their scores before handing out the meat for judging taste and tenderness.
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Unread 08-15-2006, 04:02 PM   #6
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KCBS rules stipulate that temperature is to be disregraded when judging a turn-in. The rules also stipulate that once a mark is given it can not be changed. All teams should familiarize themselves with the rules before participating in a contest.
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Unread 08-15-2006, 04:18 PM   #7
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Guy - I just reread the rules, and there's nothing in there about temp at all. Only to judge each sample as presented. So if it's hot, then it gets judged hot; cold - judged cold. Somethings just taste better hot.
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Unread 08-15-2006, 04:52 PM   #8
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The appearance scores can only be changed on the instruction from the KCBS rep (at a KCBS sanctioned event). That would normally happen if after removing the pieces of meat it was discovered that there was a foreign object in the box, like a lettuce core or something they couldn't see when everything was in the box.

Another way to judge appearance would be to judge it after the meat has been put on the judging plate. Then you can be assured that the judges are judging the appearence of the meat and not the garnish.
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Unread 08-15-2006, 04:53 PM   #9
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Quote:
Originally Posted by Sawdustguy
KCBS rules stipulate that temperature is to be disregraded when judging a turn-in. The rules also stipulate that once a mark is given it can not be changed. All teams should familiarize themselves with the rules before participating in a contest.
Thanks Guy, that's what I am trying to do! (Example, I bet many competitors do not know how the appearance scores are judged first, and 'separately')
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Unread 08-15-2006, 04:54 PM   #10
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Quote:
Originally Posted by MoKanMeathead
Another way to judge appearance would be to judge it after the meat has been put on the judging plate. Then you can be assured that the judges are judging the appearence of the meat and not the garnish.
MoKan, please confirm that this is NOT how you have ever been instructed to judge, and just an idea to increase fairness.
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Unread 08-15-2006, 06:42 PM   #11
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Temperature?
All but one entry I have judged were room temp. One was "ice cold", literally. Tasted bad and was scored as such.
Guess they should have Micro Nuked it a bit more????? (only joking guys),

Appearance scores (in fact all of them) can not be changed after entered. True.
But, I (for some unknown dumb reason) skipped a line on my sheet.
Caught it immediately and showed table captain. He said that, if needed, he would get Rep to OK a change because it was just a clerical error. Luckily, the next entry scored the same (6's), so the "problem" disappeared.

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Unread 08-15-2006, 07:02 PM   #12
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In training - at least the ones I've been to - judges are reminded that it's not the team's fault that the meat doesn't get to them immediately. Your box can sit for 0-10 or 15 minutes if things get hung up at turnin. So, heat it not "expected" - I have had some chicken that was so hot it had to cool before I could taste it. But, generally, you will not be marked down for room temp or tepid meat.

Appearance scores are marked first in both FBA and KCBS and may not be changed unless a DQ is declared. So, no, you can't revise your appearance score just because it has grill marks or whatever on the bottom...heck, it could have wilted lettuce stuck to the bottom - but that is not a reason to change an appearance score.
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Unread 08-15-2006, 09:03 PM   #13
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It's all true as per above IMHO, temp should be no factor, once judged in appearance, so let it be written, so let it be done; unless something obvious comes up per the capn or the rep.
(don't really enjoy cold que though, never had any too hot to taste.)
I do try and pay attention.
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Unread 08-15-2006, 09:10 PM   #14
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Quote:
Originally Posted by BrooklynQ
Guy - I just reread the rules, and there's nothing in there about temp at all. Only to judge each sample as presented. So if it's hot, then it gets judged hot; cold - judged cold. Somethings just taste better hot.
I humbly stand corrected.
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Unread 08-15-2006, 10:18 PM   #15
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Quote:
Originally Posted by djmarko
Scores can't be changed without a Reps permission once the score has been written on the scorecard.
Rich or anyone else - I have not & would not do this myself or personally seen it before when judging, but I'm guessing not every table captain remembers to check to ensure that the appearance score is clearly written down before moving to the next entry to pass around for appearance. From what I've seen, once the box is passed around, and the judges shake their heads in agreement that they have sufficiently viewed the entry, the table captain will then move to the next box.

If the table captain does not do this, who is to know if a score was crossed out and re-scored by a judge prior to or after seeing other boxes for appearance or when actually eating the meat to judge the taste and tenderness score ?

Especially using a pencil... erasing the original score or just crossing out and re-scoring must occur.... especially for contests with new judges or non-certified judges who may not pay attention to the rules.

What happens in this case ?
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