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


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.

Thread Tools
Unread 12-11-2006, 09:11 PM   #1
MilitantSquatter's Avatar
Join Date: 09-17-05
Location: Mooresville, NC
Downloads: 0
Uploads: 0
Default KCBS test & create new judge slips

I just saw this on the KCBS homepage....

Good Luck Jim and Merl with this committee's project...

The summary below notes scoring system but it does not appear that the scoring system would be potentially changed, only the scorecard sheet the judges use.

12/11/2006 - Committee Formed To Develop and Test New Judging Slips
At the recent December Board of Directors meeting and retreat a committee was formed, chaired by Jim Minion, to develop a new scoring system. Minion, Troy Black, and Merl Whitebook proposed to the Board that we develop and test a revision to the judging slips which would include definitions to be associated with each numerical score. The new judging slips will be developed by the board level committee, which includes Minion, Black and Whitebook, and will be tested extensively at various contests across the country. After a comprehensive evaluation is concluded, a recommendation will be made to the Board as to whether or not change our current judging slips. The committee will also study other possible solutions, improvements, and training needed to bring us closer to a goal of consistent scoring at our contests.
Lonestar 24" Vertical offset w/ Insulated Firebox & Performer Platinum
Former owner: Jambo Backyard, Klose BYC, Med. Spicewine, Pitts & Spitts, XL & (2) Med. BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles
MilitantSquatter is offline   Reply With Quote

Unread 12-11-2006, 10:04 PM   #2
is One Chatty Farker
CTSmokehouse's Avatar
Join Date: 01-31-05
Location: Ridgefield, CT
Downloads: 0
Uploads: 0

Sounds good to me. When I go to Judge it is for that sole purpose. Clarification of the rules and definitions of the scoring system makes alot of sense. A reminder of what we are there for (not take home) is what it is all about. I look forward to the new Judging slips.

Yours in BBQ,

Member KCBS,Member NEBS,KCBS Certified BBQ Judge
"The Twins" 2 BWS Fatboys with experience!
NB Black Diamond with Mods,CB Bandera with Mods
CharGriller Outlaw with Mods,2X WSM in Comp. Mode
Weber Kettle 22" Gold, Kirkland Signature SS Gas Grill
La Caja Asadora - Caja China - Cajun Microwave 1
"Primal Meat Smokers" BBQ Team
Purple Primal Smoker Turtle!
CTSmokehouse is offline   Reply With Quote

Unread 12-12-2006, 07:21 AM   #3
Full Fledged Farker
Merl's Avatar
Join Date: 08-13-06
Location: Tulsa, Ok
Downloads: 0
Uploads: 0

The new committee formed by the Board will allow us to look into the many of the issues which have come forward through the Brethren.
The first two items will be to provide defintions to the scoring slips. The other will to test comment card which should contain "constuctive comments".

Please take the time if you have ideas to share them with us.

The memebers of the committee are:

Troy Black tblack at
Jim Minion jminion at
Merl Whitebook mwhitebook at

also, you might want to copy Rod, rgray at He is never far behind and is important to the work the committee will be performing.

Merl is offline   Reply With Quote

Unread 12-12-2006, 07:42 AM   #4
is One Chatty Farker

Roo-B-Q'N's Avatar
Join Date: 08-29-06
Location: Arlington, Nebraska
Downloads: 0
Uploads: 0

I think clarification on the judging slips would be very important for judges, especially if they are not certified judges. There have been several times I have judged and heard comments from non certified judges that ribs were not cooked long enough becasue they didn't fall off the bone, Or they scored the chicken low becuase they don't like spicy food. Of course this also happens with certified judges, but this could help a lot.
Large Spicewine, Backwoods Smoker (Party), WSM, Oklahoma Joe's Offset, Wood Fired Oven
Roo-B-Q'N is offline   Reply With Quote

Unread 12-12-2006, 07:44 AM   #5
Babbling Farker
ThomEmery's Avatar
Join Date: 08-20-05
Location: Indio Ca.
Downloads: 0
Uploads: 0

Merl Sounds great If you have time could you start this thread in
the Pink Suspenders section at Some of the Judges there had a few very good ideas.
Catering, Contests, and Community Service

Team BBQ
Kyle Emery Head Cook
ThomEmery is offline   Reply With Quote

Unread 12-12-2006, 08:12 AM   #6
somebody shut me the fark up.
Jeff_in_KC's Avatar
Join Date: 01-04-05
Location: Pleasant Hill, MO
Downloads: 0
Uploads: 0

I don't know, Merl... I like the idea we proposed last month at the rules meeting for adding a place for judges to explain their low scores or even high scores if it is out of line with the rest of the table but adding a definition to each number??? That seems like it might be a little difficult to do. I'll reserve judgement until I see the definitions and hear some of the results of using the system. I'm assuming that the definitions will become available to KCBS members as soon as they're approved for trial use? Thanks for what you're doing, guys! I appreciate the work the board does to improve competitive BBQ.
KCBS Member #14287
Jeff_in_KC is offline   Reply With Quote


Similar Threads
Thread Thread Starter Forum Replies Last Post
Certified KCBS Judge KingRanch450 Competition BBQ 49 01-09-2012 05:45 PM
Cooking & the KCBS Master Judge requirement PORQY Competition BBQ 5 09-20-2011 08:31 AM
Test Slips and Comment Cards your thoughts Merl Competition BBQ 34 05-11-2007 07:36 PM
Officially a KCBS judge Yakfishingfool Competition BBQ 14 05-23-2006 09:09 AM

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


All times are GMT -5. The time now is 01:44 AM.

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