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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 05-04-2008, 08:54 PM   #1
Pigs on The Run
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Default Judges assumptions

"Just the facts mam". last year while I was cooking at the AR, I talked to a couple of judges. The coversation was about chopped brisket. The told me that if they saw chopped brisket they believe that the brisket was over cooked. I told them that was quite presumptous! They responded "when Jesus Christ started judging they would let me know".lol. My point is when one prepares a box do you try second guess judges ? Next question why do some judges believe the competitor is trying to hide something?
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Unread 05-04-2008, 09:18 PM   #2
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When I judge I judge based on what it is presented to me. If the cook wants to submit chopped brisket I will judge chopped brisket.
Second part of your question is put into judges heads by the person who taught their judging class. For brisket if it isn't a #2 pencil width slice then they have either overcooked (thicker slice) or undercooked (thinner slice). This may also be mentioned on the tape that is played.
there are also ways explained for pork on how cooks mask an over or undercooked entry. So it basically is taught to them from the get go.

I also feel that judges get into ruts and while they feel they are open to anything presented, they in fact do not feel that unless candy thighs are presented it is not chicken. If it isn't sliced it isn't brisket ect ect.
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Unread 05-04-2008, 10:28 PM   #3
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Like everyone on earth Judges have prejudices. It's human nature. Our jobs as cooks is to try to find a turn-in that is agreeable to everyone. It's part of the game. If it was so easy we would all get 9's.
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