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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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Old 05-23-2010, 06:50 PM   #1
Dan - 3eyzbbq
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Default My comment card

Got a first place rib call yesterday in Middletown, DE

And a comment card for those ribs:

"Too much sauce - looked like artificial food" scores 4/5/6"

Just HAD to share with you all
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Old 05-23-2010, 06:52 PM   #2
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Not sure how too much sauce would impact tenderness.
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Old 05-23-2010, 07:00 PM   #3
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So only 1 judge at that table knew what they were talking about?
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Old 05-23-2010, 07:04 PM   #4
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Great job Dan. Fark that judge. I have had stupid comment cards also, food looked too perfect?????? WTF
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Old 05-23-2010, 07:11 PM   #5
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Thankfully, it looks like 5 others judges disagreed with that judge's assessment.
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Old 05-23-2010, 07:16 PM   #6
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Quote:
Originally Posted by musicmanryann View Post
Thankfully, it looks like 5 others judges disagreed with that judge's assessment.
Yea, I had tears in my eyes from laughing when I got it. I really appreciate the dropped score!
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Old 05-23-2010, 07:20 PM   #7
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We had a card yesterday also said the ribs were too salty...I cant figure how the judge found the salt thru the layer of honey that is so sweet I cant eat it?
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Old 05-23-2010, 07:53 PM   #8
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Heard last night about a comment card awhile back on ribs that said "Tasted too much like pork". Sometimes ya just gotta wonder why all judges can't be like Dave Compton! LOL!
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Old 05-23-2010, 08:18 PM   #9
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Dan give that card back with a note. "this is how 1st place ribs look"
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Old 05-23-2010, 08:47 PM   #10
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Quote:
Originally Posted by bam View Post
Dan give that card back with a note. "this is how 1st place ribs look"
That's funny!!!!
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Old 05-23-2010, 09:16 PM   #11
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wow, scored down on something so perfect it looked artificial...thats...interesting.
congrats on making perfect food! now, let me see the &*(7^*ING PIC!!!!!
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Old 05-23-2010, 09:21 PM   #12
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found it...those look good fella.
congrats again!
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Old 05-23-2010, 09:52 PM   #13
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Congrats on the call Dan.

Was the comment card from Judge #5? Personally, I can't stand judge # 5.
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Old 05-24-2010, 09:30 AM   #14
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So after you saw the card did you go to the rep and ask for his opinion? All comment cards go staight to the rep and he/she should have had an issue with that comment and talked to the offending judge and admonished him for being stupid!!
The rep then should have offered his apoligys and reported to you what was done to remidy this in the future. If none of that happened then the process did not work as it should have.
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Old 05-24-2010, 11:14 AM   #15
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I'm fairly new to BBQ judging; I've judged three comps so far this year. On chicken, in my opinion, I think some cooks might take uniformity and manipulation of the natural shape of the meat a bit too far. One box at the last competition I judged, a box contained six chicken thighs which, to me, because of their precise identical shape and size, and obviously some molding, they looked like processed chicken of some sort you might get from the Swhann Man as opposed to natrual thighs i would expect to get at the supermarket, a family BBQ, or a resturant. I judge the meat's apprearence based on how much I want to take a bite just by looking at it, and if it doesn't look like a natural chicken shape, its not as appealing to me. Some effort at uniformity, triming, and such is obviously necessary, but I think it can be taken too far and make the meat look unnatrual.

And I realize this is just my opinion, but I want a box of chicken thighs to look like what they're supposed to be, chicken thighs, not like a box of giant processed chicken nuggets. I still gave the chicken an 8 in appearance because the meat was nicely arranged in the box, a lot of effort was made to put together a nice looking box, and the meat appeared to have great color and glaze, but I was turned off because of the overly manipulated appearance of the meat. I'd be interested in thoughts and comments about that. Maybe I should reconsider my thinking, and I'm open to ideas on the topic.

I know a lot, lot of work goes into making the chicken look uniform, but can uniformity be taken too far? Just throwing that out there for thoughts.

Mabye a bit off topic, since the original post is about ribs.

Last edited by Bratenmeister; 05-24-2010 at 11:37 AM..
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