GrillKing...Here we come. !!! ..UPDATE: And we Won!!! - Page 7

shock · 07-20-2004, 07:35 AM

Way to kick ass and take names!

Jorge · 07-20-2004, 07:47 AM

Quote:

Originally Posted by BBQchef33

Quote:

Originally Posted by john

Quote:

Originally Posted by BBQchef33

Quote:

Originally Posted by john

Yeah, It looks like you would have had the best overall. I guess that would be the "Grill Kings" award if they did the same as the first year.

"Grill King" is the HIGHEST single score of ANY one catagory. Like a "best in show. "

Confused mod.

I'll stick to my legos.

how this john.

Put ALL the scores in ALL the catagories in a one dimesional array. Sort descending by Score. #1 is the GrillKing.

computer weenie mod.

At least you didn't SAY bubble sort.....

parrothead · 07-20-2004, 10:11 AM

Found another one. Joseph Dirk "The Long Island Porkers" scored a total of 3105 points. Still puts us on top.

parrothead · 07-20-2004, 10:26 AM

Not to burst our own bubble here, but there were not a lot of serious cookers there. We saw what we believe to be a pork misshap that turned into a lump of charcoal in a farking smokey joe. There were quite a few there with nothing more than a couple of standard weber grills. I would say about half of the contestants had some means of offset smoking, so that still isn't too bad. I have a feeling though that if next year gets you an invite to the Jack Daniels, it will bring people from neighboring states and I would expect to see alot more competition cookers coming out of the wood work.

rbsnwngs · 07-20-2004, 10:30 AM

The brothers and I are the only 2 teams that finished in the top 10 in all the meat catgories
Not bad for first timers (The Brothers) and A guy whos first compition was last years event

chad · 07-20-2004, 10:43 AM

Just for clarification: are the points based on KCBS 180? Otherwise what reference?

parrothead · 07-20-2004, 10:52 AM

I believe that it was based on 3 equal parts of appearance, texture/tenderness, and taste. 10 judges, score 1 to 10 which would give a total of 300 points possible, so I have no idea how they end up with the final number. Maybe the categories aren't equally weighted and a perfect score would be 1000? I'm not sure. Phil has spoken to the guy at grill kings and we will be getting our score breakdown so we can see what we need to improve on. I'll die if it was presentation that hung us up on the beef and pork.

chad · 07-20-2004, 10:58 AM

Quote:

I'll die if it was presentation that hung us up on the beef and pork.

Come compete in FBA - nothing but the meat in the turn-in box - no garnish, no pooled sauce - nothing but meat! I'm cooking 'que not salad! :D

I'll have more details after the Labor Day Fun Fest/Judges training/team cooking seminar.

chad · 07-20-2004, 10:59 AM

I asked because I see they offer KCBS judge training -- one would think they'd get KCBS sanctioned if that's the case. :D

parrothead · 07-20-2004, 11:04 AM

Quote:

I asked because I see they offer KCBS judge training -- one would think they'd get KCBS sanctioned if that's the case.

That's what they are working on. They are trying to get a judge base together.

jminion · 07-20-2004, 11:20 AM

In August I should have finished training to be a KCBS CBJ trainer and I'm now a KCBS Rep, would love to go east and train judges and Rep the contest, I'm willing to travel!

BrooklynQ · 07-20-2004, 11:53 AM

Quote:

Originally Posted by parrothead

Quote:

I asked because I see they offer KCBS judge training -- one would think they'd get KCBS sanctioned if that's the case.

That's what they are working on. They are trying to get a judge base together.

I don't know about that. I'm a CBJ and offered my services and was told thanks but no thanks. I was talking with some of the judges and was told that it was "all cousins and extended family." I'm not saying that the judges weren't honest - I agreed with many of their winnners, but I did find that remark curious.

Dean, the guy who ran the show, said to me that they are working on becoming KCBS sanctioned, but haven't found a venue that would allow a two/three day sleepover event. If he wants sanctioning, he's going to have to tighten up the rules and procedures a lot.

stlmike · 07-20-2004, 11:58 AM

Jim,
I love to take the first step towards competing by becoming a KCBS certified judge. I think that this would be a good insight into what it would take to win. If you set something up in the St. Louis area, let me know.
Mike

racer_81 · 07-20-2004, 12:49 PM

Quote:

Originally Posted by jminion

In August I should have finished training to be a KCBS CBJ trainer and I'm now a KCBS Rep, would love to go east and train judges and Rep the contest, I'm willing to travel!

Jim - is there anything related to learning to be a judge - or being a judge - that can disqualify a person as a contestant in future events?

BrooklynQ · 07-20-2004, 12:53 PM

[quote="racer_81"]

Quote:

Originally Posted by jminion

Jim - is there anything related to learning to be a judge - or being a judge - that can disqualify a person as a contestant in future events?

There's not that stops a judge from competeing, except you can't judge at the same contest you're cooking at.

07-20-2004, 07:35 AM	#91
shock On the road to being a farker Join Date: 08-25-03 Location: St. Peters, MO Downloads: 0 Uploads: 0	Veni Vedi Vici!! Way to kick ass and take names! __________________ shock Deja Brew - We have all been Beer before...

07-20-2004, 10:11 AM	#93
parrothead somebody shut me the fark up. Join Date: 08-13-03 Location: Port Saint Lucie, FL Downloads: 0 Uploads: 0	Found another one. Joseph Dirk "The Long Island Porkers" scored a total of 3105 points. Still puts us on top. __________________ Greg American Picker Blog

07-20-2004, 10:26 AM	#94
parrothead somebody shut me the fark up. Join Date: 08-13-03 Location: Port Saint Lucie, FL Downloads: 0 Uploads: 0	Not to burst our own bubble here, but there were not a lot of serious cookers there. We saw what we believe to be a pork misshap that turned into a lump of charcoal in a farking smokey joe. There were quite a few there with nothing more than a couple of standard weber grills. I would say about half of the contestants had some means of offset smoking, so that still isn't too bad. I have a feeling though that if next year gets you an invite to the Jack Daniels, it will bring people from neighboring states and I would expect to see alot more competition cookers coming out of the wood work. __________________ Greg American Picker Blog

07-20-2004, 10:30 AM	#95
rbsnwngs is One Chatty Farker Join Date: 06-22-04 Location: Islip NY Downloads: 0 Uploads: 0	The brothers and I are the only 2 teams that finished in the top 10 in all the meat catgories Not bad for first timers (The Brothers) and A guy whos first compition was last years event __________________ Will B WILLIE PALOOOOZA 2013 is here http://williepallooza.blogspot.com/ www.williebsbbq.com 38th IS ALMOST LIKE WINNING

07-20-2004, 10:43 AM	#96
chad somebody shut me the fark up. Join Date: 08-13-03 Location: Clearwater, FL Downloads: 0 Uploads: 0	Just for clarification: are the points based on KCBS 180? Otherwise what reference? __________________ Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker, WSM, Stainless 5 burner with IR gas grill, Turkey Fryer, Weber JD Commemorative grill, slightly used Bandera chamber for future use as a cold smoker, Masterbuilt 40" insulated ELECTRIC smoker

07-20-2004, 10:52 AM	#97
parrothead somebody shut me the fark up. Join Date: 08-13-03 Location: Port Saint Lucie, FL Downloads: 0 Uploads: 0	I believe that it was based on 3 equal parts of appearance, texture/tenderness, and taste. 10 judges, score 1 to 10 which would give a total of 300 points possible, so I have no idea how they end up with the final number. Maybe the categories aren't equally weighted and a perfect score would be 1000? I'm not sure. Phil has spoken to the guy at grill kings and we will be getting our score breakdown so we can see what we need to improve on. I'll die if it was presentation that hung us up on the beef and pork. __________________ Greg American Picker Blog

07-20-2004, 10:59 AM	#99
chad somebody shut me the fark up. Join Date: 08-13-03 Location: Clearwater, FL Downloads: 0 Uploads: 0	I asked because I see they offer KCBS judge training -- one would think they'd get KCBS sanctioned if that's the case. :D __________________ Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker, WSM, Stainless 5 burner with IR gas grill, Turkey Fryer, Weber JD Commemorative grill, slightly used Bandera chamber for future use as a cold smoker, Masterbuilt 40" insulated ELECTRIC smoker

07-20-2004, 11:20 AM	#101
jminion is one Smokin' Farker Join Date: 07-07-04 Location: Federal Way WA Downloads: 0 Uploads: 0	In August I should have finished training to be a KCBS CBJ trainer and I'm now a KCBS Rep, would love to go east and train judges and Rep the contest, I'm willing to travel! __________________ Jim www.twoloosescrewsbbq.com Ole Hickory EL/EDx WSM Primos Klose couple of Ranch kettles

07-20-2004, 11:58 AM	#103
stlmike On the road to being a farker Join Date: 08-11-03 Downloads: 0 Uploads: 0	Jim, I love to take the first step towards competing by becoming a KCBS certified judge. I think that this would be a good insight into what it would take to win. If you set something up in the St. Louis area, let me know. Mike

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