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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 08-02-2010, 09:41 AM   #1
mgp03051
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Default Is this normal with judges scores?

I have done 2 compititions the first was not a sactioned event and I didnt recieve any score card. This w/e i did a NEBS event 28 competitors came it 15th over all 10th in wings(9,9,8 / 9,8,9 / 7.8.7 / 8.6.8 / 6.7.7 / 8.6.6)
22dn ribs(7.8.7 / 9.7.8. / 6.7.9 / 7.7.7 / 7.6.8 / 6.6.7)
I was just wondering if it was normal for the scores to be all over the board like the these especially the chicken numbers
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Old 08-02-2010, 10:14 AM   #2
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Yep, it seems normal. Different people like different things. That's why you have six people judging your food and not one person. Some of that involves different tastes and opinions and some of it depends on how experienced the judges are.
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Old 08-02-2010, 10:18 AM   #3
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Welcome to the world of Score Card WTF!
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Old 08-02-2010, 10:19 AM   #4
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The wings numbers look all over the place but on the ribs other than the 9 in appearance, the other scores all look fairly consistent (+/-1 of dominate score) and normal.

Was wings an extra category or did you turn in wings for chicken? If you turned in wings for the chicken category that could be why some judges scored differently. Not saying it's right but to some judges, thighs are standard - another cut of chicken may throw them for a loop.

Could also be that chicken pieces may not always cook all the same either as they are individual pieces and off of different animals - so it's a bit more understandable for the scores to be varied.
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Old 08-02-2010, 10:53 AM   #5
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I've seen worse variations in the scores. There is a lot of subjectivity in this game. I can only recommend that you get certified and do some judging so you can see and hear what goes on in the tent. It might help you turn out a more generally accepted product. Good luck!
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Old 08-02-2010, 11:03 AM   #6
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This was a NEBS Sanctioned Grilling Event held in Brookline MA, it was two catagories, wings and ribs. It was not KCBS Rules or Judging Criteria. Chicken Wings are always hard because there are so many flavors presented to the judges, that personal prefrence on taste may come into play a little more. The ribs scores look consistant, did you sauce them with a sweet sauce?



Quote:
Originally Posted by mgp03051 View Post
I have done 2 compititions the first was not a sactioned event and I didnt recieve any score card. This w/e i did a NEBS event 28 competitors came it 15th over all 10th in wings(9,9,8 / 9,8,9 / 7.8.7 / 8.6.8 / 6.7.7 / 8.6.6)
22dn ribs(7.8.7 / 9.7.8. / 6.7.9 / 7.7.7 / 7.6.8 / 6.6.7)
I was just wondering if it was normal for the scores to be all over the board like the these especially the chicken numbers
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Old 08-02-2010, 12:52 PM   #7
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[QUOTE=KC_Bobby;1355913]The wings numbers look all over the place but on the ribs other than the 9 in appearance, the other scores all look fairly consistent (+/-1 of dominate score) and normal.

Was wings an extra category or did you turn in wings for chicken? If you turned in wings for the chicken category that could be why some judges scored differently. Not saying it's right but to some judges, thighs are standard - another cut of chicken may throw them for a loop.

it was wings and ribs only they had peoples choice pork and wingfs also
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Old 08-02-2010, 06:49 PM   #8
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The words "normal", "judges" and "chicken" do not belong in the same sentence. There just aint no way to know what judge will score what on any given day. Just put your best product forward, cross your fingers, legs, eyes and whatever else you can and hope for the best!

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Old 08-02-2010, 08:07 PM   #9
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[QUOTE=pigmaker23;1355983]This was a NEBS Sanctioned Grilling Event held in Brookline MA, it was two catagories, wings and ribs. It was not KCBS Rules or Judging Criteria. Chicken Wings are always hard because there are so many flavors presented to the judges, that personal prefrence on taste may come into play a little more. The ribs scores look consistant, did you sauce them with a sweet sauce?[

yeah they were pretty sweet! Thanks everyone good advice well taken!!
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Old 08-03-2010, 01:07 PM   #10
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Here's some ribs I turned in at a KCBS contest a couple of weeks ago...


When I cut them and tasted them...I thought top 5...no lower than 10th place...The BEST ribs I've ever produced...possibly eaten. Tender, flavorful...only pulled off the bone where you bit...I was on cloud nine!
Then the scores came in...
8-4-5
8-6-6
7-7-8
8-7-8
9-8-8
8-9-9
18th out of 25 teams
I later found out that of the 30 judges, only 10 were KCBS certified...

Oh well.
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Old 08-03-2010, 02:53 PM   #11
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Quote:
Originally Posted by Smoke & Beers View Post
Here's some ribs I turned in at a KCBS contest a couple of weeks ago...


When I cut them and tasted them...I thought top 5...no lower than 10th place...The BEST ribs I've ever produced...possibly eaten. Tender, flavorful...only pulled off the bone where you bit...I was on cloud nine!
Then the scores came in...
8-4-5
8-6-6
7-7-8
8-7-8
9-8-8
8-9-9
18th out of 25 teams
I later found out that of the 30 judges, only 10 were KCBS certified...

Oh well.
Only 10 certified is probably 75% of the problem. It's also possible that
the 1 judge (8-4-5) just got a bad section of rib (very tough and didnt
care for the flavor profile). That, or they are a complete numbscull.
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Old 08-03-2010, 05:39 PM   #12
mgp03051
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Default my turn in boxes!! pron

These are my turn in boxes for this event

Last edited by mgp03051; 05-21-2012 at 03:31 PM..
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