Another Judges note

ddog27 · 09-04-2010, 01:01 PM

Ok this is one that really bugs me. The note said, “You need to put more sauce on your pork.” WTH?? I work hard to make the pulled pork entry taste good and a judge is upset because I did not smother it in sauce? I do put sauce on my pulled pork turn in but I do not pour it on. I add it sparingly. This kind of thing drives me crazy!

Sledneck · 09-04-2010, 01:20 PM

Do you have a picture?

ddog27 · 09-04-2010, 01:27 PM

No. I should have taken one. :-(

QansasjayhawQ · 09-04-2010, 02:24 PM

You know . . . I wouldn't give those comment cards much weight.

I almost never fill out a comment card - and most of the judges I know never do.

You can let it drive you crazy . . . or you can take it and put it away in the back of your notebook somewhere.

Have you ever judged, D-dog? If you have not, then I would highly recommend it. That's the only reason I got started with judging. I competed a couple of times, my scores were somewhere between OK and poor - and I thought I had turned in some really great stuff! I took the judging class and started judging so that I could know what it was I was shooting for . . . and it helped A LOT!

slowerlowerbbq · 09-04-2010, 02:32 PM

^^^^^What he said....very good advice.

BBQ is very subjective and regional as are personal tastes. Just remember this one persons opinion. Just shrug your shoulders and move on.

This my first year of competing (semi)regularly and I will definitely work on getting my CBJ next year and start judging some contests to get a better feel for whats working in my region. Best of luck D-dog and dont let it get you down.

Rookie'48 · 09-04-2010, 10:31 PM

That one I'm going to blame on the Rep. When the Rep reads something like that he should ask that judge "Are you farkin' serious?" and try to explain to him that sauce is optional. Do you remember if the judge was a CBJ?

QansasjayhawQ · 09-05-2010, 12:31 AM

Quote:

Originally Posted by Rookie'48

Do you remember if the judge was a CBJ?

Now THAT is an excellent question! Any of the judges can fill out a comment card - even "celebrity" judges like mayors and radio personalities.
If the judge doesn't have at least ten events under their belt, then take that comment card with a grain of salt and don't worry about it.
It is very important for judges to take their jobs seriously. However, there are far too many beginning judges who take themselves too seriously.

Podge · 09-05-2010, 07:25 PM

Quote:

Originally Posted by ddog27

Ok this is one that really bugs me. The note said, “You need to put more sauce on your pork.” WTH?? I work hard to make the pulled pork entry taste good and a judge is upset because I did not smother it in sauce? I do put sauce on my pulled pork turn in but I do not pour it on. I add it sparingly. This kind of thing drives me crazy!

the last time I poured sauce from a pan on top of my pork and said "oooops !!"... I was 1st..

Crash · 09-05-2010, 11:44 PM

We add sauce to our pork (while in a half pan), toss it quickly and box. It's literally a 60 second process and we make sure it is coated enough to add flavor.

I believe it just depends on what the judges are looking for on any given day. Seriously Darin, you just cant beat yourself up on judge's scores. You'll go crazy trying to figure it out.

daedalus · 09-06-2010, 07:29 AM

Speaking as a judge who gives quite a few comment cards, that one is just weird.

Maybe what they were trying to say was that it was bland or dry, and they thought more sauce would help. What were the taste and tenderness scores? I think some people have difficulty expressing what they really want to say in that format. Probably best just to chaulk it up to a random oddness and let it go.

Boshizzle · 09-06-2010, 10:29 AM

You never know what a judge is trying to say. Comment cards should address the problem rather than the solution. "You need more sauce" could mean the meat was dry, or it didn't have enough flavor, or I really like that sauce and wanted more on the meat.

When I write comment cards, I stick to describing the problem rather than lecturing on how to fix the problem.

Perhaps, KCBS should start addressing this in CBJ classes.

Smokesman · 09-07-2010, 08:19 AM

That type of comment should be disregarded because it really isn't helpful. We have been striving for balance in our flavors and consistency in our turn-ins and as a result our scores and placings have been improving.

Lake Dogs · 09-07-2010, 08:59 AM

I love those comment cards. One like this (stupid, IMHO) then tell you to disregard
their score and to not read one darned thing into the score, other than simply you
cannot please every one every time. There's a nut in every basket. Also, careful
with region. Apparently there are entire regions (from what I understand) that
pretty much require/expect sauce, and some expect a LOT of sauce to the point
where you could turn in a well seasoned and overly sauced piece of cardboard and
they couldn't tell the difference in flavor... Others the judges are very accustomed
to BBQ without sauce, so in those areas/regions go very light on the sauce. We
happen to be in one of the "light or no" sauce regions. Even then, there's the
occasional rogue judge like the one you mentioned. When we get those, I actually
enjoy those cards. That way I know to just write-it-off. It happens. The ones
to sweat are the good/constructive criticism.

ddog27 · 09-08-2010, 12:43 PM

Quote:

Originally Posted by Rookie'48

That one I'm going to blame on the Rep. When the Rep reads something like that he should ask that judge "Are you farkin' serious?" and try to explain to him that sauce is optional. Do you remember if the judge was a CBJ?

Yes the judges were CBJ.

ddog27 · 09-08-2010, 12:44 PM

Quote:

Originally Posted by QansasjayhawQ

You know . . . I wouldn't give those comment cards much weight.

I almost never fill out a comment card - and most of the judges I know never do.

You can let it drive you crazy . . . or you can take it and put it away in the back of your notebook somewhere.

Have you ever judged, D-dog? If you have not, then I would highly recommend it. That's the only reason I got started with judging. I competed a couple of times, my scores were somewhere between OK and poor - and I thought I had turned in some really great stuff! I took the judging class and started judging so that I could know what it was I was shooting for . . . and it helped A LOT!

Yeah I need to take a CBJ class so I can see what it is the judges are looking at and so I can go eat some Q! ;-)

09-04-2010, 01:01 PM	#1
ddog27 Full Fledged Farker Join Date: 04-16-05 Location: Queen Creek, AZ Downloads: 0 Uploads: 0	Another Judges note Ok this is one that really bugs me. The note said, “You need to put more sauce on your pork.” WTH?? I work hard to make the pulled pork entry taste good and a judge is upset because I did not smother it in sauce? I do put sauce on my pulled pork turn in but I do not pour it on. I add it sparingly. This kind of thing drives me crazy! __________________ D-dog’s BBQ Rubs, So Good they’re better than Ketchup! [url]http://ddogsbbq.com[/url] [url]http://www.facebook.com/pages/D-DOGS-BBQ/30997079547?ref=ts[/url] [url]http://www.myspace.com/ddogsbbq[/url] [url]http://twitter.com/ddogsbbq[/url]

09-04-2010, 01:20 PM	#2
Sledneck is one Smokin' Farker Join Date: 12-04-05 Location: Wantagh, NY Downloads: 0 Uploads: 0	Do you have a picture? __________________ BBQ Illuminati Blog Disclaimer: The poster does not take any responsibility for any bad feelings or sense of exclusion that the reader of this post may have-whether real or imagined. Reading threads poses inherent risks. The poster of this thread would like to also remind readers to make sure they have a functional sense of humor before they visit any discussion board.

09-04-2010, 01:27 PM	#3
ddog27 Full Fledged Farker Join Date: 04-16-05 Location: Queen Creek, AZ Downloads: 0 Uploads: 0	No. I should have taken one. :-( __________________ D-dog’s BBQ Rubs, So Good they’re better than Ketchup! [url]http://ddogsbbq.com[/url] [url]http://www.facebook.com/pages/D-DOGS-BBQ/30997079547?ref=ts[/url] [url]http://www.myspace.com/ddogsbbq[/url] [url]http://twitter.com/ddogsbbq[/url]

09-04-2010, 02:24 PM	#4
QansasjayhawQ is One Chatty Farker Join Date: 06-21-06 Location: Lawrence, Kansas - The Great American Outback Downloads: 0 Uploads: 0	You know . . . I wouldn't give those comment cards much weight. I almost never fill out a comment card - and most of the judges I know never do. You can let it drive you crazy . . . or you can take it and put it away in the back of your notebook somewhere. Have you ever judged, D-dog? If you have not, then I would highly recommend it. That's the only reason I got started with judging. I competed a couple of times, my scores were somewhere between OK and poor - and I thought I had turned in some really great stuff! I took the judging class and started judging so that I could know what it was I was shooting for . . . and it helped A LOT! __________________ We should be too big to take offense and too noble to give it. - Abraham Lincoln ------- One Moocow UDS! (Thanks, Shane!) http://www.moocowbbq.com/ Two Weber 22.5" kettles One Brinkmann Smoke'N PitMaster Deluxe One LARGE WSM! (special black glossy finish) w/Stoker! WooHoo! KCBS Member/KCBS Master CBJ #24295 Expect nothing - be ready for anything.

09-04-2010, 02:32 PM	#5
slowerlowerbbq Full Fledged Farker Join Date: 12-28-09 Location: Wilmington, Delawhere Downloads: 0 Uploads: 0	^^^^^What he said....very good advice. BBQ is very subjective and regional as are personal tastes. Just remember this one persons opinion. Just shrug your shoulders and move on. This my first year of competing (semi)regularly and I will definitely work on getting my CBJ next year and start judging some contests to get a better feel for whats working in my region. Best of luck D-dog and dont let it get you down. __________________ Mark aka Earl Slower Lower BBQ (2) 22.5" WSM, (1) 18.5" WSM, (3) 22.5" Weber Kettles, Super Fast Red Thermapen, Stoker, Airline Cart! KCBS MABA

09-04-2010, 10:31 PM	#6
Rookie'48 Quintessential Chatty Farker Join Date: 11-12-06 Location: Des Moines, Iowa Downloads: 0 Uploads: 0	That one I'm going to blame on the Rep. When the Rep reads something like that he should ask that judge "Are you farkin' serious?" and try to explain to him that sauce is optional. Do you remember if the judge was a CBJ? __________________ Dave Compton KCBS MasterCBJ # 22569 KCBS BoD Judges' Advocate Possibly the only judge ever to get an award from a bunch of cooks UDS 075 UCB WSM and a bunch of other stuff. The above post is only my opinion - mine & mine alone.

09-05-2010, 11:44 PM	#9
Crash is one Smokin' Farker Join Date: 10-29-08 Location: Kailua, HI (Oahu) Downloads: 0 Uploads: 0	We add sauce to our pork (while in a half pan), toss it quickly and box. It's literally a 60 second process and we make sure it is coated enough to add flavor. I believe it just depends on what the judges are looking for on any given day. Seriously Darin, you just cant beat yourself up on judge's scores. You'll go crazy trying to figure it out. __________________ Crash - HIBarbeque.com

09-06-2010, 07:29 AM	#10
daedalus Full Fledged Farker Join Date: 08-31-08 Location: Kansas City, MO Downloads: 0 Uploads: 0	Speaking as a judge who gives quite a few comment cards, that one is just weird. Maybe what they were trying to say was that it was bland or dry, and they thought more sauce would help. What were the taste and tenderness scores? I think some people have difficulty expressing what they really want to say in that format. Probably best just to chaulk it up to a random oddness and let it go. __________________ "Bacon is the gateway meat." - Chef Ryan Farr Carpe Lardum! Dark Horse BBQ Competition Team KCBS Master CBJ Certified Moink Baller Good One "Open Range" Smoker, WMS (Cirqa 1983), Rescued NB offset, Modified ECB, No-name Charcoal Grill, Perfect Flame Gasser, Weber 22.5" One Touch Silver

09-06-2010, 10:29 AM	#11
Boshizzle somebody shut me the fark up. Join Date: 01-26-10 Location: Virginia Downloads: 0 Uploads: 0	You never know what a judge is trying to say. Comment cards should address the problem rather than the solution. "You need more sauce" could mean the meat was dry, or it didn't have enough flavor, or I really like that sauce and wanted more on the meat. When I write comment cards, I stick to describing the problem rather than lecturing on how to fix the problem. Perhaps, KCBS should start addressing this in CBJ classes. __________________ Jambo Pit - UDS - Lang 60 (Sold) 18.5" & 22.5" Weber Kettles - Smokey Joe and Mini-WSM - Bubba Keg - #2 La Caja China Chargriller Outlaw Impeccably Accurate BLACK & RED Thermapens KCBS CBJ Operation BBQ Relief Founding Member I am Obsessive Compulsive about BBQ. Google it.

09-07-2010, 08:19 AM	#12
Smokesman Full Fledged Farker Join Date: 12-20-09 Location: Cincinnati, OH Downloads: 0 Uploads: 0	That type of comment should be disregarded because it really isn't helpful. We have been striving for balance in our flavors and consistency in our turn-ins and as a result our scores and placings have been improving. __________________ Matt Schneider - "The Smokesman" - Velvet Smoke BBQ & Catering KCBS Certified BBQ Judge #54767 Weber Smokey Mountain 22 & Superior Smoker SS1 [B][COLOR="Red"]"To BBQ is human, for swine is divine!"[/COLOR][/B]

09-07-2010, 08:59 AM	#13
Lake Dogs Babbling Farker Join Date: 07-14-09 Location: Lake Sinclair, GA Downloads: 0 Uploads: 0	I love those comment cards. One like this (stupid, IMHO) then tell you to disregard their score and to not read one darned thing into the score, other than simply you cannot please every one every time. There's a nut in every basket. Also, careful with region. Apparently there are entire regions (from what I understand) that pretty much require/expect sauce, and some expect a LOT of sauce to the point where you could turn in a well seasoned and overly sauced piece of cardboard and they couldn't tell the difference in flavor... Others the judges are very accustomed to BBQ without sauce, so in those areas/regions go very light on the sauce. We happen to be in one of the "light or no" sauce regions. Even then, there's the occasional rogue judge like the one you mentioned. When we get those, I actually enjoy those cards. That way I know to just write-it-off. It happens. The ones to sweat are the good/constructive criticism. __________________ Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from everywhere)

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