Professional judging, or lack thereof

[BBQSMYBFF]

I don't know how you'd know that the judges were the same... but it doesn't really matter. Let's say they were.

Actually lets use the apple category... since we know those are the exact same judges. The apples could very well have been a NEBS grilling category. Judges are looking for creativity, a huge variety of tastes, textures... and are really looking for people to think outside the box on this one. This applies to all NEBS grilling events... do a search on here and you'll find some really incredible looking things.

KCBS contests are looking for BBQ... Memphis/Kansas City/North Carolina/Texas/alabama or a version of these American BBQ staples... KCBS contest isn't looking for Japanese inspired fusion food, or italian breaded chicken... or even buffalo wing sauce...

The grilling event is the time for that interesting twist... regadless of your personal tastes and thoughts on what these should really be about... you're going to go broke and need blood pressure medication if you can't sort of accept KCBS contests for what they are.

our apple category was a joke and we made it a joke because we didnt have the time to prepare apples... we had other stuff on our minds and we placed 7th in apples with a rediculous thing that you wouldnt even believe.. that is my point..

i am not over analizing anything and if you guys re read all of your posts you will see what i mean..

like poobah said.. you figure out what they like and what works and stick with it.. perfect it.. and then make it consistent and that wins.. but since when has someone come and made a standard on bbq???

we have used some off the wall sauces and have come in good shape... that guys seemed a little off the wall to me to but have won stuff with crazy stuff and that is the fun of it and trust me i am not bitching, complaning or anything..

it is just trying to figure out what the judges like and making it over and over again.. what is bbq!?!? someone please tell me

how do you make your sauceS???

i just dont get the standard on bbq when there is no standard.. not one place on the kcbs web site does it say this is the standard for judging.. m

think i am going to take a judging class and find out!!!! ON MY WAY!!

 

[BigBarry]

Probably... As I am still laughing... Where is the love and respect? I mean, I always think of you guys within the first 10 NEBS teams that I can think of...


Sorry, I better quit before Big Barry gets mad at me for having such a laugh.... :icon_shy:icon_shy:icon_shy:icon_shy:icon_shy:icon_shy:icon_shy:icon_shy

Keep on laughing!!

I don't get mad...umm, what was I supposed to say...

Oh yeah, I get eeeeeeeeeven!!!!:icon_pissed:biggrin:

 

[Sledneck]

how do you make your sauceS???

FEDEX!

 

[Jorge]

think i am going to take a judging class and find out!!!! ON MY WAY!!

Giddyup!:wink::lol::icon_cool

 

[jbrink01]

think i am going to take a judging class and find out!!!! ON MY WAY!![/quot

Taking a judging class will be good for you to do, but don't expect to learn any tricks / tips / or secrets. The class I took had pretty much middle of the road BBQ. What I took away from that class, aside from practice and procedual information, was not to be overly hard on someone if they don't turn in exactly what you personally like. Judge each entry based on it's own merits.

Just cook your best, assuming that sweet with limited heat and plenty of smoke is the rule, and try not to screw up any of the easy stuff.

 

[PimpSmoke]

Figure out your definition of "best".

If it does not fall in line with the usual winning KCBS entry, then cook somewhere else.

Thats just the bottom line.

 

[BBQSMYBFF]

Figure out your definition of "best".

If it does not fall in line with the usual winning KCBS entry, then cook somewhere else.

Thats just the bottom line.

but what is the best?

brown sugar, paprika, garlic, onion power, salt, pepper,and some other spices... rubbed on a topped with store bought sauce or a normal sweet sauce?!

if they are going to be subjective judging why are they having any standards at all?? it just doesnt add up.. i dont care either way as i really enjoy hanging out and partying, and meeting all the people and such..

i am just wondering what kcbs and their judges define as good bbq...

 

[BBQchef33]

think i am going to take a judging class and find out!!!! ON MY WAY!!

oh chit. Ding Ding Ding Ding!!

If you havent taken a judging class, and your not CBJ, then it all makes sense. u need to take that class and see what 'the standards' are...

but they are not standards, they are expectations.

The class explains what a balanced flavor profile is, as opposed to I hate nutmeg and i'll give it a 3. But you as a judge must be able to determine that balance, and as said before, if a judge says I hate nutmeg and scored it low, he just did a disservice. But if he/she said "all i taste is nutmeg, and no meat", well so much for well balanced. Thats why IMO, NOT doing anything to bold or off the wall will get u higher scores.. do not risk overbearing or confusing the judge as to what they are eating.

With that in mind, those classes are level setting, what is right.. what is wrong, but not setting any standards. i dont believe there are any.. Thats where the people factor comes in.. and when you say judging... you know theres the people factor. If there were fixed standards, then a computer can do the judging. What fun would that be. ??

 

[BBQSMYBFF]

oh chit. Ding Ding Ding Ding!!

If you havent taken a judging class, and your not CBJ, then it all makes sense. u need to take that class and see what 'the standards' are...

but they are not standards, they are expectations.

The class explains what a balanced flavor profile is, as opposed to I hate nutmeg and i'll give it a 3. But you as a judge must be able to determine that balance, and as said before, if a judge says I hate nutmeg and scored it low, he just did a disservice. But if he/she said "all i taste is nutmeg, and no meat", well so much for well balanced. Thats why IMO, NOT doing anything to bold or off the wall will get u higher scores.. do not risk overbearing or confusing the judge as to what they are eating.

With that in mind, those classes are level setting, what is right.. what is wrong, but not setting any standards. i dont believe there are any.. Thats where the people factor comes in.. and when you say judging... you know theres the people factor. If there were fixed standards, then a computer can do the judging. What fun would that be. ??

see now all it takes it an open mind and open arms to explain what i have been trying to say.. thanks bbq that is what i mean and you hit the nail on the head!!!

 

[Scottie]

Keep on laughing!!

I don't get mad...umm, what was I supposed to say...

Oh yeah, I get eeeeeeeeeven!!!!:icon_pissed:biggrin:

Oh heck.. We even carried it on via private emails... Damn near had Steve running off the road, he was laughing so hard... He finally got to post the picture of the hat that he was going to get me. Sounds like he might get a multi discount for buying one for Brendan too....

 

[PimpSmoke]

Figure out your definition of "best".

If it does not fall in line with the usual winning KCBS entry, then cook somewhere else.

Thats just the bottom line.

Note bold, if you don't know your own personal opinion of "best" I can't help you.



And the other side is the "winning" KCBS entry.

 

[butt head]

what happens if they use pro judges and you still don't win?

 

[SmokeInDaEye]

I think it is even funnier that I made the list

Funnier still, I made the list and I've only done 5 KCBS contests!

Seriously, though, I came into my first one (New Paltz, in fact, 2 years ago) thinking my home made sauce and flavor profiles were all that. Got handed my arse on a plate.

I was pissed at the judges, my team, everyone. But I regrouped and spent the winter reading this site and learning from all the talent that resides here.

Second contest, I broke the top 20. Next contest, broke the top 12 (and a 2nd place call), then the top 10 (and a first place call), then the top 4 a couple weeks ago. Next contest, I want to get two calls. Baby steps.

And now I save all the crazy recipe sh*t for grilling contests.

 

[Buster Dog BBQ]

Maybe you should take a judging class and then judge a contest and you can get a real feel for what is being turned in. Everyone thinks their BBQ is good and so do their friends and families. They are the worse ones to listen to.

 

[Countryhb]

i think everyone did because of the poor judging.. i have not been in the competition end of this stuff very long but i know good bbq and i know what tastes good.... since i refuse to dumb down my bbq for those judges we got beat for it... the food was amazing and yet nothing.. not even a walk..
...judgeing at these competitions has become and joke and unless the KCBS changes their judging and gets professionals and some standardized judging into these comps i am done!!!!!

Perhaps if you started by asking what a judge looks for when judging, as opposed to flaming the entire KCBS judging crew, you would have gotten an answer like BBQChef's 4 1/2 pages ago...

 

[carlharper]

BBQSMYBFF:

I have re-read all of these posts............Number 32 could have been my favorite if it had only been true. Your retirement from competition is probably in order, at least until you have had a chance to become a CBJ and judge a few contests. I'd love to see how you apply your standards to your fellow competitors.

Let us know next year.

 

[CajunSmoker]

I just read this whole thread and held off on posting. The only thing I would add that hasn't been said already is this.

If your not thick skinned enough to let someone judge your food without getting your feelings hurt, maybe you should find a new hobby, cause as long as HUMANS are judging, you are going to have differing tastes and opinions.

 

[pigmaker23]

And thats the way it is, August 19, 2008. its a BBQ contest, thats all it is, as someone who is not used to finishing in double digit territory, I can say that Highland was a bloodbath. :sad:

BUT it was also a wakeup call, :-D the flavor profile is changing and the judges are excited about newly tweaked sauces, rubs etc, the mission now is to find out what new flavors are producing results. The best teams in country have discovered what works where and they adjust to the contest. Johnny Trigg can cook in TX, MO, MD, or VT and always be in the top ten, its all about consistancy with minor adjustments to the region.

enough said...

 

[Buster Dog BBQ]

As my friend Smokin Clone once said...."Did the team with the most points win?" if so it was judged correctly.

 

[MilitantSquatter]

Funny... I though the judging was pretty good at HV Ribfest !! :biggrin:

It's a hobby, it's a crapshoot/gamble but you've got to put yourself in the position to be lucky by cooking and presenting decent stuff.

If you don't like the rules, change them by starting your own contest with rules for judging you like or offer a clear plan for KCBS to consider.

I'm not sure I buy into the fact that judges palates are changing to new rubs/sauces/marinades etc.. It's one of those things that if enough people begin saying it, then it will be believed to be true without anything to go by other than some paper with scores written on it, not knowing who judged it or why it was scored as it was.

As far as being a "professional" (judge or cook)... I've never subscribed to that designation. You're a BBQ cook/judge.. nothing more nothing less and you might win some $ while your at it. You play by the rules and just because you paid to enter a contest doesn't mean any of us are better BBQ cooks than the guy whose never entered a contest. For those lucky enough to get paid by someone to cook at a contest even if they don't win.. those are professional.
To put it in perspective...I have several aunts who play BINGO at the local senior and church centers several times a month. They win money sometimes.. Think they are "professional" ?