First let me say thank you for the feedback! I was not offended by anything that was posted, please don't be by my response!
This was a turn in at Clovis last weekend, there has been some discussion on the CBBQA about how low the over all scores were...For an example we got 10th in Ck, 13th in Ribs, 19th in Pk and 5th in Bk, and still finished 5th out of 42 teams, I would like to know how that happens? All I can figure is lots of teams really F-Up in 1 or more category's!
Your scores were closer to what I expected than what I got. To me it is a meat contest, but I am the 1st to say when people ask for feedback on boxes, if you are gonna garnish, then damn it garnish!
I hate to see comments like your cuts are off, sauce is to thick, the greens are to busy, color is uneven...I think that is just BS, but you are just like the average judge, it should not matter but it does. Its a Farken meat contest, what the hell does it matter how the fricken rib is cut, or the color is off (I have been competing 6 years & I don't know what that means), or if the sauce is even!
As I cut the farken ribs I knew they were gonna look bad it the box. Wanted to Hollywood them, but a BB does not lend itself well to this cut! Did it anyway! As I look back at the box I think I would have given it a 7 if I was judging it.
I think you that gave a 6 are a little low, if you think that is an "average" rib turn in I would very much like to see what you think a 9 is? Is a 9 possible in your mind?
Your scores 77677766677776.
The judges scores 6 8 9 9 9 7...Go figure!
Thanks again for the input.