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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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11-20-2012, 09:58 AM | #31 | |
is Blowin Smoke!
Join Date: 09-25-06
Location: Winter Haven, FL
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I used to get my hopes up 8-10 years ago thinking that these issues would be rectified, now I've learned to "suck it up" and "deal with it" so it doesn't drive me crazy. I would love to see improvements but I am not holding my breath.
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-Rub Swamp Boys Sponsored by Smithfield, BBQ Guru, Butcher BBQ, Nature's Own Hardwood Charcoal Gator Nation |
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11-20-2012, 10:01 AM | #32 |
Babbling Farker
Join Date: 06-09-08
Location: Forker River, NJ
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The worst is when you get 989589, you wonder, maybe I deserved all 5's? or maybe one judge was a douche and I deserved the better scores. Human judging will never be perfect, and as far as the judging goes it will always be compared to the best entry they have ever had or what in their mind should be the perfect entry. So unless you nail that, its rough. Just move on. 7's are good scores in most parts. Keep it up, you will nail a first next comp! Show the box and we will tell you what you deserved at least in appearance.
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Jacked UP BBQ vending Ocean County Pig Assassins competition team retired and is now known as Jacked UP BBQ Fec 750 Fec 100 Large Spicewine |
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11-20-2012, 10:13 AM | #33 | |
somebody shut me the fark up.
Join Date: 01-10-11
Location: Lawrenceville, GA
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-Jason I didn't choose D-Canoe life.......... |
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11-20-2012, 10:41 AM | #34 | |
is One Chatty Farker
Join Date: 09-25-06
Location: Elk Creek, Ky.
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I did not realize the contest he spoke of with the Cumming, Ga. contest. |
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11-20-2012, 10:45 AM | #35 | |
is One Chatty Farker
Join Date: 09-25-06
Location: Elk Creek, Ky.
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No, I never had to ask. But if I got a score of 20 points or more, less than what I would assume, I'd have to ask. I usually assume a 10 point swing from what I'd guess I should get. (which is a lot still).. |
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11-20-2012, 10:49 AM | #36 |
Knows what a fatty is.
Join Date: 10-28-10
Location: Dublin, GA
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All of this being said, we have all heard that when you thinks it's bad you do well and visa versa. I think a lot of it comes down to the luck of the table. I also think that presentation has a lot to do with your score. I mean if a judge has already given you a 7 in appearance it makes it easier to give lower scores on taste and texture.
I think this contest is well run with Randall and crew paying attention to cooks needs. We will definitely be back.
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Holy Smokes Stumps Stretch SmokerThe First Stump Monster Stump JR.Traegar Texas Elite |
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11-20-2012, 11:10 AM | #38 |
is Blowin Smoke!
Join Date: 04-14-07
Location: Lakeland Florida
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It should be a little easier for cooks when detailed scoring is rolled out. In FBA we see how a table scores on all 4 categories. Even see how a judge scores. Believe it or not there really are tables that average 2 points less than others sometimes. Luck of the draw if you hit that one. Also tables that score way high.
In larger contests that draw nationally ranked teams form 1000+ miles away the scores are usually higher and the quality of entries off the chart. A top 10 entry from a local contest may be middle of the pack in these contests. Like Rub said, we learn to live with it. That or go crazy and lose a lot of friends.
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Ford Retired competition cook. BBQ mentor. |
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11-20-2012, 12:27 PM | #39 |
is one Smokin' Farker
Join Date: 09-03-09
Location: Pine Bluff, AR
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11-20-2012, 12:36 PM | #40 | |
is one Smokin' Farker
Join Date: 09-03-09
Location: Pine Bluff, AR
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My opinion only... |
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11-20-2012, 12:55 PM | #41 | |
Full Fledged Farker
Join Date: 08-20-10
Location: Marietta, GA
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Almost as tough as working 45 hours in a week, preparing for a contest in the evenings, driving for 2-1/2 hours on a Friday after working til lunch on Friday, setting up your cooksite, prepping meat, doing the cooks meeting, prepping more, figuring out WTH you're gonna eat for supper, getting your smoker(s) started, seasoning, putting meat on, forgetting that you haven't eaten, then try to sleep for a few hours in the same seat you drove in earlier in the day. Yep, writing a sentence or two while eating free food can't be expected... |
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11-20-2012, 01:06 PM | #42 | |
is One Chatty Farker
Join Date: 09-14-12
Location: Springfield, MO
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Gateway Drums - THE Insane Can Posse - gettinbasted.com |
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11-20-2012, 01:12 PM | #43 |
Full Fledged Farker
Join Date: 08-20-10
Location: Marietta, GA
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The best thing that could happen would be for some sort of underground website to be formed for contest organizers.
Not only could they trade information about how better to run one, but talk amongst themselves about good or bad contest reps, troublesome teams and those judges that give out poor scores and/or refuse to fill out comment cards. Kind of like the 'star rating' system that nearly every online review-type site uses. If a judge gets blackballed more than a few times, the organizer can throw that judge's application in the circular file. If that judge all of the sudden realizes he's not getting selected to eat free BBQ on Saturdays, he might wise up or move on to bothering someone else... KCBS need not spend gobs of money trying to develop some sort of convoluted scoring system to analyze judges...let the organizers compile information from experience. |
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11-20-2012, 01:14 PM | #44 | |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills |
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11-20-2012, 01:52 PM | #45 |
Knows what a fatty is.
Join Date: 12-31-05
Location: Cottondale FL
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After a couple of hundred or so contests you tend to build an immunity or at least a tolerance of that one judge on the table...albeit that judge has no idea just how much that ill placed score just costed that team...probably don't care noways. All the sanctioning bodies have appeal proceedures in line....but about all that can truthfully be appealed is the calculations....the judges ate all of the actual evidence. There's no way that anybody can honestly or truethfully say that their leftover ribs or chicken or whatever is EXACTLY the same as what they put in the box. They way I see it...I have told myself as well as others this before....at the end of a contest if you don't like the way the scoring went you only have two choices....be at the next one or stay at home.
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