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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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06-28-2013, 01:38 PM | #16 |
Full Fledged Farker
Join Date: 02-17-09
Location: Ayden, NC
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Forget everything you have seen on BBQ Pitmasters.
They are not judging under KCBS rules. Take judging serious, you are there to judge, not to eat lunch and save some for a snack. Cooks have spent many hours of time, preparation, and expense to present what's in the box. They deserve a fair and honest evaluation. With that said, before you can get your CMJ, you will be required to help a cook team. Do this early. You will have a greater appreciation of what's in the box. Judge what is presented, not what you want. Example: Skinless/ boneless chicken, is just that, boneless/skinless chicken. Neither are required in the box. If it isn't in the box you can not judge it, nor make speculations of why it isn't. If it looks good, taste good and is tender and moist, then score it accordingly. If a judge makes a comment like, "Guess entry ### can't cook chicken skin" on a skinless entry, let the table captian know. The rep should caution and/or remove the judge. Thick sliced brisket, is thick sliced brisket. Contrary to popular belief, it's not sliced thicker because it is over cooked. No where in the rules says brisket should be sliced to the thickness of a #2 pencil. No burnt ends? They are not required either. When I took my CBJ class the scoring system was discriped like this. 9-you will eat it all and then tell your significate other how fantistic it was. You want another piece. 8-you will eat most of it, then tell your significate other how good it is, offering them a small bite and eat the rest. 7- you will eat a few bits, tell your significate other how good it is, offering them a few large bites, and eat most of it. 6- you taste a small bite, it taste like resturant chain food. You offer it all to your significate other. Don't finish your plate. Fill out a comment card. 5 and below- you taste, may spit it out. Don't offer it to anyone. Fill out a comment card using both sides. 2- Not eatable. After the contest, please spent some time walking around and talking with the cooks. It is much appreciated. |
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06-28-2013, 03:01 PM | #17 |
Babbling Farker
Join Date: 03-14-07
Location: Culpeper, Virginia
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Period. My only addition to that sentence would be ANY Judge.
If it is Great, Average, or Poor, judge it that way. Be prepared to articulate why you gave every entry the score you did, whether you have to or not.
__________________
Certified Master Judge #5382 What is best in life? "To crush your BBQ opponents, to see them driven before you, and to hear the lamentations of their women." |
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06-28-2013, 03:03 PM | #18 | |
is One Chatty Farker
Join Date: 05-02-05
Location: Grain Valley, MO
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Quote:
There are no KCBS guidelines for taste for a reason...people like different tastes. If I don't like something I am presented, I will naturally score it lower than if I liked it. |
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06-28-2013, 03:46 PM | #19 | |
is one Smokin' Farker
Join Date: 05-08-09
Location: Plano, TX
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This will be in place by mid-July. Takes a load off of the judges as they will not have to be able to read and write. (this was meant sarcastically (sp)) |
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06-28-2013, 04:40 PM | #20 | |
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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06-28-2013, 09:36 PM | #22 |
Got Wood.
Join Date: 12-11-12
Location: Crossville, Tn
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**Judging**
My experience at my 1st contest was that everything was awesome and I probably gave high scores. These cooks are amazing but overtime you will start to figure out the subtle differences between a "9" and a "7". Just judge each meat as it's presented. Take enough of a sample to judge an entry fairly but be careful not to "overindulge" in the early catagories or you might so full that pork and brisket don't get your full attention. Enjoy the experience and I guarantee that you will meet some of the nicest people you will ever meet.
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06-28-2013, 11:24 PM | #23 |
On the road to being a farker
Join Date: 05-06-12
Location: Olathe, KS
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Lot's of good things being mentioned in this thread. It is very difficult to leave your personal tastes out of the judging. As mentioned people like different things. Some like vinegar or mustard based sauces, some don't, so how do we judge things we don't like. It was mentioned, balance. Does the everything that went into that piece of BBQ on your judging sheet balance. Does the sauce over power the meat? Does the rub over power it. Or does it meld with the meat and make everything work together? When ever I get something that is not with the "normal" flavor profile, I try to work out if the new rub or sauce enhance the BBQ meat to make the whole greater than the sum of its parts. As for scoring it's right there on the card 9=Excellent (NOT PERFECT as some has pointed out) 8=Very Good, 7=Above Average, 6=Average, 5=Below Average, 4=Poor, 3=Bad, 2=Inedible. Just as you should not be afraid to give 9's, don't be afraid to give 6's or lower. But, let the team know why you gave them a low score. If judges give everything nothing lower than a 7's then we are being dishonest as well. I have had contests where I was amazed at the outstanding BBQ entries I was allowed to judge. I have also had contests where most of the entries were less stellar as well. It is the luck of the draw. But most important be have an open mind when you judge the entries.
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06-29-2013, 02:00 AM | #24 | |
is one Smokin' Farker
Join Date: 02-01-10
Location: NYC & WPB FL
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__________________
[B][COLOR=Green][URL="http://www.tailgatejoe.com"]TailgateJoe.com[/URL] -- the #1 NY Jets gameday fanclub/tailgate party[/COLOR][/B] [B]Fast Eddy's Cookshack:[/B] Dual FEC120s [B]Meadow Creek:[/B] BBQ42 [B]Weber:[/B] Ranch Kettle, 22.5 WSM, OTG 22.5 [B]Pit Barrel Cooker[/B] [B]Crown Verity gassers:[/B] 4 MCBs from 36-72 inch [B]Instagram/[/B][B][B]Twitter[/B]/Facebook: [/B]@tailgatejoe [B]Youtube: @tailgatejoedotcom[/B] |
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06-29-2013, 07:12 AM | #25 | |
is One Chatty Farker
Join Date: 11-23-10
Location: Hillsborough, NC (UNC "TarHeel" country!)
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Would this slow down the process, YES, but it would be better for both the cooks and judges. Most likely the turn in times would have to be an hour apart, but that would also help the teams, judges, REPs, and organizer. Just an idea. Other organizations do it this way very successfully.
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[COLOR=black][B]TOM[/B][/COLOR] [SIZE=1][COLOR=sienna]Emergency REP - KCBS[/COLOR][/SIZE] [SIZE=1][COLOR=sienna]CMJ - KCBS (100+ club) & Carolina BBQ League (NCBBQA)[/COLOR][/SIZE] [SIZE=1][COLOR=#a0522d]CBJ - MBN, NCBS, NCPC, SBN[/COLOR][/SIZE] [SIZE=1][COLOR=#a0522d]CTC - KCBS[/COLOR][/SIZE] [SIZE=1][COLOR=#a0522d]4 Lil' Pigs Competition BBQ Team[/COLOR][/SIZE] [SIZE=1][COLOR=#a0522d]270-Sumo, LANG, BDS, & Holland Epic[/COLOR][/SIZE] |
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06-29-2013, 08:25 AM | #26 |
is One Chatty Farker
Join Date: 06-26-13
Location: MOORESVILLE IN
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06-29-2013, 04:13 PM | #27 |
is one Smokin' Farker
Join Date: 05-08-09
Location: Plano, TX
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No, the reasoning is the computer is so blind that trying to marry comment cards to the final printout would be hard for the rep to do. I do believe that this is BS but that is why they be history. I know that some people oppose this but, standing up to ML, who is and has been against the comments cards, is a battle that most BM's won't, can't. ba;;'s, to try.
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06-29-2013, 11:31 PM | #28 | |
is one Smokin' Farker
Join Date: 02-01-10
Location: NYC & WPB FL
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I have dealt with good devs and bad devs in my time, the good ones can figure out a way to get something done that I require, the bad ones find reasons why it can't or shouldn't be done because they don't know how to do it. I can't imagine this scoring system is sooooo advanced that it supposedly took over 2 years to develop, that would be the first red flag to me.
__________________
[B][COLOR=Green][URL="http://www.tailgatejoe.com"]TailgateJoe.com[/URL] -- the #1 NY Jets gameday fanclub/tailgate party[/COLOR][/B] [B]Fast Eddy's Cookshack:[/B] Dual FEC120s [B]Meadow Creek:[/B] BBQ42 [B]Weber:[/B] Ranch Kettle, 22.5 WSM, OTG 22.5 [B]Pit Barrel Cooker[/B] [B]Crown Verity gassers:[/B] 4 MCBs from 36-72 inch [B]Instagram/[/B][B][B]Twitter[/B]/Facebook: [/B]@tailgatejoe [B]Youtube: @tailgatejoedotcom[/B] |
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