Our Homepage | Donation to Forum Overhead | Welocme | Merchandise | Associations | Purchase Subscription | Amazon Affiliate |
|
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. |
|
Thread Tools |
11-20-2012, 02:08 PM | #47 | |
Quintessential Chatty Farker
Join Date: 09-14-05
Location: Vernon, Connecticut
|
Quote:
__________________
Guy (Pitmaster) BBQ Team: Lawn Guyland Smokers Stupidity for Dummies …because sometimes, you just can’t dumb it down enough… |
|
|
Thanks from: ---> |
11-20-2012, 02:34 PM | #48 |
Full Fledged Farker
Join Date: 08-26-11
Location: Douglasville, GA
|
I like this idea....Like a Golf Handicap for BBQ Judges!
|
|
11-20-2012, 04:19 PM | #49 | |
Full Fledged Farker
Join Date: 04-25-12
Location: Willmar, MN
|
Quote:
Eggspert BBQ |
|
|
Thanks from:---> |
11-20-2012, 05:47 PM | #50 |
is One Chatty Farker
Join Date: 09-14-12
Location: Springfield, MO
|
Behold the power of statistics!
__________________
Gateway Drums - THE Insane Can Posse - gettinbasted.com |
|
Thanks from:---> |
11-20-2012, 07:46 PM | #51 | |
Full Fledged Farker
Join Date: 05-06-09
Location: Mount Holly, NC
|
Quote:
__________________
Scott, Head Cook - Sauced! BBQ Team |
|
|
Thanks from:---> |
11-20-2012, 08:14 PM | #52 | |
is One Chatty Farker
Join Date: 08-09-07
Location: Atlanta, Ga
|
Quote:
Is it really attacking the judges to suggest they take it seriously and put a little effort into it when the cooks spend so much effort and money to make them the food in the first place? I dont know exactly what would work best, but there seems like there could be some improvement with the judging. I think providing information about judges to everyone could ease a lot of worries about the judges. sunshine and transparency and all. |
|
|
11-20-2012, 11:18 PM | #53 |
On the road to being a farker
Join Date: 05-14-11
Location: Seymour, TN
|
I've cooked, judged, table captained, and worked the turn in table. I have experienced the low scores on turn ins that I felt were great, and have got calls when I felt my stuff wasn't fit to eat. I have done non sanctioned events where I feel the process was flawed and an error (or hanky panky) could easily have occurred. For there to be a mixed up box in a KCBS event would require numerous oversights, and from my experience is highly unlikely.
Now, to the issue at hand. When all six scores are close, we have to accept that our opinion is obviously different from the judges. The problem is when we have a couple of "Judge #6's" at a particular table. There is no process to evaluate our judges. We call someone a "Master Judge" when they judge 30 contest, regardless of how well they judge. We need to develop a method for evaluation!!! The mandating of the use of comment cards may be a good start. The table captains, reps and organizers should see these cards and see if the explanations for the given score is a valid point. From this forum, and others like it, I would like to see a push for our judges to lead discussion on comment cards prior to the start of judging and encourage other judges to fill them out on as many entries as they can. Personally, I think the BOD should mandate it. I realize that probably won't happen. Judges also need more education than a four or five hour class. I have been amazed by the questions I am asked by judges when they find out that I also cook. There are things I take for granted that everyone knows about "q" that many judges don't know. The initial training probably needs to be done by video with ample time for discussion and interaction. This would assure that everyone is trained to the exact same standard. Cooking with a team needs to be mandated early in the process. I can't count the number of Master Judges that have said that it made a huge difference in their understanding of what they see in the box. One more thing and I'll shut up. More cooks need to judge. Go to the class, set aside a few week-ends a year to judge, and make a difference. We can help educate the judges, and most are very receptive to it. |
|
Thanks from:---> |
11-20-2012, 11:47 PM | #54 | |
is One Chatty Farker
Join Date: 09-06-07
Location: St. Johns, FL
|
Quote:
Thanks. Mike
__________________
Disco Pigs competition team Gateway drums Yoder 640 and 1500 FEC-100's KCBS, FBA Judge |
|
|
Thanks from:---> |
11-21-2012, 03:30 AM | #55 |
Full Fledged Farker
Join Date: 08-04-12
Location: Mechanicsburg, PA
|
I found this thread very informative. I judged at an event this fall in the ancillary categories and enjoyed the experience. I found it quite intimidating. I was thinking - "who am I to judge the work of these folks". I didn't get all that much instruction and was fortunate to have an experienced KCBS judge sitting beside who clued me in on a few things.
After reading this thread I'm glad to say following my intuition was the "right" choice. I judged using the whole numbering system. To me it seemed only the fair way. In my head everyone started at a 6 and went either up or down from there. I plan to go to a KCBS judges class in the new year and start judging in the spring. The goal is to use this is as one tool to help educate me on the road to cooking in competitions. It will be interesting to learn what is taught in this area. I plan to bring this topic up in the class to see what the "official" line is. I get the reality that whenever you have humans involved in anything that requires personal opinions/judgement you will get at best a wide range of thoughts and at worst thinking that approaches the irrational. However, that said, I think it would take me a while to build up a thick skin to this and I wouldn't be as calm about it as the OP appears to be.
__________________
Weber Performer w/smokenator WSM 22.5" White Thermapen Ex-pat Canadian [B][COLOR=Red]When all else fails just ask yourself, WWGALD???[/COLOR][/B] |
|
Thanks from:---> |
11-21-2012, 07:27 AM | #56 |
Babbling Farker
Join Date: 04-22-10
Location: NEW ENGLAND
|
just a way left field thought....the OP's topic seems to have arisen because there is no clear check and balance to be sure an errant scoring was correct.
what if....7 pieces were required, and if one judge at a table is more than 3 points off from the rest, the table captain samples the seventh piece to "verify". sort of a comment card work around. dunno if that makes any sense though.
__________________
[SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR] avatar by grillman. patent pending. :mad2::becky: |
|
Thanks from:---> |
11-21-2012, 08:11 AM | #57 | |
Quintessential Chatty Farker
Join Date: 09-14-05
Location: Vernon, Connecticut
|
Quote:
__________________
Guy (Pitmaster) BBQ Team: Lawn Guyland Smokers Stupidity for Dummies …because sometimes, you just can’t dumb it down enough… |
|
|
Thanks from: ---> |
11-21-2012, 08:14 AM | #58 |
is One Chatty Farker
Join Date: 01-04-09
Location: Johnston, Ia
|
Golf handicaps have nothing to do with judging food. A handicap shows golfers potential against like and fixed courses. Judges are evaluating personal preferences of individual foods.
Unless a stricter implementation of judging criteria is mandated, any rating of judges is worthless. In other words “A brisket must be elastic to 1/2in in a pull test. No more No less”. I’ll also say that if that is done and the good cooks/teams have a fixed target to shoot at ... the rest of us won’t have a chance.
__________________
Specialization in bipolar, self-injury, and OCD |
|
11-21-2012, 08:20 AM | #59 |
is One Chatty Farker
Join Date: 01-04-09
Location: Johnston, Ia
|
Agreed, the "problem' is not the judges .. its the criteria we use to score.
__________________
Specialization in bipolar, self-injury, and OCD |
|
11-21-2012, 08:25 AM | #60 | |
Babbling Farker
Join Date: 04-03-05
Location: Marietta, GA
|
Quote:
This thread is in no way an attack on anyone. I just wanted insight into options and etequette when you do have a question. For the record, I had a great weekend, and will do it again and again for the foreseable future.
__________________
Noah \#/ Nauti-Que BBQ Team Pitmaster and KCBS CBJ & CTC Lang 60 Marie Laveau Deep South Single Chamber Glenda WSM 22.5 Asmarelda 22.5 OTG Samantha Weber Genesis Mocha |
|
|
Thread Tools | |
|
|