scoring definitions do you have an opinion?

Merl · 01-28-2007, 05:46 PM

If you were going to attach definitions to the scores KCBS uses, what would you use. Some may remember others groups have used definitions which were associated with numbers. At one time KCBS had Bad, Average and Excellent.

Lets assume 2 remains Bad and 9 is Excellent. 6 is probably average but not necessarily. Then what would you suggest?

9 Excellent
8
7
6 average
5
4
3
2 Bad
1 disqualified.

When you judge, what is in your mind, what definition do you attach to each number?
Do you think definitions help you.

I clearly know what a 6 is and what a 9 is. I personally without a definition in my mind, have problems between 7's and 8's.

Your ideas are appreciated.
Yours in BBQ
Merl

Pig Headed · 01-28-2007, 09:28 PM

3 Pretty bad
4 Eh
5 Below Average
7 Above average
8 Very Good

These are kind of my mind set when I judge.

Plowboy · 01-28-2007, 09:42 PM

I doubt I'd ever use a 3. If it is dog crap, I'd go 2. 5 is below average. 4 is bad. 8-9 are excellent/perfect, but I'd probably reserve 9's for something that truly leaves an impression with me maybe a unique and compelling flavor.

Sawdustguy · 01-29-2007, 08:06 AM

Actually, I do not understand why you give anyone points for getting disqualified. The whole scale should revamped to be as follows:

9 Excellent
8
7
6
5 Average
4
3
2
1 Inedible
0 disqualified

BBQchef33 · 01-29-2007, 09:04 AM

Sawdustguys thoughs were exactly mine.. a DQ is a DQ.. No points.

1 is inedible.. undercooked/raw/spoiled.
2 is just bad, like a peanut butter/celantro rub on overcooked ribs pureed and reattached to the bone.

4-5 Famous daves quality.

6 - Average, or good commercial

7 - better than average, but no there yet..

8-9, What we expect from competition Q, satisfying all KCBS criteria. Not mushy, well balanced flavors.

9 - WOW Factor! Unique or outstanding. Complete Perfection.

SP · 01-29-2007, 09:28 AM

Quote:

Originally Posted by BBQchef33

Sawdustguys thoughs were exactly mine.. a DQ is a DQ.. No points.

1 is inedible.. undercooked/raw/spoiled.
2 is just bad, like a peanut butter/celantro rub on overcooked ribs pureed and reattached to the bone.

4-5 Famous daves quality.

6 - Average, or good commercial

7 - better than average, but no there yet..

8-9, What we expect from competition Q, satisfying all KCBS criteria. Not mushy, well balanced flavors.

9 - WOW Factor! Unique or outstanding. Complete Perfection.

Sounds about right too me Phil

Maybe a 9 should be SaucedPigs Quality but that is my only change of you list.

cmcadams · 01-29-2007, 09:36 AM

1 - Talk to the table captain about why the DQ.
9 - I wish I could do as well, and I want more. Now.
8 - What I really expect a good entry to be, not average... Fits the definition of barbecue in my mind, plus extra something
7 - A good entry, just above average, but something missing to take it above that.
6 - Worth turning in, but nothing much more.
5 - Just missed it, but a good try
4 - Something is off, but it's edible
3 - It's bad, but I can swallow it
2 - I can't even choke this stuff down; I have to spit it out (and I've had one of those so far in my 1 comp judged)

Plowboy · 01-29-2007, 09:36 AM

Quote:

Originally Posted by BBQchef33

Sawdustguys thoughs were exactly mine.. a DQ is a DQ.. No points.

1 is inedible.. undercooked/raw/spoiled.
2 is just bad, like a peanut butter/celantro rub on overcooked ribs pureed and reattached to the bone.

4-5 Famous daves quality.

6 - Average, or good commercial

7 - better than average, but no there yet..

8-9, What we expect from competition Q, satisfying all KCBS criteria. Not mushy, well balanced flavors.

9 - WOW Factor! Unique or outstanding. Complete Perfection.

9 = Mike Davis mod

Westexbbq · 01-29-2007, 09:47 AM

Hard to improve on any of the above definitions/interpretations as they all hit the right notes in my opinion but I also would be in the camp for zip, zero, nada for DQ.

CharlieBeasley · 01-29-2007, 09:50 AM

I agree with Phil although I might say that 6 is commercial quality rather than average just because if we are competing that should be the minimum quality expected. Average is as compared to a group and we do not do that?

ique · 01-29-2007, 10:21 AM

Quote:

Originally Posted by BBQchef33

Sawdustguys thoughs were exactly mine.. a DQ is a DQ.. No points.

If a DQ was given a zero someone reading the scoresheet wouldnt know for sure if it was a DQ or the rep made a keying error and missed entering a score. A 1 means one and only one thing - you entered the category and you got DQ'd.

01-28-2007, 05:46 PM	#1
Merl Full Fledged Farker Join Date: 08-13-06 Location: Tulsa, Ok	scoring definitions do you have an opinion? If you were going to attach definitions to the scores KCBS uses, what would you use. Some may remember others groups have used definitions which were associated with numbers. At one time KCBS had Bad, Average and Excellent. Lets assume 2 remains Bad and 9 is Excellent. 6 is probably average but not necessarily. Then what would you suggest? 9 Excellent 8 7 6 average 5 4 3 2 Bad 1 disqualified. When you judge, what is in your mind, what definition do you attach to each number? Do you think definitions help you. I clearly know what a 6 is and what a 9 is. I personally without a definition in my mind, have problems between 7's and 8's. Your ideas are appreciated. Yours in BBQ Merl

01-28-2007, 09:28 PM	#2
Pig Headed Babbling Farker Join Date: 06-15-06 Location: Middletown, DE	3 Pretty bad 4 Eh 5 Below Average 7 Above average 8 Very Good These are kind of my mind set when I judge. __________________ Ron Pigheaded BBQ Team www.pigheadedbbq.com KCBS CBJ Stumps Stretch (Raquel) Eagles Green. 1 -22" Weber WSM, 1 - 18"Weber WSM's 2 - 22" kettles 6x12 Haulmark Trailer

01-28-2007, 09:42 PM	#3
Plowboy somebody shut me the fark up. Join Date: 10-09-06 Location: Blue Springs, MO	I doubt I'd ever use a 3. If it is dog crap, I'd go 2. 5 is below average. 4 is bad. 8-9 are excellent/perfect, but I'd probably reserve 9's for something that truly leaves an impression with me maybe a unique and compelling flavor. __________________ Pork Pullin Plowboys (and Smoke on Wheels) Save a hog, ride a plowboy! www.plowboysbbq.com Todd Johns (me); Blue Springs, MO Randy Hinck (PigBoy); Concordia, MO Andy Groneman (Hodedo); KC, KS (Cameo Appearances) FEC-500SS; FEC-100 (Right handed); FEC-100 (Left handed); Country Smoker Tailgater; Big Green Egg (2-large, small, mini); Cookshack Pellet Fired Charbroiler

01-29-2007, 08:06 AM	#4
Sawdustguy Quintessential Chatty Farker Join Date: 09-14-05 Location: Vernon, Connecticut	Actually, I do not understand why you give anyone points for getting disqualified. The whole scale should revamped to be as follows: 9 Excellent 8 7 6 5 Average 4 3 2 1 Inedible 0 disqualified __________________ Guy (Pitmaster) BBQ Team: Lawn Guyland Smokers Stupidity for Dummies …because sometimes, you just can’t dumb it down enough…

01-29-2007, 09:04 AM	#5
BBQchef33 Grand Poobah and Site Admin Join Date: 08-11-03 Location: Long Island, NY Name/Nickname : Phil	Sawdustguys thoughs were exactly mine.. a DQ is a DQ.. No points. 1 is inedible.. undercooked/raw/spoiled. 2 is just bad, like a peanut butter/celantro rub on overcooked ribs pureed and reattached to the bone. 4-5 Famous daves quality. 6 - Average, or good commercial 7 - better than average, but no there yet.. 8-9, What we expect from competition Q, satisfying all KCBS criteria. Not mushy, well balanced flavors. 9 - WOW Factor! Unique or outstanding. Complete Perfection. __________________ Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Built Shirley built to feed our Veterans(A.K.A "Abrams"), 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 2 XL BGE, 1 Mini BGE, 2 Pit Barrel Cookers, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a Blackstone 36 and 17, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM

01-29-2007, 09:36 AM	#7
cmcadams Quintessential Chatty Farker Join Date: 02-15-06 Location: Waynesville, Ohio	1 - Talk to the table captain about why the DQ. 9 - I wish I could do as well, and I want more. Now. 8 - What I really expect a good entry to be, not average... Fits the definition of barbecue in my mind, plus extra something 7 - A good entry, just above average, but something missing to take it above that. 6 - Worth turning in, but nothing much more. 5 - Just missed it, but a good try 4 - Something is off, but it's edible 3 - It's bad, but I can swallow it 2 - I can't even choke this stuff down; I have to spit it out (and I've had one of those so far in my 1 comp judged) __________________ Curt McAdams Livefire Blog Livefire Whisky CBJ, some comps, a few awards, Certified Artisan Steak Taster. XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :)

01-29-2007, 09:47 AM	#9
Westexbbq somebody shut me the fark up. Join Date: 09-02-05 Location: Rockin' Lake Ronfarkoma, Hinterlands of BBQ .	Hard to improve on any of the above definitions/interpretations as they all hit the right notes in my opinion but I also would be in the camp for zip, zero, nada for DQ. __________________ Illuminated, circa 1967. KCBS CBJ-Texas Transplant. Texas Smokemaster offset, Well-cured NB Silver Smoker, Santa Fe grill (retired). glory bee gasser. Texas International Pop Festival, Labor Day 1969. IMBAS Certified. Just roll me up and smoke me when I die. Always remember, no matter where ya go, there you are. I wanna tell you 'bout Texas radio and the big beat. Someday, I hope to visit Penelope. Hondo Crouch, Famous Late Mayor of Lunkenbach, Texas who advocated a 'dillo diet: "You can eat nothing but armadillos for a month, but you will have to run down and catch all the armadillos you eat and it can really take the weight off!"

01-29-2007, 09:50 AM	#10
CharlieBeasley is one Smokin' Farker Join Date: 09-12-05 Location: Owego, NY	I agree with Phil although I might say that 6 is commercial quality rather than average just because if we are competing that should be the minimum quality expected. Average is as compared to a group and we do not do that? __________________ Charlie Beasley New Owner of old Bandera (8 years or so) New Smokette 008 (Love IT)

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