Feedback Cards

[drbbq]

None of us want to accept it but KCBS has a great solution for the 3's already in place. The lowest judge is thrown out.
Nowadays we all want to use that for 6's annd 7's but the reality is it's designed to throw out that wild card guy and it works well. None of your 3's counted.
Now if two judges give you 3's it's time to look in the mirror.

 

[rbsnwngs]

None of us want to accept it but KCBS has a great solution for the 3's already in place. The lowest judge is thrown out.
Nowadays we all want to use that for 6's annd 7's but the reality is it's designed to throw out that wild card guy and it works well. None of your 3's counted.
Now if two judges give you 3's it's time to look in the mirror.

weather or not the score was thrown out i would like to know why i got 3's thats what Guy is asking

 

[Q Haven]

I tend to overanalyze all my scores but Dr BBQ is right. I need to just cook my best food possible and not really worry about what I can't control (the judges).

 

[CharlieBeasley]

I work with one of the judges for this event and if I am not mistaken it was the high and low score that were asked to fill out the comment cards. I think it is a good idea and should be enforced as a judge I do not have a problem justifying when I am out of the normal (highest or lowest) it would be a useless pain to verbalize average or close. I also hear that the KCBS selections across the board were not much above average on his table. He may have gotten a bad luck table where no one stood out I don,t know just passing on what I heard.

 

[ihbobry]

I believe during the cooks meeting I heard Linda say any judge scoring 4 or below would be asked to fill out a card. Maybe I misheard that with all the noise but I don't think I did.

 

[Sawdustguy]

None of us want to accept it but KCBS has a great solution for the 3's already in place. The lowest judge is thrown out.
Nowadays we all want to use that for 6's annd 7's but the reality is it's designed to throw out that wild card guy and it works well. None of your 3's counted.
Now if two judges give you 3's it's time to look in the mirror.

Ray,

We understand that the lowest mark gets dropped. Beside that, the lowest mark we got was a six but we got alot of sixes. We are only interested in why we were scored the way we were. We are still fairly new at this and feedback is important to us. Again, we are not bitching about the judges. We realize that there is a reason teams like Ique and I Smell Smoke do well week after week. As a newer team feedback from the judges is helpful for us to improve. If they are going to have feedback cards, I only propose a way to help them fill them out quickly. I hope you understand our position.

 

[butts a fire]

I agree on the cards I have never received a single comment from the judges so any feed back would be helpful to me, If I were judging I think that the check the box idea would make it much easier to give feed back and we all know the easier the better. And as a competitor I think the check the box idea would be very clear and concise and allow me to change things that needed to be changed.

 

[Muzzlebrake]

The other had 9-9-9, love the maple flavor, for one of the few cook offs I've done I didn't use any maple in anything.

Are Vermonters allowed to publicly admit to foreigners they didnt use maple in everything?

:biggrin:

None of us want to accept it but KCBS has a great solution for the 3's already in place. The lowest judge is thrown out.
Nowadays we all want to use that for 6's annd 7's but the reality is it's designed to throw out that wild card guy and it works well. None of your 3's counted.
Now if two judges give you 3's it's time to look in the mirror.

I agree, good rule and it does work well but it still stings like hell when you read it.

 

[ModelMaker]

Personally I think you got two bad judges. The low scorer was pry not very experienced, or just had a "tude". The high scorer was pry just as inexperiened. I've judged enough to realize perfect ribs are damn few and far between. Oddly enough I don't see you "complaining" about that score when alot of 6's were the norm from the other judges. (as concerned)
One thing that has always bugged me was the inability to explain to a cook who has put forth alot of time, energy, and money why I scored his product out of the norm.
Perhaps discussions like this will allow for future change and better understanding between cooks and judges...
ModelMaker

 

[Sawdustguy]

I will never complain about the Judges. It is simply not my style and I have absolutely no control over them. I am simply asking for feedback. If comment cards are to be used, it would be nice to get a few. I am just suggesting a way to give the judges an easier way to fill the cards out quicker and easier.

 

[ModelMaker]

I didn't even cosider your post complaining, let alone complaning about judges. I just thought you were speaking amoungst freinds.
Poor choice of wording on my behalf.
scuse me.
ModelMaker

 

[Loosenut]

The more feedback in my opinion the better. And if adding boxes to check makes the cards easier to use then I'm all for that too. When you get straight 9's and then a 565 in ribs its nice to have an idea why. As someone else said the judge giving out the 999 is probably just not an experienced judge but I sure hope they judge my ribs again.:mrgreen:​

 

[drbbq]

weather or not the score was thrown out i would like to know why i got 3's thats what Guy is asking

Hi Willie,
You think there is ANY POSSIBLE explanation for a 3 that you'll be good with? It's just gonna piss you off.

 

[drbbq]

Ray,

We understand that the lowest mark gets dropped. Beside that, the lowest mark we got was a six but we got alot of sixes. We are only interested in why we were scored the way we were. We are still fairly new at this and feedback is important to us. Again, we are not bitching about the judges. We realize that there is a reason teams like Ique and I Smell Smoke do well week after week. As a newer team feedback from the judges is helpful for us to improve. If they are going to have feedback cards, I only propose a way to help them fill them out quickly. I hope you understand our position.

I do understand but I don't think the comment cards will ever work. It could just intimidate the judges into scoring 6-8 so they stay under the radar.

Besides like I said to Willie, there's no explanation for a 3 that you or I are ever gonna accept as constructive. It's just gonna piss us off. Long elaborate explanations from judges who actually know WTF they are talking about would be nice but it's a long way off.

 

[Sledneck]

I was to busy entertaining the spectators so i could not write any comments

 

[HoDeDo]

We got comment cards at a couple of events this year. The judges were instructed to fill out comments for 9's or for 5 or lower. ( both contests in Iowa)

The 9's offer no real insight into what they liked best... just that it was great.

The judge that gave me a 5 stated that they "thought my brisket looked too dry" I got my 5 in taste, so not sure how that comment maps to a 5 in taste. I still got 9th, so I just accepted it as a errant judge.

I dont think you should make the assumption that the feedback the judge might give you is going to be relevant. I got feedback, but didnt find it very helpful. so, My jury is still out on the feedback forms. Like everything else, if it was formalized, and had a syntax associated with it so that us cooks could get valuable feedback it would be great. As it is, they do not allow additional time for that effort, and since there is not alot of definition around feedback.... comments can be cryptic or detailed or non-existant.

I'm glad the board is trying new things... I think hitting on the right mix will just take time.

 

[swamprb]

I do understand but I don't think the comment cards will ever work. It could just intimidate the judges into scoring 6-8 so they stay under the radar.

Besides like I said to Willie, there's no explanation for a 3 that you or I are ever gonna accept as constructive. It's just gonna piss us off. Long elaborate explanations from judges who actually know WTF they are talking about would be nice but it's a long way off.

I've only judged at 2 comps so far and admit I don't know WTF I'm doing, but trying the best I can to learn, and there just wasn't enough time to do more than 3 or 4 comment cards between turn ins. I tried to distinguish the outstanding and give praise and honestly explain what my reason for any low score was, but it's not easy! I'm there to learn to be a better competitor/cook so I feel for you. I read some comments one cook got and was relieved none of mine were in his hand because they were all over the place and he's just shaking his head. I honestly don't know if judging is for me, and I'm still kind of shocked at the number of folks I've talked to judging that don't even cook Q, and are there with the ziplocks and coolers.

Brian

 

[nancee]

OK, I finally got over it and looked to see what we got for comment cards

We got two:
one in ribs no scores other than between 5 and 9 so presumably the comment card was from the 9
tenderness was just righ; pulled clean from the bone and good texture
Now, that was helpful; too bad the other judges didn't agree

the other was in pork
must have been from one of the 9s
taste was excellent
we had no 9s in taste in pork...

it would have been REALLY nice to hear from some of the 5s and 6s that could help us improve...like Guy says even a checklist would be fantastic so we just aren't twisting in the wind...

Saturday's scores, the truly bewildering, there were no comment cards...
to answer Ray, etc I got a 3 in taste in lamb
all the rest were 7s and 8s and yes I would have liked to throw out a 7 and win (or not feel that I had just been screwed by someone cluesless)

With the 3 btw, we took 5th in lamb
I did not continue the math exercise...

just thought it was interesting...
nancee

 

[SmokeInDaEye]

I was to busy entertaining the spectators so i could not write any comments

People just like to watch you eat. Did you use the tongs?:biggrin:

 

[SmokeInDaEye]

OK, I finally got over it and looked to see what we got for comment cards

We got two:
one in ribs no scores other than between 5 and 9 so presumably the comment card was from the 9
tenderness was just righ; pulled clean from the bone and good texture
Now, that was helpful; too bad the other judges didn't agree

the other was in pork
must have been from one of the 9s
taste was excellent
we had no 9s in taste in pork...

it would have been REALLY nice to hear from some of the 5s and 6s that could help us improve...like Guy says even a checklist would be fantastic so we just aren't twisting in the wind...

Saturday's scores, the truly bewildering, there were no comment cards...
to answer Ray, etc I got a 3 in taste in lamb
all the rest were 7s and 8s and yes I would have liked to throw out a 7 and win (or not feel that I had just been screwed by someone cluesless)

With the 3 btw, we took 5th in lamb
I did not continue the math exercise...

just thought it was interesting...
nancee

No offense to anyone, but a 3 is disrespectful of the time, effort, and knowledge put in by the individuals I see basically saying the same thing.

Call me out because I have not done many contests, but the amount of people here within our group who saw 3s is a little disturbing to me. I haven't judged either, but it would seem that 5 is a basic starting point, and below that is nasty, inedible or worse. 5s and 6s aren't going to put anyone in the top ten, so what exactly is the point of a 3 unless absolutely, positively, necessary?

Seems like there were some very opinionated judges this past weekend who had expectations that will never be achieved. I wish I had a solution but I don't. But can we at least scratch our heads when something seems so out of wack and try to find ways to make things better?