smoke-n-my-i's
is Blowin Smoke!
- Joined
- Aug 27, 2007
- Location
- Eustis, FL
The more I am around, here and at comps, the more I hear of rumblings of poor judging.
I too wonder if there should be more training, mentoring, requirements. It is hard to understand when you turn in the same meat in the same box, that you get say 4 9's than a 6 and a 5 or less say for taste..... WOW... where did that come from? IMHO, preference... nothing else.
Here is a prime example for appearance.... http://www.bbqcritic.com/17/post/2012/05/ribs-box-92-frostbuster-2012.html#comments
[FONT="]Larry CBJ/KCBS/GBA [/FONT]
[FONT="]05/08/2012 3:24pm[/FONT]
[FONT="]7 - Gloppy sauce, uneven spacing, and clean the box. Attention to detail would surely get this box a 9.[/FONT]
[FONT="]John - KCBS/MCBJ, CTC, Rep; MBN [/FONT]
[FONT="]05/08/2012 5:16pm[/FONT]
[FONT="]Easy 8 and perhaps a 9. Nice box. I ignored the smudge on the inside front of the box because that could have happened when the table captain unfastened the lid prior to presenting for appearance.[/FONT]
[FONT="]BBQ Critic [/FONT]
[FONT="]05/09/2012 4:51am[/FONT]
[FONT="]John - Good call on ignoring that smudge inside the box. You are correct. The smudge could be the Table Captain's fault or even someone handling the box at the turn-in table. Congrats on giving the cook the benefit of the doubt.
-- BBQ Critic[/FONT]
Yes, I do a lot of surfing about the topic, and this is a prime example.... judges and table captains are instructed NOT to score down for sauce on the lid or box.... so, is this a lack of training, listening is class, or just personal preference????
I think this is just one example why so many say that the judges in general need more mentoring, training, etc....
These are just my thoughts only...
Comments are welcome, good or bad.
I too wonder if there should be more training, mentoring, requirements. It is hard to understand when you turn in the same meat in the same box, that you get say 4 9's than a 6 and a 5 or less say for taste..... WOW... where did that come from? IMHO, preference... nothing else.
Here is a prime example for appearance.... http://www.bbqcritic.com/17/post/2012/05/ribs-box-92-frostbuster-2012.html#comments
[FONT="]Larry CBJ/KCBS/GBA [/FONT]
[FONT="]05/08/2012 3:24pm[/FONT]
[FONT="]7 - Gloppy sauce, uneven spacing, and clean the box. Attention to detail would surely get this box a 9.[/FONT]
[FONT="]John - KCBS/MCBJ, CTC, Rep; MBN [/FONT]
[FONT="]05/08/2012 5:16pm[/FONT]
[FONT="]Easy 8 and perhaps a 9. Nice box. I ignored the smudge on the inside front of the box because that could have happened when the table captain unfastened the lid prior to presenting for appearance.[/FONT]
[FONT="]BBQ Critic [/FONT]
[FONT="]05/09/2012 4:51am[/FONT]
[FONT="]John - Good call on ignoring that smudge inside the box. You are correct. The smudge could be the Table Captain's fault or even someone handling the box at the turn-in table. Congrats on giving the cook the benefit of the doubt.
-- BBQ Critic[/FONT]
Yes, I do a lot of surfing about the topic, and this is a prime example.... judges and table captains are instructed NOT to score down for sauce on the lid or box.... so, is this a lack of training, listening is class, or just personal preference????
I think this is just one example why so many say that the judges in general need more mentoring, training, etc....
These are just my thoughts only...
Comments are welcome, good or bad.