smoke-n-my-i's
is Blowin Smoke!
- Joined
- Aug 27, 2007
- Location
- Eustis, FL
My original post is below for reference....
Now, are only the cook team grumbling, as they do not know the judging procedures/training, or is it a mix of team, judges, table captains, etc....
My first part, referenced taste....
Then the main suggested "training" comment was appearance... and judging with the sauce on the box.....
IF you have ever taken a judging class, table captain class, or even really listened to the reps (at least the ones I have been at), listened to the CD, you will HEAR the part about sauce on the box....
What I am getting at, is, I feel there are some judges, that all they want is a "free" meal, take homes, and get out of there.... are they really taking the "job" seriously???? Who really know but the judge themselves.
I do believe KCBS is starting to look into this, and from what I can gather, they are or will be tracking the judges and their scores for comparison from comp to comp. Hopefully if this is what is going on, it will help get a feel for why there are some that are lower scoring judges compared to others, or on the other hand, why are there some that consistently score high....
If this is truly the case, it will take some time to get it implemented and do some study.... so in the mean time.... let's just to what we do best, and keep the blue smoke rolling..... happy BBQ'n.
Now, are only the cook team grumbling, as they do not know the judging procedures/training, or is it a mix of team, judges, table captains, etc....
My first part, referenced taste....
Then the main suggested "training" comment was appearance... and judging with the sauce on the box.....
IF you have ever taken a judging class, table captain class, or even really listened to the reps (at least the ones I have been at), listened to the CD, you will HEAR the part about sauce on the box....
What I am getting at, is, I feel there are some judges, that all they want is a "free" meal, take homes, and get out of there.... are they really taking the "job" seriously???? Who really know but the judge themselves.
I do believe KCBS is starting to look into this, and from what I can gather, they are or will be tracking the judges and their scores for comparison from comp to comp. Hopefully if this is what is going on, it will help get a feel for why there are some that are lower scoring judges compared to others, or on the other hand, why are there some that consistently score high....
If this is truly the case, it will take some time to get it implemented and do some study.... so in the mean time.... let's just to what we do best, and keep the blue smoke rolling..... happy BBQ'n.
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.