AZ Barbeque.com
AZBarbeque Events => Past Events => 3rd Rock Springs Boo Bash Throwdown => Topic started by: Twiddlebugz on November 01, 2011, 11:00:53 am
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I want to congratulate all the the teams that got calls. It was a strong field of teams for sure. Super congrats to Straw Sticks and Bricks BBQ...what a power house with 2 stong teams joining forces. Concentrating all your efforts on one meat per person definitely was a great plan.
I guess I need to take a BCS judging class to find out what they are looking for.
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I guess I need to take a BCS judging class to find out what they are looking for.
Me too.....apparently im clueless.
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I guess I need to take a BCS judging class to find out what they are looking for.
Amen to that.
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Amen to that.
I concur...
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I second that motion
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Count me in on that sentiment.
BTW, were all the judges certified?
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Good BBQ is good BBQ guys. :P I kid I kid. I've heard the horror stories.
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I may be reading into things, but it looks as if y'all weren't too pleased with the judging. :mad:
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We had about 80% certified.
The thing with the judging is that everyone had to go through the same judging, so by saying the judging was off is saying that the teams who did well didn't deserve it.
If you look at the overall standings, it pretty much shapes up like any other comp.
At every event we have ever done, the teams who do well thought everything ran great, the teams who didn't say the judging was off. Either way, all the teams had to endure the same judging.
Yes, I do think the Judges were tough at this event, but it was across the board, not just one or two judges. Each team's turn in went to different tables each time as well, so one set of judges did not judge all 4 categories for a team.
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We had about 80% certified.
The thing with the judging is that everyone had to go through the same judging, so by saying the judging was off is saying that the teams who did well didn't deserve it.
If you look at the overall standings, it pretty much shapes up like any other comp.
At every event we have ever done, the teams who do well thought everything ran great, the teams who didn't say the judging was off. Either way, all the teams had to endure the same judging.
Yes, I do think the Judges were tough at this event, but it was across the board, not just one or two judges. Each team's turn in went to different tables each time as well, so one set of judges did not judge all 4 categories for a team.
I'm not saying that the teams who did well don't deserve it but with all due respect, I disagree. How many of the 80% certified were first time? Scores were all over the place and personally I have turned in worse and have never received 5's like that. Just inconsistent that's all. Remember, I said with all do respect :) it was a good comp Mike! Just a bit taken back by the scores.
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Holy cow guys...didn't mean to stir things up. Really. :-[
Before we even participated in our first contest, we took the KCBS judging course to figure out what judges would be looking for. I think it helped us, and think it was a smart move to make.
Yes, we did finish lower than we expected...and yes, I had a hard time dealing with it this time around. :'( I do think the judges were particularly rough on the teams. What got me is the fact that scores could be 5 points apart on the same meat.
I just think it would add insight to what I need to work on if I took a judging course for BCS. Nothing more intended than that.
I will point out that I've noticed that when a judging class is offered just before a large event there are a lot of first time judges in the tent...no matter where the event is or who puts it on.
I do want to say Mike puts his heart and soul into his events and it shows. :exclaim: He does a fantastic job, is available on sight, and works to make the teams happy. I really appreciate what he does for BBQ.
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I'm not saying that the teams who did well don't deserve it but with all due respect, I disagree. How many of the 80% certified were first time? Scores were all over the place and personally I have turned in worse and have never received 5's like that. Just inconsistent that's all. Remember, I said with all do respect :) it was a good comp Mike! Just a bit taken back by the scores.
The New Judges were actually the ones giving the good scores. The Majority of the lower scores were coming from the "Seasoned" CBJ's. Don't know why that is, but it was something we noticed almost immediately.
But still, all the teams had to go through the same judging. It's like looking at the Sam's Club event, the scores from the Bottom teams would win GC's at most comps, the judges were just being very generous, but they were across the board, so it all balanced out just like I truly believe it did here. You might not like or agree with your scores, but the results were pretty consistent.
We are growing & each event will get better & more consistent. We are striving for 100% BCS Judges by the middle of next year at our events. Our goal is to have 4 - 8 of the 4 meat events next year and do at least 2 Judging classes. By then, we should have enough BCS Certified Judges for the scoring to be completely consistent.
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We also HIGHLY Recommend all the Head Cooks at a minimum take the BCS Judging class as well so you all can see & hear exactly what is taught to the Judges.. ;) ;)
Heck, even come out & judge an event to get the full experience. I've done it 3 times and let me tell you, judging has really opened my eyes to quite a bit of the vast differences in the way teams cook BBQ.
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As always, it was a great comp Mike!
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Hey Mike first off awesome event as always.
Was there any comment cards and if so are we going to get them?
I feel if you get scored a 5 or even a 6 there should be a comment card telling us why?
Can I ask was there any judges pulled to the side and talk to about their low scoring like I have seen done at other contests?
As much as some of us complain we all still love you and what you do for our sport and look forward to your next event.
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Hey Mike first off awesome event as always.
Was there any comment cards and if so are we going to get them?
I feel if you get scored a 5 or even a 6 there should be a comment card telling us why?
Can I ask was there any judges pulled to the side and talk to about their low scoring like I have seen done at other contests?
As much as some of us complain we all still love you and what you do for our sport and look forward to your next event.
Yes, comments are still being processed, I just didn't have time to input them all there. I will e-mail all those out this week.
Yes, a few of the Judges were pulled aside & asked about their scoring and they continued to score tough after the talks. We can't make judges score any way in particular and we wouldn't want to either, that would ruin the integrity of the judging.
My Team & I enjoy doing it as well and for our 3rd major event with this sanctioning, we believe it is going well. No other Sanctioning body started off without some road bumps & we have ours as well, but we are working on them as a team after each event and I truly believe we will have a great system in place for the long run.
Thanks as always for the feedback, we do value & appreciate it.. ;)
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We also HIGHLY Recommend all the Head Cooks at a minimum take the BCS Judging class as well so you all can see & hear exactly what is taught to the Judges.. ;) ;)
Heck, even come out & judge an event to get the full experience. I've done it 3 times and let me tell you, judging has really opened my eyes to quite a bit of the vast differences in the way teams cook BBQ.
One of the guys on my team took the BCS Judging class a couple weeks ago and I honestly think that helped us. I had him do the testing on each meat before we decided what went in the box and the scores he suggested we would get on each piece turned out to be pretty much dead on. I will likely try and take the next one. Hopefully the comments clarify things for people. I know that the feedback we received in Safford went a long way toward improving our scores.
Heck...I could complain about the 6s that I received for a few things (that I also had 9s on) as having kept us out of reserve since we missed that by a point and a half...but I think I've realized that it is what it is...sometimes there will just be bad days (like our last place at the pork comp at Chester's in July). It's blind judging, so it's not like any one team is being singled out. Everyone goes through the same judging. I haven't actually done a KCBS event on my own yet...is the judging really that much more consistent?
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One of the guys on my team took the BCS Judging class a couple weeks ago and I honestly think that helped us. I had him do the testing on each meat before we decided what went in the box and the scores he suggested we would get on each piece turned out to be pretty much dead on. I will likely try and take the next one. Hopefully the comments clarify things for people. I know that the feedback we received in Safford went a long way toward improving our scores.
Heck...I could complain about the 6s that I received for a few things (that I also had 9s on) as having kept us out of reserve since we missed that by a point and a half...but I think I've realized that it is what it is...sometimes there will just be bad days (like our last place at the pork comp at Chester's in July). It's blind judging, so it's not like any one team is being singled out. Everyone goes through the same judging. I haven't actually done a KCBS event on my own yet...is the judging really that much more consistent?
Sign up for December and I guess we will see... Judging is always wrong unless you win :) don't know what to think anymore, guess its time to change some things up.
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This being my first event, I also wondered about the scores I received. They went from 5 to 9 on the meats. I took this as being that the judging was subjected to each individual judges taste. I thought this was normal, but after reading the prior post it is clear that this wasn't normal. I too plan on taking a judging course to see what is expected on each meat entry. I was very estatic with my finish for a first time event, I just hope it was a true result on how my team did, it gave me lots of encouragement and that my practice had paid off. I had a great time and hope to compete in more events and just continue to improve and hopefully soon I will hear my team called. Thanks again Mike to you and your crew, this was a very enjoyable event for me and my team.
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Sign up for the December KCBS event and you will find out.
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I think the issue lies with the fact that there is a 5 point spread between average and outstanding and that is too many in my opinion and it's the reason for the low scores. In KCBS a 7 is average with only an 8 or 9 being higher. In BCS 6 is average with a 7,8, 9, & 10 being higher. I'm a believer that a 7 should be the baseline score so there isn't as big of a spread for good entries.
Anyone who has competed knows that a 5 or 6 is deadly to finishing well. I've always believed jthe following scores translate to the following, a 9 should finish at the top of the field, an 8 should finish in the top half, a 7 is average and should finish in the middle, while anything less should be near the bottom. That's what I think when I analyze our scores.
Anyways, Mike it was a fun event and I have seen crazy scores at numerous events so it truly is one of those things that isn't going to be perfect.
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Wow, this is the first time I have ever heard about teams complaining about the judging! :D
I have judged countless events both, IBCA and KCBS. I have also competed in countless events, both IBCA and KCBS. The common denominator at ALL of those events was that there was some complaining about the judging.
BBQ judging is subjective. No matter how "seasoned" the judges are, I know from being in the tent that judges judge in odd ways. I know that the goal is to have all judges grading with the same mindset, but the truth is, it will never happen.
Mike has run both KCBS and IBCA events and knows the best ways to make sure the teams are given the best shot at getting as fair a score as possible. Double blind judging, mixing turn-in boxes so that all 4 entries end up on different tables each time, sorting the judges so that seasoned judges are spread over all the tables equally, reiterating the judging criteria at the judges meeting the day of the event, making sure the table captains are managing their tables to ensure each entry is presented and distributed in a timely and equal manner.
It has always been a mystery to me why teams don't go through the certified judging class, whether it is KCBS, IBCA or the newly formed BCS. You can complain about the judges all you want, but if you haven't been certified yourself, how can you begin to criticize the judging?
I do agree that it should be mandatory of all judges that give any score of 6 or below to fill out a comment card. We had some strange scores as well this weekend, but it sure isn't the first time, and I highly doubt it will be the last. As long as what I turn in is based on someone else's opinion and not by a unit of measure, I have to accept what they give me and move on.
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Thanx Mike for throwing the event...you made it a fun experience. Congrats to all those that did well!! Lookin fwd to seeing you all again at the next comp!!
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Dean pretty much nailed it 100%. I totally agree.
8 of the top 10 teams are proven cooks and totally deserve to be in that top 10. The other two are names I just don't recognize, so no disrespect. At EVERY event we've cooked, judging has also been complained about and there are always very good teams in the bottom half. It happens, and it isn't going to change. Not now, not ever.
Sometimes what you turn in and think is phenomenal really isn't in the eyes of the judges. We turned in a brisket entry at the KCBS Tucson event last year that we were sure was a top 10......it was DAL. A solid DAL. As awesome as that top 5 call is, you sometimes have to be prepared to hear the news that your product wasn't up to snuff.
In the end you can criticize judging all you want but keep in mind: you picked the meat, you trimmed the meat, you chose the rub, you chose the injection, you chose the smoke, you chose the cook temp, you chose the internal temp and you chose the presentation. Judges have 3 factors to judge on, so right off the bat the odds are stacked against you.
Probably the best point in this entire BCS judging discussion is that all teams were judged by the same set of judges using double blind judging and table rotation. It is what it is.
Best of luck to all of you guys out at the December event.
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By the way, if you think you have some controversy now, wait til the December event when you have two KCBS contests in two days. I did Stagecoach 3-4 years ago, got 5th or 6th on brisket the first day, and 26th the second day. I did everything the same on day two as I did on day one, and the judges we near 100% CBJs on both days. I wasn't the only one who had this happen. Anyone have an explanation for that? We will see the same thing at Bass Pro, guaranteed.
Do any of the top teams turn in a box without garnish at a KCBS event? Garnish is optional in a KCBS or BCS contest, and the judges are instructed to judge on the appearance of the meat only, this is even reiterated at the table as the table captain is displaying the box for appearance. So why the garnish? Because like it or not, a well made garnish enhances the appearance of the meat. It looks more appetizing. (Just as a poorly garnished box will distract from the meat, possibly giving you a lower score) Complain about it all you want, but If you want to win KCBS or BCS events, you better be using a well put together garnish. Just the way it goes. Most teams know that.
Ha! This is quite timely. http://www.tennessean.com/article/20111102/LIFE02/311020082/Barbecue-pointers-from-Jack-Lynchburg
By the way, notice in the article that many of the judges had just been certified the day before...at THE JACK!
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I'd like to see the pics from this event. Where can I find them?
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I split the topic & moved the judging discussion to this topic. I was getting too many messages saying people were not happy about having to read through everything to find the results & pictures (Pictures still yet to be posted.).
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I'm KCBS certified and have judged approximately 28 events. Does that make me a better than the person who is judging for the 2nd or 3rd time? Maybe just a little. This whole judging thing is making it more difficult for me to want to judge anymore. I , and I'm sure most of the other judges, use the criteria established by BCS and KCBS but that does not mean we are going to be perfect. In my opinion more emphasis needs to be placed on presentation. Dean hit right on when he said you don't need garnish but it does make the turn-in box look better. Remember presentation carries as much weight in the scoring as taste and tenderness.
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A comment and a couple of question:
Comment -- since there should have been 8, or at least 7, judging tables for 48 teams, even with rotation, not every team was judged by the all same judges. So "tough-scoring judges at one or two tables could really sink a team or teams.
Question -- how many tables were there?
Question -- is there any way we could see the scoring of each meat by each table? Perhaps only a few judges are being considerably "tougher" than all the other judges?
Question (OK, so more than a couple) -- Was the rotation random, or was it worked out in advance? For instance for teams #1 through # 6, were all those teams meats rotated among tables 1-4 or were they rotated among other tables? For instance, team #1 pork going to table 3, ribs going to table 8, chicken going to table 5, brisket going to table 1. Or was table assignment just based on when the meat was turned in? That is, could a team end up having all their meats judged by the same table, purely by chance?
I know judging is a tough job. I also realize it is very subjective. But if there were a way to find out if a few judges were way out of line compared to their counterparts, maybe a "refresher" judging class would be in order.
Yes, I am very disappointed in my scores. But finding out some of the answers may tell me whetherI need to change how I am cooking / presenting or whether the scoring was just a fluke of getting judged by the wrong table of judges.
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Garnish is optional in a KCBS or BCS contest, and the judges are instructed to judge on the appearance of the meat only, this is even reiterated at the table as the table captain is displaying the box for appearance.
With that being said, most of the boxes I saw had so much greenery that the meat sat down in the greenery. If you can't see the sides of the meat when it's being presented, it's a poor presentation and judged accordingly.
There was also a comment made that presentation carried the same weight as taste and tenderness. That is not a true statement, both BCS and KCBS weight these categories.
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So with that logic Mark - do you always grade ribs down if they are presented in a row together? You can't see the sides of them right?
No offense Mark I think you are a great guy but when you make comments like that and this one from an older post:
"Quote from: AzScott on October 27, 2011, 11:34:32 am
Can I just say how thrilled I am that we don't have to use parsley this weekend? Then again, I have no idea how I would present it any other way.
Scott, I'll grade you up for no green shit."
This takes the integrity out of the judging!!
I personally think that this BCS turn-in structure should be like IBCA - piece of foil on the bottom of the box and that's it!!
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So with that logic Mark - do you always grade ribs down if they are presented in a row together? You can't see the sides of them right?
No offense Mark I think you are a great guy but when you make comments like that and this one from an older post:
"Quote from: AzScott on October 27, 2011, 11:34:32 am
Can I just say how thrilled I am that we don't have to use parsley this weekend? Then again, I have no idea how I would present it any other way.
Scott, I'll grade you up for no green shit."
This takes the integrity out of the judging!!
I personally think that this BCS turn-in structure should be like IBCA - piece of foil on the bottom of the box and that's it!!
Amen,I agree 100% !
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I'm KCBS certified and have judged approximately 28 events. Does that make me a better than the person who is judging for the 2nd or 3rd time? Maybe just a little. This whole judging thing is making it more difficult for me to want to judge anymore. I , and I'm sure most of the other judges, use the criteria established by BCS and KCBS but that does not mean we are going to be perfect. In my opinion more emphasis needs to be placed on presentation. Dean hit right on when he said you don't need garnish but it does make the turn-in box look better. Remember presentation carries as much weight in the scoring as taste and tenderness.
I hear ya... I have cooked about the same amount of contests and this whole judging thing makes me not want to cook anymore. I love cooking and competing at every event. My ONLY point was that the scoring was very inconsistent. I know and understand judging is subjective on many levels, region, state, sanctioning body, etc. I would have thought something constructive would have come from this. Us cooks can defend just as much as judges and in this situation I feel the scores had too big of gaps. I don't know why I feel bad for expressing my opinion on this. We pay 10,000 + dollars a year to do this and I feel I have the right to say this... You have the right to take it for what its worth to you. This was in no way directed at anyone specific. Just my thoughts as everyone else had posted theirs
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We do appreciate the feedback, comments & suggestions & will discuss them all in detail at our meeting next week to recap.
We are not against the ideas, we actually like them and will use them as constructively as we can to continue improving the BCS.. ;)
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I have taken a couple days to reflect my opinion on the BCS Judging scores. Q2U and David rocked this competition and the Dream Team of Little Miss BBQ & Steel City did a fantastic cook. Way to go girls!
Upon seeing the scores I was perplexed as I knew the quality I turned in was as good if not better than any turn in before. Looking at my chicken scores the judges ranged from 9 9 9 to 6 6 6 with 30.000 from judge 1 being the lowest score among all competitors this judge scored and 45.000 from Judge 6 being the second highest this judge scored among all competitors. A 15 point difference is hard to justify and even harder to figure when judged the worst tasted by one and one of the best by another judge. Looking at the other teams scores it seems like 30% had the same large scoring variance which has me thinking one or two tables had a couple very tough judges. This is like playing Russian Roulette with turn ins.
I have to admit when I first looked at the BCS Scoring I thought the 1-10 scoring would be more precise than the 1-8 of others and should represent a more refined score for competitors. After only seeing two BCS events I now have doubts and concerns as the scoring seems to be less consistent with the added numbers and maybe the consistency lies in the judges lack of understanding the scoring implications. I agree with Crash and Mike that the overall scores did represent the top ten as I did taste many of their products which was great and deserving of their awards. I like many others looked at our scores and was taken back with the abundance of 5s and 6s alongside 9s in our scores as a slam as my product was good, maybe not the best but better than somewhat below average as scored. I have judged a few competitions tasting some amazing BBQ and have yet to taste only a couple who were not better than average. A 6 is abysmal and a 5 is a number which stands for your food sucks.
I am sure as the BCS matures, measures and education will be a key to a more consistent judging process. Mike always puts on great, fun events drawing some of the best teams for superb competition and for the BCS to succeed fair and consistent judging needs to be of a priority.
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A wise man, Jay Benedict told me at my 3rd event not to try to make sense of the scores, because they never will. It's hard or me to judge the scoring system without taking a class or judge at a competition, it's our goal to take a class from all sanctioning bodies that we compete in.
Mike, you always put on a great event. Sherry and I had a great time, looking forward to more comps.
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Yes, I am very disappointed in my scores. But finding out some of the answers may tell me whether I need to change how I am cooking / presenting or whether the scoring was just a fluke of getting judged by the wrong table of judges.
Mike P
As for changing the way you cook if you know you turned in better product then what the scores indicate then hole true to your self and don't change any thing.
I know the product I turned in was better then the scores so I'm not going to change a thing.
I have talk to a team that is very well knew and has a lot of good finished they feel the same way as I do.
My 2 cents
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Thanks Timm,
I guess the worst thing, particularly for new / inexperienced teams, is the complete lack of any feedback. Judges give a 5 for something and don't even say why. Out of our 4 meats, there were only two comments, on the chicken turn in. I mean, if a judge doesn't like the ribs sauced or doesn't like the sauce (too sweet, too spicy, etc), he / she should say so. Did they not like the pork because it wasn't sauced (or because it was), or for some other reason?
Just talking to myself here -- I wonder if the very experienced CBJs want to show HOW experienced they are and HOW tough they can be, looking to find the slightest thing wrong, so they can impress impress the other judges with their vast knowledge. I know there is no discussion DURING the judging of a particular met, but there is plenty right after turning in the sheets.
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There are comment card Mike is still going though them and will be sending them out.
You never can tell what the judges like or dislike, the two contest that I did before The Orlean I finished in the top 5 in ribs. At The Orleans I came in 91th. out of 95 team with the same recipe.
The very next weekend I cooked in Boulder City and came in 5th. in ribs. :o :o :o
If I was you I would not change a thing after just one contest.
Thanks
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I wonder if the very experienced CBJs want to show HOW experienced they are and HOW tough they can be, looking to find the slightest thing wrong, so they can impress impress the other judges with their vast knowledge.
Mike, I think you'd find the exact opposite to be true. Those of us who have years of competition and judging under our extra long belts truly appreciate the hard work and skill that is put in to properly cook Que and reflect it in our scoring. Nobody compares scores. The cards are gathered upside down and turned in before any discussion. Only then is there chatting and it usually is along the lines of: "Whaddya think? My favorites was that second entry...and the fifth one was good, too." I've never seen experienced judges pontificate and we never compare numerical scores either.
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With all due respect to the powers that be..... Why weren't the comment cards attached to my score sheet electronically or physically? Why am I stewing over this almost a week later? I got a 5 and 9 in the same box and still don't know why.
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With all due respect to the powers that be..... Why weren't the comment cards attached to my score sheet electronically or physically? Why am I stewing over this almost a week later? I got a 5 and 9 in the same box and still don't know why.
We started putting comments in on the Chicken Category & because there were so many of them, by the time we got them all in, we already had all the score cards from the Ribs & Pork waiting for us. We decided at that point to skip the comments until after the event so we could get all the scores in.
Unfortunately, since the event ended, my "Real" jobs have kept me slammed & I have not had a chance to finish up the comments. My Goal is to have them all done by tomorrow night & e-mailed out to all the head cooks.
Sorry for the inconvenience, the comments are not on separate pieces of paper that can be attached to score sheets, they are all on one sheet, so one judge could have comments for 6 teams on each card, we physically have to go through them & input them. We will look at changing this for future events since it is such an undertaking. It was nice to have it all right there & printed out for teams, but since there were so many comments, it might be easier to go back to the separate paper method..
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Just talking to myself here -- I wonder if the very experienced CBJs want to show HOW experienced they are and HOW tough they can be, looking to find the slightest thing wrong, so they can impress impress the other judges with their vast knowledge. I know there is no discussion DURING the judging of a particular met, but there is plenty right after turning in the sheets.
Mike, typically very experienced CBJ's are the toughest judges, cooks are the harshest, and newbies are the easiest. If I had my choice for honest feedback it would be experienced CBJ's every time. The ones with experience have the most experience to draw from so I think their scores are the most valuable but at the same time they know what is average and what is extremely good. Most cooks that judge just for the experience are comparing their stuff to what they are judging and can be overly critical since they are tearing apart that entry for each minute detail they consider. Newbies are living a culinary eating fantasy and they are going to think most everything is really good to exceptional.
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As a competitor and a KCBS certifed judge, I did judge this event, and know that we all took this extremly serious. It was also announced just how hard all the teams work, their investment of time, and money, and just how important the judging process is. There is no talking during scoring, comparing numerical scores, nothing inapropriate. We all know as competitors, you never know where you are going to land. If you are expecting top 10 at every event....Then be prepared for some dissapointment, because if you dont know specifically what went on in that tent with your specific entry, its a crapshoot! Different events, different judges...different scores. Mike and Nancy's system, rotation of tables, boxes, etc... aids in eliminating some risk of you getting the so called" tough judges" scoring all your boxes. I will be honest, I scored very few above an 8... The variances of scores may be because 1 person got a piece they couldnt eat for some reason, and the rest of the judges samples were ok. And thats proof this system works, that the other judges aren't being influenced by one problem at a table. Hopefully once all cooks receive their comments there will be a better understanding. I wrote good and bad comments because as a cook I use the information and consider it constructive so I can only get better. As a Chef I learn something new all the time. I've been in the culinary industry for 25 years, trust me not everyone is always going to like your food or feel the same way we feel about it after cooking it and putting our heart and soul into it. Nancy and Mike, It was a great event. ;D
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You are dead wrong Tracey. EVERYONE ALWAYS LOVES MY FOOD, ALWAYS! ITS A SCIENTIFIC FACT. 8)
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You are dead wrong Tracey. EVERYONE ALWAYS LOVES MY FOOD, ALWAYS! ITS A SCIENTIFIC FACT. 8)
Oh ya...my bad. Except for Dan's food ! ???
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From what I can see from the discussion here, many seem to be a viewing BCS scoring in comparison to the KCBS scoring system. I certainly don't think it is being done intentionally. The BCS scoring and KCBS scoring systems are two entirely different animals.
With the KCBS scoring system, 6's will end your day in a hurry and 5's leave you wondering WTF. Clearly the scoring for this event was different from what the cooks are used to. Maybe it's just the way these BCS events will go based on the scoring system in place now.
If you got a 6 in BCS it is deemed average. A 5 is somewhat below average.
1 - Disqualified Only the Head judge can authorize this score.
2 - Awful, raw or inedible
3 - Had significant faults
4 - Faulted
5 - Somewhat below average
6 - Average
7 - A bit above average
8 - Very Good
9 - Great!
10 - Outstanding!!!
The BCS is a new sanctioning body with new ideas. Give it some time to work itself out and don't try to overthink it. If it breaks your heart too much to accept that your scores arent going to be 9s and 10s all day long then maybe the BCS isn't for you.
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Gang, not sure about y'all, but I have dabbled in this competition bbq thing for one reason; I find it to be fun and enjoy the people involved. If at any point you are not having fun or losing sleep over it, maybe it is time to find another hobby? Yes there are some kinks that need to be worked out, but at least we have comps close by and there is no doubt that our members are passionate! Please keep in mind the person that is new to bbq and is wanting to try his or her first event. Let's not scare them away. The one overwhelming theme that I see on this board day after day is that as cooks, we are way more critical of our meats than any judge could ever be. Those of you that had bad days this month had more than enough good days the months and years before. Best of luck to you all in December.
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All teams should have received their score sheets with comments by now. They were sent to the Head Cook.
I did not have an e-mail address for "No Clue BBQ" or "Johnny's Smokehouse BBQ", so please message me & I will get your sheets over to you.
Sorry for the delay.. ;)
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Thanks Mike!
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Thanks for the sheet Mike,was suprised at some,but it's all good,because it's all BBQ :)
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Never surprised at the comments. Often confused, but not surprised. 8)
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thanks Mike
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agreed never surprised ... always confused... sometimes i feel the judge commenting on my food is eating something else..... some of the flavors they mention are amazing to me... lol