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In Reply to: Scoring idea wanted to run by posted by Heavy Smoke on October 12, 2010 at 20:33:09:
In your example with 2 9's, 2 8's out of 4 judges I think a 7 is totally acceptable. A 6 is pushing the envelope but again I think if 2 out of 6 judges think the entry is a 6 then they have a vaild point as they support eachg other. Having said that I still can't explain the appearance swings. My guess is this is a cook who does their box a certain way and any other way is not acceptable. A tracking system would identify these people.
The problem isn't scores at one contest it's the judges that are consistently out of line with the norm and for that we need a tracking system. Any judge can get a bad slice and score it down at a contest but over 10 contests the odds are if they are consistently low they are the problem.
We all know that the reps make sure people who are related or very close friends do not sit at the same table so that part is a non issue.
some simple examples of why a person gets 6 instead of 9 are -
Brisket - poor trimming and one or 2 pieces has the deckle fat left on and that can really turn off a judge. On the tenderness side we all know that if you turn in both slices and burnt ends you could get a judge who doesn't like crunchy burnt ends and get scored down.
Ribs - ever had a sugar pool when wrapping and not get it all off? Or have your hand slip when putting on rub.
Pork - I was expecting pulled pork and got slices and chunks. Some of my best scores come with all 3 in the box. But seasoning distribution still comes into play as does dryness. A money muscle will be moister at one part than the other. Practice at home and see what happens when you think you cooked the perfect one.
Chicken - 6 different pieces of meat - enough said. A million reasons.
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