|Banner advertisements by bbqads.com|
In Reply to: Re: For those of you who answered yes to Ray's poll posted by WheresthebestBBQ? on February 23, 2011 at 21:07:33:
Here's where I have to jump in. As a judge I don't understand why I keep hearing that judges should have to compete to be considered a good judge. In my mind when it comes to judging the work that goes into the product prior to it hitting the table is irrelevant to following KCBS judging criteria. I don't mean this negatively or to sound like I don't care but it has no bearing on how I judge appearance,taste etc. Saying that judges need an appreciation of the work involved insinuates that we should alter the scoring (up) just because a team "participated". Isn't that a bit like all the kids getting a participation trophy just because they showed up? Is that really what teams want?
Following this idea should we score down a few points when we get a truly bad sample? I mean all that work and time and "this" is what was turned in?
All that being said I do think judges should have knowledge of the meat they're eating, like what the different pieces of chicken are (don't laugh, I've heard judges think a thigh is a breast before) or at least have a decent baseline to start from.
No matter what event I judge (and yes I'm aware of the work involved) I do my level best to judge each entry on it's own merits when it hits the table and would hope that's what the teams want and expect.
The BBQ Forum Home Page