Banner advertisements by

Re: New Poll Question

[ Follow Ups ] [ Post Followup ] [ FAQ ]

Posted by Crash on March 04, 2011 at 01:17:49:

In Reply to: New Poll Question posted by Grizmt on March 03, 2011 at 15:32:39:

I appreciate 100% what the judges do, so let's get that out of the way first. I also 100% believe that there are rogue judges at every contest out there just looking to score something down.

As a cook, I've attended 3 different KCBS judge certification classes and was astounded to hear the comments by some of the judges-to-be (a 4 on pork appearance "because there didnt look like enough for all 6 judges" takes the cake). Granted, they were new judges, so I understand the need to learn the proper way to judge.

As a judge myself (I'm a cooker first), I also don't agree with the "give 'em a 6, because they worked hard" philosophy. Score them on the merits of the turn-in.

I also don't agree with a judge that refuses to eat a sample because they "think" it might be undercooked. If you are there to judge, taste the product. Don't pick it apart to see if it meets your specs before sampling it for taste and tenderness. Hell, if it isnt good and you dont like it, spit it out in a napkin discreetly. If it is truly undercooked, call a TC over and then the reps.

Some teams do use Cherry wood that cause meat to "pink up" and there are also teams that inject with reddish injections that can alter color.

I'll stick with my <20% vote.

Follow Ups:

The BBQ Forum Home Page

Mozilla/4.0 (compatible; MSIE 8.0; Windows NT 6.1; WOW64; Trident/4.0; FunWebProducts; GTB6.6; SLCC2; .NET CLR 2.0.50727; .NET CLR 3.5.30729; .NET CLR 3.0.30729; Media Center PC 6.0; .NET4.0C; BRI/1)

[ BBQ Search ]