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In Reply to: Professional BBQ Judges? posted by Ray Basso on April 04, 2011 at 14:47:37:
I keep hearing about scoring issues and I wonder if having any judge who scores below say a 6 have to save that sample, put it in a small clam with the number so the team can see the exact piece that was judged and taste it themselves? Or if the score is low enough the head judge and the scoring judge could sit afterwards and discuss it. Now I think that'd be a chance for a learning moment.
The other thing that I wonder about is why the scoring is 2-9 when you're almost always told in one form or another to not score below a 6 unless it's absolutely horrible because so much work goes into it.
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