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In Reply to: Re: 2012 Proposed Rule Change posted by John in RVA on April 13, 2011 at 15:34:36:
I would have a tough time justifying an "extra" for the table captains. But let's look at this from a different perspective.
Any contest I rep, I ask the table captains not to clear the category until one of the reps has seen the scorecards. I do that so that if there is a large swing in scores, the rep has a chance to inspect the entry. How many cooks would like to have a "fresh" portion served so if there is a large swing in scores, the rep wouldn't have to go through the extras to find the problem, or in the case of chicken and ribs, go through the garbage bags.(That ain't gonna happen) It seems to me that, independant of the table captain reasons, most cooks would want that extra piece. If there is no problem with the category, then the table captain gets a portion. Cooks must remember that in an average contest, a judge will get 6 thighs, 6 ribs, 1/2 lb of pork, and 1/2 lb of brisket. PLUS additional categories. VERY few judges that I know are showing up just to "cooler".
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