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In Reply to: Re: a grand idea... posted by Tech Guy on October 04, 2011 at 07:27:34:
I table captain a lot. Except for the rare (and I do mean rare) rogue judge, it's those who cook who seem to be the most critical. I wish it weren't that way, but that's just been my experience. It takes both hands and feet to count the number of times I have heard, "It's not as good as I can do it." from a cook sitting as a judge that day.
Most (clearly not all) judges are truly appreciative of the opportunity to be involved in this sport/hobby. Personally, I was incredibly humbled and grateful for the consistency and excellence of the BBQ I judged at one of the Sam's Tour Regional Finals. It was an incredible experience. Still, there was one memorable pork entry that had a peanut-sized hunk of fat & connective tissue that made it into that team's box -- and I had to be the one who picked it up, not realizing what it was. I felt terrible to have to score accordingly, especially at such an important contest, but it was what it was.
I think CSC.com Scottie put it about as simply and plain as could be said.
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