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In Reply to: Re: Judging Class Chicken Question (long) posted by peterN on December 12, 2011 at 22:30:48:
PeterN, you bring up a good point and a question for whomever out there wishes to answer. As was stated in prior posts breasts are not easy to get right. I tend to think more highly of a well done breast sample vs a well done thigh sample but that brings up a scoring question. If you know that it's harder to get a particular cut done correctly vs another cut is a judge allowed to take that into account? I mean if it's almost a 9 or 8 etc could you let the fact it's a real good que'r who nails doing a proper breast piece push it up?
I've wrestled with that question on more than one occasion and tried my level best to not factor it in as I've not ever heard a concrete answer.
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