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Re: Let's move to a solution


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Posted by Raine® on April 09, 2013 at 12:09:30:

In Reply to: Let's move to a solution posted by Gremlin Grill Pat on April 09, 2013 at 11:05:18:

Gotta look at the judges and the training of judges. Why are judges allowed to deduct points from an entry for something they were not instructed to? Such as the width of or color of a smoke ring. Or because the thighs are not the same shape and size (which is what led to muffin tin chicken) Or even bite thru skin on chicken when the smoking process for the most part causes the skin to be rubbery or less bite thru. Or fat running thru the brisket.

I've even heard a judge in class say he scored the pork entry low because it was not cooked at the right temperature. Really? You may be able to tell it was overcooked or undercooked, but can you really tell what temp the pit master cooked it at?

Another judge who scored the rib down because it was too gristly (because the judge sampled from the knuckle end of the rib, not the middle where the meat was).


Maybe judges should have to cook with a team at the start of their judging, not at the end. Maybe a written test at the end of judging class. Maybe have to cook with a team a couple of times before even becoming certified or allowed to judge.




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