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In Reply to: Re: Let's move to a solution posted by jim j on April 11, 2013 at 08:39:34:
Bingo! So if judges really feel that way, why do they continue to score it high. That is what comment cards are for, to help teams understand why they got the scores they did. If the judges truly want it to be a about the meat and not "enhancements" they should let the teams know by their scores and comments. If judges are truly judging the entry on it's own merit would you think that entries that were not candy coated and enhanced to overkill would place somewhere other than at the bottom?
All we are saying is if the entries judged own their merit then non candied entries should be able to win on any given day just as much as the candied entries that are. Yet they don't, so the question is why don't they?
Look back at what Carolyn said in her interview on the international teams at the Jack, they were over thinking the bbq. And look at the background of the cooks from the international teams, most if not all are chefs from resorts, 5 star restaurants and trained at places such as Le Cordon Bleu. They never learned about cooking bbq. I think that is were we are now.
Nothing wrong with what Le Cordon Bleu teaches, however it is a different art form than the art of bbq. Traditionally, historically American bbq has never been Le Cordon Bleu kinda art form.
So are we about preserving the American art form of bbq or transforming to Le Cordon Bleu kinda of art form?
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