After reading this thread, I wasn't sure I wanted to post, but I will offer my thoughts.
I am a new KCBS judge, not many KCBS competitions under my belt, but I have judged food prior to doing BBQ. We were told at our KCBS class that cooking teams spend a lot of money to enter these contests, between entry fees, meat and other costs and we should give the benefit of the doubt whenever possible. Of course, the judging scale is 1-9, so why shouldn't 6 or 7, be an average score?
Judges are told to judge each sample by its own merits, and not compare two different samples until AFTER they are scored.
So if I were to view Sample 1 and I say WOW that looks great...I want to eat that and go 9 on that appearance, taste sample 1 and it was average, and go 7 or 6 on that, and it was tough and rubbery and go 5.
In the end, the total would average to a 7 or 6...(am I correct here?) So, one element of the sample screws the total score.(in the computer)
When the smoke clears, and all the samples are judged and the sheets leave the table, conversation starts between judges and you hear some interesting things. I have heard several times references to the cost and how teams deserve at least a 7 for paying out what it costs to compete.
IMHO, I believe that competition teams deserve an Honest score, from honest people who love BBQ and want to do an honest evaluation.
If I applied the same logic to what I compete in, just because I showed up I should be granted a high score without ever getting my gear out, just because I spent a couple K on equipment. For me, I want to be judge honestly for my skill, not for showing up.
And brethren, this is only my opinion. I do think that what the KCBS offers in the way of a judging class and judging standards to be lacking.