ಚಿಕನ್
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Competition BBQ

Notices

Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.


Reply
Thread Tools
Unread 07-30-2009, 08:59 AM   #76
Lake Dogs
Quintessential Chatty Farker

 
Lake Dogs's Avatar
 
Join Date: 07-14-09
Location: Lake Sinclair, GA
Downloads: 0
Uploads: 0
Default

Certified MBN/MBA judge here; judged too many to count (60+). Like with anything, there are good judges and not-so-good judges. However, in all of my judging, sanctioned BBQ or not, I dont recall ever a time where I saw or felt like a judge was showing some favoritism. Ever. Hasn't happened. Whether they socialized with teams or not, I've never seen even a hint of it. After judging/scoring is over, we'd THEN (and only then) discuss them. Come to find out. 90% of the time we all agreed on which one was best. The other 10% were when there were 2 great Q's at the table and they'd reverse the order of first to second. That's it.

Many of the judges also compete. Some of us, dare I say it, also compete in other
non-BBQ sanctioned competitions. Me; I'm a CASI chili guy.

Anyway, I can tell you, unless the container is marked (which is an immediate disqualification in any type of a sanctioned event), there is no way to discern one
product from another; not when sitting at the judges table.

Side note, as earlier stated, MIM/MBN also has on-site judging. Yes, I can see where
it's possible here to show favoritism, and that's one reason I dont care for that
portion of MIM/MBA. However, I can tell you, none of them have ever won a contest
as a result of their on-site scores. So, in fact, it matters not. The only way it could
matter is if you're scored WAY WAY WAY down (on-site I mean) so that your product
doesn't make it to finals table. That *could* happen technically, but again, as 3
judges judge each, and things that *stand out* are thrown out, I doubt that it's ever happened.

I now also compete, and I'll guarantee that my buddies cannot tell my Q from anyone
else's when it comes across the table.

Just my humble opinion.
Lake Dogs is offline   Reply With Quote


Unread 10-07-2009, 11:30 PM   #77
QansasjayhawQ
is One Chatty Farker

 
QansasjayhawQ's Avatar
 
Join Date: 06-21-06
Location: Lawrence, Kansas - The Great American Outback
Downloads: 0
Uploads: 0
Default

You know, I've read this thread three or four times over the last couple of years . . . and it's a good one. That's why I keep coming back to it.

Now that I am finishing up my second 'season' of judging, I feel compelled to add my two cents here.

There is no way . . . no way AT ALL . . . for a judge in a KCBS sanctioned event to tell whose BBQ they are judging. Now, with that said, yes. I DO seem to 'recognize' some of the entries. The entries I do 'recognize' are certainly unique - and they are some of the best BBQ I've ever imagined possible. But do I have any idea, specifically, who that entry belongs to? No way.

AND

I cannot imagine even beginning to think about being a serious BBQ competitor without having judged, as the Grand Pubah says, at least five or six competitions.

The entire reason I even started judging was because I realized that we (HawgsNHeifers) had no idea what "IT" was that we were shooting for. Now I know. And our scores have gone downhill ever since! Yes, that's true - but we are adjusting with our new found knowledge.

Some people play golf for a hobby. Some people take their boats out to the lake. I judge BBQ and I take that very seriously.
__________________
We should be too big to take offense and too noble to give it. - Abraham Lincoln
-------
One Moocow UDS! (Thanks, Shane!)
http://www.moocowbbq.com/
Two Weber 22.5" kettles One Brinkmann Smoke'N PitMaster Deluxe One LARGE WSM! (special black glossy finish) w/Stoker! WooHoo! KCBS Member/KCBS Master CBJ #24295
Sweaty, smokey and enjoying every minute.

Last edited by QansasjayhawQ; 10-07-2009 at 11:51 PM..
QansasjayhawQ is offline   Reply With Quote


1 members found this post helpful.
Thanks from:--->
Unread 10-18-2009, 10:48 AM   #78
Hawgsnheifers
Take a breath!
 
Hawgsnheifers's Avatar
 
Join Date: 01-26-06
Location: Topeka, Kansas
Downloads: 0
Uploads: 0
Default

In my 3 short years of competing, which is just one comp a year, (Smoke in the Spring, Osage City Kansas) and looking over results from other midwest competitions, it's amazing how many of the same teams seem to take walks. Perhaps it's because it's the same general pool of judges that seem to be around here and they all like sort of the same taste. Understanding what that taste is is hard to duplicate if your never on the receiving (judge) end. Like David said, if you've never been there, how do you know unless your just lucky to do it right the first time. If I had that kind of luck I would drive directly to the casino after the awards.
I guess you either need to cook it the way you like it or the way the judges like it...
__________________
HawgsnHeifers Smoke Shack BBQ

18.5 WSM with BBQ Guru Competition MOD
Bandera with Spicewine Firebox MOD (Lives at Chiefs now)
Silver Smoker with "leak like a Sive" MOD
Brinkman Gourmet with "Critter Infestation" MOD
Jenn-Air 4 Burner Gas Passer with "Lazy" MOD

"Life is hard. It's harder when your stupid."
Hawgsnheifers is offline   Reply With Quote


Unread 12-20-2009, 01:41 PM   #79
SteveG13
Found some matches.
 
Join Date: 10-06-09
Location: Stuart,FL
Downloads: 0
Uploads: 0
Default

Clearly the spirit of competition is alive within this thread and bbq'ers alike. Blind judging is important so that competitors dont feel awkward and uneasy when they might see a judge shooting the breeze with a cooker/friend.
SteveG13 is offline   Reply With Quote


Unread 12-30-2009, 06:12 AM   #80
Squeel Appeal
Got Wood.
 
Join Date: 11-04-07
Location: Denmark , SC
Downloads: 0
Uploads: 0
Default

Me it is my humble opinion that Cookers make the best judges, we have more insight into what good BBQ is and what too look for. I am a cooker and a Master Judge with the South Carolina BBQ Association. Let me tell you there is no way in blind judging you can tell who cooked what , the only thing we get is the nuber on the box to go by. While judging I wont go around the teams till juding is over but if somebody says good morming when I walk by it only good manners to say it back to em.

Below is what it takes to be a BBQ Judge with the SCBA in South Carolina.

SCBA Requirements
To become a Judge, Certified Judge and Master Judge
 
The SCBA membership dues are a low $35 annually for an individual or only $45 for a family. After the basic dues are paid the Certification Seminar is only $20.
Members receive notices of activities, invitations to events and an apron and certification certificates when they are certified. They also receive hats when they make Senior Judge and Master Judge.
Rank
Requirements

SCBA Barbeque Judge = Completed the Seminar and ready to judge a contest
Certified SCBA Judge = 1) Completed the course 2) Judged in four different contest, 2 which are SCBA events.
3) Available to judge or work in the Carolina Q Cup
4) Paid your dues

SCBA Senior Judge = 1) Completed the course and any subsequent course2) Judged in 15 contest, 5 of which are different, 10 (total) which are SCBA events.3) Judged in or worked in a Carolina Q Cups, 4) Cooked with a team in a contest.
5) Paid your dues

SCBA Master Judge = 1) Completed the course and any subsequent course 2) Judged in 30 contest, 10 of which are different, 25 (total) which are SCBA events.
3) Judged or worked in 2 different Carolina Q Cups
4) Cooked with at least three teams
5) Paid your dues

Judges may, after they have judged in two different SCBA contests, complete some of their requirements by filling out Restaurant Judging Sheets. These sheets come in packs of 5 (stapled together) and should remain together. A judge may complete one set of 5 restaurants judgings to count as one contest towards becoming a Certified Judge. A Certified Judge may complete three sets of 5 (15 total) to count as three contests towards his Senior Judge’s requirement. A Senior Judge may complete 6 sets of 5 (30 total) to count as 6 contests towards his Master Judge’s requirements.
__________________
Walter Brooker
Pit Master Team Squeel Appeal
Graduate Carolina Pit Masters Academy
Master Judge South Carolina BBQ Association
1 Weber 22 1/2 " WSM
2 Weber 18 1/2~ WSM`S
1 -55 gallon steel drum smoker with side firebox
Squeel Appeal is offline   Reply With Quote


Unread 12-30-2009, 07:58 AM   #81
Falcon 83
Is lookin for wood to cook with.
 
Join Date: 12-19-09
Location: Mohrsville,Pa
Downloads: 0
Uploads: 0
Default

To second what Squeel Appeal noted, as have others previously, I arrive about an hour before the judges sign-in time. I enjoy walking around the cooking area and breathing deeply. If only Yankee Candle could create what you cooking teams do in the way of pleasant scent. If I make eye contact with anyone, I usually say "Good morning" or "Good luck." It is only good manners and is acceptable to KCBS. If for some reason the conversation appears to want to be continued, I'll make the comment that if its okay with the team involved, I'll be back after the scoring is completed. This always seems acceptable as both sides know the rules.
Falcon 83 is offline   Reply With Quote


Unread 03-01-2010, 05:13 PM   #82
deena
Is lookin for wood to cook with.
 
deena's Avatar
 
Join Date: 02-07-10
Location: Edmonds, WA
Downloads: 0
Uploads: 0
Default

I've been competing and judging in the PNWBA for the last six years and we have implemented a great bar-coding system for the boxes which makes it impossible for anyone to know who's box is who's. In addition we taste each meat individually so there's no comparing entries. I think that most judges are very careful to judge fairly. There is always one or two out there you can't control.
__________________
Christene J. - Raven's Fyre BBQ - www.pnwba.com
deena is offline   Reply With Quote


Unread 03-14-2010, 02:54 PM   #83
woodwardbbq
Got Wood.

 
Join Date: 03-12-10
Location: Woodward,IA
Downloads: 0
Uploads: 0
Default

I have been judging for two years and hanging out on turn in day is a no no. The rules state that judges may not fraternize with teams on turn in day until conclusion of judging.Thats it. I have seen judges talking to teams on turn in day before judging , but not in the team area. Personally, I will pass on this. I like to talk to the teams the evening before and have a good time. I make sure that I do not have my judge shirts on. I also do not eat there food that is the same as there turn in food. Many judges visit with teams if they are in town the evening before. They just don't avertise it. I agree that commen sense will prevail.
woodwardbbq is offline   Reply With Quote


Unread 03-15-2010, 06:21 AM   #84
Squeel Appeal
Got Wood.
 
Join Date: 11-04-07
Location: Denmark , SC
Downloads: 0
Uploads: 0
Default

The only exception that I will make on the morning of turn ins if while walking thru the pit areas to get to the judging area is if anyone says good morning to myself or my wife. I will usually reply "good morning and good luck" and keep walking. Its comes down to manners, will I go into the pits nope I save that for when the judging is over with. I have seen judges walk by and ignore the cookers or just plain put thier hands up to stop the conversation.
__________________
Walter Brooker
Pit Master Team Squeel Appeal
Graduate Carolina Pit Masters Academy
Master Judge South Carolina BBQ Association
1 Weber 22 1/2 " WSM
2 Weber 18 1/2~ WSM`S
1 -55 gallon steel drum smoker with side firebox
Squeel Appeal is offline   Reply With Quote


Unread 05-27-2010, 10:06 PM   #85
Navchop
Got Wood.
 
Join Date: 02-18-10
Location: Virginia Beach, VA
Downloads: 0
Uploads: 0
Default

I judged my first comp this last weekend at Chesapeake and thoroughly enjoyed it. I didn't go speak to the teams before the judging, but I did talk to the ones I knew and wanted to know after wards.


I was amazed at the number of judges that didn't know any of the teams and didn't go talk to them after the judging. I think the teams are great and very approachable. I enjoy talking to them and look forward to the day when I'm competing. I'm not in a position now to have my own team and my job doesn't allow me to plan on attending competitions except for the last minute.

I will continue to judge until I can cook on my own team and help on a team if I can't judge.
Navchop is offline   Reply With Quote


Unread 07-14-2010, 07:38 AM   #86
Warthog
is one Smokin' Farker
 
Warthog's Avatar
 
Join Date: 10-20-09
Location: York, PA
Downloads: 0
Uploads: 0
Default

I did my first judging in Wildwood NJ this past weekend. I made a point of trying to say hello to all the Brethren competing there that weekend. I did this on Saturday before the Sunday turn in. On judging day I went to the judging tent and signed in. Did not leave the tent till judging was completed. After the experience of my first judging I do not see any way that there could be cheating by the judges. I am not a competition BBQ'er but do a lot of smoking and grilling for friends and family. After the judging was completed I walked around again to say hello to my fellow Brethren. My wife was with me and we both had a wonderful time.
__________________
"Two Hungry Hogs" bbq team. UDS CharGriller w/SFB Weber 3(1987)
Warthog is offline   Reply With Quote


Unread 11-30-2010, 09:03 AM   #87
bbq.tom
is One Chatty Farker

 
bbq.tom's Avatar
 
Join Date: 11-23-10
Location: Hillsborough, NC (UNC TarHeel country!)
Downloads: 1
Uploads: 0
Default

Been judging for a while now (KCBS, MBN, and North Carolina Pork Council) and just wanted to say that I'd never visit with a cooking team the day of the competition - before the competition! A curteous "Hey!" or something is acceptable, but no detailed discussion of their meat, cooker, technique, or anything else is right.

Just my two cents. Those who do "fraternize" give the rest of us a bad name. I've never been able to tell one team's Q from another as they do a GREAT job in concealing the identity of the teams on the boxes.
bbq.tom is offline   Reply With Quote


Unread 12-04-2010, 05:02 AM   #88
bingo1912
Take a breath!
 
Join Date: 12-26-09
Location: Lynden WA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by wsm View Post
This thread is making me think that when I get a Brethern hat/shirt, I won't wear it while judging, and while visiting on Friday night, I shall not wear judging gear.

Its all about perceptions and if one is not simultaneously perceived as a judge and as a Brethern, one is not suspected of doing anything wrong.
Judging gear? what is judging gear? Teeth? lol

(just being funny)

On a more serious note. I have only been judging with the PNWBA since I took the class earlier this year.. I agree, it would be very difficult if not impossible for a judge to know who''s is who''s. I love to see what they are doing, say hi. but. I never go into the cooks area on the day of the contest. I wouldn't want even the hint of any wrongdoing to taint my credibility as a judge. Even if I did know who had cooked the dish I would give it an honest score because as someone has said earlier. If you don't get an honest answer you can't make adjustments to correct your Q to be a prize winner in the future. I am a cook and I always want people to tell me what they REALLY think, otherwise I'll cook it that way again. And if you didn't like it the first time I doubt you will like it any better next time,, lol
Great thread.
Thanks Poob
Gary
__________________
Play with your food,,, PLEASE!

Last edited by bingo1912; 12-04-2010 at 05:19 AM..
bingo1912 is offline   Reply With Quote


Unread 01-10-2011, 02:01 AM   #89
Sammy_Shuford
is One Chatty Farker

 
Sammy_Shuford's Avatar
 
Join Date: 05-17-09
Location: Summerville, SC
Downloads: 0
Uploads: 0
Default

This has been a good read for me. Just completed the judges training, and will judge mt first comp 26 Feb 2011.
__________________
22 WSM; Yoder YS640; Brick Red Weber Performer Platinum.
Purple Thermapen
Senior Judge, SCBA
Carolina Pit Master
http://patio-q.com/
Sammy_Shuford is offline   Reply With Quote


Unread 01-21-2011, 02:03 PM   #90
QansasjayhawQ
is One Chatty Farker

 
QansasjayhawQ's Avatar
 
Join Date: 06-21-06
Location: Lawrence, Kansas - The Great American Outback
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Squeel Appeal View Post
The only exception that I will make on the morning of turn ins if while walking thru the pit areas to get to the judging area is if anyone says good morning to myself or my wife. I will usually reply "good morning and good luck" and keep walking. Its comes down to manners, will I go into the pits nope I save that for when the judging is over with. I have seen judges walk by and ignore the cookers or just plain put thier hands up to stop the conversation.
There's absolutely nothing wrong with being civil towards each other - the spirit of the rule is that no information should be exchanged between any of the teams and the judges. The letter of the rule is written to be as simple and clear as possible. I don't see anything wrong at all with wishing each other a good morning.
__________________
We should be too big to take offense and too noble to give it. - Abraham Lincoln
-------
One Moocow UDS! (Thanks, Shane!)
http://www.moocowbbq.com/
Two Weber 22.5" kettles One Brinkmann Smoke'N PitMaster Deluxe One LARGE WSM! (special black glossy finish) w/Stoker! WooHoo! KCBS Member/KCBS Master CBJ #24295
Sweaty, smokey and enjoying every minute.
QansasjayhawQ is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Brethren Judging the Royal Gadragonfly Competition BBQ 14 09-30-2011 10:01 AM
American Royal Judging.... Who's going? and a question for invitational judging veterans linhardt Competition BBQ 28 10-12-2010 01:22 PM
Judging Questions trohrs123 Competition BBQ 40 03-20-2009 07:51 AM
First judging n-2-que Competition BBQ 12 07-16-2007 05:49 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 01:43 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.