Well Bob, I feel your pain. We (Bold Branch) have cooked in over 70 contests with the SCBA, KCBS, and the SBN and we feel the same way. And let me add that we are judges and have collectively judged close to 60 contests. At least the KCBS and SBN have comment cards for the judges to use to explain low scores given but they aren't required and the judge doesn't always write one for his or her low score. There have been many times where we turned in what we thought was an excellent box of Q and finished close to the bottom and the very next contest turn in a box that we didn't feel nearly as good about and finish in the money. Cheyenne gave you some Top Notch advise. There are several very good Q cooking schools taught here in SC by top Pitmasters that are very much worth the cost of tuition. Hang in there. Come around to some of us that cook often at contests you attend and we will tell you just about all we know to help you out.
If you do manage to break the code please share it with me. I will be a very atentative listener.
--Previous Message--
: Well, so far alone from judging, I have
: competed in two SCBA events this past year.
: As a competetive team, when the turn in box
: is prepared, we always strive to make it the
: best we have ever done. This goes for the
: all categories as well. I realize there are
: teams that compete almost every weekend. I
: consider these teams "The Big
: Boys". The morale buster for us little
: guys is when the score sheet is handed out
: and you get your rear end handed to you!!!
: OUCH!!!
:
: I wish there were some kind of way that low
: scores could be noted as to why they were
: given these low scores. This would
: definitely help the new teams to improve and
: encourage participation in future events
: instead of making them feel like a
: "contributor to the pot". I'm just
: saying............ Without any feedback it
: is still a crap shoot with only ONE TABLE of
: judges determining your outcome. Thoughts
: and comments please.
:
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