Well I sure am glad to see that I was not the only one that felt like something was off. I don't think there should be an average score that you start from when scoring a teams turn in box. The way I see it you would start at 17 and mark down from there. I know it's mathematically impossible to get a 17 but our goal is to make the best que anyone has ever eaten. I've had a few judges cook with us as part of the SCBA requirements to progress to a master judge and i do my best to show them what it takes to put a turn in box together from start to finish. As Doug said there is a lot of work that goes into doing what we do. Preparation for a competition starts on Wednesdays around my house. That means making fresh rub, ($35.00) getting my comp sauce mixed up, ($30.00) and making sure that the trailer is read to roll first thing Friday morning.(time away from my son and smoking hot wife who supports this crazy habit all the way) This may not seem too bad but do it seven weekends in a row and tell me what you think after that. This is a labor of love for cookers. The SCBA is a great organization and I'm proud to be apart of it but this needs to be addressed. Thanks Jim for putting on a great event at a great venue and for the meal Friday night too.

--Previous Message--
: Can anyone explain to me and a few other
: cookers what happen to the judges scoring at
: Saluda Shoals park event? It felt like a
: kick in the teeth when I saw that score
: sheet! That's hard to swallow after scoring
: a 15.910 two weeks before with the same
: exact profile that was turned in today.
: There is no way you can tell me that with
: the caliber of comp teams that were there
: today, the best score was a15.4! (Congrats
: Jason)
: A 15.4 wouldn't keep you in the top 5 of the
: last eight events this year. So, if you
: know the answer fess up cause that's the
: sort of stuff that makes a team not want to
: do that event ever again!
: