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CUHS Metal Shop Reverse Flow
UDS 1.0
Afterburner
Weber Performer
Blue Thermapen
Thermoworks Smoke with Gateway
Thermoworks Chef Alarm
Auber Smoker Controller
Proud Smoked-Meat Member #88
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"All welcome, take what ya need, share what ya know. " -- Richtee, 12/2/2010
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My limited judging experience (7-8 times - I've done more of those than comp cooks) is that the noobie judges don't go to the trouble to do a comment card. Just my gut here...Glen
Large Vertical & 3 UDS (Illini drum by Bubba before he went big-time)
KCBS CBJ
Blue Thermopen
Profile:
http://www.coltecconsulting.com
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Originally posted by HawgHeaven View PostOther than the tremendous expense of competing, THAT is why I stopped competing... judges are all over the place. It's all subjective, you are at the mercy of someone who may or may not know what good Q is.Just because you welded some shit together doesnt make it a WSM.
Twitter: @GrubSeeker
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We just got back from a comp in AZ this past weekend. And for the first time, I think the judges got it right for the most part.
I knew our brisket was too salty...I got 3 comment cards, 9-9-8, 9-8-7, 9-8-8. All had the 'too salty' box checked.
Over half the judges were Master CBJ's though. Which was good and bad.
NOW, with that being said. I really struggle w/ judging and how they can pull someone off street to fill a chair after giving them a brief crash course on judging. Also, the 'luck of the table' is another thing I struggle with. We tend to end up on tough tables, but I know that's all chance.
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Originally posted by ThunderDome View PostWe just got back from a comp in AZ this past weekend. And for the first time, I think the judges got it right for the most part.
I knew our brisket was too salty...I got 3 comment cards, 9-9-8, 9-8-7, 9-8-8. All had the 'too salty' box checked.sigpic
New Braunfels Bandera
New Braunfels Hondo
4-22.5" Weber Kettles
1-26" Weber Kettle
24"X72" Reverse Flow-Made in the U.S.A. by me
Navy Corpsman-'69-'73 Semper Fi
https://www.facebook.com/highrollersbbq/
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