Pitmasters TV Series - Judges Question

Spring Chicken · December 2009

I watched the Pitmasters show, mostly because I was interested in seeing Chris "Nature Boy"
(hopefully) getting some recognition for his own skills at BBQ'n. But like most of us, I was disappointed that he only briefly appeared in just a few shots. Perhaps he will work his way up the recognition ladder soon. That would be a good thing.

Meanwhile, I watched with interest how the judges did their scoring. I don't have a problem with the system that's in place and accepted by the entrants but I wonder if some of the 'old-timer' judges, the ones who have been around for a while, can recognize the flavor or texture or appearance of the more experienced cook's entries.

Seems to me that if I had judged a number of contests where one or two cooks consistently placed high in the scores, eventually I might remember something about their entry.

As interesting as judging may be I really don't think I'm cut out for it. I either like it or I don't. No middle of the road. And I'm told that Judges have to eat a lot of bad to get to the good.

Anyway, I know some of you are certified judges and probably have an answer to my question. I would appreciate some insight into the world of judging BBQ contests.

Spring "Judge Not Unless You Know How" Chicken
Spring Texas USA

Misippi Egger · December 2009

Can't help you with this Leroy, but I've signed up for a KCBS certified judge class in mid-January. Maybe I will have some insight after that.

Spring Chicken · December 2009

You'll make a great judge.

Spring "Great Things Come From Grate People" Chicken

SSN686 · December 2009

Morning Leroy:

Not an "old-timer" by any means as I have only done about 6 or 7 contests, but I know I haven't been able to figure out whose entry is who's. Also, I typically haven't stayed around for the awards, so I don't know if I even ate a "winning" entry.

Just did the Plant City, FL contest a few weeks ago and this was the first contest where I felt all of the entries I tasted were at least good and some EXCELLENT. Not a bad entry in the bunch this time.

Car Wash Mike · December 2009

They probably had enough certified judges there. But the AR Open never has enough and drag people off the street. A real injustice to people who spend $1000's for a contest.

Mike

Rusty Rooster · December 2009

Leroy, Jay hit it pretty well. At KCBS contests they have one judge for each team. Six judges at each table. Competitors turn in their numbered boxes, then the KCBS rep. renumbers them. The rep. is the only one with the number match key. Each table gets six boxes. They never know who belonged to which box & the competitors never know what judge tasted their box. There are specific rules about how the meat can be placed in the box so it is not identifiable.
Hope this explains it a bit.
Tom

thirdeye · December 2009

You know what Leroy,..... You and Spring Hen are perfect for judging.

I wondered about this myself for years, and after visiting about judging with a number of friends (some competitors and some judges) I finally took a judges class. Boy, I learned a lot....

Here is a write up I did that you might like to check out.

Contest

FlaPoolman · December 2009

Great writeup

I'd love someday to be able to spend time behind the scenes

hornhonk · December 2009

That was a very informative write up. Thank you.

AZRP · December 2009

Leroy, I drew my line in the sand as how what I tasted compared to what I was tasting to what I cook. Needless to say, nothing scored very well except for the chicken class and I thought some were pretty good. I really didn't like the injected pork entrys, pork shouldn't taste like pineapple. -RP

Ross in Ventura · December 2009

A vary informative article Wayne, thanks for the posting I think I well take a judging class

Ross

Spring Chicken · December 2009

But would you or could you distinguish a known "pineapple" cook's entry from a Known "apple juice" cook's entry if it was consistently presented to you over a period of time?

Also, it would seem to me that comparing an entry against each judge's own recipe could easily result in 10 results from 10 judges, all negative to some degree. Or worse, comparing each entry against the absolute best entry a judge had ever tasted at any contest.

I realize the entire process is subjective and every step possible has been taken to insure fairness but as an individual judge surely there are some flavors, textures or presentations that stand out at each contest.

I know there isn't a complete answer to my question and my only reason for bringing it up is to better understand the process.

Spring "Everyting Is A 10 Until Otherwise" Chicken

Spring Chicken · December 2009

Thanks for saying that but I don't think we could cut the mustard. Decisions give me a headache. Hard decisions give me gas. Really hard decisions ... well it's not a pretty sight.

I read your post though and found it informative. It surely gave me a better understanding of the process. I will mull over what you said. Hopefully it will satisfy my curiosity.

Spring "Knowledge Is Power To the Umpth Degree" Chicken

Spring Chicken · December 2009

I did not know most of that.

Thanks.

Spring "Little By Little I Learn A Lot" Chicken

Spring Chicken · December 2009

I think I would agree with what you said having cooked expensive stuff that no one patted me on the back for.

It's a shame that untrained and undeciplined off-the-street judges need to be used in the first place. Maybe more classes are the answer.

Spring "Opinion Is The Only Difference Between Good And Bad" Chicken

Jeffersonian · December 2009

Since KCBS judging is blind, a judge might be able to identify a particular contestant's entry from year to year, but because the contestant and the entry are never tied, the judge would never have a reference point to link the entry with a particular team. I think the concern is valid, but not realistic.

Spring Chicken · December 2009

Isn't that about the time you started putting on weight Jay? LOL

Knowing you, even the most God-awful entry would get a fair assessment before you had to shoot the person who entered it.

Spring "Some Cooks Need To Be Shot" Chicken

Spring Chicken · December 2009

At least some good came from my question, Ross. Go for it. I would trust you with my butt.

As bad as that may sound in the South, it's perfectly acceptable language in California LOL.

Spring "Judging Is As Easy As Flipping A Coin" Chicken

Spring Chicken · December 2009

Horn Honk, you would be a great Judge. You like everybody's food LOL.

Spring "Let Honkey Try It. He Eats Everything" Chicken

Hoss · December 2009

I'm goin with MSEgger to the class in Janurary.Hopefully I will learn to be more forgiving!!!

Spring Chicken · December 2009

Pat, I always thought you were a judge in real life. You look like you know what's going on.

Oh wait, that's Richard. Or maybe PBM. Or Little Chef. Well one of you seems to have it together well enough to be a judge. Y'all figure out which one.

Spring "Knowing Too Many People Confuses Me" Chicken

Spring Chicken · December 2009

The folks who thought it up have had years to work the kinks out. I'm sure you are absolutely correct but I had to ask the question.

Spring "Questions Are My Middle Name" Chicken

hornhonk · December 2009

Thanks, Spring Chicken. I chose my forum name because I'm a trumpet player. After 8 months of eating egged food, I think I'm gonna have to switch to the tuba!

Spring Chicken · December 2009

I'm betting you will be another good judge. Good for the both of you and the people you will judge.

As a judge, is there anything you can do about the high crime rate?

Spring "It's Criminal To Serve Bad BBQ" Chicken

Pitmasters TV Series - Judges Question

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