Got our score cards but no comments
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Got our score cards but no comments
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@Ray C next is Beef and Beer in September, but that could be limited numbers so not sure how that is going to work out. Then after that is Smokin on the River which is being held at Riverside Gardens in Bayswater. It's a huge grassed area right on the banks of the Swan River, great spot, much like Yaks on the weekend so with lots of room should be another great event.
Got our score cards but no comments
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When we did the judges course we were shown how to do the Comments card. It was mainly if you didn't score the dish well to give feedback as to why. The one we got for our Lamb turn in was for the spice granule size being a bit big. If you didn't get any then I think it's because everyone liked what you did
I think a couple of other people got them for making a shape out of their meat and the guys next to us used a thick dressing that was commented on.
Cheers, Wayne
Riverside Gardens in Bayswater
You're spot on with the analysis on this spot @Wazza it is a great place and will be a fantastic venue for a BBQ comp!
@Smokin on the River which is being held at Riverside Gardens in Bayswater.
Awesome, I'll be there with the doggos!
Smokin' on the Water will be held on the 4th and 5th of November, no limit to teams, so a great one to get onto... I will be giving further info in the not to distant future, with a surprise Wild Card entry.
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4th and 5th of November
... Steep Point fishing trip the week after... Would be pushing my luck with the good wife i reckon.
Smokin' on the Water will be held on the 4th and 5th of November, no limit to teams, so a great one to get onto... I will be giving further info in the not to distant future, with a surprise Wild Card entry.
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Hey Julie, If you're organizing this one crank up a new thread to keep us all in the loop.
Cheers, Wayne
Smokin' on the Water will be held on the 4th and 5th of November, no limit to teams, so a great one to get onto... I will be giving further info in the not to distant future, with a surprise Wild Card entry.
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Can we guess?
Anyway, it's a great spot, lots of bird life such as ducks???
@Ray C next is Beef and Beer in September, but that could be limited numbers so not sure how that is going to work out. Then after that is Smokin on the River which is being held at Riverside Gardens in Bayswater. It's a huge grassed area right on the banks of the Swan River, great spot, much like Yaks on the weekend so with lots of room should be another great event.
how about the shade Wazza plenty or not?
Its a big area, not sure where they are putting us, but I wouldn't bet on being able to set up under a tree, you'll need your gazebos for sure.
I have never heard of not getting your comment cards as a team, if the team is not a member of KCBS. I have let my membership lapse and have not been one since 2014. We compete as Pelletheads.com and it is not a "Member" of KCBS, but I cant remember if we have got any comment card in last two events or not.
The size of the ground pepper corn...so you have Wanker judges just like us. Or I guess I will ask this 1st, did they say that the size effected the flavor, or that the size was just relevant to appearance. Or was it ambiguous and just...it was not uniform...and that was it?
Josh did you pick up your paperwork after the presentation?
Yeah mate I sure did. No comments.
I have never heard of not getting your comment cards as a team, if the team is not a member of KCBS. I have let my membership lapse and have not been one since 2014. We compete as Pelletheads.com and it is not a "Member" of KCBS, but I cant remember if we have got any comment card in last two events or not.
The size of the ground pepper corn...so you have Wanker judges just like us. Or I guess I will ask this 1st, did they say that the size effected the flavor, or that the size was just relevant to appearance. Or was it ambiguous and just...it was not uniform...and that was it?
@Bentley Meredith I went to the after hand in meeting for Steak and Lamb, where this was discussed, the explanation was around the size of the particles and anything over 1/8th of 1 inch would be questioned and potentially marked down or excluded as an infraction. A couple of turn ins were presented rolled from belly/roast and sliced this was considered by some to be close to marking and could be disqualified. They also said this was not a normal cut of lamb, this type of cut was explained to be normal in Australia. The KCBS did say they don't do lamb in the states normally so it was questioned and explained that they have to learn what is normal in Australia as well for ongoing development.
An example was discussed of muffin Chicken not being a normal cut, this was explained by the KCBS rep as and evolution of the presentations and this type of presentation is now accepted, so the rosettes of lamb could be accepted going forward and would be discussed further. They did explain themselves quite well and took the time of going over things until we had an understanding from their point of view and the commitment to tailor some points in rules to the Australian market.
My experience was the KCBS reps were very knowledgeable and were willing to explain anything you had questions about.
I had a couple of comment cards stapled to the back of my score sheets - only two total though, one for chicken and the other one didn't seem to specify category but based on the comment I would guess also chicken
just remembered the KCBS rep basically running after us to give us the score sheets - I just grabbed the trophies and ran away before they changed their mind!!
We got our score card but didn't get comments. Would have appreciated some feedback just to understand how to improve next time. The judging is what it is and I'm not having a go at the judges or KCBS (I thought the KCBS reps were fantastic, especially Debbie.). But we had some brisket scoring disparity that was confusing - from 999 (woohoo!) and 989 to 966. I know there's always a judge who won't like everything, but I'd really like to know about those 6s. Where did we go wrong? What didn't they like?
Anyhow, I suppose that's the insanity element of competition BBQ that you may never know and yet you'll do it again to try for the elusive 9s.
All up a fabulous weekend. So much fun and a great buzz. We had lots of members of the public stopping by for a chat, so much so that I overcooked the steak and was banned from talking to visitors by my teammates on the Sunday.
I directed any newbies to this forum and talked up the genuine comaraderie and support that exists here. Was a lot of fun catching up with everyone and special thanks to Wazza for checking on our site while we got some beauty sleep.
I also trained up a couple of new team members so let's hope they get the competition bug too.
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I directed any newbies to this forum and talked up the genuine comaraderie and support that exists here.
Your cheque is in the mail.
Maybe I miss understood Beachbum...I was under the impression he got a comment card from a judge, it was a comment from the KCBS rep about rule? Not sure that an entire peppercorn would break rule 13...
13) Sauce is optional. If used, it shall be applied directly to the meat and not be pooled or puddled in the container. No side sauce
containers will be permitted in the turn-in container. Chunky sauce will be allowed. Chunks are to be no larger than a fine dice, approximately 1/8 inch cubed. Sauce violations shall receive a penalty score of one (1) on Appearance.
The scoring will at times drive you up a wall if you try and analyze it to much. A 6 in my MCJ mind is average, I usually will not write a comment for that or anything higher, maybe I should rethink the 6. Below a 6, I ALWAYS include a comment card. If I cant articulate why I think the BBQ is below average, I need to quit judging. I look at scoring like this, if my, lets say taste scores are 998876 or even a 988876 I am not gonna worry to much on my taste. You have almost 70 of the judges that feel your BBQ is very good or excellent. If on the other hand, I have a 787666, I have some average BBQ and I need to work on that flavor profile. The head scratchers are the 999667, how do I know which 50% is right? That is when you either have to say I am not changing a thing and we will see how the next contest goes or scrape it all!
The cards should have the category on it, and the score, plus the comments if they are anything like over here, I would think they are identical!
@Bentley Meredith I went to the after hand in meeting for Steak and Lamb, where this was discussed, the explanation was around the size of the particles and anything over 1/8th of 1 inch would be questioned and potentially marked down or excluded as an infraction.
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