View Full Version : Nice class today, guys...
Richtee
02-20-2010, 08:50 PM
Some folk got a bit confused between judging and cooking class... and some were just confused period, but overall..a great experience. Thanks for getting this together eh! :)
tearl42
02-20-2010, 08:55 PM
I'll second that! Great Class!
dodgeramsst2003
02-20-2010, 09:18 PM
I'll third that.... great class, although sometimes I felt as if we were in a cooking class. Overall a great class, and it was good to see that sometimes you're up against a judge that is basing his decision upon some golden realm of bbq. Oh yeah, and now myself, tearl, and rich t are all KCBS CBJ's!!!!!! :D
Capt Dan
02-20-2010, 10:33 PM
Congrats on the new title gentlemen!;) and bubba too!:D
Glad it was a success.
crewdawg52
02-20-2010, 11:31 PM
How's the new robe fit guys? :)
Big congrats to all!!!
Bbq Bubba
02-21-2010, 07:12 AM
I'll second that! Great Class!
You were there?
Wish we could have met! ;)
tearl42
02-21-2010, 02:55 PM
Yea, I was sitting at the table with Scott in the corner by the heat! :D
I should have been a little more vocal, but I didn't want to scare anyone. :)
Tom
DrewC
02-21-2010, 05:55 PM
There was heat in that room?
Bbq Bubba
02-21-2010, 05:57 PM
There was heat in that room?
LMAO. Thats what i was thinking!
You'd think a room that small with 70ish people would be pretty warm! :p
sfisch
02-21-2010, 06:01 PM
Was there a problem with the heat? My arm kept getting hot on the heater.
You know I think that in order to be a CBJ you need to complete some kind of a cookers class first. Some of those scores for presentation, like 8-9 for ones that should be 4,5, or 6 are scarey.
Glad the class went well, and thanks a whole bunch to Deni from Lazybones for cooking all the food and delivering it.
Scott
michiana mark
02-21-2010, 09:09 PM
Great class, for a moment there I thought I was at a cooking class also. Good info for review. Glad to see that Bubba and Bruce were on the "same page' as the Mayor. Good to meet a few new people as well, and to see old friends.
Richtee
02-21-2010, 09:23 PM
Was there a problem with the heat? My arm kept getting hot on the heater.
You know I think that in order to be a CBJ you need to complete some kind of a cookers class first. Some of those scores for presentation, like 8-9 for ones that should be 4,5, or 6 are scarey.
Glad the class went well, and thanks a whole bunch to Deni from Lazybones for cooking all the food and delivering it.
I gave one eight... for the best I seen. But I also realize the time put into a good box. Not HOW to do it...but the time. So I gave one eight.
I'm more impressed by the time put in to puddle sauce, and connect the chunks and... USA WINS!
CORYS CUSTOM COOKERS
02-21-2010, 09:47 PM
just wanted to say a big thanks to all that put the class on
and it was great to meet all of you guys .
BruceB
02-22-2010, 01:23 AM
Great class, for a moment there I thought I was at a cooking class also. Good info for review. Glad to see that Bubba and Bruce were on the "same page' as the Mayor. Good to meet a few new people as well, and to see old friends.
Great minds think alike.:eek:
Rich Parker
02-22-2010, 06:44 AM
LMAO. Thats what i was thinking!
You'd think a room that small with 70ish people would be pretty warm! :p
70 people including helpers is a great turn out!
How many new members did the GLBBQA get out of it?
Thanks to everyone that setup the class, it was great!
As a backyard BBQer and now newbie certified judge, the presentation scores will even themselves out soon enough. Seeing how those boxes come in is the one thing you can't really do much for yourself coming into it. As we get more experience, they're get scored right. Plus, I think the more experienced cooks are far harsher in scoring than Mike Lake was asking people to be.
Rich Parker
02-22-2010, 11:51 AM
Looks like the class has gotten a couple of new members to the forum.
Welcome and I hope you stay awhile!
Richtee
02-22-2010, 02:45 PM
. Plus, I think the more experienced cooks are far harsher in scoring than Mike Lake was asking people to be.
Well..in fairness...many of us have been held to some pretty tough standards ourselves. And I realize that the boxes for the class could in NO WAY be "comp quality" in all respects... and those of us who HAVE competed perhaps were a bit...errr...jaded in that regard.
Well..in fairness...many of us have been held to some pretty tough standards ourselves. And I realize that the boxes for the class could in NO WAY be "comp quality" in all respects... and those of us who HAVE competed perhaps were a bit...errr...jaded in that regard.
I totally understand that. The cooks are the ones laying out the time, money and putting their reputations on the line.
spydermike72
02-23-2010, 07:37 AM
I have seen some boxes that were a lot worse than what you saw this past weekend in an actual comp...
Extreme
02-23-2010, 08:33 AM
I have seen some boxes that were a lot worse than what you saw this past weekend in an actual comp...
but you're gonna try harder this year right?:p
Troy
sfisch
02-23-2010, 08:34 AM
Heck, the inside of my cambro after that little incident looked better than some of those boxes!!
Scott
spydermike72
02-23-2010, 08:40 AM
but you're gonna try harder this year right?:p
Troy
Yes sir, I have been shigging a lot!! :D
Rich Parker
02-23-2010, 11:11 AM
The CBJ class I took last Fall had boxes with a piece of lettuce across the bottom and others with no green what so ever.
The whole point Mike Lake is trying to make is that you judge the meat and not the lettuce or parsley.
jerry516planes
02-23-2010, 05:59 PM
The CBJ class I took last Fall had boxes with a piece of lettuce across the bottom and others with no green what so ever.
The whole point Mike Lake is trying to make is that you judge the meat and not the lettuce or parsley.
True. The next hardest point is that each entry is judged on its own merits and not by comparison. Hard to do!
Richtee
02-23-2010, 06:01 PM
The CBJ class I took last Fall had boxes with a piece of lettuce across the bottom and others with no green what so ever.
The whole point Mike Lake is trying to make is that you judge the meat and not the lettuce or parsley.
SOMEBODY please tell the JUDGES that :D
michiana mark
02-23-2010, 10:13 PM
I have seen some boxes that were a lot worse than what you saw this past weekend in an actual comp...
I knew you were shigging, I knew it.
spydermike72
02-24-2010, 08:59 AM
The CBJ class I took last Fall had boxes with a piece of lettuce across the bottom and others with no green what so ever.
The whole point Mike Lake is trying to make is that you judge the meat and not the lettuce or parsley.
SOMEBODY please tell the JUDGES that :D
Granted this is a meat contest, however, after this weekend and seeing the boxes that were thrown together, I now see that boxes that are put together with time and care put into them they are much better looking.
The only way I can see to end the garnish/no garnish debate is to get rid of presentation as a criteria for judging...
sfisch
02-24-2010, 10:13 AM
Well from the judges standpoint, I don't see where being so picky about a small yellow leaf on a sprig of parsley needs to pulled off with a pair of tweezers or a tiny drop of bbq sauce down betwen some parsley sprigs needs to be cleaned off with a ear swab thingy is going to come into play. There is no way possible to examine the entire contents of the box that way. You look at the meat and its presentation. No way could you see tiny, minute, issues.
Scott
michiana mark
02-24-2010, 09:22 PM
Well from the judges standpoint, I don't see where being so picky about a small yellow leaf on a sprig of parsley needs to pulled off with a pair of tweezers or a tiny drop of bbq sauce down betwen some parsley sprigs needs to be cleaned off with a ear swab thingy is going to come into play. There is no way possible to examine the entire contents of the box that way. You look at the meat and its presentation. No way could you see tiny, minute, issues.
Scott
Ask the table captain to wait, wait, wait, wait, wait, wait, wait, wait, okay you get the idea.
Richtee
02-24-2010, 10:41 PM
The only way I can see to end the garnish/no garnish debate is to get rid of presentation as a criteria for judging...
Well... is that an option? I'd MUCh rather drop my shichtuff on a sheet of foil and spend the time cooking. But... I cannot do that. Is it really about the meat?!?
spydermike72
02-25-2010, 06:28 AM
Well... is that an option? I'd MUCh rather drop my shichtuff on a sheet of foil and spend the time cooking. But... I cannot do that. Is it really about the meat?!?
Well, every year at the KCBS Annual Meeting it is brought up to do away with garnish and every year it is voted down by the members. If more members that want to do away with garnish showed up and voted I am sure something could be done about it.
Do you really think that just meat in a box is better looking than meat on a putting green after this weekend ??
dodgeramsst2003
03-02-2010, 08:22 PM
Well, every year at the KCBS Annual Meeting it is brought up to do away with garnish and every year it is voted down by the members. If more members that want to do away with garnish showed up and voted I am sure something could be done about it.
Do you really think that just meat in a box is better looking than meat on a putting green after this weekend ??
I think it would be interesting to get two teams together, make the exact same "q" and have one team turn in without garnish, and one with. Look at the results and then forward the results to the board if there is a major discrepency. Even though the two teams might get different tables, there shouldn't be a major change in results from garish to no garnish if indeed they are only judging on the meat.
of course you would have to have one team willing to do poorly for the comp.
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