Posting & Registration Instructions Are Listed on Right Side Bar ---->
Judge scores & comments will appear online after approved by the Admin.
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Posting & Registration Instructions Are Listed on Right Side Bar ----> Judge scores & comments will appear online after approved by the Admin.
Bill F
7/11/2012 12:21:35 pm
10 Wow, I like this one. Perfectly cut, uniform look, and not over-sauced.
Bob
7/11/2012 01:22:31 pm
Score 9 Probably cut to thick to make up for overcooking, It is a little hard to tell in the photo.
Noel CBJ
7/11/2012 01:35:05 pm
9- very neat, looks moist, I would love to taste
Larry CBJ/KCBS/MCBJ/GBA
7/11/2012 03:12:10 pm
Looks a little thick however, I'll defer to the cook and give a 9!!! Nice box!!!
buzz--cbj--cook
7/11/2012 03:41:01 pm
eight--looks good--maybe a little less trimming would be a nine
John - KCBS/MCBJ, CTC, Rep; MBN Judge
7/11/2012 04:19:05 pm
9. Nice box.
Dick-CBJ
7/11/2012 04:22:11 pm
Score 9. Excellent color, balance, and glaze make this entry very appealling.
Splat KCBS/CBJ FBA/CMBJ
7/12/2012 12:01:45 am
Nice. 9.
BlueSmoke
7/12/2012 01:13:14 am
KCBS CBJ/COMP COOK
BBQ Critic
7/12/2012 04:28:07 pm
Hi Blue Smoke,
mkevenson CBJ
7/12/2012 03:20:34 am
8
Doug KCBS Master CBJ/CTC
7/12/2012 04:23:28 am
Fantastic looking brisket! I think it, but don't often say it. This box should be used as one example of what an excellent looking brisket box should be. Definite 9.
Ed Hartman KCBS MCBJ
7/12/2012 07:36:15 am
Not a fan of the post cook haircut, but if your going to do it you better makes sure they line up perfectly along the sides!
Frank CBJ
7/12/2012 02:51:10 pm
9. Noy sure I've ever seen a smoke ring like this. Did not enter into my scoring. Comments are closed.
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Posting Instructions
CERTIFIED BBQ JUDGES:
Please score this BBQ Competition box using the KCBS scoring system below. 9-Excellent 8-Very Good 7-Above Average 6-Average 5-Below Average 4-Poor 3-Bad 2-Inedible 1-DISQUALIFIED (give reason). Click on BOX # in title of post above photo. Fill out the "LEAVE A REPLY" form and use the following format to TITLE each section in your post: NAME FIELD ON FORM: State name/CBJ Organization (i.e, Tom - CBJ/KCBS). CBJ=Certified BBQ Judge EMAIL FIELD ON FORM: You must be a "registered" BBQ Critic Online Judge in order to judge boxes on this site. Proof of registration is your email. All registered judges are required add their email to the email form field. Emails are kept private and not published. If you do not list your email, your score/post will not appear on the site. SCORE/REASONS FOR SCORE: Score this entry and give reasons for your score. DO NOT mention garnish or smoke rings in your reasons for scoring. We judge meat only. SUGGESTIONS: Feel free to offer any suggestions on how to improve the box (keep separate from reasons why you scored the box). You can mention anything here such as garnish suggestions. Purpose
The purpose of BBQ Critic's JudgeMyBox section is to provide feedback to competition cooks. Certified BBQ Judges who visit this site will score the photo of a contest box (using KCBS judging rules) and may optionally leave a comment explaining their score.
The idea is to allow the cook to get inside the mind of a judge (judges do have varying opinions) so they can use this information to help improve scores on APPEARANCE. In turn, the BBQ Critic editorial team will provide feedback on some judge scores and commentary that stray from the KCBS rules. This will help our judges become better judges and keeps everyone on the same page. Judges may also encounter some fun challenges at times (click for example). Comments about boxes or judges scores may be discussed in our online FORUM in a respectful manner. Please be mindful that scoring photo boxes may not be as accurate as scoring the box in person. Lighting, glare, angles, etc may affect the overall score. Judges also have more time to stare at your box, so that means we may get very detailed about the good and the bad. Have fun, judges! Oh, and cooks? Please send us your boxes. We love to judge Q here at BBQ Critic. ;-) Archives by Month
May 2015
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