Judges for 2018 - Subject to change
Jeff Miller, Leulla’s BBQ (Table Captain)
Jeffrey Barcelona, Bonfire BBQ
Drew Wallace, Bull and Beggar
James Tomecsek, King James’ Burgers and Briskets, Kabul, Afghanistan
Hunter Berry, Taco Billy
Sam Douglas, Bone and Broth
Cheryl and Collyn McDonald, Bear's Smokehouse BBQ, New Haven CT
KDBBQ sanctioning allows for blind judging only. Entries will be submitted in an approved KDBBQ numbered cont iner provided by the contest organizer. The container may be re‐numbered by the KDBBQ Contest Rep or authorized personnel before being presented to the judges.
Judges may not fraternize with teams on turn‐in day until conclusion of judging.
Judging will be done by a team of 6 persons, who are at least 16 years of age. Only Judges, Contest Reps and necessary support staff are allowed in judging area during the judging process. No other activities are permitted in the judging area, during judging process.
Each judge will first score all the samples for appearance of the meat. The turn‐in containers will then be passed around the table and each judge will place a sample from each of the containers in the appropriate box on the judging mat. The judge will then score each entry for taste and tenderness, before moving on to the next entry.
The scoring system is from 9 to 2, all whole numbers between two and nine may be used to score an entry. 9 excellent, 8 very good, 7 above average, 6 average, 5 below average, 4 poor, 3 bad, and 2 inedible.
A score of one (1) is a disqualification and requires approval by a Contest Rep. Grounds for disqualification: All judges will give a one (1) in Appearance for unapproved garnish, pooled sauce or less than 6 samples of meat. All judges will give a one (1) in all criteria for sculptured meat, a marked turn‐in container, foreign object in the container, incorrect meat. All judges not receiving a sample will give a one (1) in all criteria.
The weighting factors for the point system are as follows: Appearance ‐ 0.5714, Taste ‐ 2.2858, Tenderness ‐ 1.1428.
Results will be tallied. If there is a tie in one of the categories, it will be broken by the computer, as follows: The scores will be compared (counting all three judges) for the highest cumulative scores in taste, then tenderness, then appearance. If still tied, then the low score, which was thrown out, will be compared and the higher of the low scores will break the tie. If still tied, then a coin toss will be used. Total points per entry will determine the champion within each meat category.
Cumulative points for only the (4) four KDBBQ categories will determine the Grand Champion.