jtilk wrote:This question is really for those of you who have been involved with judging or heading up an event... A) but when it comes to scoring different entries, how many points typically seperate each place?? How many points would it take for you to consider one entry handsdown better than another??... B) what is the typical scoring system for determining the "Grand Champion" ??
I ask the second part because the event we attended that was unsanctioned this weekend and they explained the scoring system to everyone, but it just didn't seem logical to me.
It depends on the sanctioning body, should give a score based on appearance, texture, and taste, aroma etc. As far as a point score, it can vary by a close to wide margin depending on the judges and product, there is no magic number for a hands down winner.
As far as LSBS and ICBA GC calculations, it is very simple. 1st place gets 10 points, 2nd place gets 9 points, etc, all the way down to 10th which gets 1 point. Tally the points from all catagories and you can determine GC and RGC. KCBS is totally different you get one score for appearance, one score for texture, and one score for taste. The highest being 9 and the lowest being 1. They have a factor they multiply for each case, taste being the highest multipler I think, haven't cooked a KCBS in several years. For example if you had a taste score of 7, then multiply that by 1.75 or whatever the factor is and you come up with your taste score. Texture and appearance have different factors, don't ask me where they came up with it, I have no idea. Anyway add taste, text, app. scores together to get a number, usually to a .0001 of a point. That may not be totally right on the KCBS, but it's pretty close.
Also on LSBS and ICBA in case of a tie, brisket is the tie breaker. Hope that helps.