Throwdowns and such

[Brokenhandle]

I say this as truth, rather than stroking my ego. As a tree trimmer, I was an artist. We had a fair number of clients that would wait until the company could free me up to do their work. I just had this ability to see how each limb I cut was going to change the overall look of the tree while I was up in the middle of it.

My artistic abilities end there. Can't draw a straight line, and can't plate food in an artistic way to save my life.

I can screw up drawing a stick person! My plating might not be the best either... but it's like letting my childhood kid come out in me to join some of these... kinda like being an adult and going and jumping in a mud puddle! Why? Because it's there! On the other hand it's challenging myself to step out of my norm... turned out amazing for a couple dishes... and proved to myself I did that! I'm not even a great cook... my wife is amazing though!

Go back to your childhood and make it fun! The little choo choo... I think I can, I think I can!

Ryan

 

[jcam222]

It would be virtually impossible to remove the visual appeal element from an online throwdown style contest.If everything was leveled to be a piece of meat on a board there would really be nothing to judge since you can't taste. It would still be influenced by the skill of the photo. Aside from the plating judging also takes into consideration difficulty of the dish and execution. That's why I suggested also adding a door prize drawing for all entrants who don't win in the vote or judging. Not all but some folks would find that the more they enter and also see the other entries they will improve visually. My first entry was a mushroom Swiss burger that was fantastic but not well represented by the photo. I was in awe of some of the other folks entries. I hesitated to enter another but I'm a competitive guy so I was determined to get mine up to speed with theirs. It grew into something I really enjoyed. Good lighting and a plain white plate help imo, I've always just done my shots with my phone. I'm going to try to dig up my first entry pic vs some since then.

 

[chilerelleno]

I'm not at all inclined to include participation trophies.
There are winners and losers.
And besides, who wants to fund/front all these 'prizes' for merely entering.
That said, "I wouldn't really say anyone who enters really loses anything." as the experience and knowledge gained is a win/win.

 

[forktender]

The appearance of the food is only 1/3 of the points awarded by the judges at least according to the judges rules

The judges, should be us, not a selected panel, let the members decide who wins.

 

[forktender]

It would be virtually impossible to remove the visual appeal element from an online throwdown style contest.If everything was leveled to be a piece of meat on a board there would really be nothing to judge since you can't taste. It would still be influenced by the skill of the photo. Aside from the plating judging also takes into consideration difficulty of the dish and execution. That's why I suggested also adding a door prize drawing for all entrants who don't win in the vote or judging. Not all but some folks would find that the more they enter and also see the other entries they will improve visually. My first entry was a mushroom Swiss burger that was fantastic but not well represented by the photo. I was in awe of some of the other folks entries. I hesitated to enter another but I'm a competitive guy so I was determined to get mine up to speed with theirs. It grew into something I really enjoyed. Good lighting and a plain white plate help imo, I've always just done my shots with my phone. I'm going to try to dig up my first entry pic vs some since then.

The members should be the only judging panel, leave it up to the people.

 

[forktender]

It would be virtually impossible to remove the visual appeal element from an online throwdown style contest.If everything was leveled to be a piece of meat on a board there would really be nothing to judge since you can't taste. It would still be influenced by the skill of the photo. Aside from the plating judging also takes into consideration difficulty of the dish and execution. That's why I suggested also adding a door prize drawing for all entrants who don't win in the vote or judging. Not all but some folks would find that the more they enter and also see the other entries they will improve visually. My first entry was a mushroom Swiss burger that was fantastic but not well represented by the photo. I was in awe of some of the other folks entries. I hesitated to enter another but I'm a competitive guy so I was determined to get mine up to speed with theirs. It grew into something I really enjoyed. Good lighting and a plain white plate help imo, I've always just done my shots with my phone. I'm going to try to dig up my first entry pic vs some since then.

Not really, this is an example of what I'm talking about, we can all judge based on doneness, bark, and the over all look of the meat it's self.
I copied this from someone that posted it here on the forum.

 

[jcam222]

Not really, this is an example of what I'm talking about, we can all judge based on doneness, bark, and the over all look of the meat it's self.
I copied this from someone that posted it here on the forum.
View attachment 717970

We probably will just disagree on this one but I respect your opinion. Mine is that 90% of the entries would look just like that if brisket were the subject matter. It allows no room for uniqueness between entries.

 

[chopsaw]

Aside from the plating judging also takes into consideration difficulty of the dish and execution.

Viewers choice normally votes for a picture , or follows the volume of votes . That's fine . but people don't always make the right choice .

Used to be an admin vote decided one of the prizes . That way as you say other things are considered , and the point system evens out the picture effect .
I'm not sure it's like that anymore , but maybe since Brian is running it again it will go back to that .

 

[Rafter H BBQ]

I personally enjoy the TD’s and enter when time allows… sometimes life is just too busy… Sad, but true. Not just for me but for everyone.

That being said, again… I enjoy them. I have also learned a lot from them. I am not the best cook or photographer… but the ones on this forum that are… have helped me up my “game”.

I will continue to enter and learn from the best on this forum. I look at it like this… I am going to cook anyway… so why not toss my hat in the ring!

That all being said… my hats off to the talent we have on this forum. We truly have some of the best cooks on here and literally learn something new almost daily.

Just an old rednecks opinion!

 

[912smoker]

I personally enjoy the TD’s and enter when time allows… sometimes life is just too busy… Sad, but true. Not just for me but for everyone.

That being said, again… I enjoy them. I have also learned a lot from them. I am not the best cook or photographer… but the ones on this forum that are… have helped me up my “game”.

I will continue to enter and learn from the best on this forum. I look at it like this… I am going to cook anyway… so why not toss my hat in the ring!

That all being said… my hats off to the talent we have on this forum. We truly have some of the best cooks on here and literally learn something new almost daily.

Just an old rednecks opinion!

Exactly Justin.
I always enjoy them and plan to enter but somehow never take time to. Work won't allow me to cook much during the week lately but I'm at it every weekend.
I've learned a lot from the others and definitely need to work on my plating and photo skills(or lack of) but will enter the next TD without fail.

Keith

 

[Okiejoebronco25]

I’m very new to forum and brand new as a matter of fact only 2 cooks under my belt. However the information learned from 1st to 2nd I have gained a lot of confidence. I didn’t know about TD until the other day. Saw a march but not an April? Anyway not sure all involved in entering. Someone mentioned cost, is there a fee or referencing food to cook? I sure I would be interested. Hell it’s an advantage it only has to “look good” I think I could do that. Have a very creative daughter who loves to make a great dish in taste and appearance. I’m not the greatest at maneuvering this page but heck I’d give it a “shot”, some oldies.

 

[Brokenhandle]

I’m very new to forum and brand new as a matter of fact only 2 cooks under my belt. However the information learned from 1st to 2nd I have gained a lot of confidence. I didn’t know about TD until the other day. Saw a march but not an April? Anyway not sure all involved in entering. Someone mentioned cost, is there a fee or referencing food to cook? I sure I would be interested. Hell it’s an advantage it only has to “look good” I think I could do that. Have a very creative daughter who loves to make a great dish in taste and appearance. I’m not the greatest at maneuvering this page but heck I’d give it a “shot”, some oldies.

No fee to enter... only what it costs to buy whichever food in the current throwdown. This one was steak, I think they had one on gravy, soups was another, and also things you do with leftovers. There is a forum on the throwdowns if you look through the forum list.
If you have any questions just ask... or just snoop around.

Ryan

 

[DougE]

Viewers choice normally votes for a picture , or follows the volume of votes . That's fine . but people don't always make the right choice .

Used to be an admin vote decided one of the prizes . That way as you say other things are considered , and the point system evens out the picture effect .
I'm not sure it's like that anymore , but maybe since Brian is running it again it will go back to that .

No, it's still like that, or was when I was on the committee. We picked a couple other judges from the forum and an admin to vote in the points based technical vote.

The member who took the entries and formulated the poll (me), did not get to vote in the forum wide vote or the technical vote because they knew who entered each dish.

 

[edmonds]

I haven't been on smf much lately, and these throwdowns kinda snuck up on me. I like cooking and photography, even have a couple of almost real cameras. But I don't even know where you see these TD's. Would I join one? Dunno but I have entered cooking TD's on other web sites, even won a couple. So for now I will just stick with what I know and enjoy. I'll cook what I want, when I want, and post what I want. Maybe someday I'll enter one of these TD's, if I can figure out where they are.

 

[DougE]

I haven't been on smf much lately, and these throwdowns kinda snuck up on me. I like cooking and photography, even have a couple of almost real cameras. But I don't even know where you see these TD's. Would I join one? Dunno but I have entered cooking TD's on other web sites, even won a couple. So for now I will just stick with what I know and enjoy. I'll cook what I want, when I want, and post what I want. Maybe someday I'll enter one of these TD's, if I can figure out where they are.

They always show up on the carousel at the top of the page.

 

[pineywoods]

The judges, should be us, not a selected panel, let the members decide who wins.

Do you look at the Results if you did you would see there are two winners. One winner is decided my the members votes. The other is by Judges using a defined way of Judging and there are two different winners every time

 

[forktender]

Do you look at the Results if you did you would see there are two winners. One winner is decided my the members votes. The other is by Judges using a defined way of Judging and there are two different winners every time

I understand that, but why use a separate panel of judges at all?
The judges can cast their voted just like the rest of the members, a separate panel makes absolutely "0" sense.

 

[Smoke-Chem BBQ]

I'm fine with the judges panel and the popular vote. The results of non-virtual BBQ contests are determined by a panel of judges, though they may also have a 'People's Choice' award to recognize entries with popular appeal. When the rules stipulate that an entry can't win both, it does help to spread the love around and maintain interest in the competition

 

[Elf@shore]

HI! I am a newby to this group.
Throwdown : The last I thought was not even close ?
I ask you ? Take the steak and add it on a plain white plate ?
Then tell me what steak was #1?
I am an educated Rest/Hotel Mgt. alumni, More importantly worked in many kitchens.
Some I single handedly pumped out 300 + entrees nightly. AONE!
I know good food from poor ,also SUB PAR !
IMO: there were a few that Nailed it with the steak!
Forget about the fancy potatoes and over cooked veggies!
I now cook as a Hobby ,doing the holiday meals from scratch!
Not bought spices mixes or sauces ?
Sorry ? But maybe I expected too much ?
I do not know everything ? But have a unique knowledge of cooking food.
Other then that ? I can not build or fix anything to save my A-S-S !
The Throwdowns are intimidated !
Those that need the experience, Need to be enticed to learn more !
Why would you bash those that support you here ?
From what I observed here?
Many want advice ,tips, and a way to move forward!?
Again ? Im a newby here. I just think you need to acknowledge those that made an excellent product!
Idea: Let the members add their 2c?
after all: Its a learning experience ,even for myself!
I have learned alot from the internet ,thus saying facts are repeated ,so let ,s hope they help us all !
This was not to offend anyone.
Just want those to open up and want to learn together !
Amen! ELF
Last thoughts:?
Back in the day : Our company ran a contest to build up our brand among a chosen client.
They broke it down into 2 groups to make it fair to everyone.
Highest Volume and highest % increase per each account.
Maybe you should break out a few categories ?
Best overall product. (Actual cooked product)

Best presentation. (Plating)
Most unique and inspiring . (Off the chart innovation )
NEWBYS! (Not sure how or what ?) Best 1st try ?
That,s it !
Later ! ELF

 

[jcam222]

HI! I am a newby to this group.
Throwdown : The last I thought was not even close ?
I ask you ? Take the steak and add it on a plain white plate ?
Then tell me what steak was #1?
I am an educated Rest/Hotel Mgt. alumni, More importantly worked in many kitchens.
Some I single handedly pumped out 300 + entrees nightly. AONE!
I know good food from poor ,also SUB PAR !
IMO: there were a few that Nailed it with the steak!
Forget about the fancy potatoes and over cooked veggies!
I now cook as a Hobby ,doing the holiday meals from scratch!
Not bought spices mixes or sauces ?
Sorry ? But maybe I expected too much ?
I do not know everything ? But have a unique knowledge of cooking food.
Other then that ? I can not build or fix anything to save my A-S-S !
The Throwdowns are intimidated !
Those that need the experience, Need to be enticed to learn more !
Why would you bash those that support you here ?
From what I observed here?
Many want advice ,tips, and a way to move forward!?
Again ? Im a newby here. I just think you need to acknowledge those that made an excellent product!
Idea: Let the members add their 2c?
after all: Its a learning experience ,even
Maybe you should break out a few categories ?
Best overall product. (Actual cooked product)

Best presentation. (Plating)
Most unique and inspiring . (Off the chart innovation )
NEWBYS! (Not sure how or what ?) Best 1st try ?
That,s it !
Later ! ELF

The three "categories" you list are very close to the three individual components the judges panel assesses and scores in each category totaling for an overall score. Judges do that independently and then scores are combined. To me the entire purpose of the judges panel is to insure that all three aspects are considered instead of just the visual aspect.