The wife and I attended the KCBS sanctioned judge class over the weekend and became certified barbeque judges. The class was a lot of fun and the barbeque was great. The instructor, Jerry, pointed out that cooking barbeque is unique. He said that you could have 5 different cooks follow the same recipe with the same ingredients and get five different results. This is very true and it especially is relevant to barbeque. Every time you cook you are subject to getting a different result due to changes in the weather, conditions, ingredients, even the mood of the cook. That is what makes barbeque fun because you never know exactly what you are going to get the next time out.
One of the side benefits to judging that I was not aware is that the judges get to keep all of that competition barbeque that they don’t eat while judging. It can be a lot of meat. They taught us that you don’t want to eat a lot while judging. You want to take one bite (many two at the most).
At a KCBS sanctioned event you must judge chicken, pork, ribs, and brisket. At least 6 samples of each. That’s a lot of meat. I think I’m going to enjoy being a judge.
TonyTags: Hospitality Recreation, competition barbeque, chicken pork <BR/>