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  Judging Classes

So, you may be thinking about becoming a barbecue judge ... or perhaps you just want to know what it is that the judges are looking for (and tasting) when judging great barbecue. Who are the table captains? And what do they do? Who officiates the contests? Overcooked? Under cooked? Too Salty? Too flat tasting? Mushy? Tough? and many more.


Check out the 2013 Judging Classes and find one near you!
 

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Barbecue Judging

Barbecue'n JudgingSo, you may be thinking about becoming a barbecue judge ... or perhaps you just want to know what it is that the judges are looking for (and tasting) when judging great barbecue. Who are the table captains? And what do they do? Who officiates the contests? Overcooked? Under cooked? Too Salty? Too flat tasting? Mushy? Tough? and many more.

There is a lot of details that go into judging competition barbecue. First are the contest representatives/officials. These are the people that make barbecue competitions happen ... hundreds each year. They are in charge of the rules, procedures, negotiate difficult situations where there may be questions and compile the scores and hand out the money and trophies. Most cookoffs are sanctioned by a particular barbecue association in the area. (See Associations for a complete listing) Each association has their unique set of rules and procedures.

Once the event has been planned (see the Contest Calendar for a listing of current cookoffs), the cookers usually arrive on Thursday evening or Friday and begin cooking on Friday evening. They cook all night long working on their secret recipes and techniques. Depending upon the number of team members, they may be very busy (fewer cooks) or have some leisure time (lots of cooks). In either event, they are having fun trying to guess the pleasures of the judges that will be judging their entries the next day and outwitting their neighbors.

On Saturday morning, there is normally a Judges meeting to make some general announcements and go over the specific rules for that contest. If a judge has any questions then this is the time and place to get them answered. After all the instructions have been given and the questions answered, then comes the Judges Oath. Yes, we take an oath. More on the oath at a later time...

Judging usually commences at noon on Saturday, but is up to the officials. Judges get their seat assignments and proceed to get comfortable. The table setting usually consists of a meat paper "plate" (actually a heavy flat piece of paper). There are six blocks marked out since most judging consists of six entries. There is usually some grapes or crackers to "clear the palette". And there is the bottled water. Contrary to popular belief, beer is not allowed in the judging area.

The Table Captain is the judge's best friend. They not only keep the crackers and water filled, THEY BRING IN THE FOOD!

Each entry has a number that is coordinated with a particular name. The numbers are read to the judges and they are marked on the score card as well as the judges plate. Once the registration process is complete - TALKING BETWEEN JUDGES STOPS UNTIL THE SCORE CARDS ARE TURNED IN - the entries are passed around (or down) the table for each judge to view for presentation. Most contests give the entry a maximum score of "9" and then grade down from there. There are various rules depending upon which group sanctioned the event. Some can only have lettuce and others cannot. No entries can have other vegetables such as cherry tomatoes. If the presentation does not meet the standards, then the entry is disqualified.

Once all judging for appearance has been completed, then each judge takes one sample from each box. There must be 6 separate slices/pieces for each entry. Each judge must receive one piece. Judges are not allowed to separate the meat to make six pieces (Sometimes the meat is not cut cleanly and two pieces may "hang" together). That's tough for the contestant. That means one judge will not get to eat and the score from that judge will be a "1" for taste and tenderness (the lowest possible score for an entry).

Each judge will then taste the meat for tenderness and taste. (Taste usually counts twice as much as appearance and tenderness.) A lot goes into the process of judging taste and tenderness and is as varied as the number of judges judging. But they all try to be fair. My experience is that the actual results will vary some, but all in all, not that much. There is usually a clear winner at each table.

Want to know more about judging or how to go about becoming a judge yourself? Check out the Judging schools shown below and get a real education. Sign up and start having some real fun judging some of the finest barbecue in the world! 

2013 CERTIFIED BBQ JUDGING CLASSES

Lakeland, FL
Starts: 01/24/2013
Ends: 01/24/2013
Instructor: STEPHEN R SMITH
Website: https://secure.qgiv.com/for/pigfest/event/2763/

Contact Information:
Cece Christian
judgingschool@lakelandpigfest.org
Lake Havasu, AZ
Starts: 01/24/2013
Ends: 01/24/2013
Instructor: MERL WHITEBOOK
Website: http://musicbrewsbbq.com/

Contact Information:
Skip & Cheryl Ramsden
Phone: 928-208-2375
info@musicbrewsbbq.com
St. Louis, MO
Starts: 02/02/2013
Ends: 02/02/2013
Instructor: BUNNY TUTTLE

Contact Information:
Tom Butcher
Phone: 636-692-1966
tbutcher4799@gmail.com
Sandy Springs, GA
Starts: 02/02/2013
Ends: 02/02/2013
Instructor: RANDY G BIGLER
Website: http://kcbsjudgeclass.eventbrite.com/#

Contact Information:
Bob Herndon
Phone: 404-406-1403
atlbbqclub1@gmail.com
Young Harris, GA
Starts: 02/09/2013
Ends: 02/09/2013
Instructor: BUNNY TUTTLE
Website: http://www.brasstownvalley.com

Contact Information:
Karen Rogers
Phone: 706-897-4606
krogers@brasstownvalley.com
Lexington, NC
Starts: 02/16/2013
Ends: 02/16/2013
Instructor: WAYNE LOHMAN
Website: http://www.uptownlexington.com

Contact Information:
Chad Hodges
Phone: 336-906-2889
chadhodges@mac.com
Bixby, OK
Starts: 02/16/2013
Ends: 02/16/2013
Instructor: MERL WHITEBOOK

Contact Information:
Dennis Loudermilk
7780 E. 106th Street
Tulsa, OK 74133
Phone: 918-622-4530, ext 100
bixbybbq@hotmail.com
Westmont, IL
Starts: 02/23/2013
Ends: 02/23/2013
Instructor: DAVE LONDEEN

Contact Information:
Jim Addington
Phone: 630-215-9527 or
jaAddington54@comcast.net
Tuscumbia, AL
Starts: 02/23/2013
Ends: 02/23/2013
Instructor: RANDY G BIGLER

Contact Information:
Kelly Aday
Phone: 256-710-1901
kelly@samnewtonins.com

Des Moines, IA
Starts: 03/02/2013
Ends: 03/02/2013
Instructor: DAVE LONDEEN

Contact Information:
Anne Rehnstrom
Phone: 515-223-2622
arehnstrom@pork.org

Appleton, WI
Starts: 03/08/2013
Ends: 03/08/2013
Instructor: DAVE LONDEEN

Contact Information:
Pam & Chip Wilda
Phone: 920-882-8686
Seymour, MO
Starts: 03/09/2013
Ends: 03/09/2013
Instructor: MARK SIMMONS

Contact Information:
April Hepko
Phone: 417-224-7671
april@seymourmochamber.com
West Chester, OH
Starts: 03/09/2013
Ends: 03/09/2013
Instructor: DON HARWELL
Website: www.voabbqbash.org

Contact Information:
Tom Glass
Phone: 513-706-7003
buckeyebbq@voabbqbash.org
Liberal, KS
Starts: 03/09/2013
Ends: 03/09/2013
Instructor: BUNNY TUTTLE

Contact Information:
Jim Rice
Phone: 620-624-3140
KCBS@swko.net
Enid, OK
Starts: 03/09/2013
Ends: 03/09/2013
Instructor: MERL WHITEBOOK
Website: http://www.reddirtbbq.com

Contact Information:
Lynne Benkendorf
Phone: 580-548-8194
Fax: 580-233-1263
lbenkendorf@eaglemkt.com
Owatonna, MN
Starts: 03/16/2013
Ends: 01/01/2000
Instructor: DAVE LONDEEN
Website: www.mnbbqsociety.com

Contact Information:
Ross Bowen
Phone: 952-406-8062
rrbowen61@yahoo.com
Covington, VA
Starts: 03/16/2013
Ends: 03/16/2013
Instructor: DON HARWELL
Website: http://www.covingtoncorkandpork.com

Contact Information:
Les Balgavy
Phone: 540-960-1532
corkandpork@gmail.com
Artesia, NM
Starts: 03/23/2013
Ends: 03/23/2013
Instructor: MARK SIMMONS
Website: http://www.smokinonthepecos.us

Contact Information:
David Grousnick
Phone: 575-513-4291
dvgrousnick@yahoo.com
Gettysburg, PA
Starts: 03/23/2013
Ends: 03/23/2013
Instructor: RANDY G BIGLER
Website: www.adamsarts.org

Contact Information:
Brenda McCabe
Phone: 717-334-5006
San Diego, CA
Starts: 03/23/2013
Ends: 03/23/2013
Instructor: KELLY MCINTOSH
Website: http://www.fit2gobbqevents.com

Contact Information:
Henry Silvestre
Phone: 951-445-1903
hsilvestre@aol.com
Laurie, MO
Starts: 03/30/2013
Ends: 03/30/2013
Instructor: ED ROITH

Contact Information:
Susann Huff
Phone: 573-374-8776
events@cityoflaurie.com
Anoka, MN
Starts: 04/06/2013
Ends: 04/06/2013
Instructor: DAVE LONDEEN

Contact Information:
Don Sorenson
Phone: 763-427-4470
donsorenson@gmail.com
New Holland, PA
Starts: 04/12/2013
Ends: 04/12/2013
Instructor: DON HARWELL

Contact Information:
Melvin Stolzfus
Phone: 717-354-7533
Fax: 717-354-7573
Overland Park, KS
Starts: 04/18/2013
Ends: 04/18/2013
Instructor: MARK SIMMONS
Website: http://home.everestkc.net/vfwpost846

Contact Information:
Jim Lilleston
Phone: 913-206-7860
james.lilleston@us.army.mil
Sugar Creek, MO
Starts: 04/23/2013
Ends: 04/23/2013
Instructor: BUNNY TUTTLE
Website: www.OfficialPayments.com

Contact Information:
Sue Mikula
11525 Putnam
Sugar Creek, MO 64054
Phone: 816-252-4413
Gothenburg, NE
Starts: 04/24/2013
Ends: 04/24/2013
Instructor: BUNNY TUTTLE

Contact Information:
Mike Eberle
Phone: 308-962-0112
crabdaddyfeast@hotmail.com
Stillwater, OK
Starts: 04/27/2013
Ends: 04/27/2013
Instructor: ED ROITH

Contact Information:
Chuck Willoughby
Phone: 405-744-6071
chuck.willoughby@okstate.edu
Maynard, MA
Starts: 05/04/2013
Ends: 05/04/2013
Instructor: KEN DAKAI
Website: WWW.NEBS.ORG

Contact Information:
Kathie Dakai
Phone: 774-270-1684
kathleendakai@aol.com
Annapolis, MD
Starts: 05/05/2013
Ends: 05/05/2013
Instructor: MARK SIMMONS
Website: http://www.barbayq.com/certified-barbeque-judge-class/

Contact Information:
Ed Kumian
Phone: 410-991-0611
ekumian@comcast.net
Overland Park, KS
Starts: 05/19/2013
Ends: 05/19/2013
Instructor: MARK SIMMONS
Website: http://www.kcculinary.com

Contact Information:
Tony Bien
Phone: 913-341-4455 x104
tony@kcculinary.com
North Bend, OR
Starts: 05/24/2013
Ends: 05/24/2013
Instructor: MARK SIMMONS

Contact Information:
John Hunt
Phone: 541-999-5199
huntj1@me.com
Rochester, Ny
Starts: 05/24/2013
Ends: 05/24/2013
Instructor: KEN DAKAI

Contact Information:
Brian Wemett
Phone: 1-888-ROC-BBQ8
info@roccityribfest.com
Cleveland, TN
Starts: 07/25/2013
Ends: 07/25/2013
Instructor: DON HARWELL

Contact Information:
Louie Alford
Phone: 423-339-1989
lalford42@gmail.com
Shawnee, KS
Starts: 08/03/2013
Ends: 08/03/2013
Instructor: ED ROITH
Website: https://www.shawneeconnect.org

Contact Information:
Kate Kinkaid
Phone: 913-631-5200
kkinkaid@cityofshawnee.org
Ponca City, OK
Starts: 12/06/2013
Ends: 12/06/2013
Instructor: MERL WHITEBOOK
Website: www.cookshack.com/store/Cooking-Classes

Contact Information:
Christa Jones
Phone: 800-423-0698
c_jones@cookshack.com
 

 

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Get all of Smoky Hale's wisdom and become the best cook around. Learn to do it right!

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