Master of the Pit
- Joined Oct 10, 2017
Thinking about doing this. Anyone here a KCBS judge?
I'm not a competition person - except maybe to show up and try some samples - but there are a few things I'm always curious about:
What have you been most surprised by, as a judge? Not individual entries (ok, maybe that, too) but more like how judging works versus how you thought it worked back when you started?
What would you guess is the breakdown on longtime familiar faces versus strangers/one-and-done's (versus... I don't know... once-every-few-years?)
Also, when you say "Rocky Mountain events," is that Rocky Mountain BBQ Association, specifically?
I'm a RMBBQA member, and they have events with specific point systems, and a Judge sign-up system that is excellent. But all the events are KCBS events.Anything. Thoughts about it. What you like. What you don’t like. Obviously you like it if you’ve been doing it for 12 years. But I’m sure there are some negatives, like with anything.
Heheee. You can't, so with COVID rules judges are spread out across two or three tables, we were masked until it was time to sample, and we use gloves to place food on their place mat. The tables have 4 removable covers, one is removed after each round of meat. This year masks are optional until you are ready to eat. This year 3 comps I judged were in very small towns with <10 cases in the previous 14 days. The 4th had a beer and wine fest, but they put judges in a gymnasium to give us plenty of distancing. And I masked when outside.How can you judge bbq with a mask on?
More of an attention to detail and consistency. During judging the lowest score in each category is tossed. And after each event you can get your scores online in a chart format with the table averages to see how you compare.Sounds like an enjoyable time for sure. Also sounds like a fair amount of knowledge is needed to be an effective judge. I’ve yet to master the various muscles in a pork butt for presentation , can’t find the tubes vs. money muscle lol.
I know quite a few cooks that will judge once or twice a year just to see what other teams are turning in. I like judging at a table when a cook is judging their first or second competition, most pick up on an amazing amount of information, and usually share some viewpoints from a cook's point of view.Hey Cowboy, I would highly recommend taking the class. I'm a KCBS certified judge and love it. The reason I took the class is that I wanted to compete and needed to know what the judges are looking for.
If it's easier, you can start on the other end, the money muscle end, and use that as a reference. The tubes are just inboard from the money muscle and they are easy to find and isolate. In the supermarket, pick a butt with a good money muscle.Ive seen that pic before. For some reason my brain goes into gridlock on it. I’ll have to get out a butt and that pic soon.
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