| If you've ever been to a live barbecue competition, | | | | During the class itself, you'll receive a couple hours of |
| you know they're serious business. Competitive BBQ | | | | theoretical instruction, followed by a couple of hours |
| teams train hard and work even harder, all to one | | | | of hands-on practice judging a selection of BBQ meat. |
| day realize the goal of being named Grand Champion. | | | | The theoretical instruction allows you to become |
| The only way to ensure fair treatment of these | | | | acquainted with the KCBS standards and allows you |
| team's hard work is to enlist the services of qualified | | | | to focus on the three key judging criteria: |
| and certified BBQ judges. Thankfully, it's a lot easier | | | | - Appearance |
| to become a certified barbecue competition judge | | | | - Taste |
| than it is to rustle up a rack of prize winning spare | | | | - Tenderness |
| ribs. | | | | The hands-on portion of the class is - well... where |
| Becoming a Certified BBQ Judge | | | | you get to apply what you've learned and enjoy |
| I can think of no better honor than to be a qualified | | | | some great food at the same time. You'll be given a |
| Kansas City Barbecue Society judge. I mean, man. | | | | selection of meats ranging from championship quality |
| How much better does it get than to be able to | | | | on down. The trick then is to try and apply the KCBS |
| wear that badge and enjoy free top-notch | | | | standards and determine point deductions for each |
| barbecue? The process is fairly straight forward. The | | | | flaw you find. |
| first thing you do is sign up for a judging class. You'll | | | | Upon completing the hands on part of the class, you'll |
| pay around $80 for the class itself, the food you eat | | | | be asked to pledge an oath of conduct. After this, |
| during training, and a single year membership to the | | | | you receive your certification. From then on out - the |
| KCBS. | | | | BBQ world is your oyster - or, brisket - rather. |