Auditing/Training CBJ Instructors

Plowboy said:

No one has more impact on KCBS competition BBQ than the CBJ instructors. They shape and mold those that will soon determine the fate of dozens of competition teams. I've heard crazy things coming from CBJ instructors like "white meat will be dry" or "brisket cut thinner than a #2 pencil is undercooked and tough".

Does the board know what is being instructed? Is there a "train the trainer" course for CBJ instructors? Do Board members audit CBJ courses to monitor what is being instructed?

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Hi Todd, good question.
White meat will be dry? Not my white meat. I have not heard that.

There is a part of the class discussing brisket. The instructor will indicate that cook may adjust his/her product by the slice thickness. If it is too tender, a thinker cut. If it is tough, a thinner cut. This discussion is part of the "pull test" for brisket.

The #2 pencil is an IBCA standard, not KCBS.

The board does not audit classes. However, I know that Ed from time to time audits classes and critiques the class. If he receives a comment which is of concern he will contact the instructor.

On the Board there are 5 of the 13 instructors. So while there is not a formal audit, the board is connected into the cbj instruction and its content.

Merl

The IBCA does not have a standard. The rules say the slices should be between 1/4" and 3/8" thick. The #2 pencil analogy is a reference given at the cooks meetings for the benifit of new cookers not judges. If the head judge takes the tray at the turn in table then it gets judged.

Something should be done to help standardize the judges into thinking the same thing.
When I went through the training, I was also told about the size of a pencil.
If that is what they want to say then all instructors should be on the same page.

My instructor mentioned the #2 pencil deal about brisket, but he said to not judge the brisket on the thickness of the slice. He said some cooks have started turning in thick slabs of brisket the last couple of seasons because it looks good in the box and it doesn't have anything to do with it being overcooked.

There is a powerpoint presentation which is being developed with Ed Roiths guideance. Once this is released it will be used in ALL CBJ classes. It may not be until early 2009 but it is in the works.