KJ's BBQ
Well-known member
I've been asked to cook for a Certified Barbecue Judging Class Saturday, March 9, 2013 in West Chester, OH. I told them I would do it but I have some questions on how far I should go with the cook. The class I took to become a judge, the meat was nothing like I would turn in a competition. I want to put out a good product, so should I prep it as I would for a competition using the same rub and sauces or just go with some SBR and a homemade rub? I'm sure Don Harwell the KCBS trainer will also help me out once I talk to him. Thanks for the help.