Barbecue Excellence

QDoc · 07-21-2008, 07:18 PM

I have looked at the KCBS website looking for a detailed description of excellence in BBQ but can't find it. Is there an "official" document describing perfectly cooked and presented KCBS entries? If so would someone please post this document or post a link. I just finished reading a thread describing the difficulties in fairly judging a contest and I certainly agree. If KCBS does not have a detailed document describing perfectly cooked chicken, ribs, pork, and brisket, including all of the various cuts and possible presentations then basically it is a totally subjective process and cooks should accept it for what it is.

VGuilford · 07-21-2008, 07:46 PM

I don't believe there is any such thing.

MilitantSquatter · 07-21-2008, 10:08 PM

I don't think it's KCBS job to define this. Even if a definition existed I don't think it would bring value. They have a mission statement and that should be enough as long as they drive to it with their actions.

Our mission is to celebrate, teach, preserve, and promote barbecue as a culinary technique, sport and art form. We want barbecue to be recognized as America's Cuisine.

I do agree though that it is basically a subjective process and cooks should accept it for what it is. The process clearly works or we would not see select teams who are consistently capable of pulling off a GC's, RGC's or top placings.

Gowan · 07-22-2008, 12:45 PM

The closest thing to such a document is the judging class manual. It's not really comprehensive enough to stand alone without the classroom instruction though. Sign up for a CBJ class - it's the best buy a cook can make!

And yes, BBQ judging is subjective. If it wasn't, you wouldn't need all those judges at a competition. One guy with a clipboard could do the whole thing, like a pilot running down a pre-flight checklist. It would also be a lot less fun to compete IMO if there was a single "best" entry standard.

Bentley · 07-22-2008, 03:16 PM

Quote:

Originally Posted by MilitantSquatter

I don't think it's KCBS job to define this.

I disagree...If they cant, then quit having CBJ classes. Let the promoter do it!

MilitantSquatter · 07-22-2008, 04:03 PM

Quote:

Originally Posted by Bentley

I disagree...If they cant, then quit having CBJ classes. Let the promoter do it!

You've got a point...

If it ever came to KCBS needing to define it, I certainly would hope the definition would not be left in the hands of a few select BOD members when thousands of other members may have a differing opinion.

07-21-2008, 07:18 PM	#1
QDoc is one Smokin' Farker Join Date: 03-02-07 Location: Pine Bluff, Arkansas	Barbecue Excellence I have looked at the KCBS website looking for a detailed description of excellence in BBQ but can't find it. Is there an "official" document describing perfectly cooked and presented KCBS entries? If so would someone please post this document or post a link. I just finished reading a thread describing the difficulties in fairly judging a contest and I certainly agree. If KCBS does not have a detailed document describing perfectly cooked chicken, ribs, pork, and brisket, including all of the various cuts and possible presentations then basically it is a totally subjective process and cooks should accept it for what it is.

07-21-2008, 07:46 PM	#2
VGuilford is Blowin Smoke! Join Date: 03-01-07 Location: Raymore, Mo. South of Kansas City	I don't believe there is any such thing. __________________ See Ya in the Smoke!!! Vern MooCow BBQ www.moocowbbq.com KCBS CBJ Texas Smoker Oklahoma Joe Original Vermont Castings Gasser Turkey fryer Little Smokey Joe ~~~~~~~~~~~~~~~~~~~~ MoFo Chapter ~~~~~~~~~~~~~~~~~~~~

07-21-2008, 10:08 PM	#3
MilitantSquatter Moderator Join Date: 09-17-05 Location: Mooresville, NC	I don't think it's KCBS job to define this. Even if a definition existed I don't think it would bring value. They have a mission statement and that should be enough as long as they drive to it with their actions. Our mission is to celebrate, teach, preserve, and promote barbecue as a culinary technique, sport and art form. We want barbecue to be recognized as America's Cuisine. I do agree though that it is basically a subjective process and cooks should accept it for what it is. The process clearly works or we would not see select teams who are consistently capable of pulling off a GC's, RGC's or top placings. __________________ XL BGE (#2) & Performer Platinum Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles

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07-22-2008, 12:45 PM	#4
Gowan is Blowin Smoke! Join Date: 08-08-07 Location: Cartersville, GA	The closest thing to such a document is the judging class manual. It's not really comprehensive enough to stand alone without the classroom instruction though. Sign up for a CBJ class - it's the best buy a cook can make! And yes, BBQ judging is subjective. If it wasn't, you wouldn't need all those judges at a competition. One guy with a clipboard could do the whole thing, like a pilot running down a pre-flight checklist. It would also be a lot less fun to compete IMO if there was a single "best" entry standard.