Judging Class Cooking for Judging Class

KJ's BBQ · 01-13-2013, 05:05 PM

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.

jketron · 01-13-2013, 06:14 PM

I would imagine they are going to ask you to cook a full range of doneness (slightly under. Just right, over cooked) all for instructional purposes.

thirdeye · 01-13-2013, 07:52 PM

3 or 4 cooks were involved in my class and from what I recall they followed some written guidelines for different quality, seasonings and appearance (bad and good arrangements, chunky sauce, and some of the boxes had illegal garnishes). I believe the goal was for the food to match the curriculum of the class (more or less). Looking back there were not any 8's or 9's.... everything was a 5, 6 or 7.

82's BBQ · 01-13-2013, 08:04 PM

When I cooked for a judging class I was told to cook everything the same, but I didn't have to do anything real special. It all just had to be done. Mike & Theresa Lake did our class. My suggestion would be to get in contact with who is teaching your's and see what they are going to need.

01-13-2013, 05:05 PM	#1
KJ's BBQ Found some matches. Join Date: 11-01-11 Location: New Richmond Ohio Downloads: 0 Uploads: 0	Cooking for Judging Class 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.

01-13-2013, 06:14 PM	#2
jketron Full Fledged Farker Join Date: 03-23-12 Location: Carlsbad, CA Downloads: 0 Uploads: 0	I would imagine they are going to ask you to cook a full range of doneness (slightly under. Just right, over cooked) all for instructional purposes. __________________ ------------------------------- John, KCBS CBJ 1 x WSM 18, 1 x WSM 22 Grill of His Dreams #1 Rule of BBQ... Have fun

01-13-2013, 07:52 PM	#3
thirdeye Quintessential Chatty Farker Join Date: 01-14-06 Location: At home on the range in Wyoming Downloads: 2 Uploads: 0	3 or 4 cooks were involved in my class and from what I recall they followed some written guidelines for different quality, seasonings and appearance (bad and good arrangements, chunky sauce, and some of the boxes had illegal garnishes). I believe the goal was for the food to match the curriculum of the class (more or less). Looking back there were not any 8's or 9's.... everything was a 5, 6 or 7. __________________ ~thirdeye~ I Play With Fire and Smoke *KCBS - CBJ* Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery

01-13-2013, 08:04 PM	#4
82's BBQ On the road to being a farker Join Date: 01-21-12 Location: Danville, IL Downloads: 2 Uploads: 0	When I cooked for a judging class I was told to cook everything the same, but I didn't have to do anything real special. It all just had to be done. Mike & Theresa Lake did our class. My suggestion would be to get in contact with who is teaching your's and see what they are going to need. __________________ www.82sbbq.com