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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.


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Unread 06-21-2007, 05:00 AM   #1
HeSmellsLikeSmoke
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Default KCBS Judging Class Info?

Can someone direct me to a link which gives information regarding judging at a KCBS event? I am looking for something that is more or less what you would get when you attend a judging class.

I looked on the KCBS site, but all I found was a little bit of info within the Competetion Cooks Rulebook.
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Unread 06-21-2007, 06:19 AM   #2
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I've cooked of helped with at least a half dozen classes ( I'm going to help Jim Boggs next weekend in Lake Placid) so this is my take.

The class runs about 3-4 hours. The first half the instructors (here in the North East it's Linda and Jerry Mullane) go over the KCBS rules and tell the perspective judges what the standards the cooks are cooking to. The last half of the class the judges are sampling food in a true KCBS judging environment and talking about and defending their scores.

It is worth an afternoon, if only to be around BBQ people.
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Unread 06-21-2007, 07:44 AM   #3
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Rich,

That's way cool that you have helped cook so many of those. Good news for you, starting July 1 the cooks will be compensated for their efforts. While I realize we don't cook these things for the money AND there will probably never be enough pay to compensate the cooks for time and effort, it's definitely a step in the right direction.

Rod

Jim - Your first and second sentence ask different things. The following is a link related to judging a KCBS event.

http://www.kcbs.us/kcbs_bbq_contest_...structions.jsp
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Unread 06-21-2007, 08:53 AM   #4
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Welcome, Rodney.....

Have you been to cattle call?

Matt in NYC
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Unread 06-21-2007, 09:42 AM   #5
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I took the class a few months ago.

I got a certificate stating I was a KCBS member and another stating I was a CBJ. I aslo got a KCBS name tag bearing my judge number.
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Unread 06-21-2007, 09:46 AM   #6
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Default KCBS CBJ classes

Try this: http://www.kcbs.us/FormattedClassLis...ng_classes.jsp
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Unread 06-21-2007, 09:47 AM   #7
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Well, that didn't work. Click on where it says "classes" and then go to "judging classes".
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Unread 06-21-2007, 01:14 PM   #8
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Quote:
Originally Posted by kcpellethead View Post
Jim - Your first and second sentence ask different things. The following is a link related to judging a KCBS event.

http://www.kcbs.us/kcbs_bbq_contest_...structions.jsp
This link is exactly what I was looking for. Thanks
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Unread 06-21-2007, 01:16 PM   #9
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Quote:
Originally Posted by LostNation View Post
I've cooked of helped with at least a half dozen classes ( I'm going to help Jim Boggs next weekend in Lake Placid) so this is my take.

The class runs about 3-4 hours. The first half the instructors (here in the North East it's Linda and Jerry Mullane) go over the KCBS rules and tell the perspective judges what the standards the cooks are cooking to. The last half of the class the judges are sampling food in a true KCBS judging environment and talking about and defending their scores.

It is worth an afternoon, if only to be around BBQ people.
Rich, Thanks for this information. I have contacted Dmitry and may have a slot for the judging class in Lake Placid. If it all works out, I will see you there.

Jim
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Former KCBS CBJ

Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.

Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener.

Avatar is the original 1951 Weber Kettle
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Unread 06-21-2007, 02:29 PM   #10
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Great!!!! Got my application in and everything seems all set for the Judging Class.

Thanks everyone for the information.
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Jim - Another transplanted Texan
Former KCBS CBJ

Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.

Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener.

Avatar is the original 1951 Weber Kettle
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Unread 08-14-2007, 02:45 PM   #11
bonniesboytoy
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Besides age and membership, are there any other requirements (qualifications) to become a JUDGE??
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Unread 08-14-2007, 03:15 PM   #12
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Quote:
Originally Posted by bonniesboytoy View Post
Besides age and membership, are there any other requirements (qualifications) to become a JUDGE??
No food allergies. Competitors use MSG and other stuff in their Que. Rather than take a chance, if you have a food allergy it is best to opt out. No one will think any less of someone who opts out of judging because of a food allergy.
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Unread 08-14-2007, 03:46 PM   #13
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I have my judging class in 2 hours, I'm hungry and ready!
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Unread 08-14-2007, 04:23 PM   #14
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Quote:
Originally Posted by KC_Bobby View Post
I have my judging class in 2 hours, I'm hungry and ready!
Bring a ziplock type baggy and a small cooler for leftovers.
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Unread 08-14-2007, 10:07 PM   #15
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Thanks Guy, the only thing I'm allergic to is GRILLED food....Tom..
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