S
Smokin Diablo
Guest
I have been a competition cook for 4 years and finally decided it was time for me to see what the judges are looking for, that was my # 1 goal for the class, I ended up getting much much more. I attended the CBJ class in Arthur Illinois on March 7th, Mike Lake was our instructor and let me say that I thought his knowledge and teaching technique was excellent. Of course this is coming from a 1st timer, but you have to respect Mike's status and experience in the KCBS. I very much appreciated the time, detail, and his ability to directly involve the students in his class. I would also like to thank George Fritz and the CIBR group for putting on the class for us ILFO's.
Now on to some of my questions and observations.
Now on to some of my questions and observations.
- My first observation was that the class of 26 or so was split pretty much 50% competition teams and 50% people that had never seen or tasted competition BBQ.
- My next observation was that the turn in boxes I was judging were something I would not turn in to a judge. I did not see or taste one box that was at a competition level turn in. To me that does not give the nubie CBJ's anything to be prepared for. The boxes were bare, thrown together, most not sauced, and hardly any of the pieces in any box were uniform. I just didn't think it was fair to the nubies. maybe even some pictures of real competition turn ins would have given them some idea of what they were in for.
- The information I learned on ribs, brisket, and pork was worth every minuet and $ I spent.
- The KCBS does not compare BBQ from one to the other. Each turn in is judged on its own merit
- There is a new scorecard this year that provides the judges more direct corolation between the number they are marking and the meaning of that number. 2 = inedible , 5 = below average, 7 above average, ect........
- Here is my biggest observation and question for all of you cooks, one thing I did not know was that at nearly every competition the event is short on CBJ's and has to pull people off the street or they have uncertified judges that have been involved from the beginning and they continue to ask them to come back. After spending the day in a CBJ class I now understand why our scores are all over the board from competition to competition and table to table. People are not using the same standards to judge the box and what they are tasting. I know that taste is subjective but appearance and tenderness to someone that has not gone thru CBJ class is at their discretion and not what CBJ's are scrutinizing and critiquing.
- If I spend $800.00 to go compete by the rules of the KCBS and follow KCBS and CBJ criteria for turn ins, am I expecting too much to be judged by a majority of CBJ's?
- Is it my right to ask the event coordinator at the cooks meeting how many CBJ's are confirmed for turn in?
- Am I being to judgmental and over reacting? I don't think so but would like your input on the subject.