How To Be a KCBS Certified BBQ Judge

By Dru Chai

It seemed like only yesterday that I sat through a BBQ judging class. People from all walks of life were crammed into a hotel conference room in San Diego, eager to learn about the strict judging standards set forth by KCBS. Since then, I've judged over ten BBQ competitions. Each judging experience is different from the other, but one thing's for sure -- I always get excited when I'm sitting at the judge's table, ready to dig my fingers into another meat category.

So it's no surprise that the most commonly asked question is "how do you become a BBQ judge?" When I tell them that all they need to do is take a class for a few hours, the usual response is "that's it?" Yes, that's it. But the problem is finding a class that's local. You can search for the nearest class on the KCBS website, or simply go to Las Vegas on November 7.

The World Food Championships official logo...
See the fork and spoon in there? Yes, intentional.

Yes, Las Vegas! The 2nd annual World Food Championships will be held from November 7-10 and luckily for those who are in Southern California or nearby states, now is your chance to become a BBQ judge. Classes just don't happen very often, especially on the West Coast. So if you've ever wanted to become a BBQ judge, now's your chance.

This year's World Food Championships is a bit more low key, taking place in downtown Vegas. Last year's event was hosted by Adam Richman (who has since slimmed down) along with other celebrity judges and chefs. While it was a fun event to judge and attend, I felt like the food competition was overshadowed by all the glitz and glamour of the Strip. I can already tell that for this year, the focus will be on one thing, and one thing only -- the FOOD!

Sign up to become a certified BBQ judge.

Dirty Smoke BBQ Blog's One Year Anniversary, West Coast BBQ Classic at Queen Mary, LB

By Dru Chai

I haven't posted in almost two months (that darn full time job getting in the way), but I've recently had some time to reflect on my BBQ experiences. Something told me to post today -- it was as if the BBQ gods spoke to me. So I looked up my original post and the date was May 24, 2011. Amazing -- exactly one year since I started this blog.

Since starting this journey, I've met so many interesting people from all walks of life, who share the same love and passion for BBQ. In just a year, I've filled my brain with so much BBQ knowledge and experience. As soon as I bought my WSM (Weber Smoky Mountain), it was off to the races.

Of course, about a year ago I had more time on my hands, fresh from being laid off from the corporate world. I took a BBQ pitmaster class from Harry Soo and started applying and practicing the techniques I learned by selling (and giving away) lots of BBQ to friends and coworkers. I became a certified BBQ judge and immediately began judging world-class BBQ competitions from all over the place. I even took a crack at competing in a contest.

Harry Soo of Slap 'Yo Daddy BBQ

Dr. BBQ in Las Vegas

So with a year of BBQ knowledge and experience under my belt, what exactly have I learned about the world of low and slow BBQ? Here are some of my random thoughts about the world of BBQ competitions -- with some more obvious than others.

BBQ is one very expensive hobby. I'm not just talking about buying a grill for your backyard, then using it once or twice to grill some burgers or hot dogs when your friends come over in the summer. We're talking REAL BBQ that takes hours of low and slow smoking with a temperature of 225-250F. In order to help with that process, there are countless BBQ gadgets that you "have" to have. There are rubs, sauces, knives, thermometers, wood, the list goes on. It's a multi-billion dollar business, and everyone wants a piece of the pie. Of course, that doesn't even include the meat. If you want to practice making good BBQ, you'll end up with lots of leftovers -- which isn't necessarily a bad thing.

Starting a BBQ team and competing is even MORE expensive. If you're interested in seriously competing with the big boys, you better have something saved up in your piggy bank. Unless you're one of the big names, you're most likely not going to make a living by just competing. Most teams will tell it will run about $1K and up (on average) per competition, and that's not including start-up costs. Many teams will to recoup that cost by participating in PC (or People's Choice). When you're at a festival, and you pay $2 for a ticket to sample some BBQ, the team is happy to get your ticket because that's money back in their pocket to help pay for everything. Some of the cash prize money is nothing to sneeze at, but that's no guarantee. BBQ teams have to drive far, set up, and get very little sleep just to compete. For what, a little trophy? Nope, it's all for the love of BBQ.

When judging BBQ, it doesn't mean everything you taste is excellent BBQ. At my first judging experience, I was just excited to be there. I thought I would taste some of the best BBQ of my life. But it was just not the case. Obviously, the BBQ palate becomes sharper with every competition. But part of it is just the luck of the draw. For example, there may be 50 teams competing -- but as a judge, I'm not sampling BBQ from each of those teams (I would be 20 lbs heavier, and you would have to roll me out from being so full). A judge samples up to 6 teams per meat category. Recently, I judged the West Coast BBQ Classic in Long Beach. All of my chicken samples were excellent and I gave them all very high scores. The pulled pork and rib samples were run-of-the-mill. The brisket was some of the worst I've ever tasted. It had me scratching my head, thinking, were these teams serious? But another table of judges could've had excellent brisket samples -- it's just how things turn out.

Nifty logo

Good turnout by the Queen Mary

The view from the judge's tent -- very picturesque

ACM BBQ Throwdown in Vegas & What is Considered "Bad" Competition BBQ?

By Dru Chai

Las Vegas hosts plenty of conventions and trade shows, so it was a no-brainer that a BBQ competition be thrown into the mix. Promoted by Smoke on the Water, the ACM BBQ Throwdown was part of a weekend full of festivities leading up the ACM (Academy of Country Music) award show. It's only natural to see country music and BBQ teaming up together. Of course, the total prize of money of $50k helped draw over 100 teams from around the country.

I'm not much of a country music fan, but I just couldn't resist making the 3.5 hour drive to Vegas to judge some top-class BBQ. I was able to squeeze in as one of the last judges. If I couldn't go, well, I'm sure it would've broken my "achy breaky heart."

The parking lot of the Mandalay Bay was a nice location for the competition. There was plenty of wide open space, and the BBQ smoke filled the air (when it wasn't windy). Combine that with sunny 80+ degree weather and free admission, I was actually surprised that there wasn't a bigger crowd.

Other than eating and drinking, there was plenty of "country" related entertainment -- country line dancing, mechanical bull riding, and even lassoing. I was hoping Carrie Underwood would show up as a last minute surprise performance, but of course that didn't happen. 

After getting over the initial excitement of judging my first contest in Santa Anita a few weeks ago, I had a better "feel" of what to expect the second time around. Not that I have years of experience or dozens of contests judged under my belt, but my BBQ judging taste buds are getting a good workout. Obviously, BBQ judging is subjective and everyone is different, but everyone is generally in the same ballpark when it comes to what is good or "bad" competition BBQ. The regions also matter too -- west coast judges tend to like spicier, bolder flavors, while the east coast favors the mellow and traditional flavors.

Here are my thoughts, and my thoughts only:

Chicken - In competition BBQ, chicken thighs not only have to be juicy and flavorful, but have "bite-through" skin as well. Smoking meat generally produces tough, leathery, and rubbery skin. Judges typically take one bite, so you don't want the skin to completely slide off. That skin has to be edible and taste good too. Every team has their own secret or tricks of the trade when it comes to treating chicken thigh skin.

Ribs - Most ribs that I've judged look fairly identical upon first glance, but that completely changes after the first bite. Ribs present the best opportunity for that "blank canvas," as most teams try to provide their own distinct and unique flavor -- whether it's the rub or the sauce. Most judges I've talked to seem to be like their ribs on the sweet side.

Pork - This category is the one that many teams have trouble with appearance, which is open to interpretation. Unlike the other categories, pulled pork meat can be presented in different ways within that styrofoam box -- in all shapes and sizes. When it comes to texture, I find that a lot of samples are mushy and overcooked, which is easy to do with pulled pork. 

Brisket - Everyone agrees that brisket is the toughest category in terms of tenderness. But the taste and flavor of brisket varies so widely with each team. Some teams may opt to use a certain type of injection, which just stands out. Some judges may like it, and some don't -- it all depends. For me, I like brisket to taste natural and smoky, and not have any weird and distinct off taste. One judge said to me, "beef should taste like beef." Amen to that!

Tips From a First Time Certified BBQ Judge

By Dru Chai

I don't know how well horses can smell, but I'm sure they could sniff the BBQ smoke wafting through the air (not sure they care anyway, they all eat hay, right?) when they were getting ready for their races at the Santa Anita Park in Arcadia, CA. The race track served as the backdrop for the KCBS sanctioned Santa Anita Winner's Circle BBQ championship on March 10th, 2012. The weather was fabulous and the event organizers couldn't have picked a better day for BBQ gnoshing.

As the crowd soaked up the sun, set up lawn chairs, and sampled BBQ from several teams in the infield lawn area of Santa Anita Park, there was some serious usage of brainpower and taste buds in an unassuming white tent several yards away. About 50 judges were busy judging the four categories of chicken, ribs, pulled pork, and brisket. There were judges where you could easily tell just by looking at some of them that this wasn't their first rodeo. They wore official polo shirts, proudly wore their name tags, and some even brought portable lunch-bag coolers to take home leftovers. They just LOOKED like BBQ judges.

The view from the judging tent

Fabulous day for BBQ from the Santa Park infield

SYD had a steady stream of people to try their BBQ

I, on the other hand, probably stood out like sore thumb as a first-timer. After all, I had been waiting to become a BBQ judge for almost a year and was fresh out of BBQ judging class. I was excited, to say the least, but I didn't want to screw up. I wanted make all the BBQ judges proud. But just in case of any rookie screw-ups, the organizers made sure to mix in the rookies with the seasoned vets and "master" judges -- those who have judged more than 30 competitions. It's all about balance, to be as fair as possible in the scoring system.

Any apprehension about sitting in a table full of strangers for about 3-4 hours quickly subsided. Everyone came from all walks of life and different cultures, but we were all bonded by the love of BBQ. As the rookie at my table, I listened as the other judges shared their stories and experiences. We weren't allowed to talk during judging, but once we turned in our score cards, I was always quick to ask "so what was your favorite?" or "what did you think was the worst?" More often that not, the way I scored was about the same from the experienced judges.

I picked up some valuable tips and tricks from a few judges. I was lucky enough to sit next to a gentleman named Jason, who was very friendly in giving me advice about judging BBQ. Some day, I'll pass along the same wisdom to a rookie several years down the line. But if you're reading this blog, and you want to be a certified BBQ judge (or CBJ), you're in luck. Here is some of what I've learned.

Tip #1 - BBQ judging is not as easy as it looks and sounds. You really have to eat a lot of BBQ and know what to look for in judging competition BBQ -- and not restaurant BBQ. For instance, many people think that ribs should be "fall off the bone" from Tony Roma's. Blech. For BBQ competitions, that's called "mushy and overcooked" and will be scored very low. Experienced judges know what to look for, versus the rookies -- which brings me to my next tip.

Tip #2 - If you're just starting out, go to as many competitions as possible. BBQ competitions want to sign up rookie judges to balance things out. More often than not, the majority of the BBQ judges will have years of experience under their belt -- which can be good and bad. It's nice to have some fresh new faces. So if you just took a judging class, try to find as many competitions near your area to build your reputation. More often than not, rookies are more likely to be selected.

Tip #3 - Be prepared and organized before judging begins. You want all of your focus to be judging the samples, so you don't want to be fumbling around looking for water, or reaching across the table for paper towels. Make sure you have everything next to you, and most importantly, have a stack of wet paper towels. Things will get very messy. Every sample has their own seasonings and flavor profile, so you don't want to mix them up. It's so much easier to wipe your hands clean (or as much as possible) with wet paper towels. 

WSM's were everywhere

Bacon = pig candy

Candied spam

Overall, I had a great time being a BBQ judge. As a cook, it definitely helped my decision-making process in giving a certain score (scale of 2-9, with 9 being excellent). I knew what to look for, as far as appearance, taste, and tenderness. Although anyone can sign up for the judging class and become a certified BBQ judge, I would venture to say that not very many actually go out and make the commitment to judge BBQ at a competition. But for the BBQ diehard's, it's a satisfying and rewarding experience. With one under my belt, I can't wait for the next one.

Certified BBQ Judge? I Like The Sound of That!

Yup, I'm still here. I know it's been a while since I've posted on this blog, but honestly there just hasn't been anything interesting to write about. I'm not one to babble just for the sake of babbling. But I do want to give a huge thanks to those who have ordered from my little catering business on the side. You know how there's a lady that sells tamales at work? Well, I'm the dude that sells brisket at work. I've sold pulled pork, ribs, and chicken, but the brisket has been the hot seller by a landslide. Thus far, I've done about 30 orders and it's been a blast.

I drool every time I look at this picture

Dirty Smoke BBQ brisket is always a favorite

If you've been a reader of this BBQ blog, you'll know that I'm constantly trying to learn new things. There are so many great BBQ websites out there that give you how-to instructions, videos, and all types of info. Of course, that isn't my goal here. Although, I don't want to be seen as a BBQ expert, I'll still share my experiences (good or bad). As we kick off the new year, I want to make an effort to chronicle more BBQ experiences outside of the backyard -- whether it's writing about restaurants, products, or events.

So what's first up this year? Back in June '11, I wrote about wanting to attend a certified BBQ class. Well, that time has arrived. I just signed up for not just one, but TWO certified BBQ judging classes on February 25 in San Diego. It's part of a BBQ convention organized by the NBBQA (National BBQ Association). If you're new to the BBQ world, there are quite a few acronym-loving BBQ organizations out there. It can be hard to remember and keep track of them all. One of the classes is by the MBN (Memphis BBQ Network) and other is by KCBS (Kansas City BBQ Society).

So what's the difference between the 2 classes? Well, they both judge different meat categories. KCBS is the most popular one that sanctions a lot of competitions and probably most people know about -- they judge ribs, chicken, pork shoulder, and brisket. The MBN judges whole hog and pork shoulder only. I could write more, but Professor Salt from the Grill Marks blog over at OC Weekly explains it in more detail. Of course, all this BBQ fun doesn't come cheap. Each class costs $90. But once I become certified, hopefully I'll more than make up for it by eating lots of "free" BBQ at competitions. Oh and yeah, that BBQ competition knowledge will help too.