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Any eggheads taking tomorrow's KCBS judging class?

walruseggerwalrusegger Posts: 314
edited 10:41PM in EggHead Forum
I've put together a comp team and am doing a few months of research before we compete including taking the KCBS judging class in New Holland, PA tomorrow and attending some upcoming comps in the area. My fellow teammates (non eggers) and I did some practice last weekend with ribs and have brisket, butt and chicken weekend practice sessions planned before we do a whole dry run with all four.

We want to do our best, but we're much more in it for the fun, camaraderie and bbq tips along way. Any general tips on starting out are welcomed. I've done a lot of research, so I think I've got a lot down about what to expect, but I'm sure as with anything new and of this magnitude, there are some things you just can't prepare for. And no, I'm not fishing for secrets.


  • Misippi EggerMisippi Egger Posts: 5,095
    The hardest thing for us was sticking to a timeline for each of the four meats.

    Write it down, based on turn-in times and notice where you will have to be doing multiple things at the same time, so you can allocate the responsibilities or modify the timeline.

    You need to do at least one "real time" practice run, with turn-in boxes and using actual turn-in times. If you can find a KCBS certified judge or two fro your practice run it will really help - ask him/her to judge honestly.

    Good luck.
  • CrimsongatorCrimsongator Posts: 5,791
    I agree on the practice run. It is totally different when you are time bound and when you are just cooking for fun. When you think you have enough time, build in just a little more time.
  • CrimsongatorCrimsongator Posts: 5,791
    I think you will find the class will be more about what disqualifies an entry or other rules based items. You will get to sample some BBQ and go over scoring criteria. Your real experience will be judging a few contests. Then you get to see what really gets turned in and have a fell for what judges are looking for (or not wanting to see)

    The meat from a judging class is generally cooked by a volunteer team and the group in the kitchen is putting multiple boxes together quickly. Don't expect the level of attention to presentation like a real comp.
  • cookn bikercookn biker Posts: 13,407
    Fornia, Jason, and his side kick will be there.
    Take pictures and let us know about your experience.
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