Kcbs judging class question

[Rusty Kettle]

Ok so I was thinking about taking a judging class. I was just curious about how long is a typical class? I saw one in lake placid NY. I just was wondering before I contacted the organizer if I would have time or not to do it in one day or if I would need a few days. I think before next year I need to get certified as a judge to have a better idea what I am aiming for as a cook if I want to cook kcbs. Anything I should know about getting certified as a judge? Thanks

 

[DR]

My class started at 8am and was finished at 3pm or so.

 

[rob g]

Our class was about 3 hours

 

[ModelMaker]

You along with the rest of the BBQ cook world still have the idea that "the class" will show you what you need to know to excell in competition BBQ contest.
The KCBS CBJ class does nothing but instruct the rules and procedures of KCBS competition BBQ contests.
They as a rule do not use competition quality meats for the class, they do not provide any secrets or tips to further your competition cooking abilitys.

Now the good news, once certified you can take off on your journey to learning what world class BBQ tastes like, what excellent tenderness is and how to place your entry in a box to get the judge excited.
The class is just the begining, judging experience is the ticket.
Ed

 

[PatAttack]

Our class lasted about 8 hours as they all should.

Three hours seems a little short for a KCBS class!:shock:

 

[rob g]

I don't think the class length is an abnormality. There is a class coming up locally that is the night before a comp similar to what the wife and I took. So it will be likely be 3-4 hours max. You can only do so much when starting at 6 or 7 at night.

 

[Bill-Chicago]

4 hours

2 hours of instruction, a break, then 2 hours of mock judging and discussion



Edit: 10 years ago, that is.

 

[Podge]

Go fishing instead

 

[bbq.tom]

My KCBS CBJ class started at 0900 and was over at 1300 (1:00 P.M. for you non-military folks). Four hours with only a short break about noon to get ready to do the "hands on" phase of the training (the sampling, scoring, and reviewing each score with reasons as to why the judge gave it the score that they did). Followed by the wrap-up and good-byes.

I assisted with the CBJ class in San Juan Puerto Rico last year and it started at 6 PM and was over by 10 PM. That class had 18 people signed up for the training and 63 showed up and took the class!!!

Like Ed stated above - don't expect the class itself to teach you how to cook better, but once you are a CBJ and begin judging, you will quickly be able to learn what does well and what doesn't in Appearance, Taste, and Tenderness.

 

[Pole D]

I'm going to agree with Ed and maybe go a step further and say the class is a huge waste if you do not follow it up by going out and judging competitions.

 

[Bbq Bubba]

I think before next year I need to get certified as a judge to have a better idea what I am aiming for as a cook if I want to cook kcbs.

One has absolutely nothing to do with the other.

 

[Mikeinctown]

The one left for the year in my state is listed as being instructed by Carolyn Wells and is from 6-10pm.

 

[Vince RnQ]

Wow, what an incredibly consistent and uniform training program KCBS has.

Our class was about 3 hours

Our class lasted about 8 hours as they all should.

Three hours seems a little short for a KCBS class!:shock:

4 hours. 2 hours of instruction, a break, then 2 hours of mock judging and discussion

My KCBS CBJ class started at 0900 and was over at 1300 (1:00 P.M. for you non-military folks).

I assisted with the CBJ class in San Juan Puerto Rico last year and it started at 6 PM and was over by 10 PM. That class had 18 people signed up for the training and 63 showed up and took the class!!!

The one left for the year in my state is listed as being instructed by Carolyn Wells and is from 6-10pm.

 

[Bob in Corona]

We were 'involved' with one just a week and a half ago (Norco). Schedule was :
TC Class from 8am-10am
CBJ Class from 10am-2pm
Everyone seemed pleased with the classes.

Classes are all about the rules.

 

[Vince RnQ]

Classes are all about the rules.

And don't you find it troubling that it isn't at all about the food?

 

[Bob in Corona]

And don't you find it troubling that it isn't at all about the food?

It is about the food, rule wise.
Should the class teach / show what Average and /or Excellent BBQ is ? Is that even doable ?

As we briefly talked about in Mesquite, we do somewhat agree

 

[Vince RnQ]

Most classes are so large that it is not possible for anyone cooking for the class to produce anything remotely resembling competition quality barbeque on that scale when you take into consideration that they would need to produce 4 meats to as many as 75 or more different people.

The judging class process is broken. That's the point.

And, to answer your question, "Yes" the class should show the difference between excellent, average, below average, etc., as it pertains to the Tenderness standards. I understand that Taste and Appearance are extremely subjective but Tenderness is not. It is the one thing that the class could clearly illustrate but it doesn't.

 

[Burnt at Both Endz]

Most classes are so large that it is not possible for anyone cooking for the class to produce anything remotely resembling competition quality barbeque on that scale when you take into consideration that they would need to produce 4 meats to as many as 75 or more different people.

The judging class process is broken. That's the point.

And, to answer your question, "Yes" the class should show the difference between excellent, average, below average, etc., as it pertains to the Tenderness standards. I understand that Taste and Appearance are extremely subjective but Tenderness is not. It is the one thing that the class could clearly illustrate but it doesn't.

So you think the texture definition for chicken as "nice" is not subjective?

 

[Vince RnQ]

So you think the texture definition for chicken as "nice" is not subjective?

That made me laugh!

 

[Rusty Kettle]

I guess I am confused. Is it a good idea to take a judging class or not?

For the judges how do you decide what is a 9 or a 2 or a 6?

My main reason for considering it was it was suggested at the cooking class I was just at that if we were not certified judges to go and get certified. I kind of was thinking it might be fun to judge some competitions next year if I could get my application accepted. Competing pro next year I may only get to do one or two competitions but I would like to attend more competitions so why not judge?

Is there a better organization than KCBS? Seems to me they have a lot of problems.