So I recently joined the KCBS because I thought it would be interesting to learn how to judge competitions and then have the opportunity to do so. My question for you all is: Are the training classes worth it? As in, it's going to cost over $100 and a couple nights in a hotel. Then what? Is it fairly easy to be selected to judge smaller competitions? Or is it something where I spend the time on money on this, and nobody chooses me to judge because they bring back the same people year after year? Or they tend to choose people they know? How realistic is it to think if I take the class in the spring that I might actually get to judge somewhere in the summer?
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John -
I’ve been a KCBS judge now close to 10 years and have judged over 45 competitions. Here is my view and some answers to your questions:- you have to take the KCBS training to be a judge. Not sure why you’re spending two nights. Training should just be one day. But it has been awhile since I became a judge.
- IMHO, it is easier to get selected as a new judge. They want new judges to participate.
- There is favoritism among the organizers. And I believe favoritism among the KCBS reps. Competitions fill up very fast (at least in CA) and when I do get selected, I see all the same judges every time. Judges form a click. They look out for each other and they form a network to alert each other when to sign up.
- I think if you got certified in the spring, you’d get selected in the summer. Also, just go even if you are not selected. The Reps will find a job for you in the tent and you’ll get a signature. Become a table captain. Better chance on getting selected.
- BBQ judging is a lot of fun. But it has also gotten kind of boring. Cooks think (at least in CA) that the judges want a sweet sauce because that is what has won. So your chicken, ribs, pulled pork and even a bit with the brisket is all presented with a sweet sauce. There are no vinegar, mustard or dry rubbed meat served. When I first started out, that was the what made judging so intriguing - all the different styles. It’s all the same flavor profile now.
- Do it with a friend. I did it with my brother and that created some great memories.
- Becoming a judge will help with your own BBQ technique. Going around after the comp to talk to pit masters, especially the ones that use the same equipment you do, will sharpen your BBQ skills.
Last edited by TripleB; February 1, 2025, 05:25 PM.-
Thanks TripleB I appreciate the insight. I'm thinking it's a multi day trip because I'm in Cleveland. Any of the trainings I saw on KCBS website seem to be 10+ hours away.
A little discouraging to hear that everyone goes for the same flavor profile. I mean, I understand why, but it's unfortunate that it keeps people from mixing it up. -
TheAmazingJohnJ Again, that has been my experience in CA. Which is not exactly the melting pot of American BBQ. It could very likely be much different in OH and I hope it is. Overall, being a KCBS judge has been fun.
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Just do IT!
Then tell us the dirty truth.
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I judged through KCBS for five or so years. I came to think of the food as Frankencue. There's a pledge taken by the judges before every competition and it mentions something about the traditions of American BBQ. The competition food is not edible beyond one bite. The competitors can't serve that stuff to their own families because it has so many phosphates and sodium added.
To be a KCBS judge, one has to pay about a hundred dollars and be able to swallow food. Beyond that, there are no requirements. :-)
I stopped judging because the contests were always on a Saturday, I had to drive 2+ hours to get to most competitions, and I left feeling overdosed on sodium from only taking one bite of each of 36 items.
I have my Saturdays back and that allows me to cook more often. I prefer it.
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TripleB my blood pressure can't handle the sodium that is injected into competition BBQ. For me, this is no exaggeration. Competition classes that people pay really steep prices for are all about injecting food to serve to people who are only going to eat one bite of it (the judges). I don't want to serve my family food that is only created for one bite. If you eat the whole thing (chicken thigh for example) you're serving your family food that is not fit for a meal.
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mrteddyprincess My comments were not about your health. I am sure you are Na intolerant. I have taken competition classes and yes, they promote injection. I have had chicken that was too salty and it was reflected on my score and comment card. But over salted meat would probably be less than 1% of my experiences. I have only had one nonedible protein. Over 50% of judges take the meat they judged home, as I do. For you, I understand your comments and I agree. But in general....I disagree. -
TripleB we're good. I took food home from comps too and there was nothing there I didn't like/desire, but it really did eff with my metabolism. Too much salt. And that's why I say I wouldn't feed that to my family or friends.
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TheAmazingJohnJ I would also echo what Huskee is saying. I don't want to persuade you not to do it.
I guess I should mention that what I did enjoy about it, and that was meeting the people (judges and competitors), walking around and seeing the equipment they were using, sniffing that BBQ air. It also kicked up my home BBQ game. I had never seen BBQ chicken like the competition chicken. So I do competition style chicken thighs at home; I just don't inject with all the salts.
So had I not been a judge, I wouldn't have enjoyed all those things!
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