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Meat-Up in Memphis

T-Shirts & More T-Shirts & More
Order men's and women's T-Shirts, Sweatshirts, Aprons, Mugs, Caps, Tote Bags, Flasks, and more, all imprinted with the Pitmaster Club logo. There's even a spiral bound journal where you can make notes on your cooks.

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This beautifully embroidered shirt is the same one Meathead wears in public and on TV. It's wash and wear and doesn't need ironing (really!), but it is a soft cottonlike feel. Choice of four colors and both men's and women's.

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BBQ Stars


Some Of Our Favorite
Tools And Toys

These are not ads. These are products we love and highly recommend. Click here to read more about our medals and what they mean.



Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

Click here to see our list of Gold Medal Gifts

Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

maverick PT55 thermometer

A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

Click here for more info on the Maverick PT-55 Waterproof Instant-Read Thermometer Review shown above. It may be the best value in a thermometer out there

If you have a Weber Kettle, you need the Slow 'N' Sear

slow n sear

The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

Click here for our article on this breakthrough tool

Bring The Heat With Broil King Signet's Dual Tube Burners

the good one grill

The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King's proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

Click here to read our complete review

The Good-One Is A Superb Grill And A Superb Smoker All In One

the good one grill

The Good-One Open Range is a charcoal grill with an offset smoke chamber attached. It is dramatically different from a traditional offset smoker. The grill sits low in front and doubles as a firebox for the smoke chamber which is spliced on above and behind so it can work like a horizontal offset smoker only better. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

Click here to read our complete review

Pit Barrel Cooker Smoker

Griddle And Deep Fryer All In One

The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all. Plus it has a built in cutting board, garbage bag holder, and paper towel holder. An additional work table on the left side provides plenty of counter space.

Click here to read our detailed review and to order

Pit Barrel Cooker Smoker

The Pit Barrel Cooker May Be Too Easy

The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers in the hardware stores because temperature control is so much easier. Best of all, it is only 9 delivered to your door!

Click here to read our detailed review and the raves from people who own them

The Swiss Army Knife Of Thermometers


The smart folks at ThermoWorks have finally done it: The Swiss Army Knife of thermometers, two in one. Start with the industry standard food thermometer, the Thermapen MK4, (Platinum Medal winner) truly instant (2 to 3 seconds) precise (+ or – 0.7°F). Then they built in an infrared thermometer ideal for measuring the temps of pizza stones, griddles, and frying pans (also great for finding leaks around doors and windows in your house).

Click here to read our test results and comprehensive review and why it won our Platinum Medal.

Compact Powerful Sear Machine For Your Next Tailgater


Char-Broil's Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you're off to the party! Char-Broil's TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

Click here to read our detailed review and to order

The Cool Kettle With The Hinged Hood We Always Wanted

NK-22-Ck Grill

Their NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

Click here for more about what makes this grill special


G&F Suede Welder's Gloves

Heat Resistant Gloves With Extra Long Sleeves Hold The Hot Stuff

If you're using oven mitts at the grill, it's time to trade up. Say hello to these suede welder's gloves. They're heat resistant enough to handle hot grill grates, and flexible enough to handle tongs. The extra long sleeves even let you reach deep into the firebox to move hot logs without getting burned. Our Fave.

Click here to read our detailed review

Click here to order from Amazon

GrillGrates Take Gas Grills To The Infrared Zone

grill grates

GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, keep small foods from committing suicide, kill hotspots, are easier to clean, flip over to make a fine griddle, and can be easily removed and moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke to whatever is above. Every gas grill needs them.

Click here for more about what makes these grates so special

kareubequ bbq smoker

Our Favorite Backyard Smoker

The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

Click here for our review of this superb smoker

Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

masterbuilt gas smoker

The First Propane Smoker With A Thermostat Makes This Baby Foolproof

Set ThermoTemp's dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

Click here to read our detailed review

Professional Steakhouse Knife Set

masterbuilt gas smoker

Our founder, Meathead, wanted the same steak knives used by steakhouses such as Peter Luger, Smith & Wollensky, Morton's, Kobe Club, Palm, and many others. So he located the manufacturer and had them stamp our name on some. They boast pointed, temper-ground, serrated, high-carbon stainless-steel, half-tang blades with excellent cutting edge ability. The beefy hardwood handle provides a comfortable grip secured by three hefty rivets. He has machine washed his more than 100 times. They have never rusted and they stay shiny without polishing. Please note that we do not make, sell, or distribute these knives, they just engrave them with our name.

Click here to read our detailed review and to order

PK 360 grill

Is This Superb Charcoal Grill A Kamado Killer?

The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is much easier to set up for 2-zone cooking than any round kamado. Beautifully designed and completely portable. Meathead says it is his preferrred grill.

Click here to read our detailed review of the PK 360

Click here to order it direct from PK and get a special deal for AmazingRibs.com readers only

Fireboard: The Ultimate Top Of The Line BBQ Thermometer

fireboard bbq thermometer

With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.

Click here to read our detailed review

Finally, A Great Portable Pellet Smoker

Green Mountain Davey Crockett Grill

Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

Click here to read our detailed review and to order



Meat-Up in Memphis 2020

Join us in Memphis for our Meat-Up! Save $100 by booking before November 28th,Click here for details. (https://amazingribs.com/memphis2020)
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Judging first contest

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  • MoCollards
    Club Member
    • Apr 2018
    • 13
    • Hampton, Virginia
    • Rec Tec 700
      WSM 14"
      Weber Smokey Joe
      Weber Spirit gas grill


      Current favorite beer: anything cold and crisp
      Current favorite white wine: Cloudy Bay Sauvignon Blanc 2017
      Current favorite red wine: Emmolo Merlot 2013
      Current favorite bourbon: Henry McKenna bottle-in-bond 10 yr

    Top | #1

    Judging first contest

    I completed my CBJ training a few weeks back. I am judging my first contest next week: 2nd annual Smithfield BBQ Classic. Needless to say, I'm looking forward to it and I am interested to see this side of the BBQ world.
  • RonB
    Club Member
    • Apr 2016
    • 10863
    • Near Richmond VA
    • Weber Performer Deluxe
      Pizza insert
      Smokenator 1000
      Cookshack Smokette Elite
      2 Thermapens
      lots of probes.

    Top | #2
    Good luck , and thanx for the reminder. I may swing by just to look around.


    • HawkerXP
      Club Member
      • Jul 2016
      • 3927
      • Northern Virginia
      • 3 Weber kettles, and a PBC
        Dot w two probes
        Slo n Sear
        Cold beer

      Top | #3
      We'll expect a full report!


      • MoCollards
        MoCollards commented
        Editing a comment
        Yes indeed!
    • CandySueQ
      • Jul 2014
      • 1620
      • Pellet Fired Jambo, T1000 Woodmaster, FEC100, MAK 2 star, Yoder 640, Backwoods Pellet Chef, 14" & 22" WSM, 22" Weber Kettle, Stoven, Hot Box Grill, Hasty Bake Portable

      Top | #4
      I predict you'll get some fine pork to sample and evaluate!


      • Mudkat
        Club Member
        • Feb 2017
        • 2169
        • At a river near me, MD
        • Weber Smokey Mountain 14.5"
          Weber 22" Kettel
          Weber Smokey Joe (2)
          One Grill 45" Rotisserie
          Lodge 5 qt. Dutch Oven
          Lodge 10.5" Double Loop Skillet
          Cast Iron 9" Skillet
          Cast Iron 12" Skillet
          Weber 22 Grill Grates
          Home Built 55 Gallon Ugly Drum Smoker - "MUDS"

        Top | #5
        Sounds like fun!


        • ColonialDawg
          Club Member
          • Oct 2017
          • 373
          • Coastal VA

          Top | #6
          I’m jealous. I was going to go to training a couple of weeks ago but couldn’t make it work. Enjoy some good Q!


          • MoCollards
            MoCollards commented
            Editing a comment
            Thanks! Yes, I'm interested, in part, for the good nibbles.
        • Thom Emery
          Former Member
          • Sep 2014
          • 473
          • Indio Ca

          Top | #7
          Originally posted by MoCollards View Post
          I completed my CBJ training a few weeks back. I am judging my first contest next week: 2nd annual Smithfield BBQ Classic. Needless to say, I'm looking forward to it and I am interested to see this side of the BBQ world.
          Judging is fun
          just remember comp q is very different from
          restaurant and backyard
          enjoy the day


          • Donw
            Club Member
            • Jul 2017
            • 1943

            Top | #8
            Good luck. But hearing of all the tricks competitors use to get the results they want, I personally might want a spit bucket like wine tasters have. Taste and then ... 😊


            • randy56
              Club Member
              • Aug 2017
              • 289
              • Newburgh In

              Top | #9
              I have judged one, some tip's - take some zip lock bags and put a few left overs to take home. #2 put a damp wash cloth in a zip lock, to wipe your hands, #3 remember do not lick your fingers, so hard to do. #4 one bite each, or you will to full for brisket. #5 wait a little while before writing down your score, let the flavors roam around in your mouth. #6 put a cooler with beer in your car, after judging you can walk around looking at pit's and talk to cooks. #7 have fun.


              • mrteddyprincess
                mrteddyprincess commented
                Editing a comment
                Good points--all of them! I suggest start with smaller bites until you can tell whether what you're eating is a salt bomb. Sometimes competitors get carried away with the salt profile, IMHO.

              • MoCollards
                MoCollards commented
                Editing a comment
                All of these are good points. Especially the beer
            • Spinaker
              • Nov 2014
              • 10144
              • Land of Tonka
              • John "J R"
                Instagram: JRBowlsby
                Smokin' Hound Que
                Minnesota/ United States of America

                Dexter (Beagle mix)
                Kinnick (American Foxhound)

                Big Green Egg (Large) X2
                Blackstone 36" Outdoor Griddle 4-Burner

                Broil King Keg
                Karubeque C-60
                Kamado Joe Jr. (Black)
                Lodge L410 Hibachi
                Pit Barrel Cooker
                Pit Barrel Cooker 2.0
                R&V Works FF2-R-ST 4-Gallon Fryer

                Weber Spirit Gasser
                FireBoard (Base Package)
                Thermoworks ThermaPen (Red)
                Thermoworks MK4 (Orange)

                BBQ Dragon
                Big Green Egg Plate Setter
                Benzomatic TS4000 Torch X 2
                Benzomatic TS800 High Temp Torch X 2

                Bayou Classic 44 qt Stainless Stock Pot
                Bayou Classic 35K BTU Burner

                Digi Q DX2 (Medium Pit Viper Fan)
                Dragon VT 2-23 C Torch
                Eggspander Kit X2
                Field Skillet No. 8,10,12

                Finex Cat Iron Line
                FireBoard Drive
                Lots and Lots of Griswold Cast Iron
                Grill Grates
                Joule Water Circulator
                KBQ Fire Grate

                Kick Ash Basket (KAB) X4
                Lots of Lodge Cast Iron
                Husky 6 Drawer BBQ Equipment Cabinet
                Large Vortex
                Marlin 1894 .44 Magnum
                Marquette Castings No. 13 (First Run)
                Smithey No. 12
                Smokeware Chimney Cap X 3
                Stargazer No.10, 12
                Tool Wizard BBQ Tongs
                Univex Duro 10" Meat Slicer
                FOGO Priemium Lump Charcoal
                Kingsford Blue and White
                Rockwood Lump Charcoal
                Apple, Cherry & Oak Log splits for the C-60

                Buck 119 Special
                Dexter 12" Brisket Sword
                Next Major Purchase
                Lone Star Grillz 24 X 48 Offset

              Top | #10
              I would like to try this sometime. If nothing else, it would be cool to geek out with a bunch of other BBQ nerds.


              • MoCollards
                MoCollards commented
                Editing a comment
                Geekin' out and learning more about the competitive world of BBQ is my main motivation. Many moons ago I worked in kitchens and was a sous chef for a spell, so I'm interested in this alternate perspective on judging food.
            • jgreen
              Charter Member
              • Oct 2014
              • 2468
              • Winnipeg Manitoba Canada
              • Cookers:
                Broil King XL
                Broil King Smoke
                Weber Kettle 26
                Grilla Pellet smoker
                Capital 40 natural gas
                Napoleon Pro 22 kettle

                Maverick 733
                Thermapen (ok..4 thermapens)
                Thermo works DOT (or two)
                Fireboard (probably my favourite)
                Thermworks Smoke (or two)

                SnS (original, plus and XL)
                DnG pans, 6 or 7 of these
                and, maybe some other toys as well

              Top | #11
              Does sound like fun, but pretty different cooking tricks will make it tough to score.


              • MoCollards
                MoCollards commented
                Editing a comment
                Agreed. With this being my first time judging, I'm just going to do my best to follow the KCBS rules and try to have a little fun -- and hopefully get some tasty meat.
            • MoCollards
              Club Member
              • Apr 2018
              • 13
              • Hampton, Virginia
              • Rec Tec 700
                WSM 14"
                Weber Smokey Joe
                Weber Spirit gas grill


                Current favorite beer: anything cold and crisp
                Current favorite white wine: Cloudy Bay Sauvignon Blanc 2017
                Current favorite red wine: Emmolo Merlot 2013
                Current favorite bourbon: Henry McKenna bottle-in-bond 10 yr

              Top | #12
              Well, it's been a minute or two for my follow up post to my first few competitions as a judge. I was signing up for a few more competitions in upcoming months and thought I'd reflect on my experience thus far.

              The biggest take-home message I can impart is I do not know if the judge training is adequate. For example, I wish at the judge training someone would have mentioned that it is considered a serious issue if you grade something below a 7 (on a 9 point scale). At the class, it seemed like the entire continuum of scores was fair game, which makes sense, with a 1 or 2 being something that is totally inedible (or disqualified), 3 and 4 edible but not tasty, etc. For one the samples, I used a 6 for tenderness (it didn't seem really tender to me). Anything below a 7 in one of the categories (appearance, taste, tenderness) and you are informed by the table captain to write a comment. I was also pulled aside and was told I was scoring too low. Again, I came in approaching this from an objective point of view and also as a person who teaches statistics to uninterested psychology majors (and thus I have a background in test and measures). Long story short, the trainers need to make this clear because I ruined someone's day (which is understandable if a 7 is a kiss of death -- I would have been upset, too, if I were on the other side). It was unintentional and due to ignorance, and I felt pretty bad about it.

              Despite my first major judging faux pas, I had a great time and ate some great BBQ.

              At my second competition judging, my scores were on target with the table average. In the brisket and pork categories, I was a nudge higher than average, but within one standard deviation. So in short, I was able to calibrate my scoring the second time around, understanding a 7 will basically eliminate a team from the competition. I don't know if I still entirely get the scoring exactly, but I at least felt like I performed in a way a typical judge would.

              At both competitions I ate amazing chicken! I couldn't believe a few of the pieces I came across -- just juicy, delicious, and skin that takes a bite perfectly. The other categories varied a lot for me, but shoot! You know when you have eaten something good when you think about it months later. O that delicious chicken...

              I am judging a few more competitions this year as I have some free time over the next few months. I'm trying to learn as much as I can about judging and the organization of the competition. Maybe one day I'll be on the other side, will get the crappy score, and can maybe laugh it off knowing it is karma's wheel spinning full force at me.

              Until then, smokin' on. Cheers!


              • Mark V
                Mark V commented
                Editing a comment
                As another judge, 29 events, I can say you will evolve in your opinions.You will experience some things that will make you wonder, and others that are wonderful.
            • TripleB
              Club Member
              • May 2017
              • 319
              • La Crescenta
              • Jambo Backyard Smoker
                Weber Smokey Mountain (22" & 18.5")
                Portable Kitchen 360
                Portable Kitchen Grill
                Pit Barrel Cooker
                Weber "Brownie" Circa 1978 22"
                Weber Gas Grill, Silver A
                BBQ Guru ATC
                Favorite Beer: Peroni
                Favorite Sports Teams: Rams, Dodgers, Kings, UCLA Bruins

              Top | #13
              Judging is a lot of fun. As said above, pace yourself during the comp or you will be stuffed when you get to brisket, bring a small cooler (what can fit under your chair - they’re starting to crack down on the cooler size) with plastic bags for your take home and I always bring a small, moist soft towel to wipe my hands and face on. Don’t like tearing up and moistening paper towels. And listen to the master judges at your table. They have a lot of experience and usually want to help out and encourage the newer judges.



              • MoCollards
                MoCollards commented
                Editing a comment
                Good advice, TripleB. I had the opportunity to sit with seasoned judges at both events and they were very helpful. I am judging another event in a few weeks and I am looking forward to tasting some good BBQ and learning a few new things.



            Meat-Up in Memphis 2020

            Join us in Memphis for our Meat-Up! Save $100 by booking before November 28th,Click here for details. (https://amazingribs.com/memphis2020)
            See more
            See less

            About this website. AmazingRibs.com is all about the science of barbecue, grilling, and outdoor cooking, with great BBQ recipes, tips on technique, and unbiased equipment reviews. Learn how to set up your grills and smokers properly, the thermodynamics of what happens when heat hits meat, as well as hundreds of excellent tested recipes including all the classics: Baby back ribs, spareribs, pulled pork, beef brisket, burgers, chicken, smoked turkey, lamb, steaks, barbecue sauces, spice rubs, and side dishes, with the world's best buying guide to barbecue smokers, grills, accessories, and thermometers, edited by Meathead.

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