BBQ CRITIC - Francis Dutton

ARTICLE #6 THE BBQ JUDGE AN ORGANIZERS PERSPECTIVE

8/1/2024

(Editor's Note: Francis Dutton will be writing a series of 6 guest columns on a variety of Kansas City Barbecue Society (KCBS) topics, from the perspective of a contest organizer, and a KCBS Master BBQ Judge. This is the sixth and final column in this series. Enjoy! Francis will continue writing a monthly column for BBQ CRITIC.

The organizer has a very unique perspective when it comes to KCBS Certified BBQ Judges (CBJs/MCBJs). An organizer cannot have a contest without Teams, nor can their contest go forward without BBQ Judges In this, my final article in the series, I will talk about the importance of judges from an organizers perspective.

Becoming an organizer was the next logical step in my BBQ career. I started out as SMOKIN’ BONZ BBQ competition team w/my wife Christine in 2005, 2 years in I became a CBJ, judged contests when I was not competing, stopped competing as a team in 2019, became a MCBJ in 2020 and in 2021became a KCBS Pro Series Organizer for King of the Corn in Ottumwa, Ia (formerly knows as Smoketoberfest). This is by far the hardest thing I have ever done.

An organizer wears many hats and has many things to accomplish before the contest ever starts or gets off the ground. But after all the requirements, getting all things in order, getting Teams to come to the contest, then next thing is to make sure that you have a full compliment of KCBS Certified BBQ Judges ready to come to your contest.

BBQ judges attend contests all over the nation and world. They do it for the love of BBQ. They do this all for “Free.” Judges travel many hundreds and thousands of miles each year to judge. They incur all expenses associated with being a judge. They pay to take the judging class to be come a KCBS CBJ. When they travel to contests they pay for meals, hotels, gas etc just to have a place and be a part of the judging process at BBQ contests. Judges come for all walks of life, education and backgrounds. These judges all have one thing in common, the love of sampling, tasting and judging competition BBQ from some of the worlds finest professional BBQ Teams.

An organizers goal each year for their contest, when it comes to judges, is to have 100% KCBS BBQ CBJS/MCBJs. It protects the integrity of the contest for everyone involved. It also give the Teams the satisfaction of knowing their turn-ins are being judge by the rules set forth by KCBS. It also is feather in the cap of an organizer to have 100% CBJs/MCBJs. Some of theses judges will be set at table to judge the 4 meat categories, some will be Table Captains, some will help renumber boxes for double blind judging, other will work the left over table and others will fill positions as directed by the KCBS Reps who are in charge of the judges the day of the contest.

It is important for an organizer to keep in constant contact with all judges once they has been selected as part of the judging process for the contest. As an organizer my judges get no less than five (5) emails letting them know they have been selected. Those emails include information needed for the judges not only to be able to get the contest, but what is expected from those judges for my contest

That information is included in a very detailed “Judges” Letter attachment. Click on images below to view the judges letter I send out with every email. Again this letter goes out to all judges at least five (5) times. That way there is nothing left to chance on what my expectations are for them at the contest.

As I stated at the beginning, judges are very important to an organizer and their contest. Some judges even ask to come back year after year to your contest. It is important for an organizer to keep track of judges from year to year. It is also very important to keep track of judges who either “do not show up or do no call” to let the organizer know they will not be coming to the contest after they have already committed to be a judge. Organizers rely heavily on judges to be at their contests. When a judge neglects to notify an organizer, it puts a real bind on making sure an organizer has enough 100% CBJs/MCBJs.

It also shows that judges lack of commitment to KCBS, to the contest, to the organizer and to their piers (other judges). All no call/no show judges at my contest go on a list for future reference in case they sign up again the following year. These judges will not be chosen for any future contests. This is something I also outline in the emails that I send.

In closing, to all the judges that show up the day of any contest for all organizers, I thank you very much for your commitment and dedication. It is very much appreciated by all organizers including myself. You are a huge part of any contest and we organizers would not be able to have our contests with your participation.

- FRANCIS

Links to all 6 of Francis Dutton's articles in this series are listed below...

Article #1 THE KCBS JUDGING PROCESS

Article #2 JUDGING BY THE RULES

Article #3 THE MASTER JUDGE

Article #4 JCUP CONTINUING EDUCATION FOR BBQ JUDGES

Article #5 THE BBQ JUDGE & SOCIAL MEDIA

Article #6 THE BBQ JUDGE “AN ORGANIZERS PERSPECTIVE”

ARTICLE #5 THE BBQ JUDGE & SOCIAL MEDIA

7/17/2024

Social Media is a very powerful way for businesses and people to connect with their target audience. When used correctly, social media is an asset for businesses, personal brands and individuals. However, social media used in the wrong way can lead to severe reputation damage. Including damage to ones personal reputation.

As we know there are many varieties of social media. Facebook, Instagram, Blogs, Tik-Tok and many others. I want this article to focus primarily on Facebook.

The use of “Social Media” is and can be a very slippery slope for BBQ Judges. I currently belong to two of the biggest BBQ Judge pages on Facebook.

Official KCBS Certified BBQ Judges (The header is a picture of a turn-in box of chicken) & KCBS Certified BBQ Judges (The header is picture of the American Flag with the BBQ Oath).

BBQ judges regularly use these Facebook pages to talk about a myriad of different topics, ideas, questions and state opinions on the BBQ judging process or about decisions and information set down by the Kansas City BBQ Society (KCBS). When using Facebook, judges must be very mindful on how to correctly use these pages to start and have creative discussions on many topics. There are several things a judge must remember when commenting on a topic or string of topics.

Remember, all your posts are “Public” on any social media platform and can be seen, screen shot-ed or shared by anyone using the page(s). There are many do’s and don’ts to using social media, in fact, to many to mention. I have broke them all down to just four (4) basic and simple rules when it comes to making a post.

1. Take a minute to think carefully before you post, 2. If your post is your opinion, state that it is “Only” your opinion, 3. If your post is stating a fact, make sure to
“Check” it first and state where you found it and 4. Will your post encourage or enhance healthy discussion or will it start an argument and go in a bad direction.

Always take a minute think very carefully about what you are going to post on a particular idea or discussion string. Just do not shoot from hip or react to that post inadvertently. Take a minute to step back and to think. It may be the difference between encouraging healthy conversation or possible starting an argument.

I have noticed on a fairly regular basis within these pages, most judges are fairly respectful when posting. But there a few (maybe more than a few) judges that just keep posing just for the sake of posting. They just keep trying to drive home their point or opinion no matter what the cost. There have been many arguments on these pages and for what? The sake of just arguing. Arguing proves nothing and sets a very bad precedence for those involved. It also show a lack of integrity on those who just keep arguing. Remember, if everything is "PUBLIC” on these pages, and it is, so is your integrity. Your integrity is on the line for everyone to see. The one thing you always want to protect, at all cost is your integrity as an individual, a BBQ judge and a member of KCBS!

When it comes to judges discussing the “Rules for Judging” the 4 BBQ meats, most of the discussions/posts are based on that judges opinion of the rule(s). Not the actual rule(s) outlined and created by KCBS in judging manual. The rules are not open to personal interpretation or opinion, they are the rules of judging.

If you have been reading all the articles I have been submitting to the BBQ Critic, I stated in article #4 (JCUP), it is important for “ALL” judges to get JCUP completed as soon as possible. That way when it comes to these rules discussions/posts on these Facebook pages, we will not have thousands of interpretations or opinions of those rules. There will be actual discussions of judging rules directly based on the KCBS rules themselves. There is nothing more aggravating (in “My Opinion”) than reading a thread of rules discussions posted by judges that are based solely on a personal opinion/interpretation of a rule and not based on the actual rules themselves.

While I have enjoyed participating in and reading judges posts, I tend no longer participate in posts. I am really tired and discouraged of all the posts that do nothing but create arguments for arguments sake and tend to alienate other judges. That is not what these Facebook pages were designed to do.

I get tired of being that judge who consistently quotes the rules in some discussions and then has been chastised for quoting the rules. The judging rules are very important me and my integrity as a Master Certified BBQ Judge (MCBJ) and a person is also very important. I will in no way EVER compromise my integrity just for the sake of making a post (although I have wanted to at times) but did not act. For as many posts that go off the rails in a bad direction on these pages, there are many great discussions/posts on these pages. Lots of posts that are really well thought out, well written and well discussed. I implore every judge who uses these pages of social media on Facebook to think before you act or post.

So, take time to review and think about the four (4) simple rules of social media when it comes to posting as a BBQ judge. You will be glad you did. It will keep your integrity in tact. Just make sure your discussion/post is worth your time and energy. Also make sure that your post enhances the discussion. Sometimes it is better to remain silent and thought a fool, than to speak and remove all doubt!

- FRANCIS

Article #4 JCUP CONTINUING EDUCATION FOR BBQ JUDGES

6/26/2024

In 2021 KCBS formed a continuing online education program for all CBJs/MCBJs known as the Judge Certification Update Program (JCUP).

The JCUP program went live in the early 2022 BBQ season. KCBS recognized the need to ensure all current CBJs/MCBJs have the full opportunity to learn and understand current rules, judging methodologies, standard and guidelines. Thus JCUP was born.

Since inception, KCBS has continuously improved the standards for CBJs/MCBJs to evaluate competition BBQ using the best current practices at the time of the CBJ classes. New CBJs are continually shown and mentored using guidelines in place at that particular given time. The judging community has not had a formal offering for our experienced CBJs/MCBJs that provides an opportunity to learn and understand current rules, judging methodologies, standard and guidelines.

As a result, KCBS recognized that CBJs/MCBJs (while understanding and practicing the art of judging competition BBQ) are utilizing a variety of methods to evaluate entries for final scoring of Appearance, Taste, and Tenderness. KCBS also wanted to provide an opportunity for all CBJs/MCBJs to easily learn and understand current rules, judging methodologies, standard and guidelines on an ongoing basis.

The JCUP was formed on a continuing education platform that will keep KCBS as the world leader in the sport of BBQ. By presenting JCUP, contestants, CBJs/MCBJs, and Organizers can be assured that entries will be evaluated uniformly at all times. JCUP will continually be updated and fine tune when ever necessary in keeping up with the sport of BBQ. Updates will be available to all CBJs/MCBJs on an ongoing basis.

KCBS strongly encourages all CBJs/MCBJs to participate in taking JCUP modules and tests. CBJs/MCBJs that successfully complete and pass JCUP will have a notation of successful completion as part of their electronic record on the KCBS website. KCBS does intend, at the present time to require all CBJs/MCBJs to complete JCUP. By seeing this designation, organizers who select CBJs/MCBJs will be assured that those who are signing up to be part of the judging process at their contest, have successfully completed the JCUP.

As a prelude to the JCUP, KCBS Certified Judge committee, Rules committee along with Board of Directors proposed and passed, a new updated scoring scale. This new scale removed the word “average.” from the scoring language. The goal was to make CBJs/MCBJs evaluation of competition BBQ more consistent from contest to contest and across the nation as well as internationally. The updated scoring system removes two scores that were deemed to be seldom used, based on the committees findings. Eliminated were the scoring number 3 and 4. The new scoring scale better defines the remaining scoring numbers to be used in judging. This new scoring program has been added to all current judging class material for consistency.

Here are the 8 JCUP modules:

1. Introduction & Overview
2. Scoring System
3. Concepts & Guidelines
4. Chicken
5. Ribs
6. Pork
7. Brisket
8. Code of Conduct

The content of all 8 JCUP sections is about an hour in length. Each section contains a video and a list of 10 questions. The test for each section will contain 5 randomly selected questions from the original 10. Modules can be repeated as many times as needed. In order to pass each module you must score 100%.

No time limit, no limit on retaking tests and no trick questions! Once certified in JCUP, judges may review the videos as often as they wish. Also the online learning system that was chosen will tell the CBJ/MCBJ why they may have chosen an incorrect answer while helping that CBJ/MCBJ make a correct choice on the next test attempt.

The ease of using JCUP is very simple and basic, regardless of your computer skills. There is no cost involved either. Just sign into your judges portal on the KCBS website and take the JCUP module tests and pass each with 100%. It all seems pretty simple to me!

As an organizer, I have recently noticed the following requirement when reviewing and looking at other contest organizers judge applications for their contests from across the United States. Organizers and there are a significant number of them, are now making it a requirement for CBJs/MCBJs to have passed JCUP before signing up to judge their contests. I not only think, but am convinced we will continue to see more organizers make this requirement going forward. As an organizer, I am strongly considering using this on my judges application for the King Of The Corn contest in Ottumwa, IA in May.

That said, if you are a CBJ/MCBJ and have not taken the JCUP, go complete the modules as soon as possible. It will give you a very thorough refresher and it only takes an hour of your time. Not much time when you consider that it might be the way of the future (sooner than you think) as a way organizers will select judges for their contests. Also, I suggest you complete JCUP before KCBS decides to make it a full on requirement.

At the time I wrote this article, KCBS currently has 10,274 CBJs/MCBJs and only 3,043 of them have taken JCUP. Only 29.6% of judges have taken JCUP. This is a super low percentage based on the number judges.

We as judges need to do a better job policing ourselves and holding one another accountable making sure we all complete JCUP. KCBS should also be ashamed of the low percentage and now make it MANDATORY. KCBS probably thinks they will lose judges over making JCUP mandatory. My opinion is “So Be It”! Just so everyone knows who reads this article, I have taken the JCUP.

All in all, JCUP benefits you as a judge. Judges should always seek the best in themselves and to be fully knowledgeable and aware of all current rules, judging methodologies and standard guidelines directed and set by KCBS. This is why we take the oath before judging each and every contest.

In closing, JCUP is critical in our evolution as judges. It is only for the greater good of the sport of BBQ and the judging community that we complete JCUP. We as judges and KCBS must hold ourselves to a higher standard if we want to be the leaders of the worlds largest BBQ society. It only makes sense. Let's make it a point to support one another as judges to make sure we have all taken JCUP as soon as possible. It will only make us better.

Thanks for reading!

- Francis

EDITOR'S NOTE: While Francis was writing this column on the JCUP, I was taking the JCUP training online at the KCBS website. After completing all 8 sections, I wholeheartedly support Francis Dutton's passion in getting every judge to take the JCUP. It really made me think again about scoring a turn-in and where your mindset should be and how to choose the fairest score possible.

THIS IS EXTREMELY IMPORANT INFORMATION, especially with the new scoring system we now have in place. Everyone must be on the same page in how we approach judging.

So BBQ CRITIC would like to invite you to submit your KCBS JCUP Certificate of Completion to us (you receive this via email when you complete the course) so we can add it to this column as an example to others, and inspire judges to take this training.

That said, i will post mine first. Now it's your turn!

Herb Kane
Publisher,
BBQ CRITIC

Congrats JCUP Judges!

Article #3 THE MASTER JUDGE

6/12/2024

Being a KCBS Certified Master BBQ Judge (MCBJ) is the next step in the progression of judging. On page 25 & 26 of the official Judges Certification Manual you will find the requirements for becoming a MCBJ.

You must receive 30 credits (one credit equals one signature from a KCBS Rep). You keep record of these signatures in the back of your judges manual. Any KCBS sanctioned contest counts towards your 30 credits. Including KCBS sanctioned backyard contests. Ancillary categories and other categories held at a KCBS sanctioned contest DO NOT COUNT in your 30 credits.

At least 1 of the 30 credits and not more than 10 credits must be as a “Volunteer.”

If you have been reading and following along with all the articles I have submitted, in Article 1, I talked about how being a volunteer is a crucial part of the judging process. Volunteer duties include: Table Captain, turn-in table, left over table and help with any other duties assigned by the KCBS Reps.

It will be designated on your sheet with either a “V” for volunteer or if you are a Table Captain “TC.”

Next in the MCBJ process is cooking with a team at a KCBS contest. It is highly suggested, per the manual, that you cook with a team prior to your 15th contest. But most judges seem to cook with a team after they have completed their 30th contest.

Once you have completed cooking with a team, you fill out the verification paperwork completed by the team head cook and signed by the KCBS Reps, turn it in along with a copy of your 30 credits to the KCBS office. Once they review it for accuracy they will then set a time for you to take the online MCBJ test. Once you pass the test, you are now officially a KCBS Master Certified BBQ Judge (MCBJ).

This is where my article is going to take a HUGE turn in focus. Before I start, everything from this point forward is my own personal opinion and something I have been working on for a very long time. I truly believe in this part of the article. I do not have all the particulars worked out yet but I am very close. So I will give you the 1000 foot overview of this plan. I have been working on this idea for close to 6 years.

When I completed my Masters in Music at UNI, I took all the required courses, passed all the tests, wrote papers and completed all assignments. Then at the end I was required to take “comprehensive” final exams. Larger final tests of all the course work to show that I actually learned the required material for my Masters Degree. Much like the MCBJ test, only my exams were multiple in length. Then, I had to complete either a full 1 hour recital or write a paper on a specific subject approved by my graduate committee in order to receive my Masters Degree. I chose to do both. YES both!

I told you all this to set up the scenario for what I feel is an excellent way to prove that you are truly a “Master” of your craft as a MCBJ.

So, what does it mean to truly be a “Master” of your craft?

“Mastery" is the highest level of accomplishment within the craft. It's achieved by developing a comprehensive knowledge skill in the subject (or the art of perfecting or seeking perfection in your craft). Masters are always looking for new ways to perfect their craft, to set themselves apart from others. True growth happens outside your comfort zone when perusing excellence.

So, what does it mean to Master your craft as a MCBJ?

I feel there needs to be a new label or name for judges who are “In Between” a regular CBJ and MCBJ (still working on the name for this position). But a MCBJ should also be a Table Captain as part of the progression. Then you should perform the task of Table Captain at least 1 or 2 times at a KCBS sanctioned contest. Then the progression to be a MCBJ should follow this “New” path. You judge your first 10 contests, then you cook with a team. Then you judge you next 10 contests and cook with a different team. Finally, you judge your last 10 contests and then you show your “Mastery” at the end stage by going out of your comfort zone.

You would complete the following stage of your MCBJ by picking a backyard contest or if you are so bold to pick a pro-series contest. Sign up, pay your entry fee, purchase your meats, seasonings, take or borrow a smoker(s), get your charcoal, travel to that contest and compete. This will be part of how you show “Mastery” of your craft by going outside your comfort zone.

Just like when you cooked with a team, you now get the full experience of being your own team, your own cook. This is where the real growth happens. You must have some “Skin” in the game to experience all sides and all aspects of being a MCBJ and calling yourself a “Master.” Then there will be verification paperwork completed and filled out by both you and the KCBS reps at your contest. Then you will send it in to KCBS. The final and last step will be to complete the continuing education courses know a the “J-Cup”. Once all this has been completed, you will earn your MCBJ status.

I know this all sounds wild and overwhelming. You might think “how can I do this or I don’t want to do this?” You might even think I (Francis) am out of my mind for even suggesting this path to becoming a MCBJ. I do truly believe this will make you a much better MCBJ in the long term. I guarantee there will be people willing help you figure it out. Especially me!

The BBQ community is full of people willing to help you succeed in your en devour to become a MCBJ. I know it sounds like a lot of work, but it will be worth it in the end.

There are other fine points to be worked out for this whole process and I am working on them at a very regular pace in order to have a document that I can present to KCBS in the very, very near future.

The document will also outline and contain information of how to get current MCBJ’s up to speed for the final part of this path (cooking at backyard contest). In the mean time, all you MCBJ’s who have not taken the continuing education J-Cup series need to get busy and take those tests now! Even though they are not required, I believe they should be. They are great refresher of classes on judging. KCBS worked really hard to have these classes created because many, many judges and reps requested continuing education for CBJS.

Thank you for reading and I look forward to feedback on this particular article.

Please read my next article as it will be directly devoted to the continuing education modules created by KCBS for BBQ judges know as JCUP.

- FRANCIS

Article #2 JUDGING BY THE RULES

6/7/2024

When you took the class to be a KCBS Certified BBQ judge, the majority of class was spent on learning to judge by the rules & standards for each category. How you judge directly effects each team competing at a contest. It is the difference between a team winning or losing. The rules and standards are there for a reason: To make sure you judge each meat category correctly, and to protect the integrity of the judging process.

I am not going to go in depth about each meat but I will talk mostly about what to look for when it comes to Appearance, Taste & Tenderness.

On page 6 of the Official Judges Certification book, under KCBS Judges Code Of Conduct it states: “I will judge each entry on its own merits in keeping with the KCBS standards.” It also states: “I will be true to my own taste and will not attempt to impose my own personal taste on other judges.”

These are the two things among others I'd I like to focus on in this article, along with other things I think are very important to remember when judging.

We judge entries by Appearance, Taste & Tenderness. Lets talk about Appearance. When it comes to this standard we all know we eat with our eyes first. So when it comes to appearance, you ONLY look at the meat presented in the box and score it accordingly. Meaning, the meat is the MOST important thing on which to focus.

So one might say, “What about the garnish?” To that I say this, garnish is NOT part of your score for appearance only the meat. Most always the meat fills the majority of the box, so I never really feel it necessary to check garnish closely. Also, now a days, most competition cooks are using less and less garnish in their box and we very rarely see cooks use an illegal garnish in their presentation. Judges also need to take a couple of seconds at this point to look for foreign objects, sculpted meat, pooled sauce or an incorrect meat sample in the box. It really only takes a couple of seconds. Remember, the meat is always your main focus when scoring
appearance.

Next is Taste and Tenderness. These go hand in hand and are two of the most important aspects of judging an entry. It is very crucial, with all entries that are presented to be judged, that we DO NOT COMPARE. In my opinion, this is by far the hardest thing for a judge not to do when seated at the judging table. I have adopted the following trick to make sure that I never, ever compare entries.

Once I have scored for appearance, when all 6 portions are on my judging plate, I am now ready to judge taste and tenderness. I take a few seconds, close my eyes,
visualize each piece by itself, open my eyes. Then I am ready to judge the first piece.

Does it have good flavor or does it lack flavor? Is the flavor profile appealing or does it leave a bad taste in my mouth? Can you taste the meat as you chew the bite fully? Does it also have a nice smokey flavor or is it bitter from being over smoked?

As you sample the entry for taste, you are also sampling it for tenderness. Is it moist or dry? Does it have a nice chew or is it tough or mushy, and does it disintegrate in my mouth? Then you score the entry and move on to the next entry.

Here is where I close my eyes again, take a few seconds to clear my mind of the previous entry and move ahead. This technique allows me to strictly focus on each entry by itself. You can do this for each entry on the judging plate. Also remember to clean your palate between entries. You do not want to move on to the next entry with any taste of the one before it.

This leads me to another aspect of judging. ONLY judge what is in the presentation box from the teams. You can not judge what is not in the box, or what you wish was in the box.

I hear lots of judges say lots of things about boxes either before the judging starts or after they have judged one of the categories. What they wish or would like to see in the box. That tells me that they possibly scored the entry differently based on their personal likes or dislikes of what was presented, and did not score it according to the standards of what was actually in the box.

I hear it more often than not and it makes me wonder. I ask myself the question “do they always judge that way?” If so, you are doing a great disservice to the teams and the
integrity of the judging process.

One of the last things I would like to address is talking in the judging area. There is a decorum judges should use once the first entries come into the judging area. All judges should at that time stop talking, gather themselves and wait quietly for their entries to come to their particular table. Please give the other judges the respect of being quiet so they may hear what their table captains are saying to them (so they can begin judging). There is nothing worse than not being able to here your table captain when he is only a couple of feet from you.

Once you are thru judging any category, use your inside voice very quietly to discuss the entries at your table. More often than not, tables talk to loud and once everyone starts talking that loud it is not quite enough for those who need time to finish judging at their tables. It is a respect issue and a judge should always be respectful of other judges who need to finish completing their judging for that category. You would want the same respect of being quite so you could finish judging. So please be very respectful of your fellow judges! It is the right thing to do.

Just remember, judging comes with great responsibility. Be respectful of other judges, judge and score each entry on it’s own merit, have fun and remember to always protect the integrity of the judging process.

- FRANCIS

Article #1 THE KCBS JUDGING PROCESS

6/4/2024

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(Editor's Note: Francis Dutton will be writing a series of 6 guest columns on a variety of Kansas City Barbecue Society (KCBS) topics, from the perspective of contest organizer, and a KCBS Master BBQ Judge. This is the first column in the series. Enjoy!)

Being a KCBS Certified BBQ judge is not only an honor, but you now belong to the worlds largest & elite group of Certified BBQ judges. Also part of being a BBQ judge is volunteering. It is this aspect of being a BBQ judge that will be my focus in this article.

There is an “Unwritten” Rule, which is not listed in the official KCBS judges certification handbook. This rule is ALWAYS reiterated by the KCBS reps that teach the certification classes. Once you are selected as a judge for any BBQ contest, you are being chosen to be part of the “Whole” Judging process. This process has many jobs within the judging area.

This process does not guarantee that you will be judging the 4 meats of Chicken, Pork Ribs, Pork Shoulder/ Boston Butt & Brisket. It also includes volunteering to help with other jobs that need attention in the judges area according to the request of the KCBS Reps. It is these jobs, along with the table judges and table captains that make the judging area run smoothly for any BBQ contest.

These areas are: changing numbers on entries, helping a table captain, directly assisting the KCBS Reps, working the left over table, emptying trash, refilling water and crackers or whatever else needs to be done that day to make things run smoothly during judging. Being a volunteer is just as important as being set at a table to actually judge the entries.

If you are one of those judges who only want to be seated every time to judge entries and never wants to help with any other part of the judging process, I suggest you reevaluate why you are a judge. You are not here for a “Meal” or to be able to take home the samples on your judging plate. You are here to experience all aspects of the judging arena. Besides, you get you book signed either way.

Although judging is a very serious position, it should be fun. Most importantly, you need to enjoy the whole process and experience of being a judge.

I have seen at many contests where I have been a judge, that when it comes to the KCBS reps asking judges to fill other positions on that day, the KCBS reps have to ask several times for judges to volunteer. Then finally a judge gives in but always seems to be disgusted or unhappy that they are ask to get up from their table and volunteer for another duty that needs attention.

Being a BBQ judge starts by being a “Volunteer” position all its own from the minute you decided to take a class to be a judge! You do not get paid, you do not get reimbursed mileage, gas or hotel fees and you surely do not get paid to be gone from your family. But for your decision to be a contest judge, you do get the opportunity and the chance to be with your BBQ family, make new friends, see old ones and to promote BBQ at each event. Certified BBQ judges are a vital part of KCBS and any contest. You can not have a contest with out teams and you surely can not have a contest without judges filling all positions.

In closing, you are a volunteer in a volunteer position of being a Certified BBQ Judge. You will have lots of opportunities the more contests you attend to judge the 4 meat categories & to volunteer. A great BBQ judge will have a good mix of both. Always take advantage of every opportunity to be a well rounded judge and make the most of all opportunities to truly be a master of your craft. Be a leader as a BBQ judge at any contest. Just do not be mediocre!

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Francis W. Dutton

Guest Columnist,
BBQCRITIC.COM

Competition BBQ Cook
Smokin’ Bonz BBQ
2005-2019

Kansas City BBQ Society
(KCBS)
Certified BBQ Judge (2008)
Certified Table Captain (2009)
Certified Master Judge (2022)

KCBS King Of The Corn
BBQ Competition
Organizer (2022 to Present)

Iowa BBQ Society
Executive Board Secretary
(2013-2018)

Backyard BBQ Sanctioned
Scoring Rep (2017-Present)

IBS Sanctioned Backyard
BBQ Competition
Smokin’ Up Main Street
Center Point, IA (2009-2022)

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