Post by Wayne Copeland on Feb 19, 2006 13:29:43 GMT -5
For all the pit bosses and cooking crews out there that are new to competition cook offs, I highly recommend that you contact your local area BBQ sanctioning body to determine when/where the next Certified Judging Class (CJC) will be held and sign up for it. Not only will you learn what the judges look for when judging a cook off, but you will pick up valuable pointers on presentation, taste and tenderness issues...which is what you will be graded on at your next contest. The Master judges that put on these classes are usually experienced cooks and will impart alot of information that is hard to pick up on your own. When I attended my CJC, I learned alot of small tricks that enhanced my presentations, as well as what the judges are taught to look for, taste and critique. I also learned the some helpful ideas that will keep my entries from getting the BIG DQ (disqualified)...like making sure I COMPLETELY cut through all pieces of brisket when they are put into the tray...if two pieces are attached by a little fat or meat and one judge pulls it out of the box and shorts the last judge, I get the DQ!!! Just another example of why I have previously recommended turning in a couple of extra pieces for the table captain, helpers, etc.
The moral of the story is that you will significantly enhance your rate of success if you become a certified judge, and you will be able to go to contests to eat your fill of some great cooking at no charge!! Try it out and I promise you that you will not regret spending four to five hours of your time!!
The moral of the story is that you will significantly enhance your rate of success if you become a certified judge, and you will be able to go to contests to eat your fill of some great cooking at no charge!! Try it out and I promise you that you will not regret spending four to five hours of your time!!