This is a resource for those new to the barbecue judging world. Or, those veteran judges, looking to stay on top of current events.
I'm not gonna lie. As I mentioned before on this blog, a big reason of why I wanted to become a BBQ certified judge was for the free food. I mean, who wouldn't be excited for that? If you eat, breathe and sleep BBQ, free food has to be on the top of the list.
Would-be barbecue judges learn the rules before they become certified to taste As soon as I get out of the car, the smell of smoked meat beckons. Men in aprons are huddled around a pig cooker in the parking lot outside the C.C. Jones Building in downtown Apex.
"Or, How I Learned to Stop Worrying and Love the KCBS." "Would those of you who can tell the difference between a McRib sandwich and real barbecue please stand up and raise your right hand?"
Barbeque competitions are serious business. While chicken, ribs, pork and brisket may not be Olympic events yet, from the looks of the competitors - they may as well be. The process of becoming a judge is not quite as hard as competing, which was good news for me.
