well maybe we will meet you there then. Monica and I will be applying as soon as it opens up for judges to register.

OK, I am making my first smoked briskets this weekend on the PRIMO. If you were judging, what are the qualities you would be looking for? I am making my own rub and sauces- a mustard sauce to start out with and then a beer sauce and then a BBQ sauce all for different stages. Made pork ribs and chicken last weekend and it was superb my company said. That was my first attempt at cooking on the PRIMO. Leftovers were awesome too. I would like to know what a judge would be looking for to say a smoked brisket is a 10!

"A KCBS judge evaluates barbeque in three different criteria: taste, appearance and texture."

"The scoring system is from 9 to 2, all whole numbers between two and nine may be used to score an entry. 9 excellent, 8 very good, 7 above average, 6 average, 5 below average, 4 poor, 3 bad, and 2 inedible."

Here is the link to all the rules for judging.

If you are interested in becoming a KCBS certified barbeque judge (CBJ), there is going to be a KCBS Judging School held at the Lakeland Pig Festival on Thursday, January 24, 2013 at 6 p.m. in Hangar II, Tigertown, 2301 Lakeland Hills Blvd., Lakeland, FL.

Here is the link to the application.

I cannot even beginning explaining ...
 

... what my first thoughts were when I saw the title of this thread! Don't even go there!

Having read it, I now understand that this is serious business. Well, from the title I thought also that it was serious business but of a very, very different nature....

Well... I judged Sam's Club at Tampa (2/16/2013). The day was a little chilly and a little more than breezy at times. Had a short bit of rain. Had some good cue though. IIRC, there were only 30 teams and we were expecting more. They worked it out so that all the judges that showed up got to do some judging. I have to say that between Troy Black and Mike & Theresa Lake, they have got it nailed as far as running a BBQ contest. Kudos to you guys and your whole team. I enjoyed myself. Thank you.

I stole the photo below from KCBS on facebook. My brother recognized me and let me know that I am famous. I am the good looking one.

http://www.ecuadog.com/images/20130216_Tampa_BBQ.jpg

Just wondering if you all could create contests in TV and also coach some of the excellent cooks in the local area to move on to state and national competitions. You all have a lot of experience. Just a thought. I also hope you post in the Restaurant section.

Maybe TV could put together a KCBS sanctioned event in Brownwood. Actually the polo grounds would be an excellent venue.

I am leaving in about an hour to go down to Lakeland and judge at the When Pigs Fly South Fly-In BBQ Challenge. Anybody else going?

Well, here's the way I see it. Good barbque is different in different parts of the country. I am a Texan and mustard sauce is NOT barebque. Apologizes to my Carolina friends. I have enjoyed barbecue in many areas of the country but they are all different. Good barbecue is subjective. My favorite is good ole slow cooked brisket.

Had about 50 teams competing in today's rain. We were high and dry because the judges' tables were set up inside the FAA building. At my table, the chicken entries and the pork entries were nearly all excellent. Generally, the pork ribs and the beef brisket didn't fair as well, but still good 'cue. I met some interesting people. All in all, it was a very good day.

Is anybody going to the Plant City Pig Jam next Saturday (11/23/2013)?