I got Weber WSM this year as I have been getting more and more into barbecue and grilling the last few years.

I watch all the barbecue shows on TV - BBQU, Barbecue America etc.

I would love to go to a Barbecue Competion and check it all out.

Is there a site which lists all competiions? I know there is one in Wildwood NJ (2-3 hours away) each spring. My coworker went this year and I was very jealous.

Seems like South and midwest have a lot. Just curious if there is much in the Northeast.

kcbs.us

Thanks Scottie -

There are a few more in NJ than I thought there would be.

Looks like I missed on most of these this year, but I can mark calendar for next year.

Greatly appreciated.

Hey Bill, you could also try Mid-Atlantic Barbecue Society (MABBQA)www.mabbqa.com/index.html . This may give you some more local contest that are not santioned by the KCBS.

This guy (Pickled Pig) put together a nice website application. Check it out.

http://www.thepickledpig.com/ppapps/contesthub/contestmapper.cfm

quote:

www.mabbqa.com/index.html

Thanks Bill and Derek. I am looking forward to hitting a competition or two next season.

In the meantime, I will continue to use my WSM any chance I get for great BBQ.

Bill E.

If you really think you're into it, have a look at kcbs.us, where Scottie sent you, and look for an upcoming judges class in your area.

Once you've judged a few contests, if you feel up to the challenge, enter one.

We judged about 8 last year, cooked 4 and judged one this year and had a ball. I can guarantee you will meet some of the nicest folks you could ever meet, and have a lot of fun in the process.This is a hobby, turned obsession, turned addiction!

Thanks for the advice Dann. Something I will look into. Might be a little tough to swing with three small kids pulling us in different directions, etc on most weekends these days.

But I have an interest in the judging and cooking too. Turning into an addiction also as you said - this week I got a Brinkmann smoker from a co-worker who was selling a property in upstate New York. I convinced them not to leave for new owners and to give to me. Also found a Weber 18.5 kettle at garage sale for $15.

I did not have a real good reason for needing these other grill items but I wanted them and can play with them cooking all kinds of things at once.

Again thanks I will check out judges classes.

Bill my team took the CBJ class at The Jack this past weekend. I recommend it to anyone who likes to bbq. We wish would had taken it years ago. It was a total suprise to me that we judged all 4 meats. That was fun and we learned a few things that should help us as a team.

Thanks Dale.
I plan to check out a few competitions in 2009 and will check out CBJ classes too.

I am getting more and more curious about how it all works. How long does judging last? How many items do you judge all together? Do you get filled up on all the tasting?

Bill, I would definitely recommend you go to a class before trying to judge. You really should learn the KCBS (or whomever is sanctioning the event you're at) rules to be as fair and impartial as possible.

Judging lasts a few hours. Typically, there will be a judges meeting at 10 or 10:30 AM, after which you are not supposed to socialize with any of the teams.

It's important to know is that there needs to be a judge for every team.Makes sense if you think about it as that means each judge will end up eating at least 24-48 bites of food, even if only the basic 4 categories are judged.

Judges are divided into tables of six. So each table will recieve six samples of each of the 4 meats, plus 6 samples (or sometimes less) of any extra categories, such as sausage, dessert, or "anything but"

Generally, noon is the first turn in (chicken) Teams have a small window on either side of the turn in. If they get there too early, they have to wait, too late, and their entry is no accepted. So it's a VERY good idea if you decide to compete, to invest in one of those atomic clocks!

Prior to each category, each judge will recieve a placemat, divided into 6 sections, and a judging slip, also with 6 sections, one for each sample. You will be asked to judge each sample, while still in the box, for appearance.

Then, once all the boxes are graded for appearance, they will be passed to each judge to take a piece (or a few) of each entry. You must have all 6 entries on your "placemat" before beginning to taste. If a sample is presented, say, with a bit of dark and white meat, you should try a piece of each.

You should judge each entry, and mark your scores for taste and texture down before proceeding to the next sample. Once you've written your score down, you are not allowed to change it, unless directed by the rep at the event. You also are not to compare one sample to another. Each contestants turn in is to be judged on it's own merit, and not compared to other samples.

Next category, ribs, is due at 12:30, then pork butt at 13:00 and brisket at 13:30. If there are extra categories, they will also be turned in staggered on the half hour. So if you have the main 4 plus 2 extra categories, you could be in the tent until 3 PM pr so.

You'll want to take it easy, and not eat too much, generally even eating only a bite or two of each entry will leave you feeling pretty full at the end of the judging!

It's also important to cleanse your palate with some saltines or bread and a bit of water between each entry, so you give each entry a fair shake and aren't tasting a previous entry while judging another.

You are only allowed water, saltines, and sometimes bread to eat between entries. You mustn't wash your hands with any sort of moist towlette or scented soap while judging, lest the added fragrance throw off your senses.

In the end, it's a lot of fun, and you'll definietly leave full.

Now....having said all that, there are also some things you probably shouldn't do.....I would say this would be the main one...

Leave your cooler at home, or at least in the car. Cooks work very hard to present good food, and there is a feeling, that those who come to judge with coolers are more interested in next weeks lunch than judging fairly. (we commited this cardinal sin a couple of times, then learned the cooks attitudes and stopped doing it. Now that we cook more than judge, I can understand the sentiment)

Don't be afraid to talk to some of the teams afterward, and hang around for the awards. If you do a few of these, you'll begin to know the competitors, and that's when you start making some great freinds!

Now go register for a judges class, and get busy!

Thanks Dann! Just the info I was looking for. Wanted to get a feel for what is involved.

I would definitely take a class before I judged anything. While the competition forum gives some insight to judging and cooking - I dont think I know enough to be comfortable as a judge just yet.

It seems this competition season is coming to an end just as I am getting into it, but I am looking forward to 2009!

I would never have thought to bring a cooler - maybe filled with some beers - for leftovers. Good point. I know how much work it can be for a big long smoke at home, I am sure competitors could be very upset at the end of a long hard weekend of cooking. Thanks again.