Jay Kersting - Certified BBQ Judge
Add that to the list.
As of 2:50 P.M. on March 17, 2007, I am a Kansas City Barbeque Society Certified Barbeque Judge (CBJ).
The KCBS judges Chicken, Ribs, Pork, and Beef Brisket. I can judge all of them.
I took the course here in Jefferson City as part of the preparation for the upcoming Capital City Cook-Off on April 13-14th (at the Jefferson City Jaycees Fairgrounds). With about 50-60 teams expected, they need to have about the same number of judges.
I am taking one for the team. It is almost a civic duty. They needed me. This is my sacrifice and with my assistance, the event can now go on.
As if I did not already know, they taught us a lot about the barbeque process. There is a BIG difference between Barbeque and Grilling. Time. It takes time, to quote George Harrison, it takes patience and time to do it, to do it, to do it right. Anyone can grill. Visit Burger King. No flame broiling in this process. No gas either...I mean, to cook with. Afterwords is a different story.
Time is what makes the difference. These teams show up a couple of days before the judging of the event. They season, marinate, tenderize, and so on, the meat that they will be preparing. The morning of the event, they are up early working on things.
Barbeque is serious business. These teams spend a lot of their time and money on these contests. Thousands of dollars are invested in their smokers/cookers. Even more on practicing with different preparations. And even more on seasonings and sauses.
In order to make things fair, the KCBS sets up guidelines and judging schools to insure that things are done as fairly as is humanly possible. Our teacher explained the need to be fair in grading. Some folks in the class were too hard and he had to bring them back to reality. Some were a little too lenient, but not many so I think he saw how they improved as the class continued on.
As for me, I cannot say if I was head of my class. But, looking over the course of the day, my judging was fairly consistent with that of our teacher. What that really means is, that I seemed be bit more objective from the beginning of the class until the end of the class. Probably two-thirds of the class judged in the extremes in the first couple of categories, but got pretty much in-line with our teacher near the end. All that means is that they were seeing the things that are important to being a barbeque judge. The fact that I was pretty consistent throughout the day, and it was a SIX hour class, tells me that I was probably in the top ten percent of the class.
As if you could not tell that by simply looking at me.
Jay Kersting - Certified Barbeque Judge
So, who wants to have me over for dinner?
Maybe I will put the CBJ after my name on my next set of business cards. Many people list their degrees and certifications, right?
Jay Kersting, B.S.C., C.B.J.
Hmmm....do I list them in the order received? Or in the order of usefulness?