Sooooo you want to sample BBQ (Judging Class)

During the course of a couple of threads this summer some folks were (understandably) vocal about not being able to sample BBQ at any of the growing number of BBQ competitions in the area. Well here's your chance.

A KCBS competition BBQ judging class will be held at Northside Christian Church on Thu October 8th at 5pm. The cost is $30. Sign up is at http://www.hoosierdaddybbq.com click the judges tab, look for Judging Class Link.

Please note that completion of this class certifies you as a KCBS BBQ judge, it does not guarantee you a spot at the judges table for any particular contest (you must first volunteer your services and then be selected by the organizer). Even if judging is not your thing, at the very least you will leave this class with a better understanding of what to look for in good BBQ (hint: "fallin' off the bone" is not a desirable attribute).

http://www.hoosierdaddybbq.com/judges_class.htm

Steve, the link says :

KCBS Judges Certification Class Cost Is:
Current KCBS Members 45.00
Non KCBS Members 80.00

Is that correct? I'm still interested even if it is, though scheduling may prevent participation.

(hint: "fallin' off the bone" is not a desirable attribute).

It is to me!

Steve, the link says :

KCBS Judges Certification Class Cost Is:
Current KCBS Members 45.00
Non KCBS Members 80.00

Is that correct? I'm still interested even if it is, though scheduling may prevent participation.

Aaron,

You are probably correct. I went back and reviewed the email I received concerning this class and it was a bit convoluted in terms of what the cost was. The $30 fee may be for the Table Captains class which is also being held in conjunction with this contest. Sorry for the confusion, I'll see if I can't REverify the info in the next day or two.

(hint: "fallin' off the bone" is not a desirable attribute).

It is to me!

Todd, Todd, Todd,

In BBQ circles meat "falling off the bone" is to BBQ what Bud Light is to beer.

The next time we fire up the smokers and strap on the ol' feed bag I'll give ya a call.

The first and only time I ever went to Texas Roadhouse the greeter mentioned their 'fall-off-the-bone' ribs, I guess she was surprised to see me headed back to the door as she looked up from her seating chart. A little bit of 'tooth' to the meat adds so much to the experience.

Darn....Steve, i thought you were giving out bbq this weekend or something.....

The first and only time I ever went to Texas Roadhouse the greeter mentioned their 'fall-off-the-bone' ribs, I guess she was surprised to see me headed back to the door as she looked up from her seating chart. A little bit of 'tooth' to the meat adds so much to the experience.

Brian:

With polite acknowledgments to Todd (and others) that's restaurant-speak for "the ribs were done two hours ago and we wrapped them in foil and left them in the warming oven until we could sell them". In their defense not many BBQ joints have the customer turnover to allow them to do anything but keep the meat warm while they wait for the next "push". Beef brisket is very forgiving in this regard, or at least more so than pork ribs. For example there is a very popular BBQ place here in town (which I won't identify other than to say it's "outside the Watterson") that in the 4 times I've visited consistently puts out some good brisket. I wouldn't give you two cents for their pork ribs or pulled pork however as it is consistently mushy and well past it's prime as a result of the reason I mentioned..

Personally I like the way many of the joints do it down in Texas (one of the very few things I like about Texas I might add)...They cook as much meat as they think they are going to sell in a reasonable amount of time and as soon as the meat is gone, they close the doors...None of this wrap it in foil and let it steam in it's own juices for hours on end.