MISSION STATEMENT of the Low & Slow BBQ team

Our main objective is to increase the knowledge and skills of European Competition Cook Teams to successfully compete in U.S. competitions, with an emphasis on southern Style BBQ.

• History of BBQ
• History of KCBS

CLASS OBJECTIVES

We will explain the KCBS rules for judging and by the end of the class I hope you will have an understanding of how KCBS ask you to judge an entry.

This class is designed to give judges a better understanding of what competition barbeque judging is about and why we need qualified judges.

CODE OF CONDUCT

TYPES OF COOKING

WHAT WE WILL BE JUDGING

CHICKEN

1. RULES

2. HOW WE JUDGE CHICKEN– for APPEARANCE, TASTE & TENDERNESS

RIBS

1. RULES

2. HOW WE JUDGE RIBS– for APPEARANCE, TASTE & TENDERNESS

PORK

1. RULES

2. HOW WE JUDGE PORK– for APPEARANCE, TASTE & TENDERNESS

BRISKET

1. RULES

2. HOW WE JUDGE BBRISKET– for APPEARANCE, TASTE & TENDERNESS

• KCBS SCORING SYSTEM
• SCORE CARDS AND PLATES
• GARNISH
• WHAT IS LEGAL AND WHAT IS NOT
• HOW WE JUDGE  - and the fairness in our scores ,
• THE DO’S AND DON’TS OF JUDGING