Hey Folks, Kevin here.  This post deals with moving from paper based judges applications to Online BBQ Judge App Systems concept. Not sure how many of you judges or even teams out there are still just so in love with paper apps or emailing pdfs that you just can’t imagine giving them up.

But… I believe there is a better way. 

I’ve been a KCBS and FBA BBQ Judge now for a few years, and although I love being affiliated with these two organizations, I am continually baffled by the archaic manner by which most of the competitions for each group go about recruiting and signing up judges.

What baffles me the most?  Paper.  The use of it.  I can’t stand it!  Ahhhh!

We live in a paperless (or near paperless) society folks.  Right?  I mean dang, I rarely even carry around paper money anymore.  I use an ePass for highway tolls, and I use a mobile apps to order just about anything I can from movie tickets, to food, to travel tickets, etc.  We need Online BBQ Judge App Systems now.

But then the judging applications find their way into my digital life.  

And not the cool mobile apps, either.

Print out this form.

Print your name and information on it.

Submit the form via US Postal Service.

Oh man. I’m starting to itch. I think I’m getting a case of the shingles.  LOL.

OK, true – Shingles are no friggin’ joke, I know.

But still… you get what I’m layin’ down here correct?   I know that some competitions allow you to email pdf copies of forms.  But this still requires scanning or otherwise inserting a digital signature or the like.

Why for the love of all that is smoked and tasty does this nightmare continue?  It CAN’T be fun for competition organizers to sort through paper applications!  And I know I’m not the only one who is wondering why we keep killing trees to sign up for contests as either judges or competitors.   Ok… we can still kill trees.  But at least use what you kill as either charcoal or smoke rendering goodness.

So I was griping about all this to my older brother Steve who started judging KCBS comps this year and is already on number 16!  He’s retired from the US Air Force and got his B.S. back in the 80s in Computer Science from the University of Florida.  He politely let me finish my gripe, and then said “You know, Kevin.  The Rocky Mountain BBQ Association (he lives in Colorado Springs, CO) has its judging applications all handled by an online Judges Liaison Program (JLP).

The Judges Liaison Program is an online program that allows you to manage your judging experience by following four simple steps: Login to your account, sign up for the BBQ events you want to judge, monitor your list position, and Lock In events when the opportunity is presented.

Uh…. I’m sorry.  Where do I send my post card sized judges application? 

Answer… I DON’T!  

As a KCBS judge, I created an account using my KCBS creds, was approved shortly after, and proceeded to sign up for not one but TWO future contests.

I didn’t have to ask for or look for a judges application.    I was able to simply click a check box next to the competitions I wanted.  Turns out I am on the list now for a Billings, Montana event in August and am on the waiting list for a Worland, Wyoming one days later.

As the events get closer, I’ll be notified that it’s time to either “lock in” or “give up” my spot to judge.  If I lock in a spot, it’s up to me to get my ass there so that the coordinators aren’t left holding the bag looking for judges on the fly.  This part is universal among judging in all areas, as I’m sure you agree.

So, here’s my question regarding Online BBQ Judge App Systems…

Can Can We Get All KCBS or Your Local BBQ Association to Go Paperless? 

Damn straight we can!  We just have to make a little noise.  Nothing crazy, just polite and then maybe persistent.  KCBS already does this for the Sam’s Club Competitions.  The Rocky Mountain BBQ Association has been using the JLP online judges sign up system for at least a couple years now.  It’s not rocket science.  It’s just a matter of making the decision to change.

So… what do you think?  

Should your BBQ association keep the old paper system or move to Online BBQ Judge App Systems?  Please provide your answer below in the comments area so we can all chime in!  

The post The Time For Fully Automated Online BBQ Judge App Systems Is Here appeared first on BBQ Smoker Site.

Photo Courtesy of the Utah BBQ Association

In the interest in providing some great How To BBQ a Whole Hog information, I’m providing you with a sort of digest on the subject of Whole Hog Smoking below.  Please visit the links I provide here as the information you’ll find is a great way to begin compiling a Whole Hog 101 Smoking game plan.

Tips on Smoking a Whole Hog 

Whole Hog 101 Resources from Malcom Reed of the Killer Hog Competition BBQ Team 

I’ve been a huge fan of Malcom Reed and his Killer Hogs competition BBQ team for a while now.  Sure, the Killer Hogs are ace competitors in the world of BBQ.  But where Malcom really shines is with his How To BBQ Right blog.  This is a must bookmark site that never ceases to provide amazing value and information to anyone looking to improve their backyard or competition BBQ skills.

Never one to disappoint, Malcom’s Whole Hog BBQ Smoking Archive is out of this world useful!   On this website you will find videos, tips and recipes that will show you exactly how to trim a whole hog, inject a whole hog and smoke a whole hog.

Cowgirl’s Country Life Whole Hog On A Cinder Block Pit

If you’ve ever been to the Cowgirl’s Country Life blog you know what I mean when I say …. damn, that lady can flat out cook.   Her post on cooking a Whole Hog on a cinder block pit is filled with awesome step-by-step photos and easy to follow “how to” information.

This is a great post for anyone who has some yard space to spare and needs a cost efficient way to smoke a whole hog.  You can find that post here.

La Caja China Whole Hog Roast

My good friend in BBQ Perry Perkins first introduced me to the La Caja China style of BBQ.  Inspired by what Perry wrote in his book La Caja China Cooking: The secret to perfect roasting, the guys over at BBQ Addicts documented the entire process of roasting a whole hog la caja china style.

Head over here to see the entire post and associated photos.  They’re awesome!  You’ll note that at the end of the article, Jason reports that the meat did not get as tender as he’d like.  Cooking la caja china style whole hog can absolutely deliver pull from the bone tenderness.  From what I understand, it just takes some practice.  You can find another great article on this style of whole hog cooking on the Cigar Aficionado blog.

However, one of the most complete articles on whole hog la caja china style comes from The L Magazine Whole Hog Write Up here.

Goin’ Whole Hog: What You Need To Know To Roast A Hog Or Suckling Pig

Finally, I give you Meathead’s amazing and extremely informative (as always) post on the ins and outs of roasting a whole hog or suckling pig.

Tapping into the tradition of whole hog BBQ from the Carolinas, he states:

There is no place on earth that takes hog cookery as seriously as the folks in the Carolinas. When you order “barbecue” in the eastern parts of North or South Carolina, you are usually ordering chopped meat from a whole hog, and many joints in the Southeast feature a “Pig Pickin’”, a sumptuous buffet featuring a whole hog on display. You just sidle up to the table and pluck off whatever you want. When lunch is over, there is nothing but a few bones. Even the skin is gone because, when it is cooked the way I describe below, fabulously crisp “cracklins” become an essential part of the feast.

To date I’ve found no single resource on prepping a whole hog for BBQ.  Meathead goes delves deeply into the Carolina tradition of Whole Hog BBQ but also does a nice job of explaining some other regional approaches as well as some of the finer points of whole hog BBQ in general.

Did you find this post useful?  If so, please comment below and share it with others!  If you’ve cooked a whole hog before and have photos, please share them with us over at the BBQ Smoker Site Facebook Page! 

The post Whole Hog BBQ 101 Post Inspired By One Of My Readers appeared first on BBQ Smoker Site.

Thoughts From a BBQ Judge

This is a short post that serves as a means for me to put into writing some of my thoughts about being a certified BBQ Judge. I’m always interested in hearing the thoughts of others on this topic, and i welcome yours in the comments area below.

My Reasons For Becoming A BBQ Judge 

I got certified as a BBQ judge first within the KCBS system and about a year after joined the Florida Bar-B-Que Association judging ranks. The reason behind my becoming a BBQ judge in both of these organizations are pretty simple.

I love BBQ.

But I don’t just love BBQ as a food.

See, to me BBQ is a culture, specifically at the professional level.  I’ve long been a fan of southern culture, as both of my parents hail from the state of Virginia (Mom from the Tobacco farms outside of Danville and Dad from the Shenandoah Valley area).  Summer trips were spent traveling up from Central Florida to each of the family hubs, and it was during these trips that I gained an appreciation for what it takes to raise home grown crops as well as chickens, pigs, and cattle.

Food was then and remains today a strong part of who I am as an individual.  Not just the food itself, but the work and pride that goes into preparing quality food.  There has to be some Love in it … you know?

And yes… when prepared properly… you can in fact taste Love in food.

The folks who prepare competitive BBQ entries are some of the most honorable and hard working people I’ve had the pleasure to meet. They are also with few exceptions some of the friendliest.

It’s an honor to meet and connect with them and to do my best to keep the spirit of competitive BBQ alive and well.

The Work Ethic and Spirit of Professional BBQ Teams Drew Me In 

My first BBQ competition was one viewed on the Food Network.  Actually, I believe it was the Texas Steak Cookoff.  Teams from all over traveled in with their smokers, grills, and rigs… and I thought it was the coolest thing I’d seen since going to the Tractor Pulls with my Grandfather as a kid up in Bridgewater, Virginia!

The fast paced, hectic nature of some of the cook teams and calm, cool, and calculated vibe other teams gave off during the competition intrigued me as well.  Grills didn’t heat right, some had temps that would ramp up too high, the weather was blisteringly hot, and each team dealt with their individual situations (from meat selection on site to prep and cooking) in interesting ways.

I was captivated.  Seriously.  Glued to the TV.

The turn in portion was also awesome.  Boxes were turned in double blind style, per the narrator, and the judges began running through their analysis.  It was different from competition BBQ judging in that the judges were talking to each other and commenting verbally on entries as they tried them.  Hardly objective in that light, but it sure did provide some awesome insight into what they were thinking.

Anyway, it’s during the judging portion that I became hooked.  I knew that if I ever had the chance I’d want to be a judge like those guys.  Amazing food served hot … and Free!… and you get to give it a score?

Sign me up!

So sometime later I took the KCBS judging class  and the judging of Professional BBQ was on.

I later got my Florida Bar-B-Que certification as well.

My Approach To Judging Professional BBQ 

First and foremost, I want to say here that I take my responsibility and duty as a professional BBQ judge very seriously.  As judges, we are being asked to evaluate the hard work of professional BBQ cook teams who have in nearly all cases put a ton of time, resources, and money into preparing the chicken, ribs, pork, and beef brisket we judge.

The time, effort and sacrifice put in by these teams is never lost on me and is always top of mind as I evaluate the entries that come my way.  This is I believe an important concept for judges new and old to bear in mind.  I start with the mindset that every entry has a chance to gain from me the top score possible for each of the 3 categories for scoring:

• Appearance
• Taste
• Tenderness

They all start at the top, and I then score them down from there as necessitated.  All entries are judged based on their own merit and are not scored comparatively.  For me at least, keeping my personal preferences out of the scoring mix is something I have to do consciously.  Too many teams get scored down for not producing what a given judge “Likes.”  This wrong, but it happens.  And the teams know this.  Try and find a Carolina Style Vinegar Based Sauce entry in the pork category at any competitive BBQ event.

Won’t happen… nor would you find a mustard sauced entry.

Anyway…

KCBS events and FBA events differ as most of you know in terms of how judges are presented with each category.  For KCBS events, we get all of the selections on a mat at once and judge them on the 3 categories in a sitting.  These entries may contain parsley or green lettuce as a bed on which the protein is presented, but this isn’t a requirement.  That said, I’ve seen few entries in KCBS competitions that come without a “putting green.”

KCBS Style Chicken Turn In Box

FBA Style Chicken Turn In Box (BBQ Brethren)

FBA events are all about the meat, baby!  No greens allowed.  Entries are judged across the board one at a time.  So for instance, each chicken entry gets judges 0n appearance, taste, and tenderness before the next entry is brought out.  This process extends the judging time but a good bit.  However, I believe that it’s a bit more fair to each entry as the process tends to lessen the “subjective”  or comparison judging factor.

Again, I try and keep at the forefront of my judging mindset the understanding that the teams cooking at a given comp have worked their tails off.  I can’t say as much for a few of the “Super Judges” I’ve run across… whose scores routinely run on the middle to low side across the board.

Seeing Familiar Faces Among the Judges

Before judging commences and between categories I really enjoy seeing old friends again among the judging crew.  It’s also very nice to meet new people who are either new to judging or who I’ve just not had the chance to connect with.

FBA events are cool in that Birthdays for the given month are routinely recognized.  There’s always a birthday cake on hand, and we all share in a little celebration.  Having some cake to snack on between entries is a nice perk!

I’ve had the pleasure of meeting some great people in BBQ – both on the judging side and among competitors.  If this post provided any insight or value to you, please comment below.  :)

The post Thoughts From a BBQ Judge appeared first on BBQ Smoker Site.

Great news for Imperial Polk County, FL BBQ as once again we’re well represented on the FBA BBQ Circuit Stage!  By all accounts this year’s Venice, FL Suncoast BBQ and Bluegrass Festival was a success, made even more so as Jim Elser and Sweet Smoke Q took Grand Champion honors.

All told, Jim and his crew finished 2nd in Chicken, 2nd in Ribs, 9th in Pork, and 5th in Brisket.

A few weeks prior, Jim helped organize the Eagle Lake BBQ Festival, which is where he and I first had a chance to meet. In its second year, Jim has this event hoppin’, and I look forward to attending and judging it again.

The win for Sweet Smoke Q was bitter sweet for Jim and his family, as they lost a dear loved one over the weekend.  Our hearts go out to them during this time.

For sure, we’ll see Sweet Smoke BBQ winning more and more as time progresses.  My sense is that these guys may be prime for a hot streak.  I sure hope so, as it’s always a real pleasure to be able to report on the success of local folks in BBQ who are also counted among my BBQ friends.

Blitzkrieg BBQ Wins Reserve Grand Champion Honors 

Hot on the heels of Jim’s team was Tommy Harden his family with Blitzkrieg BBQ.  BBQ runs strong in this group, evidenced by Tommy’s son Gavin who has taken top honors himself in the backyard division this season!

Final results for Blitzkrieg BBQ this go ’round were as follows:  4th in Chicken, 8th in Ribs, 8th in Pork, and 8th in Brisket.

2013 Suncoast BBQ and Bluegrass Festival Top 10

Top 10 results from this weekend’s event are as follows:

1. Sweet Smoke Q
2. Blitzkrieg BBQ
3. Big Papa’s Country Kitchen
4. Team Unknown BBQ
5. Git-R-Smoked
6. Whiskey Bent BBQ
7. Jacks Old South
8. Newman’s BBQ
9. Matt Daddy’s BBQ
10. Everglades Seasoning BBQ Team

Have You Had Bitter Sweet BBQ Moments?  

You know – a time when amazing things happened in  your BBQ life amid other trying events?   Did the camaraderie of the BBQ World help you during this time in any way?

The post Sweet Smoke Q Wins 2013 Suncoast BBQ and Bluegrass Festival appeared first on BBQ Smoker Site.

Hey Folks – Just got this news release and wanted to share!  Any of you guys going?

COCONUT CREEK, Fla., Thursday, April 4, 2013 – The Sixth Annual Blues, Brews and BBQ will take place at the Seminole Casino Coconut Creek on Saturday, April 20 from 2 p.m. -11 p.m.

Tickets for the event are $25 for general admission, and $50 for VIP admission (limited quantities).  Tickets can be purchased through Ticketmaster.com.

This event will feature over 100 premium beers and some of the best BBQ in South Florida. Confirmed BBQ participants are:

• Betty’s Soul Food Restaurant
• Dickey’s BBQ Pit
• Hickory Sticks BBQ
• Lucille’s Bad to the Bone BBQ
• Spanx The Hog BBQ
• Sparky’s Roadside Barbecue

Choose from a variety of barbecue styles ribs, chicken, pulled pork sandwiches, sliders, and brisket with delicious side dishes to match.

Live music all day and evening will be provided by Reverend Peyton’s Big Damn Band (www.bigdamnband.com), Albert Cummings (albertcummings.com), Bonerama (boneramamusic.com), with special guest Dave Malone of the Radiators, Tab Benoit (www.tabbenoit.com), and North Mississippi All-Stars (www.nmallstars.com).

General admission tickets ($25) include samplings from more than 100 premium beers and entertainment. Entrée sized BBQ dishes can be purchased, with prices ranging from $10-$12 for a complete BBQ meal, or individual selections can be purchased from $3 – $8.

VIP admission ($50) includes samplings from more than 100 premium beers, premium seating for all of the live entertainment, and one complete BBQ meal from the Seminole Casino Coconut Creek’s very own BBQ station.

A cash prize and trophy will be awarded to the First, Second and Third Places for Best BBQ. Media judges for the BBQ prizes are: Tim “Tiny Burger” from 107.9, Steve Harmon from Big 105.9, Mindy Lang from Magic 102.7, Dave Brewster from 97.9 WRMF.

Blues, Brews, & BBQ is strictly for guests age 21 and over. Tickets start at $25* and are available athttp://www.ticketmaster.com/ *Additional fees may apply.

About Seminole Casino Coconut Creek 

The all-new Seminole Casino Coconut Creek is South Florida’s hottest place to play. With its recent $150 million expansion, the entertainment destination now features 65 table games of live Blackjack, Baccarat, Pai Gow Poker, Let it Ride and Spanish 21 plus a High-Limit area and lounge on a 100,000-square-foot casino floor.

The new second floor non-smoking Stax Poker Lounge offers high stakes no-limit action including Texas Hold ‘em, 7-Card Stud and Omaha Hi Lo tournaments. More than 2,300 Las Vegas-style slots include Wide-Area Progressive Jackpots and Mega Jackpots.

Three new restaurants – the upscale NYY Steak, Sorrisi Italian Restaurant and the New York-style 1^st Street Deli – join the award winning Fresh Harvest, Nectar Lounge and Sunset Grill.

Taking total guest enjoyment to a new level is The Pavilion, a 1,200-seat concert venue, and the revolutionary Player’s Club showcasing an innovative and immersive experience eliminating wait times. An environmentally friendly garage with solar energy and green art technology offers 2,400 covered parking spaces.

An adjacent transportation hub is outfitted with valet service and a bus lounge for ultimate comfort and guest convenience.

Open 24/7, 365 days, Seminole Casino Coconut Creek is located at the corner of U.S. 441 (State Road 7) and Sample Road at 5550 NW 40 Street.

For more information, call 954-977-6700, visit us online at www.seminolecasinococonutcreek.com or www.facebook.com/seminolecasinocococreek.

Follow us on Twitter @SemCasinoCoCo.

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