The rules for Springfield’s Blues and BBQs competition are based on those of the Kansas City Barbeque Society. It’s “dedicated to promoting and enjoying barbeque” as well as being a “clearinghouse of barbeque information,” and the world’s largest such organization, with more than 14,000 members. Judges for KCBS-sanctioned events must pass a certification class and take an oath:
“I do solemnly swear to objectively and subjectively evaluate each Barbeque meat that is presented to my eyes, my nose, my hands, and my palate. I accept my duty to be an Official KCBS Certified Judge, so that truth, justice, excellence in Barbeque and the American Way of Life may be strengthened and preserved forever.”
Whew! Maybe this BBQ judging gig wasn’t going to be so easy after all.
I’ve always felt a bit resentful – even rebellious – when asked to rate things on a numeric scale, whether it’s a college class, a customersatisfaction survey, or a visit to the doctor:
“On a scale of 1 to 10, how would you rate your pain?” Compared to what? Childbirth? The flu? But I’ve come to appreciate the KCBS rating system. It works, not least because it’s a way to keep the entries straight and compare them. Even so, picking winners isn’t easy, especially between the best entries.
Things will be a bit easier for the judges at the 8th annual Old Capitol Blues and BBQs Festival, held downtown on Aug. 26 and 27. That’s because Jeff Ball, who’s been in charge of the competition for years, has added new categories. For many years there were three: ribs, pulled pork, and “other,” which could be anything as long as it was grilled/barbequed. Choosing winners for the ribs (all competitors must submit a rib entry) and pulled pork was hard enough. Even though there weren’t as many “other” entries, how could anyone choose between barbequed oysters, smoked beef brisket, and a grilled banana dessert? This year there are separate categories for beef brisket and desserts as well as “other.”
Having additional categories will definitely simplify matters for us judges this year. But with 40 rib, 24 pulled pork, 22 brisket, 23 open, and 11 dessert entries, I can guarantee that it still won’t be easy!
Contact Julianne Glatz at [email protected].
