What does KCBS stand for in BBQ?
Kansas City Barbeque Society
Kansas City Barbeque Society is a competitive cooking organization founded in 1985 by Carolyn and Gary Wells and Rick Welch.
How to be a KCBS Judge?
The first think you need to do in order to become a KCBS BBQ judge is to take a CBJ class. These classes are offered at different times throughout the year across the entirety of the United States. Follow this link to see what KCBS Judging Classes are offered in your area or areas you plan on visiting.
How do you judge a BBQ?
Bottom line – it’s all about the meat – its appearance, its taste and its tenderness. Every KCBS judge’s table includes six certified judges….Appearance Requirements
- Make sure you turn in the right meat.
- Only use leafy greens.
- Don’t sculpt your meat.
- Ensure there are six equal portions – one for every judge.
How do you become a BBQ judge in Florida?
New members must complete the training program in order to become a Certified BBQ Judge….FBA Judge Requirements
- Complete the Judges Seminar training class.
- Maintain an active FBA Membership.
- Be present for the Judges Briefing at any contest your are confirmed to judge.
What do BBQ judges look for?
Judges look for ribs that are properly prepared, not undercooked, not dried out and overcooked. Ribs shouldn’t be too smoky and should be correctly seasoned. “For a rib to be really perfect, the meat should fall off the bone when you eat it, but not when you pick it up,” Zeman said.
How are BBQ ribs judged?
Sauce is judged separately from ribs. Ribs can earn up to 40 points: 20 for taste, 10 for texture, 10 for appearance. Judges look for ribs that are properly prepared, not undercooked, not dried out and overcooked. Ribs shouldn’t be too smoky and should be correctly seasoned.
At what temperature do you pull money muscle?
Money muscles don’t do well in such high temperatures, so they need to be removed at 185-188F.
What is the money muscle in BBQ?
The money muscle is the section of the pork butt on the opposite end of the bone. It is similar to a pork loin, in that it’s a cylinder of meat that’s about 2-3 inches thick. Pitmasters remove it from the butt and then slice it into 1/4-1/2-inch thick pieces and layer it in the box as the star of the show.
At what temp should you wrap ribs?
150-160 degrees
Wrapping should be done about half way through the cooking process or when internal meat temp is 150-160 degrees. Use two layers of heavy duty foil to wrap the meat. We recommend the following process for wrapping ribs, pork shoulder and brisket.
Do you rest ribs after smoking?
Like any meat you cook, it is important to let the rack of ribs rest before you carve and serve it. This evens out the heat and lets the natural juices sink back into the meat. For a rack of ribs, you should let the meat rest for about 10 minutes after you take it out of the smoker.
Do you smoke a Boston butt fat side up or down?
The answer is simple: Always position the meat with the fat side facing up. Here’s why. When the fat is facing up, it will act as a natural basting liquid for the pork as it renders out. While the fat doesn’t penetrate too deeply beneath the surface of the meat, it still helps it retain a high degree of moisture.
What is the KC barbeque Society?
The Kansas City Barbeque Society is the official sanctioning body of competitive barbeque cooking. Each year, KCBS sanctions more than 500 competitions across the country and has over 20,000 members that consist of Certified BBQ Judges (CBJ’s), cook teams, contest reps, contest organizers and all around lovers of great food and community.
Is Emily Detwiler leaving the Kansas City Barbeque Society?
The Kansas City Barbeque Society is looking for a new CEO with Emily Detwiler’s impending departure. Emily Detwiler plans to leave as CEO of the Kansas City Barbeque Society by the end of the month, just less than three years taking the job.
What is KCCBS?
Kansas City Barbeque Society is a competitive cooking organization founded in 1985 by Carolyn and Gary Wells and Rick Welch. Their desire was to put together a local group for competitive barbecue.
What is the National grilling Society?
The National Grilling Society is a division of KCBS that focuses on grilled or cooked over flame competitive food events that do not focus on the traditional four KCBS meats.