What You Learn Becoming a Master Certified Barbeque Judge

This week’s guest article is written by Bryan Suddith, a storyteller and foodie raised in Southwest Ohio. He has been known to drive hundreds of miles for lunch, and he’s also lived in Kentucky, Louisiana, and Florida. Bryan is the producer of Story Slam Dayton and a KCBS Certified BBQ Judge. Bryan enjoys long road trips, summer nights on patios with friends telling stories, and sharing good food (usually BBQ). His latest dispatch is about what it was like to become a KCBS Master Certified Barbeque Judge.

I got into barbecue judging after meeting pitmaster Joe Pearce and his brother Mike outside their Kansas City spot, Slap’s BBQ. I was in town with two friends to eat the best Kansas City BBQ in 2015, and that led us to Slap’s. Joe showed me his Kansas City Barbeque Society (KCBS) trophies and shared a bit about competition BBQ. 15 months later, I took a judge’s class in Ohio to become a Certified Barbecue Judge (CBJ) with KCBS.

I judged my first Kansas City Barbeque Society contest in the spring of 2018, and I was hooked. The Kansas City Barbeque Society does a great job of recognizing the work and travel required to be a CBJ. Judges aren't paid, and it can get costly for travel and hotels. One way they recognize judges is through the Master Certified Barbeque Judge program. Attaining the Master designation is a goal for many judges. The requirements aren't difficult but demand some effort.

Storyteller and barbecue enthusiast Bryan Suddith has been judging KCBS contests since 2018.

The first requirement is to participate as a volunteer or judge in 30 KCBS sanctioned contests. Oftentimes judges are asked to work the check-in table, box numbering, table captain, or entering scores. The requirement of 30 contests, with 20 of those as a seated judge, demands some time and a few afternoons working a contest by not judging.

The second requirement is that the judge must cook with a Master Series team. This takes a little work. First, you need to meet a team, get to know them a little, ask if you can cook with them, and then find a competition that works for both schedules.

For me, that was easy. I had been following Brian and Brendan of Chicago's BBQ Bus for some time and had gotten to know them both a little. This was a father and son team, and I liked chatting with them after judging was complete on Saturday and Sunday afternoons.

Schedules change, and competitions get canceled, but Brian Dwyer let me know he would be in Kentucky for the Bourbon Fest BBQ Challenge, and I could come to join him and his son to cook. I was pumped to hang out with these guys for a weekend in Kentucky.

Bryan cooked with The BBQ Bus competition team to fulfill his requirement to become a Master Certified BBQ Judge.

Here are the 6 things I learned when cooking with these guys:

1) Competition BBQ is fun. It's competitive for sure. Cash and points are on the line. These guys like each other. The teams, I mean. These guys really applaud one another at the awards ceremony. Not only was I hanging with the BBQ Bus, but the guys from IBQin, The Real Smokin Aces, Tire Smoke, and Smoking Ghost welcomed me into the fold. That comradery is something special. 

2) The hours are long. These guys prep on Friday nights till 9 or so, then are up at 4:00 a.m. to light the fires and start the day. When you are short of sleep, it's best to remember how fun this is. It's long for all the teams, and that is why you see them sharing breakfast and coffee with each other.

3) Competition BBQ is equal parts art and science. Watching the BBQ Bus duo work was a lesson in unspoken teamwork. Having cooked together 100 times, many activities were muscle memory. There was no written timeline. They just moved, each taking their task and working next to and around the other. There was a constant check-in with each other. They had a game plan, but even that plan had built-in flexibility to try something new if desired. They had the science down. Timing, method, technique, but they left room for the art as well. Adjusting here and there where they needed or wanted. 

4) The little things matter. It's not all Heath Riles rubs and Blues Hog sauces. Technique varies from pit to pit, and so do the equipment, technique, and ingredients. Offsets. Drums. Pellets. Injections. Trimming. Thighs. Legs. Wagyu A9 v A8. Brines. Rubs. Sauces. Marinades. Sprayers. Brushes. Water. Juice. Vinegar. Butter. Fat. Stock. 8 bones or 9. Kale or Lettuce. 

5) A lot happens in the last 15 minutes. While there are 5 to 6 hours of work before turn-in, a lot happens in the last 15 minutes. A LOT of little things. It was fascinating to be part of the decision-making process that determined which bones from which slab made the box. Which part of the shoulder or which shoulder made the box. Bark, tubes, money muscle, what makes it and what doesn't is all decided in those crucial final minutes. I had no idea. Thankfully I brought my heart meds.

6) It's not cheap. With gas prices and protein prices so high, teams are often investing between $1,000 and $1,500 a weekend. Even a call for 4th place chicken gets a check, and every check helps offset the cost. A GC or RGC check is often less than the cost spent by teams to get there and compete.

The requirement for a judge to cook with a team is unique in the world of competition food judging. With that said, it makes sense. I judged a week after this cook in Kentucky. The experience affected how I look at a box and gave me a greater appreciation when I take that bite and inhale that sweet smoky aroma that follows the rib out of the box.

In the coming weeks, my paperwork will be received in Kansas City, and I'll get a link to take the Master CBJ exam online. Passing the exam is the final requirement, and during it, you must demonstrate an above-average knowledge and understanding of the rules. 

Then, after all that hard work, comes a fancy new name badge.

Bryan Suddith
Storyteller

—Raikes Beef Co. offers 100% Nebraska-born and raised American Wagyu and Angus beef shipped directly from their farm to your door. Use the promo code SMOKESHEET for 15% off all online orders. CLICK TO ORDER HERE.—

—The Smoke Sheet’s Sean Ludwig and his wife Stephanie were blessed with their first child, Lincoln Luigi Ludwig last week.—

HOT OFF THE PRESS

While we usually stick to highlighting barbecue news stories in this section each week, it’s only fitting that we share some special highlights from our personal lives on occasion. Our BBQ family recently grew just a tiny bit last week when The Smoke Sheet’s Sean Ludwig and his wife Stephanie welcomed a perfect baby boy named Lincoln Luigi Ludwig into the world. The happy couple could not be more proud and are enjoying every minute with their little one. READ MORE.

According to Eater LA, some of Southern California’s most inventive barbecue is from pitmaster Chad Phuong, who incorporates influences from his Cambodian heritage into his barbecue. Phuong, who locals have affectionately dubbed the Cambodian Cowboy, sells food under the name Battambong BBQ from a mobile setup attached to his Toyota Tundra. “As it turns out, Phuong’s unique journey is resonating with a dedicated base of hungry Long Beach eaters eager to see the world through the Battambong BBQ lens.” READ MORE.

ADDITIONAL READS

In an exclusive interview with Tasting Table, renowned pitmaster Chris Lilly shares his live-fire cooking wisdom.

Texas Monthly’s Daniel Vaughn took a look at the history of how offset smokers came to dominate the Texas barbecue landscape.

Forbes recently shared the best wines to drink with barbecue, while the Wall Street Journal focused on the best beers to pair with smoked and grilled meats.

Pitmaster Rodney Scott has teamed up with Spice House to release a signature collection of barbecue rubs.

llow Big Moe Cason on his journey across the world to discover incredible dishes cooked over an open flame.—

WATCH

World of Flavor with Big Moe Cason — National Geographic

In this new TV show, Pitmaster Big Moe Cason is heading off on an epic culinary adventure to meet the stewards of fantastic flavors, walk in their boots, and learn first-hand about the power of local food and community. WATCH HERE.

LISTEN

Spotlight: Mutiny BBQ in Asbury Park — New Jersey Is The World

In this fun interview on the New Jersey Is The World podcast, host and comedian Chris Gethard chats with Tom Dunphy from Mutiny BBQ in Asbury Park, NJ. Tom talks about serving the self-described best BBQ in New Jersey, Asbury Park's food scene, what it's like boxing out space in a culinary style Jersey is not known for, and more. LISTEN HERE.

READ

The Backyard BBQ Bible: 100+ Recipes for Outdoor Grilling — Oscar Smith

It’s time to fire-up the grill and cook some fire-licking good food. The Backyard BBQ Bible is your guide to getting the best out of your barbecue – whether it’s a charcoal stand-alone or a gas-burning beast with all the bells and whistles. ORDER HERE.

—The dry-aged wagyu burger might just be burger perfection. —

Dry-Aged Wagyu Burger

By Sam the Cooking Guy

Sam the Cooking Guy uses wagyu ribeye that has been dry aged for 30 days and grinds it down into what might be the best burger ever. He adds sauteed mushrooms, truffle mayo, and white cheddar on top to finish it off.

Learn more about Southside Market Barbeque.

—A lot of big barbecue events are happening in 2022. Eat up!—

September 2-4, 2022: Pinehurst Barbecue Festival — Village of Pinehurst, North Carolina
The Pinehurst Barbecue Festival, presented by Pinehurst Resort, US Foods and The Pilot, is a “Celebration of Taste and Tradition” featuring award-winning pitmasters from across North Carolina in one of the most picturesque settings in the entire state. The three-day event, staged in and around the historic Village of Pinehurst, offers a unique culinary sampling experience of various barbecue meats and traditional sides. MORE INFO HERE.

September 10, 2022: Pig Island NYC — Staten Island, New York
Pig Island NYC will celebrate its 13th year on September 10, 2022, at Snug Harbor on Staten Island. Join in for all-inclusive food and drink, from all-star pitmasters and chefs who will be serving up delicious porky goodness, as well as local breweries, distilleries, and cideries. Top chefs will compete for the best dishes and event-goers reap the benefits. Expect a ton of amazing eats and a great place to picnic with friends and family for the day. BUY TICKETS HERE.

September 10, 2022: Troubadour Festival — Tyler, Texas
Troubadour Festival is a multi-location Texas BBQ & Music experiential festival that pays homage to the traveling songwriter and the worldwide popularity of the Texas barbecue scene. The September 10 edition of the fest takes place in Downtown Tyler, Texas, for the first Troubadour Festival happening in East Texas. Tyler's inaugural Troubadour Festival will bring together more than 40 of the most celebrated barbecue joints from across Texas, and you’ll be able to scarf all that down while listening to some of the premier names in country music. MORE INFO HERE.

Sept 28 - Oct 2, 2022: American Royal World Series of Barbecue — Kansas City, Kansas
The American Royal World Series of barbecue is the largest BBQ competition in the country. On top of a massive KCBS competition with roughly 500 teams from around the country, this signature Kansas City event includes public-facing activities, including live music, delicious BBQ and local food, a full lineup of kids activities, and a vendor fair authentic to Kansas City and BBQ enthusiasts. Read our 2021 recap of the event to learn more about the experience. MORE INFO HERE.

October 14-15, 2022: The Jack — Lynchburg, Tennessee
It's rare that whiskey-making takes a backseat to much of anything in Lynchburg, Tennessee. But “The Jack,” one of the top KCBS competitions annually, is an exception. For one weekend in October, barbecue competitors from around the world converge to wield their grilling and smoking expertise. On top of the competition, other events are held to provide a lively and fun atmosphere for families and friends. MORE INFO HERE.

November 11-13, 2022: KCBS World Invitational — Gadsden, Alabama
The Kansas City Barbeque Society’s biggest event for the rest of the year is the fourth annual KCBS World Invitational Barbeque Competition. The event will bring together top champion pitmasters to compete for the title of “KCBS World Champion.” This event will feature three full days of contests and events. There will be both an open contest and a Master Series contest. Plus, backyard teams will be eligible to compete in the open against Master Series teams without impacting their Backyard status. MORE INFO HERE.

November 18-20, 2022: Jacksonville BBQ Fest — Jacksonville, Florida
During the past few years, Florida has become an even bigger attraction for barbecue restaurants and events. The Jacksonville BBQ Fest, held at TIAA Bank Field (where the Jaguars play), is one event that brings barbecue fans together to get a taste of great local and national barbecue bites. On top of the top-notch food, there’s also live music and great drinks to enjoy. To get a taste of this event, be sure to read Ed Reilly’s recap of the Denver BBQ Festival, which is hosted by the same organizers. MORE INFO HERE.

November 19, 2022: Holy Smokes BBQ Festival — Charleston, South Carolina
Aaron Siegel and Taylor Garrigan of Home Team BBQ, Anthony DiBernardo of Swig & Swine, and Robert Moss, the Contributing BBQ Editor for Southern Living, have invited the leaders of the barbecue community from around the country to come together in Charleston on November 19th, 2022 at Riverfront Park. With live music playing on stage against the backdrop of the Cooper River, guests will have a unique opportunity to sample a range of barbecue styles from the group of renowned pitmasters. Expect to taste slow-smoked whole hog, pork and beef ribs, Texas-style brisket, smoked sausage, BBQ tacos, and much, much more. MORE INFO HERE.

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