BBQ Judging Workshop – February 10, 2018 (UC Riverside)

The California BBQ Association (CBBQA) Judging Workshop is suited for certified BBQ judges (CBJ), cooks interested in how CBJs judge BBQ, and enthusiasts wanting to learn more about BBQ and how it is judged in sanctioned contests.

The workshop will discuss how people become certified judges, how to get into a BBQ contest as a judge, what the roles and responsibilities are for judges, types of BBQ categories and how each cut of meat is trimmed and presented, how appearance, taste and texture is judged, regional types of BBQ across the country, and addresses many of the BBQ judging myths seen on television.

This class is in its fourth year and taught by master judges, contest organizers, contest representatives, and professional BBQ cooks on the BBQ. Though CBBQA membership is not required, it is strongly encouraged. Membership is just $36/year and a link to become a member can be found on the top right of the CBBQA.org homepage or here: http://www.cbbqa.org/wiki/index.php?title=Membership.

There will be two workshops in California for 2018.

Southern California class: A class will be held on Saturday, February 10, 2018 from 9am-5pm at UC Riverside., CHASS Interdisciplinary Building 1113 South (First Floor), Riverside, CA. Parking is $5.50. There will be a 10 min walk from the parking lot to the classroom. We will have a golf cart available to students with mobility issues. Please let us know if you need assistance.

Topics will include:

• Working with contest organizers (Robert Stouffer)

• Roles and Responsibilities (Kelly McIntosh)

• History of BBQ (Aaron Staines)

• Jump-starting Your Judging Experience (Scott Simpson)

• BBQ Anatomy & Demo (Donna Fong)

• Regional BBQ & Demo (Harry Soo)

• Appearance (Cindy Wilcken)

• Texture & Tenderness & Demo (Julie Poe)

• Importance and Psychology of Taste (Harry Soo)

• Judging Myths (Panel Q&A)

Students who have accounts on JudgeBBQ.com will receive credit for the course. Each participating student will receive a workshop pin on the day of the class.  Please email Donna Fong at butchersdaughter@hotmail.com for a registration form. Minimum class size is 15 students.  Maximum class size is 60.

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Cost