ADVANCED JUDGING CLASS

It is the dawning of the 2015 competitive bbq season. These few months of incremental weather we have not abandoned our passion of barbeque judging. We love to barbeque year around and Ms. Goofy hones her judging skills by the score card she keeps on my cooks. An all day teaching seminar was offered on the subject; "Advanced Judging Class" by the California BBQ Association. (CBBQA}. We participate in numerous activities of the CBBQA during the year. This just seemed like a perfect way to spend a Saturday. Not only would we gain new knowledge but would be able to reconnect with our barbeque community friends. This event was held in Alameda California in a beautiful old 'Elks Lodge".

It is early Saturday morning and Ms. Goofy let me drive the Racing Honda. I think I fouled a couple of spark plugs because of my light touch on the throttle. We made it to our destination without the usual whiteness of the knuckles. The Elks Lodge is huge and we had to search for our classroom. Once found we were greeted by approximately 50 like minded bbq judges. The setting was informal with table seating. I loaded up on beverages and snacks to prepare for the onslaught of knowledge.

The session was split into eleven modules. Each module was taught by experienced people in the bbq community. These people consisted of bbq celebrities, bbq representatives, promoters, cooks, and Master Judges. These also were our friends that we have gotten to know over the years. We were very comfortable and excited to start the day. Here is an outline of the modules.

Module 1    Roles and Responsibilities
             2    History
             3.   Advancement
             4.   Contest Organizers
             5.   Anatomy
             6.   Ranch to Table
             7.   Regional Taste Profiles
             8.   Appearance
             9.   Taste
            10.  Tenderness & Texture
            11   Judging Myths  (Panel Discussion)

We absorbed a wealth of knowledge in the morning. The history was an extensively researched presentation. Did you know that bbq may or may not have some origins in cannibalism? The sessions flew by with Ben finishing the morning by sharing his expertise as as a promoter. A welcome break for a catered lunch was held. Surprising it was not a barbeque lunch. It was most likely because of the hall full of bbq critics. Chicken, sausage, salads, rolls and various sides of vegetables and rice made for a nice lunch break It was time for the afternoon sessions.

The afternoon was another barrage of learning bbq knowledge. The last section was my favorite. It also involved a panel discussion with a celebrity panel. Harry Soo (Pittmaster, Celebrity), Donna Fong (Master Judge and reigning Oakland Grand Champion) Scott Simpson, (Master Judge) Amber Stipecevich (Cook & Judge) Ben Lobestien (Organizer), Aaron Staines (pending Master Judge) with Kelly Mcintosh (KCBS Representative) as moderator was our all star panel. This lead to discussion that was informative and a highlight of our day.

It was a long wonderful day of learning. Knowledge is a wonderful thing. We hope to be the best bbq judges we can be. This was a wonderful day in our journey. If you are interested in taking this class, it will be offered again in Southern California.  Thanks to the organizers and instructors. We cannot wait for the new bbq season to start.

Advanced Judging Class

BIG ED’S BUZZARD BBQ CLASS

Knowledge is the key to great barbeque. We are on a fun and satisfying journey to achieve barbeque greatness. Big Ed of ‘Big Ed’s Buzzard BBQ” teaches a five hour class in the art and science of smoking and grilling various meats. Big Ed has glowing credentials to teach this class being a bbq competitor, restaurateur and caterer. This class would be the perfect way to spend a Sunday afternoon. I skillfully gifted two certificates as stocking stuffers this past Christmas. Come take a glimpse of our tasty classroom experience.

A short trip in the Racing Honda to the ‘Barbecues Galore’ in Palo Alto, California was our destination this sunny morning. Brilliance was the idea to hold a class in a barbeque supply store. Talk about a kid in the candy store. There were about 50 people attending this class. Big Ed started the day by taking a short survey of our cooking medium and favorite meat to cook. I was a little taken back and shocked that half the class used propane as their method of cooking. Now I suppose there is more than one way to skin a chicken, but propane? Really?

Big Ed instructed us on preparing various meats. Purchasing, trimming, seasoning and safe handling was covered. When pork shoulder (butt) was covered Big Ed brought out our first sample of the many to come. Little yummy pulled pork sliders were passed around for us to enjoy. This is my kind of classroom experience when you get to eat your lessons. We covered many different meats. We asked multiple questions. Big Ed answered each inquiry with bbq intelligence and humor. His classroom demeanor made us feel at ease and comfortable. Several hours into the presentation Big Ed announced it was time for lunch.

A buffet style lunch was served by Ed’s family and staff. Brisket, pulled pork, hot links, blue cheese smoked portabella mushrooms, cole slaw and baked beans was our plate today. Luckily there was a Starbucks next door because this was a big lunch and we had several more hours to go. The second half of our class flew by and yes we had even more bbq samples. My belt was experiencing tension in this bbq learning and sampling process.

What we learned today is that there are many paths to achieve barbeque greatness. We took notes and will incorporate our knowledge into our future cooking experiences. Big Ed teaches an informative and tasty class. This class is geared more to the novice bbq cook. I would like to believe that some of the propane users left with a new view of their inadequacy and ignorance. (The views expressed by the writer are not necessarily of the management even though they are true). What a fun day!!!!!!!!!

MASTER JUDGE

“Here comes the Judge, Here comes the Judge”. Here comes the newly crowned Master Judge. I have achieved the coveted title and have been awarded from the Kansas City Barbeque Society status of Master Judge. It has been a fun and tasty journey. I had to judge in 30 competitions. I cooked with a professional team and WON the trophy of Grand Champion. Last, but not least, I completed a grueling written test of barbeque knowledge. I will now proudly wear my new badge of honor. The next contest we attend heads will turn because; “Here comes the Master Judge, Here comes the Master Judge”.

HARRY SOO

We all have our hero’s who influence and inspire. Harry Soo is a BBQ competitor and guru of all meats smoked. Teacher, competitor, father, T.V. personality, and philosopher Harry wears many hats. Harry Soo has dialed in the right formula to win multiple BBQ competitions. Harry takes an analytical approach to his victories . He will use data such as cooking times, recipes, and presentation technique to determine the optimal formula to create the winning barbeque equation. The wonderful thing about Harry is that he shares this information. Harry teaches barbeque classes and will always offer some advice. He may hold back on some of his ultimate secrets but wouldn’t you. Harry also has an attitude about barbeque that is refreshing and motivating. Below is an excerpt from an interview with Harry from ‘Burn Blog’

Burn! Blog: You’ve said your objective is to spread happiness through barbecue. Why barbecue for that instead of something else? What about barbecue makes you happy?

HS: “I roamed this planet for 50 years wondering what was my purpose in life. Is it just to live a comfortable life or is there something more? Mrs. Walton said ‘It’s not what you gather that’s important but what you give away.’ I’ve been given this talent at a late age in life and I know in my heart that I have this talent, because it is really a means to my real ends, which is to spread happiness by sharing my barbecue skill and knowledge.
  It doesn’t matter how many zeros you have in your bank account, how many cars or houses you own, as all these are temporary. We all are headed to the same place and when you get there, you can’t take any of these material things with you. When people tell me they don’t feel loved, I ask them when was the last time they gave love. All that goes around comes around and you won’t receive love if you don’t give it first. BBQ is a pure form of giving sincere love. If you cook it from your heart, you are spreading love.
At the moment of reckoning, we realize that there are only 3 things that are important because they are eternal: 1) love – the experience to receive love and give love, 2) memories of all the good times, 3) relationships we cultivated with friends, family, and pets. When I cook BBQ, I feel happy and I connect heart to heart with my students or CBJs (Certified Barbecue Judges) as I transfer my positive energy into the food I cook.

We all need a hero. Harry Soo fills the bill with shining stars. He motivates me to achieve barbeque greatness. Harry is a passionate and driven man. He is an inspiration. Wow!

BBQ 101 HARRY SOO STYLE

“Barbeque class? No kidding? ‘The Mad Meat Genius’ is going back to school for fire pit cooking lessons?” Well, this was no ordinary class. This was a class taught by a very special teacher named Harry Soo. Harry is a multiple, multiple award winning 'Pittmaster and Television Personality'. Harry offers his class when he is not competing on the barbeque circuit. Ms. Goofy and I traveled down to ‘So-Cal’ to partake on this ‘once in a life time’ opportunity to broaden and expand our barbeque knowledge.

We started from ‘Hind Quarter One’ for our lessons. Did you know; the left brisket is tenderer because the bovine is right hoofed hence less muscular structure. (Just kidding, maybe) Sauces and rubs was the first chapter. We were sworn to secrecy under the penalty of death and were beholden of Harry’s secret rubs and such.

This was a hand’s on class. We all participated in the trimming and seasoning of our particular meats. We learned about different fuels, fires cookers and wood smoking materials. Hints and award winning barbeque techniques peppered our seven hour class. Time flew because this was knowledge that we wanted to absorb.

The best part about this class is that we get to eat our lessons. Harry made 15 different items and we ate them all several times. We even took home a goody bag of leftovers. What a day! Harry Soo is a very passionate man. He shared his award winning techniques and recipes. I learned so much!!!!!! Ms. Goofy was so excited and inspired after this class she has given the thumbs up to purchase a second ‘Weber Smoky Mountain’ cooker for dueling smoker purposes. Thanks Harry Soo for the wonderful class and my new WSM to come.

BBQ 101