What's Cooking?

[snagged in outlet 3]

I went through the training classes about 20 years ago to judge the Royal.  I had a friend in KC who was a judge and he hooked me up.  I judged several events including one real exclusive event at a horse farm in Raymore I think.    Learned to pick out par boiled meat from a mile away.

[snagged in outlet 3]

I believe anyone can apply to be a judge, although I haven't participated in years. 

[Gavin]

That's pretty cool! Anyone can sign up and get certified, just takes a time commitment. Just thought you were throwing a barb at the KC boys!

 

 

[snagged in outlet 3]

I thought you were going to dog the KC boys because a St Louis man was judging their BBQ

 

[ness]

2 minutes ago, snagged in outlet 3 said:

I thought you were going to dog the KC boys because a St Louis man was judging their BBQ

 

I'm OK with that. Now, somebody from Texas, Memphis or the Carolinas -- not OK

 

 

[Chief Grey Bear]

2 hours ago, snagged in outlet 3 said:

I believe anyone can apply to be a judge, although I haven't participated in years. 

Yep. For a years membership and about 3 hours, your in. 

[snagged in outlet 3]

7 minutes ago, ness said:

I'm OK with that. Now, somebody from Texas, Memphis or the Carolinas -- not OK

I'll deal with them boy's too when the time comes.

[rps]

5 minutes ago, snagged in outlet 3 said:

I'll deal with them boy's too when the time comes.

 

13 minutes ago, ness said:

I'm OK with that. Now, somebody from Texas, Memphis or the Carolinas -- not OK

 

 

Narrow minded snobs, the both of you. When it comes to BBQ, the range extends for a long way on both sides of KC. Quite frankly, the best ribs I ever had were cooked by a Lebanese gentleman who lived in Oklahoma. He had his own stone built pit, seasoned for thirty years, and used straight hickory at 180 degrees.

[snagged in outlet 3]

Dang Randy!   I don't care what style or where it's from I'm eatin it.

[ness]

1 hour ago, rps said:

 

Narrow minded snobs, the both of you. When it comes to BBQ, the range extends for a long way on both sides of KC. Quite frankly, the best ribs I ever had were cooked by a Lebanese gentleman who lived in Oklahoma. He had his own stone built pit, seasoned for thirty years, and used straight hickory at 180 degrees.

Well, you've yet to have mine so don't close the book on it yet