Society Teaches Barbecue Judging

First rule of barbecue judging: love barbecue in all its forms -- ribs, pulled pork, brisket, chicken.

Palates were tested and paper towels devastated Saturday at The Auburn Hotel and Dixon Conference Center during the Kansas City Barbecue Society Certified BBQ Judging Class.

When completed, the class, which costs $65 for Kansas City Barbecue Society members and $95 for non-members, gives graduates the opportunity to judge KCBS contests.

Ron Harwell of Trinity said he has been a member of KCBS since 1992 and a certified instructor since 1996.

Harwell was the lead instructor for the Auburn class.

"It happens to be the largest (barbecue society)," Harwell said. "We have over 8,000 members right now. That's worldwide, all 50 states, the eight Canadian provinces and 15 foreign countries."

KCBS started out as a group of about 40 friends who shared a common love of barbecue, Harwell said.

"I had just learned the taste of smoked food and knew I liked it," Harwell said. "So I went and bought a smoker. There's a huge difference between grilling and barbecuing. Huge difference."

Table captains aided Harwell in teaching proper barbecue judging techniques. One such captain was Mary Alice Robinson of Birmingham.

"It's something (me and my husband) go and do together," Robinson said. "(My husband) is also here. He is in the back preparing boxes. He is also a certified judge and table captain."

Robinson is a certified judge. She said she took the judge certification class in 2007.

As table captain, Robinson's job was presenting brisket, pork, ribs and chicken for the future judges to rate on a scale of one to 10 based on texture, taste and appearance.

Robinson has been all over the Southeast judging barbecue competitions.

"It's a hobby we have," Robinson said. "We go for the fun, and we have made so many great friends."

For more information concerning the Kansas City Barbecue Society, including how to become a judge, visit kcbs.us.