As a backyard BBQ cook, a competitor on the KCBS circuit and a Certified BBQ Judge, believe me B&Q Guildford when I say I eat a LOT of BBQ! Since taking the judges class, I have become more aware of the different factors that make some BBQ better than others. I have successfully used this info to do quite well for myself on the competition BBQ circuit, and am sure this info will help you to produce better 'que.
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When scoring BBQ under the KCBS rules, the scale goes from 2 to 9. Every entry is considered to be a 6 before you look at it or taste it, and you go from there. The three categories considered are texture, taste and tenderness. There are 6 judges per table, and each turn in box must contain at least 6 individual portions to prevent disqualification.
The entry can be disqualified if 1) the individual servings are not completely separated, 2) less than 6 servings are turned in, 3) sauce has "pooled" in the bottom of the turn in box or 4) an unapproved garnish is used. Judging bbq is a serious matter, a lot of money and time has been spent by the competitors, and the judges understand the implications of their scoring. There is little banter and no peeking allowed at other judge's scorecards.
The KCBS, like most of the bbq societies uses a double blind system. The contestant is given boxes at the cooks meeting that have only a number on them. At turn in, the number is changed before the box is judged. This is done to prevent any judge
