Kansas City Barbeque Society to hold judging school in Cape

~ There are 25 barbecue competitions annually in a 25-mile radius of Cape Girardeau.

Spots are filling up fast for the upcoming Kansas City Barbeque Society Certified Judging School. The event will take place from 10 a.m. to 2 p.m. March 24 at the Eagles Aerie 3775, 321 North Spring St. in Cape Girardeau. Registration deadline is March 9. Included in the cost are all class materials, food, a certified judge badge, a one-year membership in KCBS and a year subscription to the society's newsletter.

Organizer Connie Hanner is also enrolled in the class. The deadline is a strict because an accurate amount of meat must be ordered from the Kansas City Barbeque Society. According to Hanner, it took almost a year's notice to get KCBS Certified Judging School to come to Cape Girardeau.

"When my sister wins the lottery, I'm going to quit my job and judge barbecue in the summer, chili in the fall and winter and take spring off for gout." Hanner, who doesn't play the lottery, says her sister is extraordinarily lucky.

KCBS is the world's largest organization of barbecue and grilling enthusiasts with 200 contests nationwide annually. Its mission is to celebrate, teach, preserve and promote barbecue as a culinary technique, sport and art form. Worldwide it has more than 6,000 members. Its goal is to have barbecue recognized as America's cuisine.

Conducted by PhB

The judging school will be conducted by Ed Roith, a founding member of KCBS. He is a doctor of barbecue and is certified in master barbecue. His PhB is a KCBS organizational degree and writing a dissertation about what he learned about barbecue with a review by five other individuals who have earned that title, plus 20 years of experience are among his credentials. Besides developing the certified judging class, he's trained about a dozen other instructors and even given the class in Ireland.

"I like to teach what cooking is all about. You've got to have flavor and proper cooking. Taste and tenderness are strong factors. Appearance is important too," Roith said.

Craig Meyer and Carole Pfeiffer from Ask The Meatman, a business that caters to the barbecue market, are signed up for the judging school. Meyer was asked to judge for the Bank of Missouri Bar-B-Que cook-off in Jackson without being certified. He believes being certified is important because it will help the business. "I had a crash course in judging before the Jackson event. Presentation, texture and adhering to what it's supposed to taste like are important," he said.

Two types of people sign up for the class: Those wanting to cater to the judges so they can win and retired folks who want to judge barbecue as a hobby.

With 25 barbecue competitions annually in a 25-mile radius of Cape Girardeau, Carole and Wayne Pfeiffer of Jackson may fit the description of hobbyists. Carole said they signed up because they want to become judges. "We've been in meat processing all our lives. My husband retired from 25 years at Pocahontas Meat Processing. He can identify the best raw or processed meat," she said.

Carole, a retired public school teacher who now teaches at Southeast Missouri State University, believes she has a discerning palate. "It's not the competition but a taste thing. It's hard for me to be pleased. "

The couple has gone to the Cape Girardeau Chamber of Commerce barbecue contest and the Bank of Missouri Bar-B-Que cook-off in Jackson too.

Highway Heat is a local barbecue team signed up for the KCBS judging school. Chris Richmond of Jackson and Tim Richmond and Craig Compas, both of Cape Girardeau, are entering their fifth year as a team. Last year they placed twice in the three competitions they entered. "It can get frustrating when you use the same recipe that earns a place in one competition but just doesn't cut it in another," Tim Richmond said.

The group gets together just about every weekend to experiment with recipes, critique barbecue or read about it.

"One goal is to win enough to break even on expenses," said Tim Richmond, the head cook who has the most money invested in equipment.

Those interested in signing up may contact Hanner at 339-7000.

cpagano@semissourian.com

335-6611, extension 133