Barbecue judging takes more than pigging out

Hal Cobert learned the fine art of judging barbecue last year.

He had so much fun, that his wife Carol Ann decided she wanted to try her hand - and taste buds - at getting her certification from the Kansas City Barbeque Society.

So she spent a few hours at an Oct. 3 barbecue judges training class hosted by the Greater Plant City Chamber of Commerce.

Colbert said the class opened her eyes to what qualifies as good barbecue.

"I was all about taste, but I think the tenderness really says more about the skill of the cook," she said.

Carol Ann Colbert was among 36 people who received their certification at the class at Walden Lake Golf and Country Club. The chamber of commerce has been holding the training annually since 2003 to ensure there's enough judges for the organization's Pig Jam, which includes a barbecue competition.

Kansas City Barbeque Society instructor Stephen Smith, who led the class, said good barbecue boils down to appearance, taste and tenderness. He has trained almost 200 judges to date at the Plant City school.

Students came from such places as St. Augustine and Fernandina Beach. Couples, father and son teams, business partners, and families attended.

"They're coming from all over, and there's a wide range of ages represented," chamber of commerce President Marion Smith said.

The class is one of two Kansas City Barbeque Society-sanctioned judging schools in Florida.

Local barbecue aficionada and Pig Jam co-founder Mark Poppell did his usual cooking of the ribs, pork and brisket for this year's class. Owen Johnson, co-owner of Grandpa Johnson's BBQ in Plant City, prepared the chicken.

Poppell believes the class is essential to the success of the Pig Jam.

"By having this class, we are ensuring that there's enough certified judges. We hold the class to educate and ensure the integrity of the event. The best cooks aren't going to spend the time and money if the judges are not certified," he said.

The students included Danny Hernandez and Cameron Capri of the Holy Hog restaurant on Armenia Avenue, who cook their best barbecue daily for a mostly Tampa crowd. They have plans to begin a competition team in 2011, and wanted a judge's perspective.

"It was a great experience and great that they made the stop in Central Florida," Hernandez said.

During the class, table captains who are certified judges help students develop the skills they need. The students were given score sheets and tips on how to separate the good barbecue from the not-so-good.

Father and son, Jim and James Shenefield of South Tampa, and Jim's brother John Michael of Apollo Beach, made the class a family affair.

John Michael, 59, said he wanted to take up a new hobby.

"I'm doing this because I'm retired, and I wanted something to do," he said.

James, 25, wanted to have some fun with his dad.

"It looked like fun, and my dad was doing it," he said.

For Jim, 60, it seemed to be a good fit.

"I know how to cook. Why not judge?" he said.

"It was eye opening. From now on, I think I'll be scrutinizing my own cooking a little more," he said with a chuckle.

Table captains included Keith and Debbie Williams of Plant City, who graduated from last year's class and judged the 2009 Pig Jam.

Keith said the class gave them the skills to be good judges.

"Stephen (Smith) is very knowledgeable and prepared us of what to look for. I am now aware of whether the meat's been cooked with too much gas or too much lighter fluid was used. If the meat falls off of the bone, it's overcooked," he said.

Table captain Dan Blood of Tampa graduated from the barbecue school in 2008. He's judged 33 contests in two years, and visited 10 states.

"It's fun and educational. If you're interested in barbecue, most of the events have festivals," he said.

Many of the newly certified judges have already expressed a desire to be a part of the judging panel for 8th annual Pig Jam on Nov. 20.

Pig Jam judging coordinator Michael Cameron will be directing the 100 judges selected by the chamber. He's looking forward to sampling some of America's best barbecue.

"It's the camaraderie among old and new friends, great barbecue, and pure fun that you just can't resist."

8th annual Plant City Pig Jam

WHAT: Barbecue competition; spectators can buy samples of barbecue, soft drinks and beer

ENTERTAINMENT: Live bands, family activities and sports bar tent with college games on big screens

WHEN: 10 a.m. to 5 p.m. Nov. 20

WHERE: Randy L. Larson Softball Four-Plex at 1500 S. Park Road, near Plant City Stadium

COST: Admission free; $5 to park

INFORMATION: Call the Greater Plant City Chamber of Commerce at (813) 754-3707 or go to www.plant city.org.