Overview of KCBS judging procedures

By JOE O'CONNELL, cbbqa past President 
Updated April 21, 2002

KCBS employs a double-blind judging system by trained, certified judges.  This will present an overview of the KCBS judging procedures.

Double-blind

"Double-blind" means that the teams do not know which judges are scoring their entries and also that the judges do not know which teams submitted the entries they are scoring.  This is called "double blind" because both the teams and the judges do not know the identity of the other.

Six judges at each judging table

In KCBS judging, six judges sit at each of the judging tables, and each team's entry is judged by the all six judges at one of the judging tables. 

In describing how the KCBS system works, assume that there are 40  teams in the contest.  In that case, because there must be six judges at each table and because each table samples and scores no more than six entries, there will be 7 tables of judges (for a total of 42 judges).  As the teams turn in their entries, the KCBS Representative ("KCBS Rep") will give six of the entries to each table, but this means that one table will receive only 4 entries (6 tables will each receive 6 entries, which totals to 36 entries;  since there are 40 entries in total, the last table will judge only 4 entries).

The system is called "double blind" because none of the teams know which judge will receive its entries, and none of the judges know which teams submitted the entries at their table.  The system works as follows.

Containers with team numbers

Before each contest, the KCBS Rep assigns a number to each team, like Team 1, Team 2, etc.  On Friday night (usually), the teams have a "cooks meeting", at which the contest the KCBS Rep reminds the teams about the rules. 

At the end of the meeting, the KCBS Rep hands out turn-in containers to each team.  Each team receives one container for each of the categories that are being judged (chicken, ribs, etc.).  The containers are standard, 9" x 9" Styrofoam containers with a lid and no interior division.  On the lid of each container, the KCBS Rep has written the Team Number of the team who will be using that container.  For example, if the KCBS Rep has assigned Team 1 to Able and Team 2 to Baker, and if there are 4 categories in the contest (chicken, ribs, pork, and brisket), then Able will receive 4 containers, each of which will have the number "1" written on the top;  Baker will receive 4 containers, each of which will have the number "2" written on the top;  and so forth, for each team.

Turn-in times and procedures

The next day, each team will prepare its entry for the turn-in.  Usually, the entries are due at the following times:  chicken at noon;  ribs at 12:30;  pork at 1:00;  and brisket at 1:30.  Each team is responsible for its own containers.  Because the entries are judged by appearance (as well as taste and tenderness), the teams will ordinarily spend quite some time arranging the meat in their container, usually on a bed of green lettuce and with some garnish.  (As we'll learn, the type of approved lettuce and garnish is tightly regulated, so that no teams can "mark" its entry to gain an unfair advantage with any friends who happen to be judges.)  At the time when its entry is due (which is plus or minus 5 minutes from the scheduled time), the team will complete arranging the meat in its container, will close the lid, and will deliver it to the turn-in table.

The turn-in table is arranged so that none of the judges can see the table or the teams who are turning in their entries.  (Again, this helps ensure that the judges do not know which team submitted any of the entries being judged.)  

Team number changed to alternate number

The KCBS Rep supervises the turn-in table and changes the Team Number, which is written on the lid of each container.  The Team Number is changed to an Alternative Number, when a sticker with the Alternate Number is placed on top of the Team Number, so that no one can see the original number.   

When the turn-in containers are distributed to the judges at a judging table, the numbers on the top of each lid are not the Team Numbers but are the Alternate Numbers.  No one except the KCBS Rep knows the formula for converting the Team Number to the Alternative Number.

Table Captains

At most contests, each six-judge judging table is headed by a Table Captain.  The Table Captain is usually an experienced veteran of judging who ensures that the rules are followed and that the judges receive the barbecue samples to be scored.

Before entries arrive to be judged, the Table Captain will ensure that the table is cleaned and that each of the six judges receives a Score Card and a Plate.  The Score Card has boxes for the judges name and the category (chicken, ribs, etc.), and it has 6 rows (one for each team's entry) of 4 columns:  the first column has the Alternate Number, and the next three are for the judge's scoring of the entry's appearance, taste and texture.  Each judge will also have a plate -- a paper rectangle divided into six squares, where each judge can place a small sample from each container.  Each of the six squares has a small box in the corner, where the judge will write the Alternate Number for each entry.  Each judge will also have a pencil, napkins, water (no sodas or other beverages, which might interfere with the judge's taste buds) and soda crackers (so that the judge does not confuse the taste of one entry with another.  

When the teams have turned in their entries at the turn-in table and the KCBS Rep has changed the Team Numbers to the corresponding Alternate Numbers, six containers are placed on each tray, which is given to a Table Captain.  The Table Captain brings a tray with 6 containers (or sometimes fewer, depending on the number of team) which have the Alternate Numbers on the lids and which are to be judged by that table.  The Table Captain will read the Alternate Numbers to the judges, and each judge will mark the number on his/her Scoring Card and Plate.

Appearance Score

Now the judges are ready to award an appearance score for the 6 entries.  The Table Captain will take the first container, will tell the judges the Alternate Number of that container, will open the lid, and then will show the entry to the judges.  The judges will study that entry, looking for any defects in appearance, and will award a score without discussion of any kind.  The judges may not talk during the judging.  During the appearance scoring, the judges may not touch the meat or container -- they must award an appearance score solely on the way that the container looks

Under KCBS Rules, every entry must be awarded a score of "9" unless the judge finds some defect or deficiency, in which case the judge will deduct one or more points, depending on the judge's evaluation of the defect or deficiency.  In the case of the appearance score, the judge will award a "9" unless the judge sees something wrong with the appearance.  We will not detail the various types of deductions that may apply in the appearance score, but these include the overall neatness of the entry, the appearance of the meat (whether is looks appetizing), and the like.

When each judge has scored the first entry for appearance, then the Table Captain will close that container, place it back on the tray, and select the next container to be judged.  The procedure continues until all containers have been scored for their appearance.

Taste and Tenderness Scores

After the table of judges has scored the appearance of each of the six entries, the Table Captain will open the first container again.  This time, the Table Captain will hand the container to the first judge on his left (or right), and the judge will take a sample from the container (a portion of chicken breast, a rib, or whatever other portion the judge decides) and will place that sample on the square of his/her plate that corresponds to the Alternate Number.  The judge will not taste the sample at that time, but will pass the first container to the judge sitting next to him/her.  Then the Table Captain will hand the next container to the first judge, who selects a sample and places it on the corresponding square of the plate and then passes the container to the next judge.

This procedure continues until every judge has selected a sample from each of the six containers.  The Table Captain removes all the containers from the table, and the judges begin to sample and score each of the entries, without discussion and without looking at what the other judges are doing.

Each judge will award a score for taste and for tenderness for each entry.  As with the appearance score, the judge looks for any defects in taste or tenderness.  During the taste and tenderness scoring, the judge will taste and touch each entry.

As described above, under KCBS Rules, every entry must be awarded a score of "9" unless the judge finds some defect or deficiency, in which case the judge will deduct one or more points, depending on the judge's evaluation of the defect or deficiency.  In the case of the taste score, the judge will award a "9" unless the judge finds something wrong with the taste.  We will not detail the various types of deductions that may apply in the taste score, but the judge will evaluate whether the entry has too little or too much salt, too little or too much smoke, and the like.  If the judge finds no defects in taste, the judge scores it a "9".  In the KCBS scoring system, a judge may (and often does) award several "9"s in appearance, taste and tenderness, and this means that the judge has found no defects in these areas.

In the case of the tenderness score, the judge will award a "9" unless the judge finds something wrong with the tenderness or texture.  We will not detail the various types of deductions that may apply in the tenderness score, but the judge will evaluate whether the entry is too dry or tough, too mushy, too chewy, and the like.  If the judge finds no defects in tenderness, the judge scores it a "9".  

As noted above, in the KCBS scoring system, judges often award "9"s in appearance, taste and tenderness.  The KCBS system is not a comparative system, in which a judge is supposed to determine which of the entries taste the best.  On the contrary, the KCBS system prohibits judges from comparing entries in deciding their scores.  For this reason, each judge is required to taste and award the taste and tenderness scores for the first entry before tasting the next entry on the plate.  In other words, each entry must be scored on its own and not in relation to the other entries.

Score cards and cleanup

When all six judges at a judging table have completed and written down their scores, the six Score Cards are handed up to the Table Captain.  The Table Captain reviews the cards to be sure that all scores are entered (there are no gaps) and that the scores are legible.  The Table Captain does not "approve" any judge's scores -- no one can change a score, not even the judge.  (Once a judge has awarded a score, the judge cannot change it.  This prevents "comparison scoring".)

The Table Captain delivers the Score Cards to the Scoring Table.  In the meantime, the six judges are encouraged to discuss the entries with one another -- what they liked, what they gave as scores and why.  The judges will be given Styrofoam containers so that they can, if they like, keep and take home the meat remaining on their plates.  (Usually, the judges will take only a tiny bite of each entry, so there is usually one or two pounds of great barbecue meat for them to take home.)

The judges will also clean the table and prepare it with new Score Cards and Plates for the next category.

Rules, procedures and more rules

With this overview, novices may begin reviewing the KCBS Rules.  In fact, there are three sets of KCBS Rules:  the KCBS Rules themselves, which govern the teams;  the KCBS Judging Procedures, which govern the judges;  and the KCBS Rules for "Kids Q", for contests that permit children to barbecue and compete (under their parents' supervision).

Novice judges and veterans alike should review these rules to sharpen their skills, which will benefit themselves as well as the judging system.  The competitors and KCBS will appreciate their efforts.

Rules and Judging Menu

Scoring 2004
Overview
First-Time Judge's Story
Instructions for Judges
Table Captains
Ed Roith's CBJ Class
Official KCBS Rules
Schools
Ties Breaking
Weighting Factors
Weighting Factor Error
 

KCBS Rules for 2004

Contests and competing
 

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