I was recently invited to participate as a guest judge for the Pensacola EggFest barbecue competition, an event which raises lots of money for charity, and spikes my LDL into the critical zone.
This was my fourth consecutive year as an expert judge, although to be quite honest, the extent of my official barbecue knowledge is, hey, barbecue tastes good.
That’s not to say that I’m not qualified in the area of smoked meat. I am, inasmuch as I eat so much barbecue my gastroenterologist has disowned me.
Either way, competitive barbecue critiquing is tough work. Yesterday, for example, I showed up to Blue Wahoo Stadium bright and early before the competition, ready for a long day. No sooner had my fellow judges arrived than we were all required to sample peanut-butter flavored bourbon from a contestant who also happened to be running for public office.
“Bottoms up, y’all,” said the politician, who was already repouring a few cups.
This is the kind of dedication you find among our committed barbecue experts. And
this is exactly why the EggFest competition is one of the highlights of my year.
Because this isn’t a pretentious contest with snooty judges carrying around food-grade thermometers shoved in their rear pockets. This is an easygoing contest with loud music and the occasional competitor whose breath fumes are highly flammable.
This is nothing like the other barbecue contests I’ve judged before. In the past I have had the opportunity to be a guest official for a few uppercrust barbecue competitions alongside actual Kansas City Barbecue Society certified judges. One team I was with was like the IRS of the competitive barbecue world.
I remember we judges had to walk around the fairgrounds in tight V-formation, refusing to smile or wave at any entrants. We weren’t even allowed to have secret code names.
We were expected to evaluate dishes based on texture, marinade salinity, bone-in guidelines, plate…