Cooking for the class:
Teams are encouraged to cook on site if they wish to do so. You can cook your category at home and bring it to the class if you can be there before your time. The new judges are encouraged to come around and talk with the teams while you cook so we prefer cooks on site.
Turn in times:
Members of the judging committee will make boxes, you just need to have your category to them by the times below.
Chicken – 3pm
Ribs – 3:30pm
Pork – 4pm
Brisket – 4:30pm
How much to cook:
Chicken – # of people attending the class plus 10 pieces (example: 35 attending the class, cook 45 pieces)
Ribs – 1 slab for every 6 judges plus 1 extra slab (example: 30 new judges taking class plus 1 slab = 6 slabs)
Pork – 1 pork butt for every 12 judges, always round up (example: 30 judges taking class = 3 butts)
Brisket – 1 whole brisket per every 18 judges, always round up (example: 30 judges taking class = 2 briskets with burnt ends)
You will present your receipt and proper contact information to the judging director at the judging class. The judging director will collect receipts, fill out the check request form, and give it to the treasurer. The treasurer will then mail a check to you in a timely manner.
By sanctioning your contest through the SLBS you will receive:
- Promotion of your contest through the stlouisbbqsociety.com website and associated social media channels
- Guides to help you have a successful contest
- Established rules to ensure a fair contest
- Trained and experienced judging
If you wish to have your contest sanctioned by the SLBS, please download a copy of our current sanctioning packet from the appropriate page listed below.
If you would like more information or if you would like to talk with one of us about the benefits of sanctioning, please contact us.
The Judges Committee Members: Mark Temmer, Carole Temmer, Keith Mollet, Paul Rader, Ty Reichardt, Steve Kleinman, Bill Glaser, Tia Davis, Leah Cherni, Rob Cherni, Brian Butts, Lisa Shook, Freddie Williams
We have transitioned to a new judging class and certification program. While we are always looking for new SLBS judges, we are encouraging current SLBS judges to re-certify also. Our expanded judging program will now feature a more in-depth and hands on approach during the classes. We feel that with the improvements we have made to our judging class, you will now have the education and experience needed to better judge championship quality BBQ. While all of our judges have been doing a great job over the years, it is important that everyone is up to date with the latest cooking and judging trends within the SLBS.
The benefits of becoming a certified SLBS judge:
-You will be able to judge SLBS BBQ Competitions.
-Gain a thorough understanding of how to evaluate championship BBQ.
-Understand how to test for properly cook entries.
-Gain knowledge of how different flavor profiles compliment smoked meats.
-Develop a better understanding of the different aspects of BBQ competitions.
-Interact one-on-one with some of St. Louis’ foremost BBQ minds.
-Share you love of food with other BBQ enthusiast.
As judges gain additional SLBS judging experience they will be awarded points for their efforts. The points will allow contest organizers and SLBS ambassadors to know the experience levels of the judges at a given contest. This will allow the SLBS to do table assignments that will provide for a truly balanced judging. By placing judges of varying experience at the same table our more experiences judges will have the opportunity to mentor our newer judges and walk them through the nuances of judging an SLBS event. The more experienced judges will be an extension of the judging class to our new judges as they get their feet wet judging actual events.
Your path to Leveling Up is just a class away. All SLBS judges that wish to Level Up must attend the new judging class and re-certification course. For current SLBS judges, we feel that re-certification is an excellent tool to keep you at the forefront of BBQ judging. Competition BBQ is ever changing and we want to make sure everyone is up to date with the latest rules and procedures within the SLBS. The Grandfather clause will allow for re-certified judges in good standing to be award points for the contest they have previously judged. All of the judges that we have re-certified thus far have been very impressed with the expanded curriculum and class structure of the new judging program.
1 Competition – One awarded per judging event day
1 Competition – Becoming a new SLBS Certified Judge
1 Competition – Attending a Certified Judge re-certification class
Judged Between 1 and 14 Competitions
Judged Between 15 and 24 Competitions
You will be eligible for an invitation to attend a table captain class
Judged Between 25 and 34 Competitions
Competed with a competitive team
Judged over 35 competitions and
Assisted and Event Ambassador and be an Event Ambassador under supervision and
Pass the Master Judge Exam