Newspaper article THE JOURNAL RECORD

Oklahoma State University to Host Barbecue Judging Class

Newspaper article THE JOURNAL RECORD

Oklahoma State University to Host Barbecue Judging Class

Article excerpt

Improving the quality of barbecue leads to more satisfied consumers and ultimately benefits the meat industries, Chuck Willoughby said.

With that in mind, Oklahoma State University's Robert M. Kerr Food & Agricultural Products Center will host a class April 28 to teach serious cooks how to judge barbecued meats, the center's spokesman said, because good barbecue is big business, certifiably so.

"There are a lot of great barbecue sauces in the market, including well-established Oklahoma brands such as Head Country and newer ones like Sa-Mokin," Willoughby said. "The FAPC has worked with more than 30 Oklahoma brands of barbecue sauce - all very good tasting and of high quality. Many Oklahoma grocers will carry up to 10 or 12 Oklahoma brands outnumbering the national brands on the shelf about 4-to-1."

Ed Roith of the Kansas City Barbeque Society will teach the Certified Barbecue Judging Class. The KCBS is the world's largest barbecue and grilling association, annually sanctioning 150 contests across the U.S that attract more than 5,000 teams. Roith, who has won more than 375 awards and 11 state championships, developed the course after several years as a competitive cook and judge. He also produced a barbecue cooking CD that has sold more than 5,000 copies.

To truly appreciate barbecue, one should focus on the meat and only bring barbecue sauce into the equation later as a garnish, Roith said. Spice combination, smoke exposure, moisture control, meat cut choice - these are some of the elements that a serious cook manipulates to produce the best barbecue dish possible.

"I know a lot of people think that it's not really barbecue unless you've got sauce," he said. "Sauce is to barbecue what frosting is to a cake. ... If your cake is crusty or sticking to the inside of the pan, you try to cover it up with frosting so no one notices. …

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