<?xml version="1.0" encoding="UTF-8"?><rss xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:content="http://purl.org/rss/1.0/modules/content/" xmlns:atom="http://www.w3.org/2005/Atom" version="2.0"><channel><title><![CDATA[KCBS Japan ]]></title><description><![CDATA[KCBS Japan promotes American-style competition barbeque in Japan through education, judging standards, and BBQ community building]]></description><link>https://www.kcbsjapan.org/news</link><generator>RSS for Node</generator><lastBuildDate>Tue, 21 Jul 2026 05:08:58 GMT</lastBuildDate><atom:link href="https://www.kcbsjapan.org/ja/blog-feed.xml" rel="self" type="application/rss+xml"/><item><title><![CDATA[KCBS認定BBQジャッジとは？]]></title><description><![CDATA[KCBS Certified Barbeque Judge（CBJ） は、KCBSの手順と審査基準に基づいてコンペティションBBQを審査するためのトレーニングを受けた認定ジャッジです。 KCBS公認BBQコンテストでは、Certified Barbeque Judgeが公正で一貫性のある審査を支えます。審査はブラインドジャッジングで行われ、ジャッジはどのチームが調理したエントリーなのかを知らない状態で評価します。 KCBSの審査では、外観、味、やわらかさ・食感などが重要な評価要素になります。CBJ講習では、KCBSコンテストの審査方法や、KCBSの基準に基づいた評価の考え方を学びます。 KCBS Certified Barbeque Judge講習、認定要件、審査手順に関する公式かつ最新の情報は、KCBS公式ウェブサイトをご確認ください。 日本でCBJ講習が重要な理由 日本では、アメリカンスタイルのコンペティションBBQが少しずつ広がっています。公正で信頼されるBBQコンテストを開催するためには、KCBSスタイルの審査を理解した認定ジャッジの育成が重要です。 KCBS...]]></description><link>https://www.kcbsjapan.org/ja/post/kcbs%E8%AA%8D%E5%AE%9Abbq%E3%82%B8%E3%83%A3%E3%83%83%E3%82%B8%E3%81%A8%E3%81%AF%EF%BC%9F</link><guid isPermaLink="false">6a5c82d37bc31ed9e523668d</guid><pubDate>Sun, 19 Jul 2026 07:55:59 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/95868d_fbb37c5354d04912a8d9a7812b26e0c9~mv2.jpg/v1/fit/w_1000,h_1000,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>Jeffrey Cross AKA &quot;Jay&quot;</dc:creator></item><item><title><![CDATA[What Is a KCBS Certified Barbeque Judge?]]></title><description><![CDATA[A KCBS Certified Barbeque Judge, often called a CBJ, is a person trained through KCBS to judge competition BBQ using KCBS procedures and scoring standards. In KCBS-sanctioned BBQ contests, Certified Barbeque Judges help provide a fair and consistent judging process. Judges evaluate BBQ entries through a blind judging process, which means they do not know which team prepared each entry. KCBS judging focuses on key aspects of competition BBQ, including appearance, taste, and tenderness or...]]></description><link>https://www.kcbsjapan.org/post/what-is-a-kcbs-certified-barbeque-judge</link><guid isPermaLink="false">6a5c80f55e7d848635e37c87</guid><pubDate>Sun, 19 Jul 2026 07:53:33 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/95868d_fbb37c5354d04912a8d9a7812b26e0c9~mv2.jpg/v1/fit/w_1000,h_1000,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>Jeffrey Cross AKA &quot;Jay&quot;</dc:creator></item><item><title><![CDATA[日本でKCBS認定BBQ審査員クラス]]></title><description><![CDATA[KCBS Japanでは、2026年9月以降、日本国内でKCBS Certified Barbeque Judge（CBJ：認定BBQ審査員）クラスの開催を予定しています。 CBJクラスでは、Kansas City Barbeque Society（KCBS）の審査方法や採点基準を学びます。また、コンテストスタイルのBBQを実際に試食し、審査を体験します。 KCBS認定審査員になることは、アメリカンコンペティションBBQについて学び、日本でこれから広がっていくKCBS BBQコンテストに参加する機会にもなります。 KCBS CBJクラスの開催にご興味がありますか？ KCBS Japanでは現在、日本国内でCBJクラスの開催にご協力いただける団体、BBQ関連事業者、会場、地域パートナーを募集しています。 開催協力者には、会場、参加者募集、クラス運営などの調整にご協力いただき、KCBS JapanがKCBS審査員研修を担当します。 CBJクラスの開催にご興味のある団体、または今後CBJクラスへの参加を希望される方は、KCBS Japanまでお問い合わせください。]]></description><link>https://www.kcbsjapan.org/ja/post/%E6%97%A5%E6%9C%AC%E5%9B%BD%E5%86%85%E3%81%A7kcbs%E8%AA%8D%E5%AE%9Abbq%E5%AF%A9%E6%9F%BB%E5%93%A1%EF%BC%89%E3%82%AF%E3%83%A9%E3%82%B9</link><guid isPermaLink="false">6a53686c0eb6d92caeeb1e9b</guid><pubDate>Sun, 12 Jul 2026 10:12:53 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/95868d_9b9606ec985446d69d9b5b2e965fcd3c~mv2.png/v1/fit/w_1000,h_1000,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>Jeffrey Cross AKA &quot;Jay&quot;</dc:creator></item><item><title><![CDATA[KCBS Certified BBQ Judge Class in Japan]]></title><description><![CDATA[KCBS Japan to offer certified bbq judge training course with organizer KCBS Japan is preparing to offer KCBS Certified Barbeque Judge (CBJ) classes in Japan from September 2026. The CBJ class provides training in the Kansas City Barbeque Society judging system and scoring standards. Participants learn how KCBS competition BBQ is evaluated and gain practical experience tasting and judging competition-style BBQ. Becoming a trained KCBS judge is an opportunity to learn more about American...]]></description><link>https://www.kcbsjapan.org/post/kcbs-certified-bbq-judge-class</link><guid isPermaLink="false">6a5345b3afcd16a7d1f99ae9</guid><pubDate>Sun, 12 Jul 2026 07:49:21 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/95868d_9b9606ec985446d69d9b5b2e965fcd3c~mv2.png/v1/fit/w_1000,h_1000,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>Jeffrey Cross AKA &quot;Jay&quot;</dc:creator></item><item><title><![CDATA[KCBS Japan Published in Bullsheet]]></title><description><![CDATA[KCBS Japan is pleased to share the article “Wagyu Meets KCBS: Building Competition Barbecue in Japan” by Jay Cross, KCBS Representative – Tokyo, Japan, published in the May 2026 issue of The Bullsheet, the member publication of the Kansas City Barbeque Society. The article introduces Japan’s growing American-style BBQ scene and discusses the potential for future KCBS competition barbecue in Japan. It highlights Japan’s strengths in craftsmanship, attention to detail, ingredient quality, and...]]></description><link>https://www.kcbsjapan.org/ja/post/kcbs-japan-published-in-bullsheet-1</link><guid isPermaLink="false">6a362521137ec05bee8b9a72</guid><pubDate>Sat, 20 Jun 2026 05:34:44 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/95868d_ff6db6bbcf764b14a706b9ec7e4941db~mv2.png/v1/fit/w_1000,h_1000,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>Jeffrey Cross AKA &quot;Jay&quot;</dc:creator></item><item><title><![CDATA[May is National BBQ Month]]></title><description><![CDATA[May is widely recognized in the United States as National Barbecue Month, a time when many people fire up grills and smokers as the outdoor cooking season begins. For KCBS Japan, it is also a good opportunity to introduce the difference between casual grilling and American-style low-and-slow BBQ. 5月はアメリカでNational Barbecue Monthとして知られ、屋外でグリルやスモーカーを楽しむ季節の始まりでもあります。KCBS Japanでは、カジュアルなグリル料理と、低温でじっくり調理するアメリカンBBQの違いを紹介する良い機会と考えています。]]></description><link>https://www.kcbsjapan.org/ja/post/may-is-national-bbq-month-1</link><guid isPermaLink="false">6a362501d28dd848ef736c5e</guid><pubDate>Sat, 20 Jun 2026 05:28:43 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/95868d_b4b3d79ceb774701bff9f1d0dcf47453~mv2.png/v1/fit/w_1000,h_941,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>Jeffrey Cross AKA &quot;Jay&quot;</dc:creator></item><item><title><![CDATA[2026 Japan BBQ Championship]]></title><description><![CDATA[Jay was pleased to participate in the 2026 Japan BBQ Championship as a judge and to meet many of the cooks, judges, organizers, volunteers, and BBQ fans helping to grow American-style BBQ culture in Japan. The event brought together teams with different BBQ styles and approaches, creating a valuable opportunity to experience the continued development of competition BBQ in Japan. Events like JBC are important because they give cooks a place to challenge themselves, judges a place to develop...]]></description><link>https://www.kcbsjapan.org/ja/post/2026-japan-bbq-championship-1</link><guid isPermaLink="false">6a3622ec7bb3aff36173b870</guid><pubDate>Sat, 20 Jun 2026 05:19:50 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/95868d_b7b3bb06b595453d874a40be0e691e38~mv2.jpeg/v1/fit/w_1000,h_1000,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>Jeffrey Cross AKA &quot;Jay&quot;</dc:creator></item><item><title><![CDATA[2026 Japan BBQ Championship]]></title><description><![CDATA[Jay was pleased to participate in the 2026 Japan BBQ Championship as a judge and to meet many of the cooks, judges, organizers, volunteers, and BBQ fans helping to grow American-style BBQ culture in Japan. The event brought together teams with different BBQ styles and approaches, creating a valuable opportunity to experience the continued development of competition BBQ in Japan. Events like JBC are important because they give cooks a place to challenge themselves, judges a place to develop...]]></description><link>https://www.kcbsjapan.org/post/2026-japan-bbq-championship</link><guid isPermaLink="false">6a25116d7af0f7335694c573</guid><pubDate>Sun, 07 Jun 2026 06:37:06 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/95868d_b7b3bb06b595453d874a40be0e691e38~mv2.jpeg/v1/fit/w_1000,h_1000,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>Jeffrey Cross AKA &quot;Jay&quot;</dc:creator></item><item><title><![CDATA[May is National BBQ Month]]></title><description><![CDATA[May is widely recognized in the United States as National Barbecue Month, a time when many people fire up grills and smokers as the outdoor cooking season begins. For KCBS Japan, it is also a good opportunity to introduce the difference between casual grilling and American-style low-and-slow BBQ. 5月はアメリカでNational Barbecue Monthとして知られ、屋外でグリルやスモーカーを楽しむ季節の始まりでもあります。KCBS Japanでは、カジュアルなグリル料理と、低温でじっくり調理するアメリカンBBQの違いを紹介する良い機会と考えています。]]></description><link>https://www.kcbsjapan.org/post/may-is-national-bbq-month</link><guid isPermaLink="false">69f85e0a7b1c42fb24fa0a88</guid><pubDate>Mon, 04 May 2026 08:58:06 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/95868d_b4b3d79ceb774701bff9f1d0dcf47453~mv2.png/v1/fit/w_1000,h_941,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>Jeffrey Cross AKA &quot;Jay&quot;</dc:creator></item><item><title><![CDATA[KCBS Japan Published in Bullsheet]]></title><description><![CDATA[KCBS Japan is pleased to share that “Wagyu Meets KCBS: Building Competition Barbecue in Japan” by Jay Cross, KCBS Representative – Tokyo, Japan, was published in the May 2026 issue of The Bullsheet, the member publication of the Kansas City Barbeque Society. The article introduces Japan’s growing American-style BBQ scene and discusses the potential for future KCBS competition barbecue in Japan. It highlights Japan’s strengths in craftsmanship, attention to detail, ingredient quality, and...]]></description><link>https://www.kcbsjapan.org/post/kcbs-japan-published-in-bullsheet</link><guid isPermaLink="false">69f6b5d890b4365cb8645093</guid><pubDate>Sun, 03 May 2026 02:43:29 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/95868d_ff6db6bbcf764b14a706b9ec7e4941db~mv2.png/v1/fit/w_1000,h_1000,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>Jeffrey Cross AKA &quot;Jay&quot;</dc:creator></item><item><title><![CDATA[The Legacy of Henry Perry and the Birth of Kansas City Barbecue]]></title><description><![CDATA[Kansas City barbecue is more than just a meal; it is a beloved culinary tradition that ignites joy in the hearts of many. At the heart of this tradition is  Henry Perry , a pioneer who sparked this flavorful journey, influencing not just a city, but a culture. A Humble Beginning Henry Perry's journey began in the early 1900s when he set up a modest stand in an alley in Kansas City. He sold smoked meats wrapped in newspaper. His unique approach to barbecue featured a peppery sauce paired with...]]></description><link>https://www.kcbsjapan.org/post/the-legacy-of-henry-perry-and-the-birth-of-kansas-city-barbecue</link><guid isPermaLink="false">68fdbafae3b0149559cdf20b</guid><pubDate>Sun, 26 Oct 2025 06:13:09 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/95868d_14bde2148ee6449fa942a7767377e808~mv2.png/v1/fit/w_1000,h_768,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>Jeffrey Cross AKA &quot;Jay&quot;</dc:creator></item><item><title><![CDATA[KCBS Japan Facebook group]]></title><description><![CDATA[I created a facebook group named Kansas City Barbeque Society (KCBS) Japan or KCBS Japan for short to promote holding KCBS santioned BBQ...]]></description><link>https://www.kcbsjapan.org/post/kcbs-japan-facebook-group</link><guid isPermaLink="false">68a16dee054d02f5f635cb2e</guid><pubDate>Sun, 17 Aug 2025 06:03:58 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/95868d_1447189c74a6474c86ae1de42bfad634~mv2.png/v1/fit/w_1000,h_1000,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>Jeffrey Cross AKA &quot;Jay&quot;</dc:creator></item><item><title><![CDATA[KCBS food contest representative]]></title><description><![CDATA[In March and June 2025, I participated in four BBQ competitions in Kansas, Texas, and Arkansas, training as a Kansas City BBQ Society...]]></description><link>https://www.kcbsjapan.org/post/kcbs-food-contest-representative</link><guid isPermaLink="false">68730ef749b18336a60092c5</guid><pubDate>Sun, 13 Jul 2025 01:47:49 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/95868d_58a3ec1668ee4ae5af92fd46f09702df~mv2.jpeg/v1/fit/w_1000,h_1000,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>Jeffrey Cross AKA &quot;Jay&quot;</dc:creator></item><item><title><![CDATA[Grill 2024 wrap-up]]></title><description><![CDATA[In 2024, I BBQed, grilled and smoked a variety of meats, cheeses and vegetables as shown in the photo collage below. One of the...]]></description><link>https://www.kcbsjapan.org/post/grilling-in-2024-wrap-up</link><guid isPermaLink="false">677c57a0dae421393b4a4cc8</guid><pubDate>Mon, 06 Jan 2025 22:23:11 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/95868d_ec20e13a481946f4a22f2d490414eb85~mv2.png/v1/fit/w_851,h_315,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>Jeffrey Cross AKA &quot;Jay&quot;</dc:creator></item><item><title><![CDATA[2025 First Grilling ]]></title><description><![CDATA[In Japan, from New Year's day many activities are repeated. So they are denoted by the first activity of the year e.g.  New Year's Party...]]></description><link>https://www.kcbsjapan.org/post/2025-first-grilling</link><guid isPermaLink="false">677a14bf59e2380319078157</guid><pubDate>Sun, 05 Jan 2025 05:18:24 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/95868d_8091bb1dc8d54a6d810ffbc8bb99e348~mv2.png/v1/fit/w_600,h_425,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>Jeffrey Cross AKA &quot;Jay&quot;</dc:creator></item><item><title><![CDATA[Uncovering the secrets of Kansas City BBQ sauces and rubs]]></title><description><![CDATA[BBQ sauces and rubs from Kansas City]]></description><link>https://www.kcbsjapan.org/post/uncovering-the-secrets-of-kansas-city-bbq-sauces-and-rubs</link><guid isPermaLink="false">66f8c53cf6e41b36dcd1520d</guid><pubDate>Sun, 29 Sep 2024 03:18:14 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/95868d_e2486a959d0e4f25893055293e3ab16b~mv2.jpeg/v1/fit/w_1000,h_1000,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>Jeffrey Cross AKA &quot;Jay&quot;</dc:creator></item><item><title><![CDATA[Blueberry BBQ sauce]]></title><description><![CDATA[Recently, I decided to make bbq ribs and slow-cooked pulled pork with seasonal fruit sauces. Actually this was my third attemp to make...]]></description><link>https://www.kcbsjapan.org/post/blueberry-bbq-sauce</link><guid isPermaLink="false">66c18bd480876be5bd7f5640</guid><pubDate>Sun, 18 Aug 2024 06:57:36 GMT</pubDate><dc:creator>Jeffrey Cross AKA &quot;Jay&quot;</dc:creator></item><item><title><![CDATA[Gas grilling]]></title><description><![CDATA[It has been a while since I used my customized Coleman gas grill. I changed the gas cannister to allow the use of portable gas cannister...]]></description><link>https://www.kcbsjapan.org/post/gas-grilling</link><guid isPermaLink="false">6649e1a253dc67d102711ae4</guid><pubDate>Sun, 19 May 2024 11:40:28 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/95868d_9fcc5bd324af47fd98f7b116357cbf8d~mv2.jpg/v1/fit/w_1000,h_1000,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>Jeffrey Cross AKA &quot;Jay&quot;</dc:creator></item><item><title><![CDATA[Jerk Chicken - a hit ]]></title><description><![CDATA[From left to right, Jerk chicken spices, marinating diced and deboned chicken thigh in the spices for 4 hrs then grilling on a Weber...]]></description><link>https://www.kcbsjapan.org/post/jerk-chicken-a-hit</link><guid isPermaLink="false">66402ca1988ec0f073d911c6</guid><pubDate>Sun, 12 May 2024 02:47:32 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/95868d_275d39becaf54a9da5b59b2df79d0d42~mv2.jpeg/v1/fit/w_1000,h_1000,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>Jeffrey Cross AKA &quot;Jay&quot;</dc:creator></item><item><title><![CDATA[Bacon making from pork belly]]></title><description><![CDATA[I prepared 2 kg (5 lbs) of pork bacon from baraniku (バラ肉), which is the meat between the pork hide and the ribs. It is also called pork...]]></description><link>https://www.kcbsjapan.org/post/bacon-making-from-pork-belly</link><guid isPermaLink="false">6613252cb353211971d7ceeb</guid><pubDate>Sun, 07 Apr 2024 23:10:51 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/95868d_4847d5393d0545aab608bf294ff44d89~mv2.png/v1/fit/w_1000,h_1000,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>Jeffrey Cross AKA &quot;Jay&quot;</dc:creator></item></channel></rss>