Applying what we learned in such competitions as Rio Rancho’s annual Pork & Brew built upon that knowledge. Much like getting a Psychology degree, obtaining KCBS certification gave us a modicum of knowledge. Over the course of several hours, our KCBS instructor imparted sage knowledge and proven techniques to help us understand thee three most important and very nuanced elements of competitive judging: taste, texture and appearance. Sure, we’d all been eating barbecue most of our lives, but how much did we really know about passing judgement on barbecue? Not much, it turned out. When my friends Larry “the professor with the perspicacious palate” McGoldrick, Dazzling Deanell and Beauteous Barb decided to pursue Kansas City Barbecue Society (KCBS) certification, the words of my Psychology professor resonated in my memory. Reflecting back on all the times my rudimentary conclusions were ultimately proven incorrect, it’s a point well driven. His point–a little knowledge can be dangerous–applies in virtually every arena of knowledge in practicum. He explained that it often takes an experienced practicing psychiatrist several sessions to arrive at a diagnosis and many more sessions before treatment proves effective. One of my Psychology professors cautioned students about the danger of “amateur diagnosis,” the practice of assigning specific psychoses and neuroses to people we meet solely on the basis of our cursory familiarity with the Diagnostic and Statistical Manual of Mental Disorders.
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