By Anthony Rospert ( October 27, 2017, 11:04 AM EDT) -- Outside the courtroom, one of my hobbies is judging competition barbecue. As a master certified barbecue judge with the Kansas City Barbeque Society, I recently had the honor of judging the Sam's Club National BBQ Championship in Bentonville, Arkansas. Fifty of the top professional BBQ teams in the country competed for $150,000, the richest purse in competition BBQ. One thing I noticed was that the same small group of pitmasters always seems to excel — their teams are consistently in the money at any given competition no matter the geographic location or the mix of judges. The judging process is double-blind, so these pitmasters are not winning based on reputation. It made me wonder: What gives them an edge? What is driving their excellence in BBQ? Is it their sauce and spice rubs? Is it knowing how to select the choice cuts of meat? Do they have the best equipment?...