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watg?
01-28-2009, 12:01 PM
What are your thoughts on privacy at a contest? Both giving and receiving. Some teams operate within enclosed trailers, other use trailers and other equipment as blockers to prevent wandering eyes, still others erect tents and screens to ensure no one sees what they are doing. How do you feel about this procedure? Do you work to prevent shigging or invading eyes? Do you get offended when your neighbor erects a screen on Saturday morning? when you are being watched? Do you care if anyone sees your procedure? Do you assign a team member to watch a nearby setup? Do you spend time trying to see what the “team over there” is doing to their chicken? Do you become annoyed when a fellow competitor stops by your work table during a critical time? Do you make it a habit to visit others while they are prepping to see what is going on? Thoughts???…Comments???

Sledneck
01-28-2009, 12:03 PM
For some its more than meats the eye:biggrin::tongue:

Bigmista
01-28-2009, 12:09 PM
Never been a big deal to me. Folks come and watch me prep all of the time and I appreciate the company. I don't have any big secrets. Most of what I know is already up hear on the board. I post my turn-in boxes, ingredients and techniques (although they are all subject to change at a moments notice.

On Saturday morning, I am usually walking around with a video camera or a digital camera. Nobody has ever sent me away. I don't try to get pics of their techniques either. Just all in good fun. Maybe folks just know that I think it would be pointless to cheat.

Pig Headed
01-28-2009, 12:15 PM
George, I don't care if pepole stop by and watch what I'm doing, but then I don't do so well that nobody cares what I'm doing. Can I come by and watch you do chicken?

monty3777
01-28-2009, 12:23 PM
I'm a new competitor so this is only an uninformed opinion. Let me say that I don't believe in BBQ secrets. Sure, at the upper levels there may be subtle nuances that make the difference between GC and RGC. However, the reason folks score well in comp after comp is skill, not a secret rub or method of glazing meat. Again, I may be wrong here but I have had some exposure to what big time teams do and they didn't hesitate to share their methods with me. I think the reason for this is that they know that the difference between them and me is not a secret spice in their rub. The difference is skill and experience. You can't steal that!!

Scottie
01-28-2009, 12:28 PM
I have a sponsors banner that I hang. It's also everything that I use. Do I change some things around to make it mine? Yes I do...

So in one breath I could care less. In another, all shiggers should be shot....

Spydermike72
01-28-2009, 12:29 PM
I'm a new competitor so this is only an uninformed opinion. Let me say that I don't believe in BBQ secrets. Sure, at the upper levels there may be subtle nuances that make the difference between GC and RGC. However, the reason folks score well in comp after comp is skill, not a secret rub or method of glazing meat. Again, I may be wrong here but I have had some exposure to what big time teams do and they didn't hesitate to share their methods with me. I think the reason for this is that they know that the difference between them and me is not a secret spice in their rub. The difference is skill and experience. You can't steal that!!

I agree with Monty. I personally dont care if anyone is looking at prep or turn in time. If anybody wants to know what I am using all they have to do is ask... Not that I am to a point where others are wondering what I am using :shock::mrgreen:.... Yet.... :wink:

Stoke&Smoke
01-28-2009, 12:30 PM
Last year was our first at comps, we only did 4, and I am happy to say we don't shig! But we were lucky enough to have some more experienced cooks give us some advice here and there along the way.

I don't mind people hanging around our site, enjoy the company, but I think that even if someone else gave you every secret they had, and starting with the same product, seasonings, and sauces, the better cooks product will usually win.

Now, I need to work on being a better cook!:wink:

CajunSmoker
01-28-2009, 12:38 PM
Most of the people I talk to at comps will tell you jst about anything you want to know. Why spy and cheat when you can just ask:rolleyes:. As far as anyone shiggin on us, I think they'll figure out pretty quick that we're not the ones to be spying on:lol::lol:

Smokin' Gnome BBQ
01-28-2009, 12:43 PM
Since I really dont have any secrets (yet :twisted:) I dont really mind visitors except around turn in time , just a little busy then. I am pretty social and I walk around and talk to people, I try to avoid those who look busy. I am also blessed with the friends I have made that share info as well as this site. Other then stealing someones spices and sauces or going through there stuff I dont think someone can copy what you are doing. I think it is more then meets the eye as well as practice, which cant be shigged.

Jorge
01-28-2009, 12:48 PM
So in one breath I could care less. In another, all shiggers should be shot....

I don't think that was included in our original license agreement.

Jacked UP BBQ
01-28-2009, 12:53 PM
I personally cannot stand the guys who hide behind tents and hide in their trailers. It kinda rubs me the wrong way. I understand for weather purposes to hide under tents or in closures. But as far as the guy hiding in his trailer to trim his chicken, get a life - we all know you are forming your cute little plastic puffs (quoted from sledneck). Don't mean to sound harsh, or maybe I do! This is more than a regular comp, I consider it almost a social event. Hiders should be removed. Non social weirdo's.

Alexa RnQ
01-28-2009, 01:02 PM
Count me in the "non social weirdo" camp, then. We've very rarely put up a privacy wall for a short time during prep, and had people come and deliberately rip on the velcro and stick their heads in! Hel-LOOO!!! What an unpleasant shock they would have had if I were changing clothes in there, hmmm?

That having been said, I don't come into anyone's camp uninvited the same as I would not come into their HOME and start poking around uninvited. It's common courtesy. I also have no problem, when the time comes, with nicely saying "Bro, could you excuse us for a moment? We've got to tend to some business". There's never been a problem, and we get in plenty of socializing.

Scottie
01-28-2009, 01:15 PM
I don't think that was included in our original license agreement.



That's why I have a Security Detail working for me.... Saves me from having to be packing...

YankeeBBQ
01-28-2009, 01:20 PM
That's why I have a Security Detail working for me.... Saves me from having to be packing...

Unless it's me shigging Pork Loin off of Darren at Qlossal right ?

Professor Salt
01-28-2009, 01:33 PM
In principle, no, I don't care if someone is hanging out watching what I do. My secrets aren't in the "what," it's in the "why." An unless they're asking a ton of questions in which case I might get suspicious, they're not gonna get to the why.

Also regarding the enclosed tent - here in California, many of our contests have had a People's Choice component for the past two years. Part of serving the public involves local Health Dept inspection, which requires an enclosed prep area to mitigate flies. The enclosure is more about that, or the weather, rather than "hiding" technique from our neighbors.

Scottie
01-28-2009, 01:37 PM
Unless it's me shigging Pork Loin off of Darren at Qlossal right ?


That is of course allowed. Especially when we beat him!!!! :twisted::twisted:

ique
01-28-2009, 01:52 PM
I bring products along that I don't actually use and put them out in high visibility spots. :evil:

Big Ugly's BBQ
01-28-2009, 01:53 PM
I have never even worry about who is watching me, I don't have any secrets, we aren't that good (yet) and would rather enjoy the company, exchange stories while consuming our fav beverages. To me that is what competing is really about, instead of how does he make his brisket, or how do they trim ribs, or I gotta win this time. THe only time I will put up a side is when the wind is not in my favor.

However, if someone wakes me up again after the last turn-in (SAL, I hope you read this) when I'm trying to catch a cat-nap, there will be Hell to pay!:lol::lol::lol::lol::lol:

Smokin' Gnome BBQ
01-28-2009, 01:56 PM
I have never even worried about who is watching me, I don't have any secrets and would rather enjoy the company, exchange stories while consuming our fav beverages. To me that is what competing is really about, instead of how does he make his brisket, or how do they trim ribs, or I gotta win this time. THe only time I will put up a side is when the wind is not in my favor.

However, if someone wakes me up again after the last turn-in (SAL, I hope you read this) when I'm trying to catch a cat-nap, there will be Hell to pay!:lol::lol::lol::lol::lol:


atleast I didnt draw on you with permanent marker!!:roll: (but there is always next time!!)

Sledneck
01-28-2009, 01:57 PM
I bring products along that I don't actually use and put them out in high visibility spots. :evil:I know of a team that puts what they use in other rub & sauce brand containers

Scottie
01-28-2009, 01:59 PM
I bring products along that I don't actually use and put them out in high visibility spots. :evil:


Shhhhh...... don't let them know you do that... I would never do that... :roll:

then again, I would never do what Sled does either.... :twisted::twisted:

So now I should have all the shiggers scratching their heads...

Sledneck
01-28-2009, 02:15 PM
Shhhhh...... don't let them know you do that... I would never do that... :roll:

then again, I would never do what Sled does either.... :twisted::twisted:

So now I should have all the shiggers scratching their heads...I never said thats what I do. In fact i do all of my stuff right up front out in the open , literally

Scottie
01-28-2009, 02:19 PM
So what are you smiling so much for? See I wouldn't trust ya.... :mrgreen:

KC_Bobby
01-28-2009, 02:20 PM
Just put a bottle of KC Masterpiece or Kraft BBQ sauce in front of you.

I don't think a lot of people are working in their trailers to hide, but because that's where their work station is and they don't care to drag everything outside. At least that will be the case for us. I hope people stop in to say hello while we're working inside the Q'chen.

Ron_L
01-28-2009, 02:30 PM
So in one breath I could care less. In another, all shiggers should be shot....

We all know not to cross that imaginary line between the orange construction cones :rolleyes: One warning shot across the bow is all it takes! :biggrin:

I do my work inside our trailer not because I am hiding, but because I am somewhat out of the weather and away from the insects. Nothing I use is a secret. I just use whatever products are on Scottie's sponsor banner :rolleyes: :biggrin:

What does bother me, however, is folks who come to "visit" but are really looking around to see what rubs, sauces, etc. I use. There are a couple of things that I mix up on my own, and these are in containers simply label "brisket" or "chicken" or whatever meat they are used on so I don't get them confused. At one comp a guy from across the aisle came over and was watching me intently He never said anything, just stared. Then when I turned to put the meat in the cooker he picked up one of those bottles and poured the last couple of drops onto his hand and walked away. If he had asked, I would have told him what it was.

Big Ugly's BBQ
01-28-2009, 02:35 PM
atleast I didnt draw on you with permanent marker!!:roll: (but there is always next time!!)

That's why I bring Josh with me, so when he goes to sleep we can draw on him!:shock::shock:

BBQ_Mayor
01-28-2009, 02:45 PM
I don't have anything to hide. I'll welcome you into the site and show you how its done, I don't hold anything back.:wink:

If I'm hiding in my trailer or behind a tent, it's just so I can keep the wind, sun, rain, whatever off the tables. Come on in and play. :grin:

Bentley
01-28-2009, 02:49 PM
What are your thoughts on privacy at a contest?


If you want it, you need to create it at your site, don't expect other teams to avert their eyes!


Do you get offended when your neighbor erects a screen on Saturday morning?

Never had that happen.


Do you care if anyone sees your procedure?


No.


Do you become annoyed when a fellow competitor stops by your work table during a critical time?


Yes. Not because I am afraid they are going to steal any secrets, just because I don't want to be bothered!


Do you make it a habit to visit others while they are prepping to see what is going on?

I never seem to have the time.

Merl
01-28-2009, 02:58 PM
I think every team should be issued a small wireless camera, which must be used to monitor each cook site from the time the meat is inspected until after last turn in.

The wireless camera's would be monitored by the Contest Reps as well as a non-disclosed site probably in the basement of a large building in Las Vegas. (they know how to do this monitoring stuff!)

Then everyone will be honest and from time to time we can sell material to the food network. Everyone loves a hidden camera, remember candid camera.......

Oh well maybe not such a good idea in reflection.
Yours in Que
Merl

butt head
01-28-2009, 03:20 PM
the only time i have a problem with someone putting up walls is if it restricts air flow on hot days. other then that if your dumb enought to try and copy something i do go for it:mrgreen:

jbrink01
01-28-2009, 03:24 PM
I have a sponsors banner that I hang. It's also everything that I use. Do I change some things around to make it mine? Yes I do...

So in one breath I could care less. In another, all shiggers should be shot....

Amen!!

That holds true in most of my little life. If you want to copy me, do so at your own peril, however, know ye that I think you should "nut up" and do your own thing!

mds2
01-28-2009, 03:26 PM
Like was said before, the only time I have a problem with people coming around is during turn ins, and that is just because I am busy. I've never had someone from another team come over during that time, it is always someone from the public.

Also, I dont go over to other teams when they are prepping their stuff either, just out of common courtesy.

Jacked UP BBQ
01-28-2009, 03:31 PM
http://www.bbq-brethren.com/forum/attachment.php?attachmentid=23426&stc=1&d=1233173712

The real question is, what is steve hiding under the table that is making him smile that big???:icon_blush:

Scottie
01-28-2009, 03:49 PM
does he have pants on?

Sledneck
01-28-2009, 03:52 PM
does he have pants on?
Nope

paydabill
01-28-2009, 04:13 PM
I do not care - it is wierd to see people put up a wall when they are preping and then take it down when their done. But oh well.

As for me, I do not care if people come up while I am preping. However, I generally try to stay away when people are preping. However, there are some people who I don't mind if they watch me and they do not mind when I watch them.

To each their own. Maybe everyone should errect a sign, that states if you can or can not be there.

Brew-B-Q
01-28-2009, 04:17 PM
I'm not shy about asking people questions when I'm at a competition, or on here for that matter as Scottie likes to point out. I've had people tell me that they won't tell me, and that's fine. I've also had several people share some nice tips and ideas.

I don't consider that cheating, or shigging, or whatever, because I'm upfront about it. It's not that I'm trying to copy other people's ideas, but I like to bs about bbq and my wife can only take so much of it. I'll share what I know, which isn't that much unfortunately. I'm relatively new to the bbq world and am trying to figure out as much as I can. Hell, tell me you put nacho cheese on your brisket before applying the rub and I might just try it, albeit at home.

As for working in trailers, putting up walls on a tent, etc - I say the more shelter from the wind, rain, bugs, sun, etc. the better. If I had an enclosed trailer large enough to work in, I'd be in it. For now, I'll take the costco canopy.

watg?
01-28-2009, 04:26 PM
George, I don't care if pepole stop by and watch what I'm doing, but then I don't do so well that nobody cares what I'm doing. Can I come by and watch you do chicken?



As for me yardbird, as soon as I get it figured out, I will let you know.:roll::-D:wink::eusa_clap:cry::sad::|:shock::lol:

Sledneck
01-28-2009, 04:39 PM
As for me yardbird, as soon as I get it figured out, I will let you know.:roll::-D:wink::eusa_clap:cry::sad::|:shock::lol:
So George you asked the question but what are your thoughts?

lunchlady
01-28-2009, 04:40 PM
we almost NEVER put up sides (unless it's a monsoon or we're trying to conserve heat in January)... pretty much an open door policy at the lunchmeat camp.
come on in, although it is very nice to be asked first.

that being said... we have also stopped prepping a coupla times becuz we felt that we were TOTALLY being scrutinized (shigging alert) it's all in how you're approached I think. Same as when people come up drooling during or after turn-ins, if they are friendly and seem interested in more than just getting something from you, then it's all good and I am more than happy to talk to them and feed them.

If you feel like it's not for real, then it probably isnt, and then I can get a little pissy.

Buster Dog BBQ
01-28-2009, 04:52 PM
Just more reason to do all the meat trimming at home. Get to the contest and that much less to do.

I put all my spices in stainless steel shakers (easy to clean and always seal) and labeled them for each meat. Any marinades are in a labeled jar from home. Mostly because it is mixed at home or used from a bulk container. Sauce is put into squirt bottles because it is easier to put on the meat in my opinion then just pouring it out.

I could care less if people know what I use. They don't know the amount of rub, cooking length, temp, rest times, etc. and most of the time don't have the same cooker.

Rolling Smoke
01-28-2009, 04:53 PM
I'll probably screw this up but to the best of my memory Lee McWright said he could give 10 people the same cake mix and same equipment to cook on and the end result would be 10 different cakes.

Do I shig? No, that's what Tina is there for. :wink:

Do I care of somebody shigs me? Not at all because that means I might have some competition for last place.

The one thing that really gets to me is when somebody comes around and wants to 'visit' at crunch time. I might be 5' 4" and 130lbs but I don't have a problem with telling them to leave. I want to get last place because I have worked for it and not because I missed turn in. :lol:

HBMTN
01-28-2009, 05:00 PM
AAAHHHH must be a good feeling to know your schlits so good people are gunning for ya :lol: You are all welcome to come watch me if you want to learn how to finish in the middle of the pack :oops:

Scottie
01-28-2009, 05:07 PM
Do I shig? No, that's what Tina is there for. :wink:

Do I care of somebody shigs me? Not at all because that means I might have some competition for last place.

The one thing that really gets to me is when somebody comes around and wants to 'visit' at crunch time. I might be 5' 4" and 130lbs but I don't have a problem with telling them to leave. I want to get last place because I have worked for it and not because I missed turn in. :lol:


Oh snap... I thought Tina was coming by with all those shots because she is nice! So you were putting her up to it with your big bad 5'4" self... I must of grown from all those shots then!!!! lol

QDoc
01-28-2009, 05:41 PM
I'm not a frequent winner or competitor. However, I have started storing my rubs measured in ziplock bags additionally my sauces are stored in colored plastic bottles. These fit neatly in a plastic container on, my work table. I do this to prevent contaminating my bulk supply left at home. After I am through applying rub or sauce, the container goes in the soap sink if empty or back in the box . I have some additional spices in the original containers:wink: which are used to brighten the flavor before turn-in.
I don't mind visitors on Fridays but on Saturday I erect a privacy screen and flag banner barricade with a sign explaining I am preparing meat for the contest and to please come back after 2:00 for samples. I don't like a lot of distractions on Saturday. For the most part I am a one person team and have had " items" walk off. So....I really don't care for visitors I don't know and trust when I am working. If it were up to me I would like for the organizers to disallow entry into the cook area on Saturday before 1:30 and perhaps KCBS to to have a rule preventing visiting an unassigned site by team members on Saturday prior to 1:30.

U2CANQUE
01-28-2009, 05:49 PM
Yeah, Jim gets the reverse Superman syndrome.....shrinkage.....
I will be in the trailer once it is time, but, it has to do a lot more with my last experience in NC, got invaded by a swarm of bees....plus, A/C, enough said

smoke-n-my-i's
01-28-2009, 06:36 PM
Yeah, Jim gets the reverse Superman syndrome.....shrinkage.....
I will be in the trailer once it is time, but, it has to do a lot more with my last experience in NC, got invaded by a swarm of bees....plus, A/C, enough said

:eek:

Yes, it did get pretty warm there. That is why the bees came out... I couldn't believe how warm it did get...

I also make my rubs and sauces ahead of time and put them in the trailer. I do a lot of my prep work outside under the tent, and it is no secret what I do either. What does bother me is on Saturday morning, all of the spectators that will walk right up to you and expect you to stop and talk to them and give them samples. That is why I started putting up a barrier as well as laminated signs that state: "Official BBQ Competitor. NO sales or samples. Please do not ask." It is printed on bright yellow paper and shows up nicely on the blue sides of the tent. I started also putting them on the sides of the trailer on Saturday morning. It does help. I have had them stop at the edge and just watch. I have no problem with that at all. Just don't walk on in and try to grab a sample.... :evil: :evil: I will get very grumpy...... my other nickname.

So, you want to see what I use, no problem. I also have been know to put my stuff (rubs and sauce) in a brand name bottle and use it...

Bill

JD McGee
01-28-2009, 06:49 PM
I make it a point to shig Swamprb's pits any chance I get...maybe that's why I haven't won yet! :twisted:

Seriously now...I'm very respectful of another competitors pit area. I never go near them unless invited. I do most of my BS-ing from a distance...and only then it's mostly generalities about BBQ. Never specifics of hows, whys, or whats unless offered up for discussion. Hell...that's what I have you guys for! :lol::lol::lol:

Smokin Mike
01-28-2009, 07:09 PM
I'm just a newbie, but I coundn't care less about shigging, any special thing I might do is at home anyways,,,,,and stick it in a kraft bottle and a Raichlen rub can!

MilitantSquatter
01-28-2009, 07:16 PM
I remember at my second or third contest, it was gonna be a hot day.. so as we set up the canopies, we pulled out the sidewalls to put up between us and our neighboring teams tent. Within seconds a member of the neighboring team mutters kind of loudly to himself " Oh... you're one of THOSE teams.. We'll it was nice knowing you"..

He totally thought it was about us trying to hide our prep, but we were just trying to block out the sun !!!

Lesson learned.

Rub
01-28-2009, 07:22 PM
I usually don't get to the contest site until a little after noon time on Friday because of work. When I do get there, I need to get busy fast. I'll do some BS'ing while I set up, but when it's time to season meat I'm ready for some privacy. One, because I can't do two things at once. If I'm talking to someone while preppiing, I get distracted and forget to do steps. Also I'll get guys over who are flat out trying to spy, and that annoys me. I had a guy come up who I had told I couldn't talk to at the moment because I was busy prepping, come onto my trailer, reach into my spice box and start going through each container trying to figure stuff out. I came very close to doing something bad to him :icon_pissed.

I have tried doing Saturday stuff out in the open, but I get busy talking to people and lose track of time too easily. So now I put on "blinders" by closing up my site some, and I'm able to focus better. Friday night and Saturday after awards I'm all about socializing, but those other times not as much.

And I try my best to respect other people's space. If they want me in, they'll invite me. Otherwise I don't crowd them.

MilitantSquatter
01-28-2009, 07:31 PM
I usually don't get to the contest site until a little after noon time on Friday because of work. When I do get there, I need to get busy fast. I'll do some BS'ing while I set up, but when it's time to season meat I'm ready for some privacy. One, because I can't do two things at once. If I'm talking to someone while preppiing, I get distracted and forget to do steps. Also I'll get guys over who are flat out trying to spy, and that annoys me. I had a guy come up who I had told I couldn't talk to at the moment because I was busy prepping, come onto my trailer, reach into my spice box and start going through each container trying to figure stuff out. I came very close to doing something bad to him :icon_pissed.

I have tried doing Saturday stuff out in the open, but I get busy talking to people and lose track of time too easily. So now I put on "blinders" by closing up my site some, and I'm able to focus better. Friday night and Saturday after awards I'm all about socializing, but those other times not as much.

And I try my best to respect other people's space. If they want me in, they'll invite me. Otherwise I don't crowd them.

When you're as hot as you've been, I'd consider hiring security !! :wink:

watg?
01-28-2009, 07:38 PM
:lol:So George you asked the question but what are your thoughts?


Others screening does not bother me, even when it is the team next door. I don't take it as personal. I am usually too busy to notice what is going on around me anyway.:shock:

I dont work to prevent shiggers, as I don't think we have much for folks to see, and if anyone asks, I'll usually tell, (most of it anyway).:lol:

We usually have a different assigned shigger for each contest, we like to change it up to keep those around us guessing. So far, we havent been able to come up with one thing that we could use. But, we have had a lot of fun with it!:twisted:

I try to avoid making a visit to someone thats working on contest prep, the exception here being if I am in the middle of a visit, and the host decides it is time to trim chicken, then I sometimes open my big mouth and say something stupid like, "I'll do that for you.":-D:wink:

I sometimes get a little anoyed when someone visits during prep time, not so much for being secretive, but I like to be able to work and get finished. (so I can get around and free shig):shock: The other reason is I dont like to add fillet of finga into my contest meats, which is occasionally the case when I try to do two things at once, like talk and trim meat.:cry::cry:

I have been known, when being overtly shigged upon, to pretend to add seasonings with the lids closed tight, in amounts that would make your head spin, to see what affect it has on the person doing the shigging.:twisted: I have sometimes seen them, after watching me overload a meat with a closed shaker of cayanne, walk over and whisper to their fellow shigger something like, "did you see what he just did?".:twisted::twisted: very funny:lol::lol:

One thing I do not like, is the pushy, intrusive, thinks they can go anywhere festival attendee. Especially when they belly up to the prep table during turn-ins. My question to them is always, how would you like it if I came into your kitchen while you were making dinner, this sometimes works, although, not always.:sad: I am working on a fake rub bottle that works similar to the plastic spraying flower sometimes seen on clowns at the circus. It will have a directional foot contol with a range of 8 feet. I am having a little problem with the aiming of the device, most times, I end up shooting myself!:eusa_clap As soon as I get it perfected, I plan to patent the design, then begin a mass marketing campainge.:lol:


I also agree with the earlier post about the cake mixes, I follow the directions to a tee and still can't get a cake to come out right.:cry:

watg?
01-28-2009, 08:01 PM
Unless it's me shigging Pork Loin off of Darren at Qlossal right ?



Say it ain't so, I never figured you for the shigger, I aways think of you as the shiggee.

my definitions:
shigger- the person or persons doing the shigging
shiggee- the person or persons being shigged upon

:eusa_clap

Bud's BBQ
01-28-2009, 08:05 PM
we almost NEVER put up sides (unless it's a monsoon or we're trying to conserve heat in January)... pretty much an open door policy at the lunchmeat camp.
come on in, although it is very nice to be asked first.

that being said... we have also stopped prepping a coupla times becuz we felt that we were TOTALLY being scrutinized (shigging alert) it's all in how you're approached I think. Same as when people come up drooling during or after turn-ins, if they are friendly and seem interested in more than just getting something from you, then it's all good and I am more than happy to talk to them and feed them.

If you feel like it's not for real, then it probably isnt, and then I can get a little pissy.


Well put Michelle. Exatly what we think and how we react to 'visitors'. On the one hand, we are generous with genune folks who just want to appreciate what we do. But....there seems to be an element that just want to take notes. At the end of the day, it's all good.


I have a sponsors banner that I hang. It's also everything that I use. Do I change some things around to make it mine? Yes I do...

So in one breath I could care less. In another, all shiggers should be shot....



Scottie, don't shoot :shock:

I just want one of your farkin "Shiggin" Mugs!!!

. . . . . . . you promised :cry:

Coz
01-28-2009, 08:16 PM
Well if you happen on us at a comp we always put up the sidewall when setting up.I get distracted easily and dont need any help screwing up the prep as I do that enuff with out help.On friday you can walk right in anytime but saturday at turn ins my security officer will escort you out.God I missed having him at the Royal.Did any one else have the sauce girls walk in during turn ins and hold the bottle of whatever they were whoring over your turn in box?All the cleavage really was distracting and for gods sake what would have happened if that stuff they were peddling got all over the box.And my wife sure did not like it when the gal asked if she could sauce my meat....Seriously you would think that who ever sent these gals out on their mission would have told them about bothering the folks playin with the white boxes.

Is It Ready Yet?
01-28-2009, 08:37 PM
We keep our camp pretty much open. We like to show off our Lang 108 plus visit will other folks. Last year we were just scraping some of the loose fat off some ribs with a knife when a neighboring competitior stoped buy to visit. We chatted for a while talkin Q. About five minutes latter, one of the other members of the visiting competitor came by to ask us why we used a potato peeler to take off the membrane and if it worked.....Damn....their on to us!

Jacked UP BBQ
01-28-2009, 09:07 PM
No one usually shigs our BBQ, they usually shig our liquor selections. That pisses me off!

Sledneck
01-28-2009, 09:09 PM
No one usually shigs our BBQ, they usually shig our liquor selections. That pisses me off!I was shigging at the Battle of the Brethren last October when you cooked next to me for a real good laugh

Plowboy
01-28-2009, 09:17 PM
If it isn't a Plowboys or Blues Hog product, it goes in an unmarked container. We were hiding our Butcher's marinade, but now we put a sign out advertising for David.

I limo tinted the vend window on the trailer this year. There's a time to socialize and a time for business.

If you ain't on the team... get your own recipes.

Dutchovendude
01-28-2009, 09:44 PM
I never really thought of it before. I have worked out of my trailer, but it has air conditioning and keeps the bugs away. I have put up sides on my easy up, but that was for shade while prepping the meat. I guess I need to be more aware of what I am doing and be more friendly.

Sledneck
01-28-2009, 09:48 PM
I will say this, after having done prep in SMokin Crackers trailer with A/C cranking on a really hot Florida day, it is the way to go

Sledneck
01-28-2009, 09:50 PM
If it isn't a Plowboys or Blues Hog product, it goes in an unmarked container. We were hiding our Butcher's marinade, but now we put a sign out advertising for David.

I limo tinted the vend window on the trailer this year. There's a time to socialize and a time for business.

If you ain't on the team... get your own recipes.Oops thanks for reminding me of sponsor obligations. If it aint Smokin Al's original BBQ sauce....:biggrin:

Plowboy
01-28-2009, 09:56 PM
Oops thanks for reminding me of sponsor obligations. If it aint Smokin Al's original BBQ sauce....:biggrin:

LOL!! Farker.

The Giggler
01-28-2009, 10:01 PM
We went to an enclosed trailer last year, and almost never do anything inside. (Mostly because I hate cleaning out the inside....) (Or maybe its because anyone that comes out to support us, uses the inside of our trailer to store all their worldly belongings, and I couldn't use the work area if I wanted to....)

Our booth has always been open, and will always be open to anybody with good intentions.

I can honestly say that we've never had anyone "shiggin' around" at crunch time. At least, I've never noticed. At prep time, "here's what I'm doing" - especially for a new team with interest.

In terms of the public, I will say that sometimes they can be tough, and fortunately the greater numbers of people are kind and respectful. A kind word is all that I've ever needed when encountering a strong personality.

Just Smokin' Around
01-28-2009, 10:11 PM
When we set up, we only put up sidewalls to deal with the weather - keep rain and wind out, keep heat in. Otherwise, our site is generally pretty wide open and competitors are welcome to stop by anytime. They don't come by at turn-in because they're too busy themselves.

The one thing I have a hard time with is if my site becomes a short-cut to get through a row of teams. Then, I'll put up ropes or something to steer them in another direction. Someone mentioned things walking away earlier, and that is my concern if there is a lot of public traffic.

When visiting folks, I always stand in front of the site and say hello. I rarely just walk into a site unannounced, even if I know the folks. Most everyone is friendly enough to invite you in anyway. If they are busy, I'll stop by later. I'm not trying to steal any information. I'll ask questions because I'm always curious what other people do and want to learn as much as I can. If they don't want to tell me, I don't take it personally. A team I cook with on occasion was set up next to Jack's Old South and they told them everything they do. They didn't seem too concerned.

Folks need to relax and have a good time. Yes, I like getting calls, but I'm more intersted in enjoying myself and meeting a lot of nice folks.