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Heavenly Hog
12-16-2009, 10:16 AM
With the exposure the TV show has brought to BBQ'ing, I don't think our local competitions will have a problem getting enough teams. What do you guys think?

Jacked UP BBQ
12-16-2009, 10:29 AM
I dont know one person in my area who has seen the show that doesn't already compete. I am not sure this show will bring much around here.

Jorge
12-16-2009, 10:31 AM
I doubt that it will make a noticeable difference. The show may raise awareness and interest, but I don't think that it is going to pull a bunch of new teams out of the woodwork.

Sledneck
12-16-2009, 10:41 AM
I think its the beginning of the end for small teams. Gonna become a big money sport where the small guy wont be able to afford to compete.

RubMeTender
12-16-2009, 10:42 AM
I think that once the script has the Pablo Diablo team start getting some calls it's definitely going to pull some new teams in.
If the script shows a guy going from dead last to placing in money over the course of the season, you can bet your heavenly hog arse that new teams will join up.;-)

goodsmokebbq
12-16-2009, 10:43 AM
For Roc City we have been running an ad locally during the show and I can tell you the results are very low. I don't think the viewership is very large YET outside of the bbq community. I have hope that they will rerun it to death, which should help.

Spydermike72
12-16-2009, 10:47 AM
I think its the beginning of the end for small teams. Gonna become a big money sport where the small guy wont be able to afford to compete.

I fear this may be the outcome as well....

Sledneck
12-16-2009, 10:52 AM
I fear this may be the outcome as well....
Not so much from the show but other things going on. 2010 has a 100K contest as well as 3 contests at nascar tracks. Not complaining , just sayin...

Sledneck
12-16-2009, 10:54 AM
I think that once the script has the Pablo Diablo team start getting some calls it's definitely going to pull some new teams in.
If the script shows a guy going from dead last to placing in money over the course of the season, you can bet your heavenly hog arse that new teams will join up.;-)
Doesnt look like he got the right "script"

Pablo diablo 2010 contest season courtesy of the pickled pig

Results History for Overall Category

Date ContestPlace
10/17/09 Diamond State BBQ Championship - Dover, DE (http://www.thepickledpig.com/PPapps/Rankings/KCBSContestResults2.cfm?ID=826&StartDate=%7Bd%20%272009-01-01%27%7D&EndDate=%7Bd%20%272009-12-31%27%7D) 41 of 81

10/04/09 30th Annual American Royal Barbecue - Kansas City, MO (http://www.thepickledpig.com/PPapps/Rankings/KCBSContestResults2.cfm?ID=823&StartDate=%7Bd%20%272009-01-01%27%7D&EndDate=%7Bd%20%272009-12-31%27%7D) 177 of 473
09/26/09 Murphysboro Barbecue Cook-Off - Murphysboro, IL (http://www.thepickledpig.com/PPapps/Rankings/KCBSContestResults2.cfm?ID=693&StartDate=%7Bd%20%272009-01-01%27%7D&EndDate=%7Bd%20%272009-12-31%27%7D) 42 of 44
09/19/09 Decatur Jaycees 15th Annual Riverfest - Decatur, AL (http://www.thepickledpig.com/PPapps/Rankings/KCBSContestResults2.cfm?ID=687&StartDate=%7Bd%20%272009-01-01%27%7D&EndDate=%7Bd%20%272009-12-31%27%7D) 59 of 59
09/06/09 Smokin' in Mesquite Nevada Open BBQ Championship - Mesquite, NV (http://www.thepickledpig.com/PPapps/Rankings/KCBSContestResults2.cfm?ID=813&StartDate=%7Bd%20%272009-01-01%27%7D&EndDate=%7Bd%20%272009-12-31%27%7D) 46 of 47

Results History for Chicken Category


Date ContestPlace
10/17/09 Diamond State BBQ Championship - Dover, DE (http://www.thepickledpig.com/PPapps/Rankings/KCBSContestResults2.cfm?ID=826) 58 of 81

10/04/09 30th Annual American Royal Barbecue - Kansas City, MO (http://www.thepickledpig.com/PPapps/Rankings/KCBSContestResults2.cfm?ID=823) 266 of 473
09/26/09 Murphysboro Barbecue Cook-Off - Murphysboro, IL (http://www.thepickledpig.com/PPapps/Rankings/KCBSContestResults2.cfm?ID=693) 40 of 44
09/06/09 Smokin' in Mesquite Nevada Open BBQ Championship - Mesquite, NV (http://www.thepickledpig.com/PPapps/Rankings/KCBSContestResults2.cfm?ID=813) 46 of 47

Results History for Ribs Category


Date ContestPlace
10/17/09 Diamond State BBQ Championship - Dover, DE (http://www.thepickledpig.com/PPapps/Rankings/KCBSContestResults2.cfm?ID=826) 45 of 81

10/04/09 30th Annual American Royal Barbecue - Kansas City, MO (http://www.thepickledpig.com/PPapps/Rankings/KCBSContestResults2.cfm?ID=823) 62 of 473

09/26/09 Murphysboro Barbecue Cook-Off - Murphysboro, IL (http://www.thepickledpig.com/PPapps/Rankings/KCBSContestResults2.cfm?ID=693) 38 of 44

09/19/09 Decatur Jaycees 15th Annual Riverfest - Decatur, AL (http://www.thepickledpig.com/PPapps/Rankings/KCBSContestResults2.cfm?ID=687) 52 of 59
09/06/09 Smokin' in Mesquite Nevada Open BBQ Championship - Mesquite, NV (http://www.thepickledpig.com/PPapps/Rankings/KCBSContestResults2.cfm?ID=813) 46 of 47

Results History for Pork Category

Date ContestPlace
10/17/09 Diamond State BBQ Championship - Dover, DE (http://www.thepickledpig.com/PPapps/Rankings/KCBSContestResults2.cfm?ID=826) 54 of 81
10/04/09 30th Annual American Royal Barbecue - Kansas City, MO (http://www.thepickledpig.com/PPapps/Rankings/KCBSContestResults2.cfm?ID=823) 138 of 473
09/26/09 Murphysboro Barbecue Cook-Off - Murphysboro, IL (http://www.thepickledpig.com/PPapps/Rankings/KCBSContestResults2.cfm?ID=693) 40 of 44
09/19/09 Decatur Jaycees 15th Annual Riverfest - Decatur, AL (http://www.thepickledpig.com/PPapps/Rankings/KCBSContestResults2.cfm?ID=687) 31 of 59
09/06/09 Smokin' in Mesquite Nevada Open BBQ Championship - Mesquite, NV (http://www.thepickledpig.com/PPapps/Rankings/KCBSContestResults2.cfm?ID=813) 32 of 47

Results History for Brisket Category

Date ContestPlace
10/17/09 Diamond State BBQ Championship - Dover, DE (http://www.thepickledpig.com/PPapps/Rankings/KCBSContestResults2.cfm?ID=826) 23 of 81
10/04/09 30th Annual American Royal Barbecue - Kansas City, MO (http://www.thepickledpig.com/PPapps/Rankings/KCBSContestResults2.cfm?ID=823) 319 of 473
09/26/09 Murphysboro Barbecue Cook-Off - Murphysboro, IL (http://www.thepickledpig.com/PPapps/Rankings/KCBSContestResults2.cfm?ID=693) 43 of 44
09/19/09 Decatur Jaycees 15th Annual Riverfest - Decatur, AL (http://www.thepickledpig.com/PPapps/Rankings/KCBSContestResults2.cfm?ID=687) 51 of 59
09/06/09 Smokin' in Mesquite Nevada Open BBQ Championship - Mesquite, NV (http://www.thepickledpig.com/PPapps/Rankings/KCBSContestResults2.cfm?ID=813) 45 of 47

ique
12-16-2009, 11:00 AM
Not so much from the show but other things going on. 2010 has a 100K contest as well as 3 contests at nascar tracks. Not complaining , just sayin...


Disagree, there are 100's of small contests all over the country with entry fees less than $200. Heck, right now you can sign up for three contests at the Roc City Ribfest for $200.

Sledneck
12-16-2009, 11:05 AM
Disagree, there are 100's of small contests all over the country with entry fees less than $200. Heck, right now you can sign up for three contests at the Roc City Ribfest for $200.
Yeah thats now, i was referring to the future of BBQ comp, it gonna be bigger than the tiger woods scandal

Big George's BBQ
12-16-2009, 11:10 AM
I thing you may see increased community interest at a Comp. Not necessarily more teams. especially with the current economy

Diva Q
12-16-2009, 11:14 AM
There were an additional 43 registrations to the KCBS the first week of the show which was a record increase. I have no doubt this will increase the applications to Competitions at first probably in the Amateur series and then more.

KC_Bobby
12-16-2009, 11:14 AM
Doesnt look like he got the right "script"

Pablo diablo 2010 contest season courtesy of the pickled pig

Results History for Brisket Category

Date ContestPlace
10/17/09 Diamond State BBQ Championship - Dover, DE (http://www.thepickledpig.com/PPapps/Rankings/KCBSContestResults2.cfm?ID=826) 23 of 81
10/04/09 30th Annual American Royal Barbecue - Kansas City, MO (http://www.thepickledpig.com/PPapps/Rankings/KCBSContestResults2.cfm?ID=823) 319 of 473
09/26/09 Murphysboro Barbecue Cook-Off - Murphysboro, IL (http://www.thepickledpig.com/PPapps/Rankings/KCBSContestResults2.cfm?ID=693) 43 of 44
09/19/09 Decatur Jaycees 15th Annual Riverfest - Decatur, AL (http://www.thepickledpig.com/PPapps/Rankings/KCBSContestResults2.cfm?ID=687) 51 of 59
09/06/09 Smokin' in Mesquite Nevada Open BBQ Championship - Mesquite, NV (http://www.thepickledpig.com/PPapps/Rankings/KCBSContestResults2.cfm?ID=813) 45 of 47

He's from Texas right? :eek:

SmokeInDaEye
12-16-2009, 11:35 AM
He's from Texas right? :eek:

I'd watch out for him. You only beat him by 176 places overall at the Royal. :biggrin:

And what're you beetching about, Sled? You're retired. BTW, Pitmasters is listed as a "Must Watch" in this week's Entertainment Weekly.

trohrs123
12-16-2009, 12:14 PM
For Roc City we have been running an ad locally during the show and I can tell you the results are very low. I don't think the viewership is very large YET outside of the bbq community. I have hope that they will rerun it to death, which should help.

It could be that with Christmas and New Years still to come, May might seem like forever with plenty of time...hopefully as the weather warms so will interest

Diva Q
12-16-2009, 12:19 PM
The shows ratings for the first week were higher than cake boss and it averages 2.2 Million viewers.

This Is How We Que It
12-16-2009, 12:24 PM
I think that KCBS wouldn't want to lose membership with the rise of entry fees and costs. With proper promotion and affordability an increase in small team interest is the way to go. There will be the big competitions with a lot of money at stake every year, but it would be unfortunate that in order to participate it would cost you $500+ to enter.

Heavenly Hog
12-16-2009, 12:26 PM
I figure the show would be a hit. My day job has a ton of employees, and I heard people talking about it in the weeks prior to the show airing. 2.2 million is no small amount of viewers! Hopefully it does bring out more teams, and spectators to the festivals. Especially to those who vend as well as compete!

BBQ_Mayor
12-16-2009, 12:28 PM
I think its the beginning of the end for small teams. Gonna become a big money sport where the small guy wont be able to afford to compete.

There will always be a minor league. I'll be there.:mrgreen:

moocow
12-16-2009, 12:32 PM
I think its the beginning of the end for small teams. Gonna become a big money sport where the small guy wont be able to afford to compete.
What are you talking about, The small guy already can't afford to compete!:-P

KC_Bobby
12-16-2009, 12:43 PM
I'd watch out for him. You only beat him by 176 places overall at the Royal. :biggrin:


He did better at his first Royal then we did. I was just noticing that he was having better results with his pork products then brisket. Just goes against the Texas stereo-type.

paydabill
12-16-2009, 12:44 PM
you know I am going to say it! I hate the show!

I can not tell you how many people have come up to me and ask if everyone I cook with are pricks. They take Myron's cussing and Triggs attitude and cannot beleive that I cook with them. Try to explain to him that it is just the show and not everyone are like that, but come on... I think it is making it look like some teams are destined to win while others flounder.

RubMeTender
12-16-2009, 01:01 PM
I figure the show would be a hit. My day job has a ton of employees, and I heard people talking about it in the weeks prior to the show airing. 2.2 million is no small amount of viewers! Hopefully it does bring out more teams, and spectators to the festivals. Especially to those who vend as well as compete!

Completely agree. Considering I work 100ft from you in another office might skew the results some, but I definitely hear people talking about it outside of our BBQ circle as well.
The show is going to bring more people to the contests as spectators as well. People will want to see how it looks in "real life". I bet you some of the bigger contests will see an increase in traffic.
Has this site seen more traffic since the show has been on?

sitnfat
12-16-2009, 04:39 PM
I havent seen the show but I became interested in trying my hand at compitition bbq cookoffs over a year ago when I the tarheel smokers come through on their way to arkansas and their truck broke we repaired and I asked to see his set up super nice people and he told me its an expensive hobby and he wasnt kidding. I remember when the biker craze kicked off several years ago tons of people was buying into that now you can buy projects fairly cheap because tv made it look easier than it really is. I bet you will have the same thing here. People will buy into it get good equipment then after a year or so be getting out of it and be selling stuff cheap which is good for me cause I am sure I will be in the market for some in the next year or two.

Desertdog
12-16-2009, 05:20 PM
I think that once the script has the Pablo Diablo team start getting some calls it's definitely going to pull some new teams in.
If the script shows a guy going from dead last to placing in money over the course of the season, you can bet your heavenly hog arse that new teams will join up.;-)


I judged that "chicken" in Mesquite. I can honestly say that was the worst excuse for chicken I have ever had...and I mean EVER! Not just at comps, but ever in my lifetime. Yes, I did spit it out.

Ashmont
12-16-2009, 05:25 PM
Heck if they do this and it pans out that they create another class of teams I will think about bringing back my STL contest. Right now you have backyard and full blown comp teams. This would create backyard, full blown comp teams and major event teams. I know of many teams that will gladly travel less miles, less entry fee, and be satisfied with the lesser pots and not deal with the hassles. My2cents

kurtsara
12-16-2009, 05:37 PM
I judged that "chicken" in Mesquite. I can honestly say that was the worst excuse for chicken I have ever had...and I mean EVER! Not just at comps, but ever in my lifetime. Yes, I did spit it out.


How do you no it was his?

bigdogphin
12-16-2009, 05:59 PM
There were an additional 43 registrations to the KCBS the first week of the show which was a record increase. I have no doubt this will increase the applications to Competitions at first probably in the Amateur series and then more.

There was a judging and cooking class that week in Ponca City in which membership to the KCBS was included. Also, the voting registration deadline is on the 15th. These are factors that could have contributed to the increase in registrations during that time period not just because of the show.

MilitantSquatter
12-16-2009, 06:31 PM
Yeah thats now, i was referring to the future of BBQ comp, it gonna be bigger than the tiger woods scandal

Wait 'till our USGGA (US Gas Grilling Association) takes hold. Leave BBQ to the all nighters & big rigs. The $$ are in th masses of backyarders and Weber Genesis weekend warriors who will run toward our high end gas grilling comps :roll: :icon_blush:

There were an additional 43 registrations to the KCBS the first week of the show which was a record increase. I have no doubt this will increase the applications to Competitions at first probably in the Amateur series and then more.

Not doubt the TV had influence, but could also be some pull through by those registering to vote before the election deadline too. Might also get a lot more interested in judging than competing.

The shows ratings for the first week were higher than cake boss and it averages 2.2 Million viewers.

Anyone have any #'s on what the second week did ? I don't know if it's true but I heard that a 50% retention in week # 2 is usually very good and then it either continues to taper off or show a leveling and sustainability for potential longer term interest.

bam
12-16-2009, 06:44 PM
Got dvr set I be watching love the show.

dreed
12-16-2009, 07:25 PM
For Roc City we have been running an ad locally during the show and I can tell you the results are very low. I don't think the viewership is very large YET outside of the bbq community. I have hope that they will rerun it to death, which should help.

Yeah, I thought we looked pretty good in the commercial.

http://www.youtube.com/watch?v=REmN15GpDNQ

T.K.
12-16-2009, 07:47 PM
Lakeland, FL Pig Fest is coming up next month and normally has about 60 teams and about 30,000 in attendance. This will be a good test to see if the show will bring out more people.

roksmith
12-17-2009, 06:48 AM
I believe the show could be better if they didn't focus on the same teams every week. Granted they are only a couple of shows in, but the Mixon and Trigg show is going to get really old really quick. There are so many really cool folks at these comps, I hope they begin to spread the wealth a bit.
Petersen's a total idiot. From the moment he said "It's only BBQ", I knew it was going to be a long season for him.

I hope the show takes off and drums up some more interest from the non-competitive community. The smaller comps can use all the help they can get. They can't all be state championships.. and to survive, they need not only competitors, but the public coming to watch.

The more folks treat BBQ comps like Mixon does.. as a way to "get paid" the worse the situation will get. Smaller comps will die, Smaller teams that can't afford to compete in Memphis, KC, or Vegas will die also.

I'd like to see more teams show up for the fun, not for the green.

bamaman76
12-17-2009, 09:36 AM
I could be wrong, but I think Mryon Mixon's mouth also could give the BBQ world A little bit of a black eye. Maybe I'm wrong but just my opinion.

Desertdog
12-17-2009, 04:56 PM
How do you no it was his?


I didn't until I saw the show. That box was unmistakable. I described it to several people after the judging, and they even recognized it from my description weeks later while watching the show. That burnt chicken leg sticking up in the air like a flagpole was a sight to behold.....and one I will never forget. :icon_bugeyed

Desertdog
12-17-2009, 05:07 PM
I think most folks I have talked to say that the show doesn't capture the true feeling and atmosphere of BBQ Competitions. Granted, this is TV, and the producers are going to edit the show the way THEY think it will be most interesting. They have even mixed up the order in which the contests were filmed, the second contest is airing tonight as the third contest....

If you watch most "reality" TV, there has to be a villian, a hero, an old timer, a pretty girl, a likable underdog and a bumbling fool. Not that I watch reality TV, but I can't help but catch bits and pieces of them as I channel surf. Same script, different backgrounds.

Anyway, Harry Soo is probably the most interesting, not only because I have gotten to know him pretty well out here, but also because he is the one who comes off as the least scripted. I think the others are coached to play up their characters, I know Harry refused to wear a "costume" the director wanted him to wear because he said it wasn't him.

landarc
12-17-2009, 05:09 PM
Vinny, I know you are kidding, but, if Weber threw some weight behind it, I believe a Gasser circuit would make it. I can say that all of my local non-bbq friends are all about the gassers. I also see where a setup with bigger sponsors and flashier rigs could lead to a 'super tour' of comps where smaller or privateer teams could not compete just due to the dollars needed.

Muzzlebrake
12-17-2009, 05:39 PM
Wait 'till our USGGA (US Gas Grilling Association) takes hold. Leave BBQ to the all nighters & big rigs. The $$ are in th masses of backyarders and Weber Genesis weekend warriors who will run toward our high end gas grilling comps :roll: :icon_blush:

If you make charcoal legal, I am so in! Why limit it to gas, get those deep pocketed eggheads out there too!

MilitantSquatter
12-17-2009, 06:42 PM
If you make charcoal legal, I am so in! Why limit it to gas, get those deep pocketed eggheads out there too!

Maybe we'll offer Saturday's as the charcoal grilling with smaller prize pools and cheezy ribbons if there is interest. Some eggheads may have money, but still too small a subset of the population..

Sledneck and I are working on the gas grilling association details. We're looking at it from a business perspective. The gas grilling market is untapped for competition and is undoubtely a larger market than wood/coal which is so 1960's. We've got a proposal for Weber and Char-broil on the table now.

Maybe we'll offer Saturday's as the charcoal grilling with smaller prize pools and cheezy ribbons if there is interest.

While there may be some swagger in the upper echelon of today's competition BBQ... we see the gas grilling circuit filled with both suburban and inner city trash talkers.. a real cross section of Ameriana that thrive on the pressing of the red igintion button to start their flames.

Stay tuned.

ique
12-17-2009, 07:02 PM
Sledneck and I are working on the gas grilling association details. We're looking at it from a business perspective. The gas grilling market is untapped for competition and is undoubtely a larger market than wood/coal which is so 1960's. We've got a proposal for Weber and Char-broil on the table now.

Larger consumer market but a smaller market when it comes to people who are interested in actually competing in a cooking competition in my opinion.

MilitantSquatter
12-17-2009, 07:15 PM
Larger consumer market but a smaller market when it comes to people who are interested in actually competing in a cooking competition in my opinion.


Sledneck says big $$ make people do funny things they never thought they would do before. Many people with gassers don't even know today's BBQ competition world exists and many who may know about it are probably turned off by the time investments, need to cook overnights, large cooking apparatus, and maybe most importantly need to make and sustain a fire.

Everyone knows how to light a gasser and toss on a burger.

Burger, hot dog, kebob, wings - the basic four maybe a Chef's Choice.

Maybe just focus on the big cities first... NY, Chicago, LA to start.

:wink:

ique
12-17-2009, 07:18 PM
Sledneck says big $$ make people do funny things they never thought they would do before.

I bet Sledneck says that

sitnfat
12-17-2009, 07:31 PM
I whatched it tonight for the first time, whats sad is most lemmings out there will take what they see on the tv and think well thats the way it is! Its just TV folks

HBMTN
12-17-2009, 07:42 PM
Some people (me) say Tom Cruise and Days of Thunder was the best and worst thing that ever happened to NASCAR. I was a NASCAR fan before that movie and I can't even watch it anymore. I hope BBQ competitions don't get that way but I would not be suprised if one day there was a $5000 entry fee and $250,000 prize money at the average competition.

landarc
12-17-2009, 08:33 PM
Will there be classes Vinny, 3-burners versus 2-burners? I might have to move forward with my MAPP afterburner mods now.

Sawdustguy
12-18-2009, 04:58 AM
A colleague who has seen the show and knows I have a team that has competed asked me how I put up with a$$holes like that guy with the beard (Mixon) and that old man (Trig). I said they are the exception rather than the rule and that I have met the nicest people cooking at competitions. His reply was, "you could have fooled me". Perception is reality so I guess the show doesn't help our cause that much.

Alexa RnQ
12-18-2009, 08:16 AM
Just as there is still racing other than NASCAR, there will still be BBQ other than the megashows. Probably a much greater likelihood, because while the average neighborhood Joe doesn't haul off and buy himself a race car, anybody with a couple of WSMs or drums can compete in BBQ, and do well.

In either case, the type to sit passively in front of a TV wouldn't be my first candidate -- and the ones with the grit to get up and do it can probably think far enough ahead to go see for themselves what it's like.

Jacked UP BBQ
12-18-2009, 08:32 AM
I am not sure how the show could bring anymore people to BBQ comps.... I don't know many people that can keep their eyes open through the entire thing!!!!!:)

Mike - CSBBBQ
12-18-2009, 09:24 AM
I am not sure how the show could bring anymore people to BBQ comps.... I don't know many people that can keep their eyes open through the entire thing!!!!!:)


Now, now, don't be so negative! Some of us enjoy the show. It may not be exactly what we wanted BUT it is something to watch on a subject I love :-P Don't know if will, or will not, bring more folks. Several of my friends have asked or emailed me wondering if I knew about the show and stated they enjoyed. They may or not form a team, but I'm confident they will go and check out a comp if they have the opportunity. If more folks attend the comps it has to be good for the organizers :-D

monty3777
12-18-2009, 09:33 AM
A colleague who has seen the show and knows I have a team that has competed asked me how I put up with a$$holes like that guy with the beard (Mixon) and that old man (Trig). I said they are the exception rather than the rule and that I have met the nicest people cooking at competitions. His reply was, "you could have fooled me". Perception is reality so I guess the show doesn't help our cause that much.

So your friend must have a pretty selective memory. He must have missed the spots with Slap your Daddy and Tuffy. LeAnne (sp?) is certainly far from abraisive. I suppose that with DVR it is always possible that he fast forwarded through all the positive folks - including Myron and Johnny when they are at their best! Certainly something happened to "fool" (to use his words) him.

barbefunkoramaque
12-18-2009, 10:21 AM
A few observations -

Paul - go with your intuition and realize "you do not belong there."
First let me say I have always hated - hated - people who say things like "I am the greatest chef in the State of Texas (or any large regional area)" and then be from somewhere like MCKINNEY TEXAS. I hate people who self-proclaim themselves the greatest in anything, typically out of thin air, but do not have the foresight to let everyone else know.

Mind you there are some excuses. In 1980 no one had ever heard of Minneapolis/St Paul for having done anything except being the town Mary Tyler Moore had her job and apartment in.

The town was primarily known for country - Until a pioneer called Prince Rodgers Nelson not only laid out a grand design of Funk for the 1980 Minneapolis sound, he also completely created the sound of the TIME, Vanity 6, Appolonia 6 - at times playing all the instruments and producing then under the name of Jamie Starr. Later his musical protegees would be fired from the Time and make Janet's Break through album "Control," namely having the Prince Penned hit (traded for "Gigalos get lonely too"), and extension of his empire. In 1981 Prince opend for Rolling Stone (a disaster) then RICK JAMES. By the end of the tour, Prince had stolen James whole stage act (by watching him on stage) and thereby made Rick look like he was copying Prince. By the end of the tour Prince had stolen all of Rick James stick and his girlfriend Vanity.

Rolling Stone said of Prince - "Genius? He had the foresight to create from thin air his own competition."

Lesson? Paul, you can actually steal and bluster your way to the top - but you have to have skills - which you do not.
Prince once said - "I always knew I was bad, I would not have gotten in the biz if I didn'y know I was bad. Paul is bad in a different way.

LeAnne - so your brisket stopped on the rotessirie and cooked hotter and faster than you wanted it to and as you said - placed a little better than expected. Well - think for a moment when you said " i don't like to do the hot and fast because it doesn't give the meat time to do what it needs to do." Hmmmmmmmmmmmmmmmmm.

First of all your a dumb ass - you could have negotiated 10 minutes from the event codinator - JUST TELL him to go put more sugar in his tank - and banked your meat on the shelves for a bit and leave the hot shelf empty then shut the pit turntable off. However - maybe you learn something from this - briskets are more forgiving than you think.

Myron - LOve Ya buddy - I think the fact the douchebag stole from ya and missed his turn in and lost dead last everythign else pretty much has Karma on your side.

Tuffy - shut my farkin mouth - 1st in brisket? WTF is in that chit? Good job. Hey Phil, You wonder don't ya?

The Murphy's Fairy - Murphys law - Now I remember a year ago, back when Neil was building his sink thing with the water heater and pump system we all got in a serious disscussion about 110 volt pump AND Heater - versus 110 volt batttery charger and having the heater on LP and the Pump on 12Volt. I think I won out. Why did I insist he use a converter? Because of the Murphy's fairy there on that show. You never know when some fairy is gonna flutter by and shut off your power. The fairy has a passion for meat, just not in the same way you do. Power problems are the biggest thing that you can count on happening at any catering event, fair or competition - you betta make a backup plan. I think STORMS ARE NEXT IN LINE - bring a damn genset! Don't plug your stoker into it though without a batt power supply for clean AC.

barbefunkoramaque
12-18-2009, 10:25 AM
I am not sure how the show could bring anymore people to BBQ comps.... I don't know many people that can keep their eyes open through the entire thing!!!!!:)


Here's how, Someone somewhere looks at Paul and says - Dead Last? That's the guy I wanna beat. That's how a lot of us enter into these things, I KNOW I won't be dead last.

Also, I think having the show build the main characters up the entire show and then during the callings they stand there while other UNKNOWNS get ribbons or Grand Prize shows that even Myron can be beaten, repeatedly.

Myron has his eyes set on GC which is a different strategy than just getting any ole ribbon. Takes a mind and nerves of steel to get GC like that over and over.

Actually, I take it back, he has his mind on WORLD Champion in everything he does.

RubMeTender
12-18-2009, 11:35 AM
barbefunkoramaque (http://www.bbq-brethren.com/forum/member.php?u=5686) how do you feel about the show though?

RubMeTender
12-18-2009, 11:37 AM
barbefunkoramaque (http://www.bbq-brethren.com/forum/member.php?u=5686) how do you feel about the show though?

Just kidding with you. Don't write a novel about me!

chopshop
12-18-2009, 12:00 PM
fell asleep @ 10:10 during the first commercial. TLC should try a show on competitive clay pigeon shooting next year.

chopshop
12-18-2009, 12:02 PM
the basting brush was my idea

kurtsara
12-18-2009, 12:44 PM
fell asleep @ 10:10 during the first commercial. TLC should try a show on competitive clay pigeon shooting next year.

I have heard that is coming next year

Greendriver
12-18-2009, 03:32 PM
I figure the show would be a hit. My day job has a ton of employees, and I heard people talking about it in the weeks prior to the show airing. 2.2 million is no small amount of viewers! Hopefully it does bring out more teams, and spectators to the festivals. Especially to those who vend as well as compete!

I hope it does too. I'm afraid not all the contest are situated for very much growth where they are being held now. Maybe growth would at least force them to choose between larger contest with a new location or stay the same.

lunchlady
12-18-2009, 09:25 PM
The gas grilling market is untapped for competition...

just some info... the NEBS Grilling Rules DO allow for gas if the organizer so desires...

Examples of it working... the Snowshoe Grilling Challenge and Brookline, NH. Both of these are successful, charity-driven, one-day events with EXTREMELY LOW entry fees and gas is allowed.
Both events are designed to encourage the 'cash-conscious weekend warrior' to come out and play. A number of these events' competitors have successfully made the jump to BBQ competitions as well (without the gas).
Best of Luck !
Keep us posted... and if you find yourself in need of a 'contest official'... you know where to find me... :lol:

dmprantz
12-18-2009, 10:09 PM
Vinny, I know you are kidding, but, if Weber threw some weight behind it, I believe a Gasser circuit would make it.

Ironically, I was just thinking about this tonight: What would happen if there were a new santioning body that tried to take some of the BS outta things: Everything goes and nothing goes that gets so many complaints. A new santioning body that allows gas and electricity for heat. Allows rub before the comp as long as it isn't cooked. Prohibits garnish to get rid of the putting green. Broadens the category to include "Ribs, Pork, Beef, and Poultry" and you can cool whichever cut you want as large, small, or parted as you want? Prolly wouldn't fly, but I think it would be an interesting format. With that in place, KCBS could outlaw all electronic pits and make it a purist thing only. Now let's see what happens....Just a thought.

dmp

TN_BBQ
12-19-2009, 10:56 AM
the basting brush was my idea

Using tweezers to maneuver green garnish was my idea. I'm still collecting royalty checks on that one. The Oriental folks refuse to pay because they say tweezers are too similar to chop-sticks. :-D

BigJimsBBQ
12-19-2009, 11:24 AM
Ironically, I was just thinking about this tonight: What would happen if there were a new santioning body that tried to take some of the BS outta things: Everything goes and nothing goes that gets so many complaints. A new santioning body that allows gas and electricity for heat. Allows rub before the comp as long as it isn't cooked. Prohibits garnish to get rid of the putting green. Broadens the category to include "Ribs, Pork, Beef, and Poultry" and you can cool whichever cut you want as large, small, or parted as you want? Prolly wouldn't fly, but I think it would be an interesting format. With that in place, KCBS could outlaw all electronic pits and make it a purist thing only. Now let's see what happens....Just a thought.

dmp

I have often thought a true Stick Burner class be started (No Charcoal or Electric/Electronic helpers). To me this is what a true Pit Master should be judged vs a pit that you put the meat in and come back 10-12 hours and take it out. That is getting away from the pure BBQing skill of tending a fire from logs.

Just saying...

Gatordawg
12-19-2009, 11:57 AM
I kinda like the show because like it has been said it is about a subject I enjoy and even though it is a bit predictable it is good to check out on the DVR. Are any of these guys members on here or do any of y'all know them personally?

This Is How We Que It
12-19-2009, 12:31 PM
I have often thought a true Stick Burner class be started (No Charcoal or Electric/Electronic helpers). To me this is what a true Pit Master should be judged vs a pit that you put the meat in and come back 10-12 hours and take it out. That is getting away from the pure BBQing skill of tending a fire from logs.

Just saying...

Natural lump charcoal would fall under that catagory.

BigJimsBBQ
12-19-2009, 12:38 PM
Natural lump charcoal would fall under that catagory.

All due respect but Lump is not the same as sticks/logs. Lump is created from wood and is processed to lump. I am talking about true Logs only.

chopshop
12-19-2009, 12:58 PM
Using tweezers to maneuver green garnish was my idea. I'm still collecting royalty checks on that one. The Oriental folks refuse to pay because they say tweezers are too similar to chop-sticks. :-D

that sucks cause that was the next thing i was gonna claim! i guess i cant use tweezers anymore

Sawdustguy
12-19-2009, 05:28 PM
So your friend must have a pretty selective memory. He must have missed the spots with Slap your Daddy and Tuffy. LeAnne (sp?) is certainly far from abraisive. I suppose that with DVR it is always possible that he fast forwarded through all the positive folks - including Myron and Johnny when they are at their best! Certainly something happened to "fool" (to use his words) him.

Unfortunately like I said, perception is reality. Sure you get glimpses of the good guys but you can't deny the show is focused around foul mouthed Myron Mixon. If I was an outside observer and didn't compete, I may have had the same observation. The show certainly does not highlight alot of the comradery that we are used to at a competition, but then again that would make for boring tv. You can't deny that the show is not flattering to competitive BBQ. Look at it from an outsiders point of view.

Diva Q
12-19-2009, 08:50 PM
Every single outsider I have talked to has really enjoyed it. I have received emails asking me where to go compete and also two from different organizations here in Ontario (one in Owen Sound and one in Windsor) asking about how to organize a contest. I can't help but think these people (outsiders) must have seen something they thought was positive to go about contacting people to find info.

landarc
12-19-2009, 09:11 PM
Big Jim, if I was to take your premise all the way, why not make a comp where everyone has to cook on the same type of pit, say a Jambo. That way you are taking all of the variables away. I think one of the interesting things about comps is that there are teams like Slap Yo' Daddy competing with what are essentially backyard smokers and competing successfully against teams with professional smokers, competition smokers and everything in between.

BigJimsBBQ
12-19-2009, 09:54 PM
Bob - When I look at a stick burner (Any Brand & Home Made) competing against any smoker that has electronics and care free 12 hour cooks, I believe the true understanding of heat and smokeing from wood is the stick burner. It is like a man running a robot welder vs. a man doing hand welding. Whom would you say knows more about welding? If that free hand welder has a better bead, that is a hell of an acomplishment vs. pushing a button and let the robot do the welding.

My point is that I would like to see a BBQ Association that banned the robots and allowed only logs to truely get back to the true BBQ log burner. I am not striving to have everyone on the same stick burners, just need to be stick burners.

landarc
12-19-2009, 10:49 PM
I do understand the point you are making Big Jim. Personally I like the idea of messing with the wood and smoke. If you strip it down to the core, it could be stickburners only, no garnish etc... I think you will lose a lot of market that way, it becomes too distant from what most people understand. I am saying this as a person that does not compete, but, enjoys the game as an observer.

As an aside, my dad was one heckuva welder, the look of terror on his face anytime I grabbed the torch is something I still see.

BigJimsBBQ
12-20-2009, 07:23 AM
Hello Bob,

I too remember my dad's face when I had a cutting torch in my hands (LMAO).

I too believe there is not enough old stick burners out there to have whole events only stick burners. My thought is to have each single meat catagory judging be done by catagories of stick burners, charcoal burner (No Electronics/Electricity), charcoal burner (With Electronics/Electricity) and then gas burners. The judgeing would be on as level as possible a playing field as possible with a difficulty multiplier to be applied to each of the meat catagory's final score (all 3 categories scores added together for each meat). Then take those scores and combine them all to get the Meat and overall winners.

I would have the difficulty multiplier something like the following:
Log Burners - X 1.3
Charcoal Burner (No Electronics/Electricity) - 1.2
Charcoal Burner (With Electronics/Electricity) - 1.1
Gas Burner - 1.0

This would also get the gas Burners in the event and I believe we would see 200 Teams where we see only 20-30 today in the pro devision. I think that the backyard would also be full with gassers.

Just a thought...

BigJimsBBQ
12-20-2009, 07:34 AM
BTW - The seperate judging would be at a table (blind to the judges) level. This would ensure that the judges score higher or lower due to cooker multiplier.

watertowerbbq
12-20-2009, 07:49 AM
Hello Bob,

I too remember my dad's face when I had a cutting torch in my hands (LMAO).

I too believe there is not enough old stick burners out there to have whole events only stick burners. My thought is to have each single meat catagory judging be done by catagories of stick burners, charcoal burner (No Electronics/Electricity), charcoal burner (With Electronics/Electricity) and then gas burners. The judgeing would be on as level as possible a playing field as possible with a difficulty multiplier to be applied to each of the meat catagory's final score (all 3 categories scores added together for each meat). Then take those scores and combine them all to get the Meat and overall winners.

I would have the difficulty multiplier something like the following:
Log Burners - X 1.3
Charcoal Burner (No Electronics/Electricity) - 1.2
Charcoal Burner (With Electronics/Electricity) - 1.1
Gas Burner - 1.0

This would also get the gas Burners in the event and I believe we would see 200 Teams where we see only 20-30 today in the pro devision. I think that the backyard would also be full with gassers.

Just a thought...

I fail to see any difference between a stickburner and a UDS or WSM with no Guru or Stoker. They both involve no outside mechanical machine to aid or assist the cook.

BigJimsBBQ
12-20-2009, 07:57 AM
I fail to see any difference between a stickburner and a UDS or WSM with no Guru or Stoker. They both involve no outside mechanical machine to aid or assist the cook.

Matt,

Difference is having to add a stick or two every 30-45 minutes and the skill involved to maintain chamber temp. If you add to soon, temp goes up. If you add to late, temp stays too low for a period.

Do you have to do this fire and temp maintenance every 30-45 minutes with a UDS or WSM?

Ford
12-20-2009, 08:30 AM
Matt,

Difference is having to add a stick or two every 30-45 minutes and the skill involved to maintain chamber temp. If you add to soon, temp goes up. If you add to late, temp stays too low for a period.

Do you have to do this fire and temp maintenance every 30-45 minutes with a UDS or WSM?
You certainly are not a good ad for Ben Lang.

I used to own a Klose and I would add 2 sticks every 90 minutes to maintain even temps for the entire cook. Had to adjust the air intake for 5 minutes then back to where it was. And no temp spikes. And no welding blanket needed to cover it. I've seen Jambo pits work pretty much the same way.

No skill there. Stoke it, set timer for 85 minutes and back to sleep.

TN_BBQ
12-20-2009, 08:42 AM
I have often thought a true Stick Burner class be started (No Charcoal or Electric/Electronic helpers). To me this is what a true Pit Master should be judged vs a pit that you put the meat in and come back 10-12 hours and take it out. That is getting away from the pure BBQing skill of tending a fire from logs.

Just saying...

Go for it!

The best chance you got is to MAYBE have the highest placing stick burner recognized at a contest and give them a high-five.

BigJimsBBQ
12-20-2009, 08:58 AM
You certainly are not a good ad for Ben Lang.

I used to own a Klose and I would add 2 sticks every 90 minutes to maintain even temps for the entire cook. Had to adjust the air intake for 5 minutes then back to where it was. And no temp spikes. And no welding blanket needed to cover it. I've seen Jambo pits work pretty much the same way.

No skill there. Stoke it, set timer for 85 minutes and back to sleep.


No issues with my Model 84 Lang or Ben. Only question I have for you is if the stick burners are so easy, why are you not still using the Klose. That is saying something too ... but I do not believe it is against the David Klose product quality. :biggrin:

Ford
12-21-2009, 07:52 AM
No issues with my Model 84 Lang or Ben. Only question I have for you is if the stick burners are so easy, why are you not still using the Klose. That is saying something too ... but I do not believe it is against the David Klose product quality. :biggrin:
bad knees and I'm vending now so need it all on one trailer.

ique
12-21-2009, 08:07 AM
Matt,

Difference is having to add a stick or two every 30-45 minutes and the skill involved to maintain chamber temp. If you add to soon, temp goes up. If you add to late, temp stays too low for a period.

Do you have to do this fire and temp maintenance every 30-45 minutes with a UDS or WSM?

With a stick burner its not just a temp thing. There is also the challenge of burning a CLEAN fire. This is very easy when using charcoal or pellets compared to logs.

RubMeTender
12-21-2009, 08:46 AM
I'm a stick burner running an 84 Lang Deluxe who believes that stick burning is TRUE competition bbqing, and I'm having trouble seeing what any of this has to do with the show. I'm starting stick burners vs. set-it and forget-its post and let the games begin.

Only time will tell whether or not the show will equal bigger draws from crowds and competitors. I think next years numbers will tell the story for sure.
The Lakeland KCBS turnout may be a good barometer for this post.

TN_BBQ
12-21-2009, 08:52 AM
With a stick burner its not just a temp thing. There is also the challenge of burning a CLEAN fire. This is very easy when using charcoal or pellets compared to logs.

In jest :-D High five to you! :mrgreen:

Even Tiger Woods moved to a graphite shaft a couple years into his career.

Those stick burners require too much work for me and I sleep well at night (figuratively and literally) with my insulated smoker and guru.

There's room for everybody and the more folks we got, the better things will be.

Can't we all just get along? R.King

Ford
12-21-2009, 09:44 AM
With a stick burner its not just a temp thing. There is also the challenge of burning a CLEAN fire. This is very easy when using charcoal or pellets compared to logs.
You're kidding right? Maybe for the first 3 or 4 practice sessions it takes practice and experimenting but after that what's so hard about maintaining a clean fire. Check your wood, make sure it's stored right and properly aged and that's 90%. Then make sure when you setup the pit that the firebox is correctly positioned for any breezes and off you go. A decent made offset (MIN OF 1/4 INCH STEEL) should perform about the same from cook to cook.

And I don't actually know many folks today that use only logs and no charcoal. Most of the teams use charcoal to start it then go to logs once they have that coal base setup. Then add lighted charcoal along with more logs as needed. When I had the smaller mobile Klose I didn't sue charcoal but once I got the big boy I saw the light. It creates a much better, longer lasting coal base.

Smoky River BBQ
12-21-2009, 10:31 AM
I believe it is all in how well you know your cooker. I started with (and still use occasionally) a homemade 350 gallon oil drum smoker with a welded on firebox on the side. After I knew how to get the air flow how I wanted it and how much of a fire in the box, I could (can) go 2 hours in between adding logs. I'm not saying that made my Q any better or any worse, just that I could keep an even temp with a homemade unit that looked like something from Junkyard Wars...

ique
12-21-2009, 10:34 AM
You're kidding right? Maybe for the first 3 or 4 practice sessions it takes practice and experimenting.

No I am not kidding. I didn't say it was rocket science, but there is certainly more skill required to put out championship bbq on an off-set than setting the thermostat on your FE. I see white smoke billowing out of off-sets all the time at contests, apparently burning a clean fire is not as easy you state.

JWBernt
12-21-2009, 11:17 AM
Ive been wanting to learn about this sport, thanks to Pitmasters, I was able to learn on what I need to do and what type of smoker that I want to build. Im not sure if there are any tourneys near us, but it would be fun to try.

Ford
12-21-2009, 12:02 PM
No I am not kidding. I didn't say it was rocket science, but there is certainly more skill required to put out championship bbq on an off-set than setting the thermostat on your FE. I see white smoke billowing out of off-sets all the time at contests, apparently burning a clean fire is not as easy you state.
I agree Chris that there are lots of people cooking at comps that have billowing white smoke. Personally I think they should take the time to learn to control a fire before wasting all that money to enter a contest and like PP in the Pitmasters finishing with less than expected results.

I also agree it's hard work to keep a clean fire going and requires a sober individual. So stick burners should try to stay sober and pay attention to their pits and not let them go out, spike, etc. When I had stick burners and helpers we had a cook log and pit temp, air temp and wind direction and estimated velocity were recorded. I got 4-5 hours sleep but the person tending the fire knew the penalty for not updating that log every 30 minutes. Also updated it when we added a log, size, how much open fire door vent, how long vent adjusted and temp when vent closed back to original spot.

But it's not rocket science, it's keeping a fire under control. Let's face it our ancestors and I mean cave man and not those Geico guys could do it.

BigJimsBBQ
12-21-2009, 12:06 PM
Ive been wanting to learn about this sport, thanks to Pitmasters, I was able to learn on what I need to do and what type of smoker that I want to build. Im not sure if there are any tourneys near us, but it would be fun to try.

JW, Go to the top of our webpage and click on the KCBS link. You can see all of the contest and locations for Kansas City BBQ Sociaty. You can also read the current rule for competing.

Good Luck

dhuffjr
12-21-2009, 01:12 PM
Ford I don't know about you but I don't mind seeing teams with billowing white smoke all night long :-D

KC_Bobby
12-21-2009, 01:16 PM
My BWS looks like it's billowing white smoke all night when the temp drops enough after the sun goes down.

ique
12-21-2009, 01:38 PM
My BWS looks like it's billowing white smoke all night when the temp drops enough after the sun goes down.

In the BWS that might be steam

tony76248
12-22-2009, 02:01 PM
BTW - The seperate judging would be at a table (blind to the judges) level. This would ensure that the judges score higher or lower due to cooker multiplier.

Been reading your posts....

Not sure whether you are joking or serious.....

That said, the rules say wood and wood byproducts. You are in the minority my friend in that too many folks out there cook with pellet cookers and gravity feed type cookers. If you made the changes you propose, you would ruin the competition. This is all about COMPETITION and bragging rights and different types of cookers, that is what makes this thing work. If you took a vote on what you propose, it would perform a huge belly flop right in the middle of your burn a half cord of wood per comp lang. :wink:


Actually somewhere this thread went way off topic.

tony76248
12-22-2009, 02:08 PM
On topic....

Those JAMBO pits are second to none when it comes to a competition stickburner. Not good for catering though, they really have no capacity. My wife said I could get one but she wont give up her garage space. Time to start considering my options.

Does anyone know what JAMBO has going with the folks at TLC? There appears to be some tie-in. The credits roll and it shows all of the normal competitiors plus Jamie Geer. I did hear that he was going to work with the American Chopper folks and build a customized pit/ride...

Podge
12-22-2009, 02:21 PM
Even though I'd love to have a Jambo Pit, it certainly doesn't take one to be half-way successful in bbq competitions. i'm glad to see that they are showing a team that uses just WSM's. At least that gives some hope for a new guy to want to compete, and that it doesn't take tens of thousands of dollars to compete !.. I have to say I really love that show and I hope its on again next season !!

Even if BBQ one day becomes like NASCAR, there are still dirt track races at the county fairgrounds. BBQ will still be a competition to where everyone can still aford to do it, as long as their is interest, just might look different. So when people say they don't want to see BBQ be huge because it won't make it a viable hobby for us little guys, we will still have organizers that will want to put on these small contests. It takes the desire of people to cook and compete, and as long as that's there, competitive BBQ for all pockets will not die.

Divemaster
12-22-2009, 02:25 PM
On topic....

Those JAMBO pits are second to none when it comes to a competition stickburner. Not good for catering though, they really have no capacity. My wife said I could get one but she wont give up her garage space. Time to start considering my options.

Does anyone know what JAMBO has going with the folks at TLC? There appears to be some tie-in. The credits roll and it shows all of the normal competitiors plus Jamie Geer. I did hear that he was going to work with the American Chopper folks and build a customized pit/ride...
If I recall, both of the Jambo's have been owned for a while (not purchased for the show)... Johnny had his at the class I took in spring and we competed against Tuffy's early last summer...

tony76248
12-22-2009, 02:25 PM
It's not a fan sport and it will never become as big as NASCAR.

tony76248
12-22-2009, 02:27 PM
If I recall, both of the Jambo's have been owned for a while (not purchased for the show)... Johnny had his at the class I took in spring and we competed against Tuffy's early last summer...


Johnny's is old design Tuffy's is the new design. I see them all the time here in the DFW Metroplex. Extremely high quality start to finish. They run about $7500 with the custom paint.

BigJimsBBQ
12-22-2009, 03:14 PM
It's not a fan sport and it will never become as big as NASCAR.

I have been reading your post and not sure if you are kidding or not.

That said, I have truely believe that BBQ Contest could be as big as Nascar. I believe if all competing Cities get behind the event like a few do, this could surpass Nascar. What makes the fan in Nascar is the competition and winners, with great support from each of the event cities, sponsors and TV networks. That is the needed combination to become fan based.

bruskee
12-22-2009, 03:18 PM
Johnny's is old design Tuffy's is the new design. I see them all the time here in the DFW Metroplex. Extremely high quality start to finish. They run about $7500 with the custom paint.

The trailer comes in 2 sizes, Jonny has the larger, (wider) with the chicken cooker on the passenger side of the trailer, and has alot of extra enclosed storage, Tuffy's is the smaller trailer only wide enough for the pit much more compact..... Jamie has always made both sizes ..

Scot

Podge
12-22-2009, 03:31 PM
I have been reading your post and not sure if you are kidding or not.

That said, I have truely believe that BBQ Contest could be as big as Nascar. I believe if all competing Cities get behind the event like a few do, this could surpass Nascar. What makes the fan in Nascar is the competition and winners, with great support from each of the event cities, sponsors and TV networks. That is the needed combination to become fan based.

I agree with Tony, this will never be as big as nascar. But, with sponsorship, large prize monies, and tons of traveling across the country, BBQ can become Nascar-like. But I do not see 100,000 spectators going to a BBQ contest, or be on ESPN, ever. BBQ is not a sport.

Scottie
12-22-2009, 03:31 PM
Does anyone know what JAMBO has going with the folks at TLC? There appears to be some tie-in. The credits roll and it shows all of the normal competitiors plus Jamie Geer. I did hear that he was going to work with the American Chopper folks and build a customized pit/ride...


It just so happens that John Marcus, the Producer of the show also just happens to own a Jambo pit...

Johnny has has his for quite a while now. I believe the one that they are showing with Tuffy has been his new one? Or maybe it's this old one that got a new paint job... If it's his old one, he has had that for a few years now...

BigJimsBBQ
12-22-2009, 05:20 PM
But I do not see 100,000 spectators going to a BBQ contest, or be on ESPN, ever. BBQ is not a sport.

What is the attendance of Memphis in May?

Greendriver
12-22-2009, 05:58 PM
What is the attendance of Memphis in May?

BigJim is right - it will grow faster than you think!

Podge
12-22-2009, 07:16 PM
What is the attendance of Memphis in May?

I get your point.. just need about 35 more contests like that, with all the showmanship, pretty set ups, etc..etc.. etc..

Smokin' Gnome BBQ
12-22-2009, 07:41 PM
It just so happens that John Marcus, the Producer of the show also just happens to own a Jambo pit...

Johnny has has his for quite a while now. I believe the one that they are showing with Tuffy has been his new one? Or maybe it's this old one that got a new paint job... If it's his old one, he has had that for a few years now...

I am pretty sure its the same pit Tuffy had in Berks PA. 2 years ago. If he had it repainted he didnt change anything.

CivilWarBBQ
12-23-2009, 01:38 PM
It's not a fan sport and it will never become as big as NASCAR.

I agree, but change the word "fan" for "spectator".

A better model is pro bass fishing:

Appeals to a specialty audience
Some spectator interest in seeing the fancy equipment
Boring to watch actual competition
Most excitement for spectators is turn-in time
Fans can try activity at home with inexpensive, off-the-shelf equipment
The single, undeniable fact that will always limit the spectator appeal of BBQ is the long hours of cooking are just not entertaining. TV programs condense regular contests or set up game show-like challenges to deal with this limitation, but for the live spectator there is nothing that can be done to hold people's interest with a couple hours of action spread across a 24 hour period.

Scottie
12-23-2009, 01:46 PM
I am pretty sure its the same pit Tuffy had in Berks PA. 2 years ago. If he had it repainted he didnt change anything.


It's his old one. Not even sure why I posted that, as he and I talked at the Jack. He had it re-painted. He also had a big chunk of it messed up and needed some new paint....

I believe the one that Johnny has, is the one he got in 2003. Went and cooked the Jack on it for the first time and won...

fireman_pete
12-23-2009, 02:41 PM
I like the show.

I have been in a few comps with Harry Soo (Slap yo Daddy) and he is a genuine great guy. His passion is great BBQ, not all the flair and BS. Look, he is cooking on WSMs and is very happy with it. Could he upgrade to a bigger smoker, sure, but he is not about the bigger toys, but quality.

My two cents.

Pete

I kinda like the show because like it has been said it is about a subject I enjoy and even though it is a bit predictable it is good to check out on the DVR. Are any of these guys members on here or do any of y'all know them personally?

KuyasKitchen
12-23-2009, 11:04 PM
I like the show.

I have been in a few comps with Harry Soo (Slap yo Daddy) and he is a genuine great guy. His passion is great BBQ, not all the flair and BS. Look, he is cooking on WSMs and is very happy with it. Could he upgrade to a bigger smoker, sure, but he is not about the bigger toys, but quality.

My two cents.

Pete

I've seen two of the episodes so far. And, if there are any inspiring members of the show for me, they're definitely Harry and Tuffy.

No bluster, no BS, just having fun and enjoying what they're doing.

The_Kapn
12-24-2009, 07:37 AM
I do not know about the "big" getting "bigger" based on the show.
New or inexperienced teams may be intimidated by the number of high level competetors at these event. They just do not seem "cooker friendly" to me as presented.

I would hope (and think) it might help some "fence sitters" come out and play at the smaller local and regional events.

The series "is what it is" and it will never be possible to measure the impact, good or bad.

We can only hope it is a net "good".

JMHO

TIM

BigJimsBBQ
12-24-2009, 09:07 AM
I think Smack Talk fires up the competitive. How many people are saying ... I would like to kick his Farking Arse in a comp? Being Pizzed Off will bring the focus to beat the Mouth any time.

MilitantSquatter
12-24-2009, 11:18 AM
I think Smack Talk fires up the competitive. How many people are saying ... I would like to kick his Farking Arse in a comp? Being Pizzed Off will bring the focus to beat the Mouth any time.

Maybe existing contest cooks, but very few avg. home viewers are probably thinking that.

Sawdustguy
12-24-2009, 03:19 PM
I have been reading your post and not sure if you are kidding or not.

That said, I have truely believe that BBQ Contest could be as big as Nascar. I believe if all competing Cities get behind the event like a few do, this could surpass Nascar. What makes the fan in Nascar is the competition and winners, with great support from each of the event cities, sponsors and TV networks. That is the needed combination to become fan based.

And how is that going to happen? It's not that there is alot of action going on. Most of the teams don't want people gawking over them as they cook. At most contests the Board of Health does not allow teams to let the public taste the competitive BBQ nor would the teams like to have the public taste their food. What would be the draw to make competitions as big as Nascar?

BigJimsBBQ
12-24-2009, 03:53 PM
And how is that going to happen? It's not that there is alot of action going on. Most of the teams don't want people gawking over them as they cook. At most contests the Board of Health does not allow teams to let the public taste the competitive BBQ nor would the teams like to have the public taste their food. What would be the draw to make competitions as big as Nascar?

What if we learn from the different events that have large draws like the memphis in May. What draws the crowds ... BBQ ... Music ... Beer. We need to break through it can never happen attitude. If you believe it can't, you are giving up prior to starting.

As far as the health department goes, try Vending for $50 more and be inspected from HD prior to event. If the visitors can go around and sample (Buy) Q from a mix of Teams, the word will spread and event will grow.

I believe if you involve the public, and the town goverment and businesses back the event, you are in a very fertile enviorment to have a contest to draw in networks and sponsors.

Think about shows like Deadliest Catch and Axe Men. Not spectator, but camera watches and catches "those moments" that we can all relate.

MHO

KuyasKitchen
12-24-2009, 08:53 PM
Maybe existing contest cooks, but very few avg. home viewers are probably thinking that.

I agree. The smack talk, especially coming from a guy like Mixon, is certainly a turn off. What ... going there as a newbie cook I'm going to earn their ire or get laughed at right off? Screw that.

Also ... why was Mixon so pissed about Paul using the muffin pan idea? Did Mixon think that only he could do that now and forever? If so, Mixon needs to stop using fire. Someone used it before him.

Greendriver
12-24-2009, 09:23 PM
I agree. The smack talk, especially coming from a guy like Mixon, is certainly a turn off. What ... going there as a newbie cook I'm going to earn their ire or get laughed at right off? Screw that.

Also ... why was Mixon so pissed about Paul using the muffin pan idea? Did Mixon think that only he could do that now and forever? If so, Mixon needs to stop using fire. Someone used it before him.

I think your missing the point of the "program". It's a tv show and not meant for those that know about contest to take it seriously. It's meant to make it interesting to those that know nothing about contest which makes up the majority of viewers and they want that sort of in your face / be the man stuff.

Sawdustguy
12-24-2009, 10:37 PM
As far as the health department goes, try Vending for $50 more and be inspected from HD prior to event. If the visitors can go around and sample (Buy) Q from a mix of Teams, the word will spread and event will grow.

Being honest, I really don't want to feed the public when I am competing. We have vended at Harpoon, but it was a hassle. If you go to a contest to compete, you compete. I bet if you were to ask the bigger teams, they would say the same thing. You wouldn't see the drivers at a stock car race volunteering to give rides to the public. It will never be bigger or as big as Nascar. There is not much in it for the fan.

KuyasKitchen
12-26-2009, 10:38 PM
I think your missing the point of the "program". It's a tv show and not meant for those that know about contest to take it seriously. It's meant to make it interesting to those that know nothing about contest which makes up the majority of viewers and they want that sort of in your face / be the man stuff.

Ah, yeah. That makes sense. Still, what I think most drooling TV watchers forget is one simple point: The Man doesn't get in your face. He doesn't have to. He's The Man.

And, really ... did Myron think that only he could use muffin tins forever?

Greendriver
12-27-2009, 04:24 AM
And, really ... did Myron think that only he could use muffin tins forever?

I really don't think he thought that at all, just as I don't think anyone would. Some teams have techniques / recipes that they preferr to keep to themselves and other things they don't mind sharing, but if they tell the world about it they don't turn around and complain about it. It's just one more reason I think that was a script and not Miron. I'm certainly not saying I know this for sure but with all that I've read about it and what I do know about it for sure, it all adds up that way to me.