Non-sanctioned competition?
This year we have been competing in the backyard division at several KCBS comps. We want to move up to pro but aren't quite ready yet and want to finish out at least this year in backyard. Because of time and budget limitations we really can't travel long distances for competitions. The problem we have is that between now and the end of November there are no sanctioned competitions that we can reasonably do. They are all either too far away or don't have a backyard division. There are a couple of nearby local competitions that we could compete in. They have similar rules and structure to the KCBS comps we are used to but aren't sanctioned and have non-trained judges. What are your experiences and advice about competing in non-sanctioned competitions? Is it worth doing or are we wasting our time and money?
|
Backyard competitions aren't sanctioned by KCBS anyway, so there probably isn't much difference. Around here the organizers try to get CBJs, but if they can't they fill the seats with anyone with a pulse :-D
|
It's the same here, but we try to be selective and go to comps that have CBJs doing the backyard judging.
|
Quote:
They usually use the same judges as for Pro judging. Ive done double duty (judged both Pro and Backyard) several times, as well as not knowing until after the judges meeting as to which tables would be judging Backyard. Ive never seen "non-CBJs" judging backyard. |
Quote:
|
Quote:
|
Quote:
|
GT-Q, it's kind of up to you. Some of the unsanctioned competitions in the state (your state and mine) use mostly CBJ's from one sanctioning body or another. Others simply have no desire to venture into that world, so they're all not only untrained, but there is no judging standard defined. The "what constitutes perfect tenderness" is then left up to the judge, and worse, you may get judges with widely varying opinions as to what they prefer. Some may really want mushy pork, others prefer leather (seriously).
I swore off unsanctioned competitions a long time ago. That's me; your experience may be vastly different. |
Why not go pro?
That's a serious question, go do a local pro comp and have a blast. |
Quote:
I think we've just about talked ourselves into it in the last 24 hrs. Thanks for the encouragement! |
All times are GMT -5. The time now is 01:03 AM. |
Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.