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Old 03-07-2013, 02:16 PM   #11
Lake Dogs
Quintessential Chatty Farker
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Join Date: 07-14-09
Location: Lake Sinclair, GA

Originally Posted by Bamabuzzard View Post
On some level I see boundaries being widened further and further to the point where someone can chit in a hormel chili can and call it bbq, and by god that's what it is!!!!

Funny you mention that as an example. I came to competition BBQ by way of competing in TONS of chili cookoffs myself. If I hadn't seen it first-hand, I would never have believe what people will pass across a table and call it chili. I dont mean to hijack this thread into a chili thread, but I'm trying to explain what to a small degree this is a relevant discussion to be had. I've seen stuff that 99% of us would clearly call spaghetti sauce come across a table presented as chili. I've seen some of the best steak I've ever tasted in my life be sliced up thin, rare to medium rare, dusted with a little seasoning and called chili. I've seen pasta, mushrooms, corn, chicpeas, other types of peas, all types of "secret" ingredients that would normally be found in Asian food, or Italian food, etc. come across and be presented as "Texas Red". I'm thinking to myself: REALLY?

So, that's kinda why I engage in some of these mindless debates...

I haven't seen Pitmaster T's historic posts, but I have seen Boshizzle's. They're FANTASTIC. 1700's, 1800's, lots of very early 1900's. Good things there. I thought it was very cool to see people of a lot of very different colors and backgrounds sitting around tables talking to one another over a cold brew and some good BBQ. BBQ seems to be a type of "glue" in the fabric that is our history.
Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from darn near anywhere)
Started competing in chili cookoffs back in the 1990's and have competed in more than I care to count. I became a CBJ in MiM in 2005, then MBN and in GBA in 2010. I've probably judged 130+- BBQ comps (sanctioned and unsanctioned) over this time. That said, I really enjoy competing more than I enjoy judging, and hope to get back to doing 4 or 5 a year in the near future.
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