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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.


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Unread 10-02-2012, 05:30 AM   #16
LostNation
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You have my vote, thanks for running.
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Unread 10-02-2012, 07:51 AM   #17
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I have enjoyed reading your post on here. We will miss you. lol. keith
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Unread 10-02-2012, 07:53 AM   #18
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Well Steph, "knowing" you here on the site and meeting you at the Midwest Bash You have my attention. I look forward to reading your ideas on what you have to offer the members of this organization.
I think your expertise in cooking Spam will carry the vote!!
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Unread 10-02-2012, 08:06 AM   #19
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Preach it, sistah!
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Unread 10-02-2012, 08:08 AM   #20
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whoot whoot
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Unread 10-02-2012, 10:56 AM   #21
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you have my condolences.......and my vote
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Unread 10-02-2012, 11:30 AM   #22
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I admire anyone with the courage to willingly step into the splatter zone right in front of the fan.

Hopefully, I will get to meet you at the Royal.
Looking forward to reading about your plans and ideas.

Bless you.
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Unread 10-02-2012, 12:18 PM   #23
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Remember:

No good deed goes unpunished
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Unread 10-14-2012, 11:23 PM   #24
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Quote:
Originally Posted by Outnumbered View Post
Good luck, Diva.

Any ideas on the things you'd like to see different from the BOD?
I don't know how I made two posts....sorry. If elected, I guess I should stay away from the "technology" committee! Lmao!
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Last edited by Diva; 10-14-2012 at 11:38 PM..
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Unread 10-14-2012, 11:34 PM   #25
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Quote:
Originally Posted by Outnumbered View Post
Good luck, Diva.

Any ideas on the things you'd like to see different from the BOD?
I said I'd express some things after the Royal, so.....here it goes

To be totally honest, I don't know what the Board can/can't do according to the rules, however, I'm down with having a set of guidelines that are known to everyone IN PRINT on how to handle disciplinary situations. That whole penis apron thing seemed like a not very well thought out cluster.

In listening to the mp3's, it seems like the Board does a LOT of micro-managing. Seems that if there are committees, they should do some legwork/research on the task at hand and make a recommendation that the Board should vote on. Theres a Board Member or two that are on each committee and the President and Executive Director is on each committee (at least they are on the Membership Committee), utilize them.

That's about all I've got, right now. I'm not going to promise anything, other than to do the best I can, if elected. There are 11 other people on the Board, so, promising some big change would be crap. I'm not going to have a Facebook page or any of that stuff. If elected, I'm sure I'll be assigned a committee, letting you know now, if elected, I'll ask to be a co-chair with someone that's been on the Board for more than two seconds. I can't see doing a good job when I don't know what the hell I'm supposed to do. Cheryl Hill (The Smoking Hills) and I, are running together, she's a great gal, cooks every weekend. We also agree to disagree.

Cheryl Hill and Stephanie Wilson, we're more than potlucks and parsley.....
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Unread 10-15-2012, 08:21 AM   #26
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Nice with Cheryl.

Once me and Todd get done with Rob, we will start the new Val campaign...
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Unread 10-15-2012, 09:09 AM   #27
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Very Good Congrats on the nomination
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Unread 10-15-2012, 09:31 AM   #28
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Quote:
Originally Posted by Diva View Post
I said I'd express some things after the Royal, so.....here it goes

To be totally honest, I don't know what the Board can/can't do according to the rules, however, I'm down with having a set of guidelines that are known to everyone IN PRINT on how to handle disciplinary situations. That whole penis apron thing seemed like a not very well thought out cluster.

In listening to the mp3's, it seems like the Board does a LOT of micro-managing. Seems that if there are committees, they should do some legwork/research on the task at hand and make a recommendation that the Board should vote on. Theres a Board Member or two that are on each committee and the President and Executive Director is on each committee (at least they are on the Membership Committee), utilize them.

That's about all I've got, right now. I'm not going to promise anything, other than to do the best I can, if elected. There are 11 other people on the Board, so, promising some big change would be crap. I'm not going to have a Facebook page or any of that stuff. If elected, I'm sure I'll be assigned a committee, letting you know now, if elected, I'll ask to be a co-chair with someone that's been on the Board for more than two seconds. I can't see doing a good job when I don't know what the hell I'm supposed to do. Cheryl Hill (The Smoking Hills) and I, are running together, she's a great gal, cooks every weekend. We also agree to disagree.

Cheryl Hill and Stephanie Wilson, we're more than potlucks and parsley.....
Sounds to me like you have the right idea of how a board should operate. I'd like to see more obvious guidelines for judges be part of the guidelines, as well. For a guy who is just in his first year of competition, but plans to get better and compete for many years, I'd like to know if that 6 I occaisionaly get is because it's a horrible experience for the judge or because that judge is a hard ass or the judge is inexperienced and is truly saying it is only average. I'm emotionally stable enough to handle any of them, I just don't like not knowing.

Good luck. I'm throwing in for you.
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Unread 10-15-2012, 10:03 AM   #29
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Quote:
Originally Posted by Outnumbered View Post
, I'd like to know if that 6 I occaisionaly get is because it's a horrible experience for the judge or because that judge is a hard ass or the judge is inexperienced and is truly saying it is only average.
Here is what I would like to see....After the last card is turned in to the table captain...he says...for each entry...on taste we had...a 9...3 8's.....a 7...and a 5. Don't identify the entry...just the range of scores.

That kinda tells the judge who wrote the 5 that he is out of line compared to the other judges at the the table. I know down here in the south the rep will most likely to talk to that judge...but it doesn't always happen.

It can be used the other way also.....if I hear that the table gave all 6's and 7's...and I gave a 9...maybe I need to rethink what excellent is in BBQ.
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Unread 10-15-2012, 10:19 AM   #30
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Dave, thanks. That seems to make sense. You're essentially calling everyone out, good or bad. It's not to make an example, but just to give everyone a sense of what is happening.

Pellet Envy had a beta test of judging on their FB page a couple months ago that seemed to address some of this...at least to tell the cooks how they stacked up against others at the same table. It made sense to me.
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