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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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Old 12-29-2012, 05:40 PM   #61
Meat Man
Full Fledged Farker
Join Date: 10-08-11
Location: Salt Lake City, Utah

We'er happy as heck to have Sams back in SLC this year, and even happier to have the regional in Vegas. We weren't able to go to the NM regional last year (kids graduating from college), but no conflicts this year. Any California teams that want to come up to SLC and cook in 40 degree weather come on up.

Last edited by Meat Man; 12-29-2012 at 08:54 PM..
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Old 12-29-2012, 05:55 PM   #62
is One Chatty Farker
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Join Date: 10-26-04
Location: Saint Petersburg, Florida

There seems to be a misunderstanding. You are not required to cook in a Sam's contest so if it's too far or on a bad date or you don't like the water situation just don't sign up. I hope that helps.
See you in Tampa!
Ray Lampe
The Honey Badger of BBQ. I just don't give a sh!t.
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Old 12-29-2012, 06:21 PM   #63
Hawg Father of Seoul
is One Chatty Farker
Join Date: 09-14-10
Location: Rogers, AR

Originally Posted by Jorge View Post
The only thing I'd disagree with is Sam's reading these forums. I can guarantee, even without being told, that their IT department is aware of what is said about them. They have more than ample resources, and to not do so would be foolish. Wal-Mart/Sam's does strike me as being foolish very often when it comes to business.
Dude, you would freak if you knew. It's not the IT guys though.

They don't care what we are saying here. As long as we do not get in to the "core operations". But they are not naive.
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Old 12-29-2012, 06:43 PM   #64
is one Smokin' Farker
Join Date: 01-15-12
Location: Kalama Wa.

Very happy to see a contest up in Washington State, it is going to be fun cooking in either 6' of snow or 4" of rain a day, feel sorry for the California teams, make sure you bring your goulashes and a good warm coat and check ahead of time to see if the passes are clear.

:r ain:
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Last edited by columbia1; 12-29-2012 at 07:00 PM..
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Old 12-29-2012, 07:16 PM   #65
is one Smokin' Farker
Join Date: 10-06-09
Location: Centerville TN

Why would you drive to Lexington from Alabama? If you move on its a longer haul for the regionals?
Rub Won Out BBQ Team,Brisket 180 club
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Old 12-29-2012, 07:42 PM   #66
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Join Date: 09-22-06
Location: Pleasant Valley NY

These people have some nerve, sponsoring 31 contests nationwide with half a million dollars in prize money. Then they expect us to drive to them and not even have the decency to provide running water.

Yup, this is the kind of thing that's going to ruin competition BBQ..........

Am I missing something?
Sean Keever

"What sort of people are these charcoal masters? They behaved badly and were unconcerned with appearances. Their hair was long and unkempt and their clothes were wrinkled and old. They drank beer to and from the crab house and they made rude noises while we cooked." Tao of Charcoal
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Old 12-29-2012, 08:01 PM   #67
Smoke'n Ice
is one Smokin' Farker
Join Date: 05-08-09
Location: Plano, TX

I have been reading this thread with some interest and fail to understand why the "Sam's" bashing. It appears that they go out of their way to spread the contests around. As an example, looking at the number of stores in the US, Texas (73) has almost twice as many stores as the next closest state which is Florida followed by California a distant 3rd. Additionally, I shop in more Sam's clubs in my small part of Dallas than the State of Washington has (3, all in the Seattle area).

As far as selecting a club for the contest, it is a mystery to me because I know for a fact that their newest endeavour, which is a double decker with a Wally World on top and Sam's below in an "L" configuration with 3 levels of covered parking and one of the highest grossing stores, period, received absolutly no consideration for this. I was business member of the year at this club several years ago and know most of the staff personally and they don't have a clue either.

Let us, as BBQer be thankful for the event and payout and, as Dr. BBQ stated, YOU DON'T HAVE TO COOK THEM IF YOU DON'T WANT! Support of this and other events that MMA has brought forward, has put money in my pocket, as well as a bunch of other cookers and, especially the GC's at each level for the last two years. Just ask them what the tax rate was on their winnings.
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Old 12-29-2012, 10:24 PM   #68
Got Wood.
Join Date: 08-11-12
Location: Warren, NJ

Can someone please give a quick run down of the registration process? Yes, I know you have to be a KCBS member.
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Old 12-29-2012, 11:08 PM   #69
82's BBQ
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Join Date: 01-21-12
Location: Danville, IL

I believe registration begins on Jan 9. You have to register online through the KCBS website
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Old 12-29-2012, 11:11 PM   #70
On the road to being a farker
Join Date: 06-25-09
Location: Denver, CO

Originally Posted by blackeyedpig View Post
Can someone please give a quick run down of the registration process? Yes, I know you have to be a KCBS member.
- Team registration for the 2013 Sam's Club National BBQ Tour begins on Jan. 9, 2013 at 7 PM CDT
- $250 entry
- KCBS website
- 30 teams per event maximum
- 1 contest registration, only
Grillin' Ain't Real Barbeque
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Old 12-29-2012, 11:20 PM   #71
JD McGee
somebody shut me the fark up.
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Join Date: 06-28-07
Location: Duvall, WA

I just don't get it folks...all this ranting and raving over nothing...boohoo this...boohoo that...get over it! We're happy as hell to get a local event up here! For cryin' out loud we're happy to get ANY KCBS events up here! I guarantee you it will be very well received and most of all not taken for least not by us. And guess what...everyone gets a 20x40's like bbq heaven! Un-farkin'-real...
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Old 12-30-2012, 02:30 AM   #72
is One Chatty Farker
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Join Date: 10-29-08
Location: Kailua, HI (Oahu)

No local this year in Hawaii, again.....and we are 100% OK with that!

Props to Sams for providing the opportunity for all of you cooks on the mainland.
Crash -
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Old 12-30-2012, 09:44 AM   #73
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Join Date: 08-09-10
Location: Forest Hill, MD

The thing I enjoy is competing against passionate competitors.
You have to "WANT" to compete in this event.
It takes effort to enroll, it takes effort to get to the site, it takes effort to compete, and it takes effort to win and move on.
No slackers allowed, just dedicated teams who love the effort it takes to go against like minded competition.

Getting a call in a weak field is nothing like getting a call against those who compete at the highest level.

You'll never be the best until you beat the best!
Rolfe Garrett
Certified BBQ Judge
Certified Table Captain

Rockin' Robyn's BBQ
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Old 12-30-2012, 12:18 PM   #74
Knows what a fatty is.
Join Date: 05-24-10
Location: University Place, Washington

If my local compadres wanted to cook Sam's in the past it was a 900 mile drive (one way) to Salt Lake City or 1,225 to San Diego. Damned right, PNWBA folks are pleased to see Sam's is coming to Renton, WA. (Scratchin' my head over only having 6 days to be at the regional in Las Vegas - 1,200 miles away but what the hell. I won't qualify anyway!) Damn right Sam's knows what they are doing. Bazillion dollar corporation, folks. They don't do ANYTHING by accident. Finally, take another look at that map. The one lone pin in the region consisting of Mont, Idaho, Ore & Wash is there for the very first time, unless I'm mistaken. Yeah, we're KCBS members, up here. We cook the VERY few KCBS events we get but mostly cook PNWBA events because they're scheduled most EVERY weekend through the season. Thanks SAM'S. We're really looking forward to it!
Pat 'MADDOG' Maddock, MADDOG'S BBQ (PNWBA, KCBS), "One farkin' vegan at a time!"
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Old 12-30-2012, 03:12 PM   #75
Rich Parker
Babbling Farker
Join Date: 06-20-09
Location: Grand Rapids, MI

Wish we could get a casino or offshore gaming site to take bets.
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