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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 10-22-2013, 01:58 PM   #1
Q-Dat
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Default Sandbaggers......

I know a cook that as soon as turn ins are done he has nothing good to say about anything they cooked. Well invariably, this guy walks almost every time in all categories.

Anybody else see this a lot?
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Old 10-22-2013, 02:07 PM   #2
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Quote:
Originally Posted by Q-Dat View Post
I know a cook that as soon as turn ins are done he has nothing good to say about anything they cooked. Well invariably, this guy walks almost every time in all categories.

Anybody else see this a lot?
I can recall so bays saying rib were really crooked and placing.
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Old 10-22-2013, 02:21 PM   #3
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I can honestly tell you that at my last KCBS comp in Nevada, Iowa I WAS that person. To me my chicken was overcooked, ribs were mushy, pork overcooked but maybe with luck it would firm up and my brisket was absolutely horrible, I have seen dog food that looked better. Everybody came by asking how it was and I said those exact things. I said no chance of a call, but if we got lucky in pork my wife would go up because I sure didnt deserve anything. I said this type of stuff many times to anyone and everyone. Long story short we got 9th place calls in chicken,ribs and pork and a 2nd in brisket. So my first 4 call contest(the 9th places hurt us in overall though).

I would guess I must have been called a sandbagger or worse at least a dozen times after awards.
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Old 10-22-2013, 02:25 PM   #4
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No one is ever completely happy with their cook, at least anyone I hang with. I've been that guy before. So have a lot of my friends and other cooks. I dont think they are sand baggers, some days you get lucky when you dont think your product deserved it. We actually had a few people get mad at us for saying we weren't happy with our product and finishing well. So now when they ask how our cook went we tell the 4 -180's and GC, No one else has a chance. hahah
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Old 10-22-2013, 02:29 PM   #5
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I do it every single entry, its a superstition thing I guess. If you think (or at least say) that it is good then I wont get a call, right???. I am well aware that there is zero logic in that.

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Old 10-22-2013, 02:50 PM   #6
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If we like it, the judges don't. If we don't liket, the judges do. We only cook Alpo now and some times get calls. ;)
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Old 10-22-2013, 02:56 PM   #7
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been there, definitely said that, and got the call too. I don't think it's sandbagging, more like just second guessing every single thing you did from the weekend.
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Old 10-22-2013, 03:21 PM   #8
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I am very critical of what I've turned in. Even when we GC I still get critical about what could have been better. You also have to look at your scores with an open mind, unless its judge #2, table 7 at the Springfield, Ky. contest. That person needs to go back to judging school or find another hobby.
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Old 10-22-2013, 03:29 PM   #9
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For me, the days I was fairly confident we'd do well, we sucked, and on those days where nothing was right I walked in most and sometimes every category... Go figure.
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Old 10-22-2013, 03:59 PM   #10
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It's quite common for a cook to call Alpo on his food and then get a call, so much so now I've got teams that say they cook crap just for the good mo-jo.
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Old 10-22-2013, 04:52 PM   #11
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2 of our brisket calls I thought for sure were awful, and there was no way we were going to get a call. Ended up getting 3rds both times, both times beating way better brisket cooks than me.
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Old 10-22-2013, 04:56 PM   #12
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When I competed, I was always the most critical Judge in the house.

Not sandbagging at all, just "picky" and "realistic" about the quality.

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Old 10-22-2013, 06:25 PM   #13
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"The harder they cry, the higher they place."

There's one guy that we always burst into theatrical sobs whenever we see him, because he's always boo-hooing about his food or the terrible mishaps that befell him during the cook.

I get being realistic about your product, but the most I want to say anymore is either "the [meat name here] just didn't have it today" or "we gave ourselves a chance" because damn, it seems either way I'll be proven wrong!
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Old 10-22-2013, 06:35 PM   #14
Rich Parker
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I think I know when I put good product in box so if its good I will say it. But you will always have the box where you wonder WTF were they thinking either good or bad.

Says the guy that told everyone this past weekend that asked that he cooked the best brisket of his life and got 44th out of 50 teams.
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Old 10-22-2013, 07:21 PM   #15
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It is pretty rare for a team to say how they really feel .
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