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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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01-06-2010, 08:54 PM | #1 |
Babbling Farker
Join Date: 02-02-08
Location: Westfield,Ma.
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Pro versus backyard
Can anyone tell me what the difference is between pro bbq teams and so called backyard bbq teams in competition? Thanks.
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01-06-2010, 09:16 PM | #2 |
Take a breath!
Join Date: 03-26-07
Location: St. Louis, MO
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generally money and the quality of competition
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KCBS Certified Judge #21812 FEC100 1 UDS Smoker 1 Char Griller w/o side fire box Hog's Wart School BBQ Team http://www.bbqsaucereport.com (43 sauces and counting!) |
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01-06-2010, 09:18 PM | #3 |
is one Smokin' Farker
Join Date: 01-07-08
Location: Senoia Ga
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Depends on the comp. Some comps use the same rules for both, the only real difference is the entry fee and the prizes ( backyard tends to be much smaller, if any cash prizes, generally trophies and bragging rights) Some comps have a smaller backyard cook with only two of the 4 comp meats or 1 meat and stew, etc. THere are many variations in what you cook in backyard, main difference i have seen is cost of entry fee, and prizes.
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Chris Fayetteville, GA 2 NB Banderas, Imperial Kamado #5, Imperial Kamado #0, Large Grill Dome, Large Primo Kamado, 22.5 Weber Silver, 18.5 Weber Silver |
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01-06-2010, 09:18 PM | #4 |
Full Fledged Farker
Join Date: 11-13-07
Location: Frederick County, MD
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It depends on the contest, but, backyard will usually only cook 2 or 3 categories, generally chicken and ribs since they can be done in a single day. There may be a chef's choice mixed in there. Entry fee's are generally less as well as the payout.
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Bill Just Smokin' Around Competition BBQ Team BWS Fatboy, BWS Competitor Medium BGE, Weber Kettle and gasser, other toys |
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01-06-2010, 11:17 PM | #5 |
Grand Poobah and Site Admin
Join Date: 08-11-03
Location: Long Island, NY
Name/Nickname : Phil
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i think hes talking about the teams, not the contest.
Im not sure if this is factual, and anyone correct me if im wrong, but it was explained to me in a casual conversation that your considered "a pro" if you've gotten paid.. amateur/backyard if not. So that first walk where u get a check makes u a pro. I think this was in relation to the different competition 'series' that KCBS was offering. Pro, Competitor, Ironman, etc.. There was a real hot thread on this a while back. i will see if i can find it.
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Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Built Shirley built to feed our Veterans(A.K.A "Abrams"), 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 2 XL BGE, 1 Mini BGE, 2 Pit Barrel Cookers, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a Blackstone 36 and 17, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM |
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01-07-2010, 07:13 AM | #6 |
On the road to being a farker
Join Date: 01-01-10
Location: Atlanta, GA
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I recently moved to Pro from Backyard. The major difference is $$ payout, entry fees, competition categories, and judging. For example, last year a Kenessaw Pigs & Peach Backyard had 3 categories (Shoulder, Ribs, and Chicken). Pro's also do brisket. BY and Pros have Any Thing But. There were roughly 50 pros and 40 BY competitors. All were judged per KCBS but Pro judges were all certified, BY mostly certified with some local celebs.
Backyard is good competition and offers a great way to learn some of the ropes from the Pros. Hope to see you on the BBQ trail.
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Large BGE (with DigiQ II), Weber: Kettle (2nd OTG in rehab), Spirit, & Q, Green Thermapen |
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01-07-2010, 07:15 AM | #7 |
On the road to being a farker
Join Date: 01-01-10
Location: Atlanta, GA
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Just a clarification, most of the KCBS sanctioned events we've participated in also pay $$ for Backyard competitors but the payout is lower than Pro.
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Large BGE (with DigiQ II), Weber: Kettle (2nd OTG in rehab), Spirit, & Q, Green Thermapen |
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01-07-2010, 10:01 AM | #8 |
Full Fledged Farker
Join Date: 02-16-09
Location: Seminole, FL
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Are there any clear rules on Backyard vs. Pro? I think once you start getting into sponsorship money that should pretty much end any backyard standing you have. I've never understood where the line is.
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Dan-Rub Me Tender Memphis BBQ Team Lang 84 Deluxe Warmer Lang 84 Deluxe Warmer with Chargrill Great Outdoors Smokey Mountain |
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01-07-2010, 10:05 AM | #9 |
is One Chatty Farker
Join Date: 09-25-06
Location: Elk Creek, Ky.
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Backyard rules are usually left up to the organizer, but they model them sometimes to KCBS rules.
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01-07-2010, 10:06 AM | #10 |
is One Chatty Farker
Join Date: 10-06-08
Location: wading river, ny
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woohoo...im a farking pro!
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L trailer spicewine, webers, 2-26.75's, performer, heineken 22 1/2, 7 level pro-q 20 excel |
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01-07-2010, 12:53 PM | #11 |
is One Chatty Farker
Join Date: 06-02-08
Location: Knoxville, TN
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Isn't it customary for a winning backyard team to be required to "graduate" to the pro division in upcoming events?
Bottom line, the backyard divisions are designed to be "simpler"
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Life's a party with a Backwoods Party! |
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01-07-2010, 01:42 PM | #12 |
is One Chatty Farker
Join Date: 09-25-06
Location: Elk Creek, Ky.
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These are solely my opinions, but if a team wants to eventually compete in the "pros", they should just suck it up and start there. I did, and learned a lot !.. If a team ain't sure how far they want to take this bbq hobby, then backyard is perfect for them. If a team does really well in a few competitions, then they should go to "pro" and never go back to backyard. Progressive steps, don't go backwards.
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01-07-2010, 01:42 PM | #13 |
On the road to being a farker
Join Date: 09-10-06
Location: Seaside Heights NJ
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backyard teams are not required to use 22 pounds of sugar on their ribs
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www.chopshopbarbecue.com |
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01-07-2010, 01:59 PM | #14 |
somebody shut me the fark up.
Join Date: 09-23-07
Location: North Side of Chicago Illinois
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Exactly... Goes with the lighter judging....
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Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe. |
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01-07-2010, 02:58 PM | #15 |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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HOWEVER, they are required to drink the 22lbs of sugars...
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Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills |
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