We cooked this event, the cost was staggering when compared to most other events but still 1/3 the cost of Memphis in May. We drove 40 there and 40 hours back, hotels, food, fuel and of course some play time at the shows and tables.
Regarding the event itself, there was sufficient staffing and security, unfortunately when you have a group this size it is tough to get a answer on questions and format. There were only really a dozen people in the know and seven competitions going on at the same time. The priority went to the front of the house in the burger and sandwich divisions. This was also a big media project and what develops, who knows. I would have been nice to have an information booth in the hotel, staff there had no idea this was even happening.
As this was a costly event there were wildcards galore as many people registered but pulled out at the last moment. Did it wash down the event, not really and I don’t think that reflected in the top scores.
We were fortunate to pick up RGC in the recipe division and went to the final table as the GC wasn’t going to cook it. This was a very different day from what we are used to and was more reflective of a Pitmaster’s competition, take that for what it is.
There are tons of positives and some negatives and places to improve. For the size of this event, and as it was their first year, it was incredible. If you can afford it Vegas was worth the trip, every second of it. Is this going to replace the Jack, not likely but it will be a contender in a few very short years, perhaps.
Mike