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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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07-09-2019, 08:43 PM | #211 | |
Full Fledged Farker
Join Date: 08-05-17
Location: Blair, NE
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07-09-2019, 09:28 PM | #212 | |
On the road to being a farker
Join Date: 04-21-14
Location: Lafayette
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Where in the rules does it say a head cook (or chief cook in the 2019 rules) has to be in attendance? I noticed that rules committee opined on this but I don't see anywhere in the rules that a head cook needs to be at the contest. Is this something in an advisory? I don't disagree with a rule requiring the head cook be in attendance, for the reason stated above, but it seems odd to require it without it being stated in the rules. Last edited by egorham; 07-09-2019 at 09:53 PM.. |
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07-09-2019, 09:45 PM | #213 | |
Full Fledged Farker
Join Date: 08-05-17
Location: Blair, NE
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“Each team shall consist of a chief cook and as many assistants as the chief cook deems necessary. A team shall not compete in more than one KCBS sanctioned contest under the same team name, on the same date. Chief cooks and/or assistant cooks may only cook for their designated team at the contest they are attending.” I definitely agree with Brads explanation, but I also agree with your statement about enforcing a rule that really isn’t written that way.
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Traeger Texas Elite w/ Smoke Daddy controller and UDS w/ Smoke Daddy pellet hopper |
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07-09-2019, 11:11 PM | #214 |
somebody shut me the fark up.
Join Date: 01-23-04
Location: DFW, San AntonioTx
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It came into play 9 or so years ago. The reasoning follows the logic Brad laid out.
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You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer. --Frank Zappa Keeping Valspar in BBQ, one cook at a time. Recipient of a Huggies box! Shut up, and cook!!!! |
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07-09-2019, 11:41 PM | #215 | |
is One Chatty Farker
Join Date: 09-14-12
Location: Springfield, MO
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I could have 2 head cooks for my team under the current rules, but all of the results would apply to the cook who served as the head cook at each contest.
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Gateway Drums - THE Insane Can Posse - gettinbasted.com |
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07-10-2019, 08:46 AM | #216 |
Knows what a fatty is.
Join Date: 10-29-16
Location: Stilwell, KS
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I noticed this as well. I know there are board members who know what the issue is (it's not brisket). Do we have a couple Board members that have more power than the others that can't get out of their own way? Wanna get people excited about competing again? Just fix the judging issues (btw - it's not a seating program problem). Require a re-certification at some level, set some basic rules for being a judge like "must have teeth, or required to wear dentures when judging". Start doing some of these things and with time, you might win back some teams that have left. The teams that these basic things hurt the most are the under the 10-15 contest teams, which represents the majority of the teams.
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07-10-2019, 08:50 AM | #217 | |
is one Smokin' Farker
Join Date: 08-27-10
Location: Independence, MO
Name/Nickname : Joel
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Meat Rushmore BBQ Team |
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07-10-2019, 08:51 AM | #218 | |
is One Chatty Farker
Join Date: 10-21-14
Location: Olive Branch, MS
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Meatcraft BBQ - Backyard Jambo Pit, 18 WSM, 22 WSM, 2 X Auber controllers |
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07-10-2019, 09:05 AM | #219 |
is one Smokin' Farker
Join Date: 08-27-10
Location: Independence, MO
Name/Nickname : Joel
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I agree that expense is a deterrent to a lot of people. I just don't know how, realistically, to change it at this point. I love the guinea pig concept, but there are a lot of legit issues with making it "the way" and a lot of teams that want to bring their own meat in.
Maybe a set up where people can pick up their meat at a comp at a great price from a sponsor? Even then, that would probably lead to lower prize pools as you're taking someone who may have given cash as a sponsor and having them give discounts on products instead. I don't know the answer, but judging is important, but cost is a major issue that keeps teams from doing any, or the guys doing 1-2 from doing 6-8.
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Meat Rushmore BBQ Team |
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07-10-2019, 09:30 AM | #220 | |
Knows what a fatty is.
Join Date: 10-29-16
Location: Stilwell, KS
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07-10-2019, 10:05 AM | #221 | |
is One Chatty Farker
Join Date: 07-05-11
Location: Pierre, SD
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Last Call Heroes BBQ - Outlaw Smokers - Gateway Drums |
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07-10-2019, 10:07 AM | #222 | |
is One Chatty Farker
Join Date: 07-05-11
Location: Pierre, SD
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Quote:
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Last Call Heroes BBQ - Outlaw Smokers - Gateway Drums |
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07-10-2019, 10:10 AM | #223 | |
is One Chatty Farker
Join Date: 07-05-11
Location: Pierre, SD
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Quote:
Some teams can win brisket with primes and commodity pork and chicken wins every weekend. People aren't getting outspent, they are getting out worked.
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Last Call Heroes BBQ - Outlaw Smokers - Gateway Drums |
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07-10-2019, 10:33 AM | #224 |
Knows what a fatty is.
Join Date: 10-29-16
Location: Stilwell, KS
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^^^^^This^^^^^
There may be a few teams that are leaving due to expense that got in from the Pitmasters "bump", however, if those teams were winning, they wouldn't leave. Everyone has an equal chance to win, but that opportunity starts before the contest starts. |
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07-10-2019, 10:33 AM | #225 |
On the road to being a farker
Join Date: 04-21-14
Location: Lafayette
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I am not sure if this should be its own thread or if this is the proper place for the discussion.
I think the worst thing that could happen is to think there is a one-way fits all solution. Meat provided contests, excluding brisket, paying deeper into the finishing order (top 10 in categories and overall) and any other "solutions" all have their place but the best way forward is to let the promoters do whatever they can to differentiate their events. The biggest issue with loosing events is that there is not a very good way for the promoters to generate a return on their investment. The competitive teams don't want to do samples (I am in this category so I am not throwing stones here, although some don't consider me competitive) and the health departments make it hard to have a mix of comp and vending. My guess is we are loosing teams at the same rate but we are not adding in new teams as fast as we used to. BBQ Pitmasters was great advertising for competitive BBQ and not having BBQ on TV has caused the interest has die down. |
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