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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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05-27-2011, 01:46 PM | #1 |
is Blowin Smoke!
Join Date: 06-23-07
Location: North Berwick, ME
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Pro Teams at Amatuer contests
If you are a professional team, please have the decency to stay away from the amateur contests so the little guys can have the chance to get their confidence up and have hope for themselves when they decide to enter the pro level circuit!!! It just isn't right to beat up on the little guy's, no matter how bad you want a trophy!!!
Tim |
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05-27-2011, 01:48 PM | #2 |
Babbling Farker
Join Date: 01-20-10
Location: Monterey, CA
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Are their rules and regulations as to pros competing at amateur events?
If so, who enforces them, and in your case why wasn't it enforced?
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Kamado Big Joe [COLOR=Red]Kamado Classic Joe Kamado Joe Jr. [/COLOR] A bunch of Webers |
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05-27-2011, 01:56 PM | #3 |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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Curious, what percentage of "Pro" teams do you think actually make money at this (after you take in all the costs involved)? And of those that make a profit, how many make enough of a profit to actually do this truly professionally, where this IS their profession, so it pays for the power bill, plus food on the table, and those darned truck and house payments...?
VERY few. My point is that there are very few if any "Pro" teams. It's not like the NFL... There are teams that compete largely in sanctioned cookoffs because the money tends to be better and they enjoy the level of competition, and those that dont. It's a hobby. Some are just very good at it.
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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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Thanks from: ---> |
05-27-2011, 02:16 PM | #4 | |
is Blowin Smoke!
Join Date: 06-23-07
Location: North Berwick, ME
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Quote:
I know that not many teams make money at competing, I understand what you are saying. But it's not about the money, it's about the principle of it. When a contest application says "amateur contest" and you roll in there under your catering companies name, and not your competition team name, it makes one look like they're doing something they know full well they shouldn't be doing. It just seems pretty unfair to the teams that are just starting out and trying to get established when some one that's been competing on the pro side of things for the last 8 or so years comes along to steal the thunder. Some one else could have used the Traeger pellet cooker a lot more than the team that already has the professional level equipment. |
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05-27-2011, 02:17 PM | #5 |
is Blowin Smoke!
Join Date: 06-23-07
Location: North Berwick, ME
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05-27-2011, 02:36 PM | #6 |
Quintessential Chatty Farker
Join Date: 11-03-06
Location: Chi-Town
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Sorry, if the rules arent defined then i would do it.
We now have 'pro' contests that dont pay anything, except a state champioship, so more 'little guys' can get a taste of what a comp is all about. So i ask is that fair that State Championships are cheapened so the little local team can compete? It cant be both ways... speaking as a pro team.
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cancersuckschicago.com FROM SEA TO SHINING SEA BBQ TOUR Red Jambo one off FE 100 FEC 100 WSM Homer Simpson 22 " Weber Kettle Red 18 1/2" Weber Kettle Black 26 3/4" Weber Kettle |
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05-27-2011, 02:40 PM | #7 | |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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Quote:
I, for one, enjoy the competition level. To me I really haven't done anything until I've beaten someone worth a darn (like last outing I beat 2 previous Memphis In May GC's). I feel for him (your friend), but it's just the game...
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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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Thanks from: ---> |
05-27-2011, 02:44 PM | #8 |
is One Chatty Farker
Join Date: 06-21-06
Location: Lawrence, Kansas - The Great American Outback
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That would definitely be up to the organizers to restrict the field to truly 'amatuers'.
And as far as I know, there are no really defined 'classes' of competitors. There are teams with tons of experience, and teams who are there for their first competition. They are all 'classified' as simply being there, as far as sanctioned events go. Anything beyond that would be up to the organizers. Have you (or your friend) spoken with the contest organizers? Most organizers I know are open to discussion so they can make their next event better.
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We should be too big to take offense and too noble to give it. - Abraham Lincoln ------- One Moocow UDS! (Thanks, Shane!) http://www.moocowbbq.com/ Two Weber 22.5" kettles One Brinkmann Smoke'N PitMaster Deluxe One LARGE WSM! (special black glossy finish) w/Stoker! WooHoo! KCBS Member/KCBS Master CBJ #24295 Sweaty, smokey and enjoying every minute. |
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Thanks from:---> |
05-27-2011, 02:51 PM | #9 | |
is Blowin Smoke!
Join Date: 06-23-07
Location: North Berwick, ME
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Yes, he does plan on talking to the organizer about it. |
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05-27-2011, 02:52 PM | #10 |
Full Fledged Farker
Join Date: 03-12-08
Location: Colo, IA
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I have done non-sanctioned events as fillers, warm-ups, or just to try new things. The ones I have done have always had a mix of "Pros and Amateurs" that mingled together and shared information about how sanctioned contests are run. Amateurs need to take advantage of having someone around with knowledge, most cooks are more than willing to help out the fellow cook.
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Jay Smokehouse 72 Competition cooking team www.smokehouse72.com Good One Marshall WSM Weber Kettle |
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05-27-2011, 02:53 PM | #11 |
is Blowin Smoke!
Join Date: 06-23-07
Location: North Berwick, ME
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I understand what you guys are saying, I just wouldn't do it. The contest had no sanctioning entity behind it and wasn't affiliated with any BBQ association. Just seems like the pro athlete coming to high school practice to boost his ego to me.
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05-27-2011, 02:56 PM | #12 | |
is Blowin Smoke!
Join Date: 06-23-07
Location: North Berwick, ME
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Quote:
That would be great, but he was the only high level competitor there and he didn't compete under his team name, but rather, under his catering company name. No one there knew who they really were until the pictures started floating around and those of us that know who this person is told the other teams who they went up against. Seems shady to me. If there was nothing to worry about, why not just use his competition tem name? |
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05-27-2011, 02:56 PM | #13 |
Full Fledged Farker
Join Date: 07-07-08
Location: Goose Creek, SC
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I've been to contests that spelled out what a pro team is......a team that has competed in a 4 meat contest or other similar contest not considered a amateur contest. I'm not a pro by any means but I would not enter a amateur contest even if the rules didn't specify. Just my opinion.
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2010 South Carolina State BBQ Champion (SCBA) |
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05-27-2011, 03:01 PM | #14 |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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^^^ If it's defined like this above, then I understand. That's up to the organizer. Interesting though. I know PLENTY of fantastic nationally ranked chili cooks/competitors who just **** at barbecue contests. In the definition above I guess they'd be considered Pro....
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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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05-27-2011, 03:02 PM | #15 |
Babbling Farker
Join Date: 01-20-10
Location: Monterey, CA
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The event your friend competed in, does it have a website where the rules are written?
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Kamado Big Joe [COLOR=Red]Kamado Classic Joe Kamado Joe Jr. [/COLOR] A bunch of Webers |
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