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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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03-29-2009, 07:01 PM | #1 |
Babbling Farker
Join Date: 03-14-07
Location: Culpeper, Virginia
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As a competition team...
pro⋅fes⋅sion⋅al
–adjective 1.following an occupation as a means of livelihood or for gain: a professional builder. 2.of, pertaining to, or connected with a profession: professional studies. 3.appropriate to a profession: professional objectivity. 4.engaged in one of the learned professions: A lawyer is a professional person. 5.following as a business an occupation ordinarily engaged in as a pastime: a professional golfer. 6.making a business or constant practice of something not properly to be regarded as a business: “A salesman,” he said, “is a professional optimist.” 7.undertaken or engaged in as a means of livelihood or for gain: professional baseball. 8.of or for a professional person or his or her place of business or work: a professional apartment; professional equipment. 9.done by a professional; expert: professional car repairs. When you compete in a BBQ competition, do you consider yourself a BBQ professional? Are you just a competitor, a hobbist, a professional...one, some or all?
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Certified Master Judge #5382 What is best in life? "To crush your BBQ opponents, to see them driven before you, and to hear the lamentations of their women." |
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03-29-2009, 07:04 PM | #2 |
is one Smokin' Farker
Join Date: 03-08-08
Location: Overland Park Kansas
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Competitor!
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03-29-2009, 07:06 PM | #3 |
is One Chatty Farker
Join Date: 06-22-04
Location: Islip NY
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same here Competitor
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Will B WILLIE PALOOOOZA 2017 Will Happen http://williepallooza.blogspot.com/ www.williebsbbq.com 38th IS ALMOST LIKE WINNING |
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03-29-2009, 07:55 PM | #4 |
Babbling Farker
Join Date: 06-09-08
Location: Forker River, NJ
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A drunk competitor
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Jacked UP BBQ vending Ocean County Pig Assassins competition team retired and is now known as Jacked UP BBQ Fec 750 Fec 100 Large Spicewine |
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03-29-2009, 07:58 PM | #5 |
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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I view my team as competitors
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03-29-2009, 08:01 PM | #6 |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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How many teams make their livelihood from competing? Those few might be considered professionals.
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Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
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03-29-2009, 08:05 PM | #7 |
Babbling Farker
Join Date: 03-14-07
Location: Culpeper, Virginia
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Yea, 9 was the only one that I thought might apply. I figured if you competed for money you were considered a professional, but I guess this aint the Olympics in the 60's!
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Certified Master Judge #5382 What is best in life? "To crush your BBQ opponents, to see them driven before you, and to hear the lamentations of their women." |
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03-29-2009, 08:07 PM | #8 |
somebody shut me the fark up.
Join Date: 01-04-05
Location: Pleasant Hill, MO
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When talking to possible sponsors, "professional"... it has a better ring to it and instills a bit more confidence in their decision to sponsor. I always make the opportunity seem as professional as possible. I think the KCBS refers to it as a professional circuit as opposed to non-sanctioned events which may be considered amateur or something similar. "Undertaken as a means of livelihood or for gain" covers us. We're all trying to win and "gain". I know I am.
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KCBS Member #14287
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03-29-2009, 08:12 PM | #9 |
Quintessential Chatty Farker
Join Date: 08-02-07
Location: Cozad, Nebraska
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Jeff nailed it.
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"Bring it on, you bananna thong wearing killer of brisket!"-Chambers If you really care about this place, you'll show some respect for it. Your beard is so stupid, it took two hours to watch 60 Minutes. |
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03-29-2009, 09:14 PM | #10 |
is One Chatty Farker
Join Date: 05-02-08
Location: Harrisonville, MO
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I guess prospective sponsors don't dig the term "Farker" too much, huh?
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Yoder YS640 / UDS / Mini WSM --- Hackers -n- Hogs Competition BBQ Team Harrisonville/Lee's Summit, Missouri Grip it. Rip it. Let the big hog eat! |
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03-29-2009, 09:24 PM | #11 |
is One Chatty Farker
Join Date: 06-21-07
Location: Overland Park, KS
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I consider BBQ Competitions a sport and myself an athlete.
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Paul Ostrom The Pickled Pig Twitter - @ThePickledPig CBJ, WSM, UDS Cookers, Weber Gasser, Weber One Touch Gold Kettle, |
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03-29-2009, 09:49 PM | #12 |
Full Fledged Farker
Join Date: 11-13-07
Location: Frederick County, MD
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I think the term "professional" is used to differentiate from "backyard" cooks at a competition. I don't see it used too much in the mid-Atlantic comps. I feel more of a competitor doing all 4 categories needed to win the overall.
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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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03-29-2009, 09:55 PM | #13 |
Babbling Farker
Join Date: 02-19-06
Location: Kansas City
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100% Competitor. (He couldda been a contenda)
Jeff Stehney, Olley Gates, etc. are BBQ Professionals. Even with Sponsors, I would submit I am an amateur - an Enthusiast -Professional no, but an avid competitor. Jeff- Just something to think about... But I would usually not use that term in talking with sponsors. My sponsors know I am there with my wife, girls, a dog, and who knows what else. It is a "sport" with lots of eyes on it, it is a marketing play. There are alot of reasons to sponsor me, but not because I'm a professional :)
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Andy /Smoke on Wheels Competition BBQ - www.smokeonwheels.com |
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03-29-2009, 10:03 PM | #14 |
Found some matches.
Join Date: 01-25-09
Location: Pasadena, CA
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I don't think of myself as a professional when I enter contests because we don't sell BBQ for money -- we don't cater or vend or have a restaurant etc. -- as a means of supporting ourselves on a daily basis.
I am not even sure I am a competitor. I don't invest a lot of time practicing or trying to develop sauces and brines and rubs. I use to, but it didn't help, so I don't bother any more. :-) I do give it my all when I go to a competition and try to the best of my abilities, but since I don't study and practice am I really that dedicated a competitor? My honest answer to that would have to be "no". So, I guess that I have begun to conclude that I am a hobbyist. This is an activity that is different from other things which I do in life and so provides a nice break/release from everyday worries and boredom, provides some nice conversation starters with non-BBQ friends, and always has the possibility of providing a thrill if the judges do like what I do and give me a walk!!
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"When you're a hammer, everything in the world looks like a nail." |
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03-29-2009, 10:19 PM | #15 |
is Blowin Smoke!
Join Date: 09-12-07
Location: the Ninth Ring of Hell, cleverly disguised as Phoenix
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Competitor. We'll be professionals when we quit our day jobs, I suppose. *snort*
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. Don't practice until you get it right; practice until you can't get it wrong. Don't overthink or undercook. [url=http://www.rhythmnque.com]Rhythm 'n QUE[/url] |
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