|
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. |
|
Thread Tools |
08-29-2019, 03:40 PM | #166 | |
Take a breath!
Join Date: 04-11-18
Location: Metro Detroit, MI
Name/Nickname : Scott
|
Quote:
I agree. The event featured in the video seems like an amazing way to help both teams and judges. The KCBS Web site is confusing, even if you are experienced. What if they were to start a Web site JUST to raise awareness, fun and involvement? For example, www.newtobbq.com. Teach. Have fun. Then transition to comps. Just an idea.
__________________
WSM 18.5" - Broil King Signet 320B - ThermoWorks Smoke - ThermoPop - ThermaPen (Operation BBQ Ed) KCBS Certified Judge Member KCBS & GLBBQA Competition BBQ Cook !!!Welcome to the BBQ REVIVAL!!! |
|
|
Thanks from:---> |
08-29-2019, 03:44 PM | #167 | |
Take a breath!
Join Date: 04-11-18
Location: Metro Detroit, MI
Name/Nickname : Scott
|
Quote:
The change in what scores well must come from the judges. If teams start getting 6s and 7s with comment cards filled out saying "Tastes too much like roast beef and not brisket"...then...they will adjust if they want to get back to 9s.
__________________
WSM 18.5" - Broil King Signet 320B - ThermoWorks Smoke - ThermoPop - ThermaPen (Operation BBQ Ed) KCBS Certified Judge Member KCBS & GLBBQA Competition BBQ Cook !!!Welcome to the BBQ REVIVAL!!! |
|
|
Thanks from:---> |
08-29-2019, 03:56 PM | #168 | |
Take a breath!
Join Date: 04-11-18
Location: Metro Detroit, MI
Name/Nickname : Scott
|
Quote:
__________________
WSM 18.5" - Broil King Signet 320B - ThermoWorks Smoke - ThermoPop - ThermaPen (Operation BBQ Ed) KCBS Certified Judge Member KCBS & GLBBQA Competition BBQ Cook !!!Welcome to the BBQ REVIVAL!!! |
|
|
Thanks from:---> |
08-29-2019, 09:38 PM | #169 |
is One Chatty Farker
Join Date: 06-20-12
Location: Twin Cities
|
We know some teams are not entering some contest for fear of the big dogs
Separate divisions have been discussed. But will the market actually support multiple more contest? Here is an out of the box idea What if each contest was actually two tiered Those with prior GC were Elite Those without were Pro Category calls and RGC remain the same, but there is an Elite GC and a Pro GC. Money comes from the split of existing GC money. Once you get a GC, you are now Elite. I see this as a way to retain and grow new teams because at every contest a new GC is created and moves up. Every non GC team feels they actually have a chance. Should a Pro team GC and beat all the elites, then they take the full GC money available
__________________
3 - Hunsaker Drums, Humphreys Cubed Pint, WSM, 36" Blackstone |
|
08-29-2019, 09:43 PM | #170 | |
Babbling Farker
Join Date: 07-15-13
Location: Butler PA
Name/Nickname : Hey you with the face!
|
Quote:
|
|
|
Thanks from:---> |
08-30-2019, 08:52 AM | #171 | |
is One Chatty Farker
Join Date: 07-05-11
Location: Pierre, SD
|
Quote:
__________________
Last Call Heroes BBQ - Outlaw Smokers - Gateway Drums |
|
|
08-30-2019, 09:45 AM | #172 | |
is one Smokin' Farker
Join Date: 08-27-10
Location: Independence, MO
Name/Nickname : Joel
|
Quote:
What needs to be done is to find a way to up the value proposition. People say it's about it being too expensive, but it's really not. It's about people not feeling they're getting value for the money they're spending. People find a way to spend what they need to (generally speaking) if they think that it's good value/deal. There's a lot of ways to increase perceived value at contests. One is paying deeper in fields. A contest with 70 teams paying only the top 5 is silly. Another is larger prize pools to increase ROI when these new teams have a good cook. The first time we came out ahead on a contest was an amazing feeling. Outside of payouts, you could have a Friday night Pot Luck. Ask every team that wants to participate to bring a side dish, and find a source for a main dish. This wouldn't cost much, but encourage more interaction between teams, and increase the comradarie for some of the newer teams who may not know other teams as well. There are other options that aren't expensive that can work. At the end of the day, the expense side of things isn't a money issue. It's a value issue for teams. Increase the value proposition and you'll increase participation.
__________________
Meat Rushmore BBQ Team |
|
|
Thanks from:---> |
08-30-2019, 09:50 AM | #173 |
is one Smokin' Farker
Join Date: 12-09-04
Location: Utica, MI
|
Has anybody ever looked at how much it costs organizers to pay for reps at a contest? Don't know if thats an issue but I've heard stories of what reps charge back to organizers, and if true, I can see where that could be an area to look at.
__________________
Good Talkin' With You Bruce 22 1/2" WSM and 18 1/2" WSM Weber 22 1/2" Kettle, Weber Jumbo Joe 18 1/2" Weber Genesis Gasser Treasurer, Great Lakes Barbecue Association |
|
08-30-2019, 09:50 AM | #174 | |
Knows what a fatty is.
Join Date: 10-29-16
Location: Stilwell, KS
|
Quote:
This would be another way to dilute the competition arena for the "elite" teams. What happened to this world? In a competition, there are winners and there are losers. The losers that want to be winners should continue to work harder to get to where they want to go. The best lessons are learned from our failures. When we started, we thought we had a good product and learned quickly that there is a BIG difference between a good product and what will win a competition. We had a little success here and there, but we continued to work and learn and stick around. This year you can say we have had a breakout year. We are still learning and hope to one day be a team that others want to emulate. We are always open to helping out new teams, but we aren't going to walk into someone's space and ask if they want advice. New teams, struggling teams, seasoned teams looking to move to the next level need to take initiative to get where they want to go. Don't know where to start? Just ask someone. We have always enjoyed competing against the "big dogs" and we have even beaten them on occasion in a category, but we learned that consistency is what wins and constantly learning and tweaking will get you there. If you don't have the money to compete, then don't. If you don't want to put in the time others have to consistently do well, then don't. Cooking in your back yard for friends and family is a great way to enjoy barbeque. If you just want to have some bragging rights with friends, host a friendly "cookoff" in your backyard. There are more "elite" teams that are doing things to give back to bbq than any others. There are videos, classes, community outreach, demos at events done by teams that have done well that help raise awareness for the hobby. They also will help a new or struggling team with a tip here and there if you ask and not demand. The KCBS is the Kansas City Barbeque Society and not the Kansas City Barbeque Circuit. The KCBS should be focused on awareness and passion of all things bbq, and not just about raising awareness for bbq competitions. There are other ways to get people excited about being part of the KCBS. Getting some real videos and making them accessible to members only is a great way to start. As far as the competition world, KCBS has started down the path to help with the judging inconsistencies. Taste buds and opinions aren't perfect, but creating a system to standardize things that can be is a great start. |
|
1 members found this post helpful. |
Thanks from: ---> |
08-30-2019, 10:00 AM | #175 | |
is One Chatty Farker
Join Date: 07-05-11
Location: Pierre, SD
|
Quote:
It's sad. It really is. Was at a comp last weekend and they gave medals to every kid for kids Q before they even announced the winners. That's what we are teaching the young generations and what breeds entitlement mentality. If it were my kid, the medal would have been immediately thrown in the trash and told if you want a trophy, go earn it. There are winners and losers at every competition. if you want to win put in the work. No matter how good you are, you don't win every time. Losing is what fuels the drive to get better but it doesn't get a trophy.
__________________
Last Call Heroes BBQ - Outlaw Smokers - Gateway Drums |
|
1 members found this post helpful. |
Thanks from: ---> |
08-30-2019, 10:34 AM | #176 |
Full Fledged Farker
Join Date: 06-01-11
Location: Smithville, MO
|
I followed up the next year (maybe two years) and had basically the same response. Maybe I'm wrong, but to me, KCBS has done almost nothing to actually grow competition bbq. I would think most organizations that see continue membership decline month after month would try to do something to get new people involved.
__________________
Jaestar BBQ |
|
08-30-2019, 10:59 AM | #177 | |
Babbling Farker
Join Date: 07-15-13
Location: Butler PA
Name/Nickname : Hey you with the face!
|
Quote:
We cooked an SCA event last November. Tommy was helping us and we got beat. At least it wasn't last place. He was a bit upset to lose. So took him aside and explained some days you lose. Its ok to lose. I explained the other people worked harder. It happens. It just means they out worked us. If we want a trophy we have to work harder. He was ok after that. Got him to clap for the winners and told him we are supposed to be good losers. I think kids can handle losing better if we explain that its ok to lose so long as you learn from it. We don't have to give everyone a trophy and they can be just fine and still have a great day. Tommy still had fun even though we lost. Its to bad things have kept us from cooking this year. Hopefully can get him out next year for some SCA events. |
|
|
Thanks from: ---> |
08-30-2019, 02:08 PM | #178 | |
is one Smokin' Farker
Join Date: 08-27-10
Location: Independence, MO
Name/Nickname : Joel
|
Quote:
I don't know how many times we have looked at each other and said, "I don't know how to make better Chicken/Ribs/pork/brisket than that." Then, a year later, through testing and work and perseverance, guess what? That product from a year ago we'd rather throw in the trash than turn in. There's not a competitive endeavor out there that you can just walk in and expect to do well. It always takes a while to get up to speed, and some never do.
__________________
Meat Rushmore BBQ Team |
|
|
Thanks from: ---> |
08-30-2019, 02:31 PM | #179 | |
Full Fledged Farker
Join Date: 08-05-17
Location: Blair, NE
|
Quote:
__________________
Traeger Texas Elite w/ Smoke Daddy controller and UDS w/ Smoke Daddy pellet hopper |
|
|
Thanks from:---> |
08-30-2019, 08:54 PM | #180 | |
Banned
Join Date: 04-11-16
Location: Fayetteville, AR
|
Quote:
20 years ago how many contests did the team of the year do? What about 30? When KCBS started having the backyard and pro made sense. The TOY probably cooked 15 events. It probably took most teams 5 years to break the backyard barrier. Things evolve. There are 12 teams that in a 15 team contest would claim 100% of the top 10 every time. This isn't bad for them or bad for the sport but it is not bringing in or keeping new teams excited. Last edited by pharp; 08-30-2019 at 09:00 PM.. |
|
|
|
|