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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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02-01-2010, 09:15 PM | #46 |
is one Smokin' Farker
Join Date: 09-24-06
Location: Mustang, Okla.
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KCBS should have an onsite judge. Thats all I'm saying.
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02-01-2010, 09:19 PM | #47 |
On the road to being a farker
Join Date: 09-10-06
Location: Seaside Heights NJ
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you aint lyin
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www.chopshopbarbecue.com |
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02-01-2010, 09:29 PM | #48 | |
Grand Poobah and Site Admin
Join Date: 08-11-03
Location: Long Island, NY
Name/Nickname : Phil
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Quote:
and BBQs your BFF too, right? This chit sounds mighty familiar.
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Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Built Shirley built to feed our Veterans(A.K.A "Abrams"), 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 2 XL BGE, 1 Mini BGE, 2 Pit Barrel Cookers, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a Blackstone 36 and 17, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM |
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02-01-2010, 09:44 PM | #49 |
On the road to being a farker
Join Date: 09-10-06
Location: Seaside Heights NJ
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im fat all food is my BFF. Whats familiar about it?
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www.chopshopbarbecue.com |
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02-01-2010, 10:20 PM | #50 |
is one Smokin' Farker
Join Date: 01-15-09
Location: Salisbury, NC & Savannah, GA
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You guys are starting to make my head hurt.
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Iron Pig BBQ - www.IronPigBBQ.com - "Reverse Sear" info on website |
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02-01-2010, 10:49 PM | #51 |
somebody shut me the fark up.
Join Date: 10-09-06
Location: Blue Springs, MO
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He made up for it by saying camouflage.
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Pork Pullin Plowboys (and Smoke on Wheels) Save a hog, ride a plowboy! www.plowboysbbq.com Todd Johns (me); Blue Springs, MO Randy Hinck (PigBoy); Concordia, MO Andy Groneman (Hodedo); KC, KS (Cameo Appearances) FEC-500SS; FEC-100 (Right handed); FEC-100 (Left handed); Country Smoker Tailgater; Big Green Egg (2-large, small, mini); Cookshack Pellet Fired Charbroiler |
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02-01-2010, 11:38 PM | #52 |
is One Chatty Farker
Join Date: 09-23-08
Location: York, PA
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I was just re-reading this thread, and wanted to call attention to how much I love this line...
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Tim McMaster - Porter Mac's Rockin' BBQ - Recently converted Pellet-Head |
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02-02-2010, 06:05 AM | #53 |
somebody shut me the fark up.
Join Date: 08-31-09
Location: Homeworth, OH
Name/Nickname : John
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With all due respect.
Garnish is dumb. Plain and simple. It should be about the Q, not about how pretty your garnish is. All these arguments that it makes KCBS unique or as long as so & so is involved...are fairly lame arguments. It is the same old story " we've always done it this way" Anyone involved in any type of management knows that this statement is the death knell of creativity. KCBS is where it is at today as the top sanctioning body in BBQ due to several factors, none of them are garnish IMHO. Losing garnish will not effect the KCBS brand, nor tarnish it's luster. If anything it will create better parity among judging because the criteria will be easier to understand & execute. My 2 cents
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John |
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02-02-2010, 06:37 AM | #54 |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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> Originally Posted by DivaHerself
> Everybody's got their own hurdles, and the only place the playing > field is perfectly level is inside that 9x9 styrofoam box. > > I was just re-reading this thread, and wanted to call attention to how > much I love this line... I liked it too. It's cute, and true. However, doesn't have anything to do with the subject matter. Garnish, or not. Allowed, or not. The playing field is level, and this subject wont change it a bit. Cute, and moot.
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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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02-02-2010, 06:43 AM | #55 |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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LOL. You pot stirrer you!!!
I, for one, enjoy the on site. However, it's also a big pain in the butt, requires you to cook a LOT more meat, and frankly introduces the non-blind aspect in to it. Luckily, the scores there are weighted very low (in MBN). But, it is a fun difference. If it weren't my home cookoff, I wouldn't do one (an MBN cookoff) because of the volume of meat cooked and the extra crap required. The $1,000 for KCBS to roll out of the driveway quickly jumps to $1,600 for just 2 of the 3 events. Whole hog, another pain-in-the-butt altogether... Onsite? The BGE folks will LOVE this idea. NOT. Tripple their cookers...
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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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02-02-2010, 07:51 AM | #56 | |
somebody shut me the fark up.
Join Date: 01-04-05
Location: Pleasant Hill, MO
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Quote:
Lame or not, the KCBS has a deep respect for it's late founder, Gary Wells, and the way he set it up and envisioned it and as long as his wife is Executive Director, it's not going anywhere. I think at the heart of everything, some people who defend garnish do so out of respect for the person responsible for our organization. That's a battle haters are never going to win. And speaking of the "death knell of creativity", let's see how creative you can get with a single sheet of foil. You know, it is also said that change for change sake is ridiculous as well. At the end of the day, garnish is still OPTIONAL. That means you may use it or you may choose not to (in case anyone was wondering). If you don't like it, don't want to waste your money or time, don't like wasting food or taking a chance on poisoning judges with E coli, just don't use it. Man! I gotta get a job SOON!
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KCBS Member #14287
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02-02-2010, 08:17 AM | #57 | |||
somebody shut me the fark up.
Join Date: 08-31-09
Location: Homeworth, OH
Name/Nickname : John
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Quote:
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I place a high value on traditions, and understand the resistance to change, but still struggle to understand how garnish adds anything to the process. Quote:
Of course that goes back to traditions as well. Much like Chicken..it doesn't matter how good your chicken is cooked (or tastes), if it is not a perfectly manicured thigh - you will not be getting a call. We can debate it until we are blue in the face, but customs are hard to break, and I doubt the rules will ever be changed to reflect reality, so we will continue to compete using the rules we are given. However the debate does do some good, as it gets people to thinking and discussing other options.
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John |
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02-02-2010, 08:36 AM | #58 |
Quintessential Chatty Farker
Join Date: 11-03-06
Location: Chi-Town
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I have finished in the top 5 in categories and overall without using garnish. It froze in my frig and none of it was any good. I got creative and filled the box. So it can be done.
Just some quick thoughts. Jeff well stated. I believe big time in traditions and/or history. It is what these foundations of great things are built. To change them, just because the vocal minority wants to, is ridiculous. I would also bet that the majority of the vocal minority are inexperienced cooks, who have competed less than a handful of times. It's funny, I never hear people beotch about garnished boxes at comps. Went to one last year in Massachusetts, no one complained about not being able to use parsley. Everyone just went on with their business and did it with lettuce. It's what has made and separated KCBS from other sanctioning bodies. When you are at the top, folks take shots. I hate to say it folks. If you don't like it, I'd suggest finding a new sanctioining body. It's been nice knowing you. Hope to see you soon. As long as KCBS is king, expect greens.
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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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02-02-2010, 09:04 AM | #59 | |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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Quote:
So far, I haven't seen anyone disagree with this. It would be ridiculous. > I would also bet that the majority of the vocal minority are > inexperienced cooks, who have competed less than a handful of times Hard to say. I have, what.... many comps with various team names (dont know the number, maybe 30?), and another 40+ judged (as best I can recall). This is just BBQ. More often than not we're competing in chili cookoffs... That's why the actual counts are hazy. However, you're right on one point, only 1 KCBS event so far. The rest have been FBA, GBA, MIM, and MBN. KCBS has very little traction in Georgia (as compared to the whole/total). However, all that aside, lets say you're correct in that 90% of the folks who would like to see it changed (doesn't mean they're beotching) have less than 5 cookoffs under their belt. The question is: Does it lessen the validity of their argument? I, for one, dont think so. An idea is an idea, good ideas are good, bad ideas are bad. Doesn't seem to me to have any correlation to good or bad teams, newby or veteran. I dont see it. > It's funny, I never hear people beotch about garnished boxes at comps Question: Who is beotching? I haven't seen it yet. Not now, and not at a comp. So, to whom/when/where are you referring? Secondly, IF anyone were beotching here (haven't seen it), to what good would it do at a comp? I happen to think on-sites at MBN are stupid and unnecessary, but I dont beotch. I enjoy the difference it brings and go with the flow. Why beotch? Matter of fact, the only ones bringing in off-topic stuff and questioning anyones abilities are those that have woefully been attempting to defend it. BTW: Tradition IS a very good defense. Uniqueness IS a very good defense. The others, not really. I've seen moot points and questioning the abilities of those questioning the rule itself.... > I hate to say it folks. If you don't like it, I'd suggest finding a > new sanctioining body. It's been nice knowing you. Hope to > see you soon. As long as KCBS is king, expect greens. First, I haven't seen anyone here say "they don't like it". Did you? Please, find the reference. Second, 'round here, KCBS is frankly a wanna be. It may be and IMHO IS a superior organization, HOWEVER, there's about 1 KCBS cookoff in this state to every 5 FBA, GBA, MBN cookoffs. King perhaps in your neck of the woods, but not here, not yet. Strangely, I'm one of the ones working hard trying to get that changed. Folks in GA have rarely ever heard of KCBS... > When you are at the top, folks take shots. Actually, technically, and PLEASE read above, the ONLY shots taken in this have been those proclaiming themselves at the top at the others who've merely stated that they're of the opinion that garnish is unnecessary and/or takes away from BBQ itself. I dont think any of "us" questioned your abilities or have, as you just stated, "take shots". Sorry, haven't seen 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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02-02-2010, 09:16 AM | #60 | ||
is Blowin Smoke!
Join Date: 12-14-05
Location: New England
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I've seen pictures of some FBA boxes posted here without garnish that would be without question solid 8 or 9 in KCBS. Quote:
How can that be when Taste and Tenderness are so much more heavily weighted? |
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