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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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09-09-2013, 02:12 PM | #1 |
Knows what a fatty is.
Join Date: 02-15-11
Location: West Allis, WI
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Competition costs
What percentage of teams do you think can cover their costs for a season? Top 10%? more? Less? Even just at break even. What do you think?
I know how well you finish is a big factor. Are there other things that help? Picking the right contests to compete in? Number of event you cook? |
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09-09-2013, 02:15 PM | #2 |
Quintessential Chatty Farker
Join Date: 11-03-06
Location: Chi-Town
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How much cost you have going in to it. A major point is the prize fund. I've cooked contests this year where 1st place was $1k. Also have cooked at a contest that first place was $150.... Quite a few teams can cover expenses and not just the top teams....
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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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09-09-2013, 02:50 PM | #3 |
Full Fledged Farker
Join Date: 06-06-12
Location: Auburn, WA
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Events where sampling is permitted and the event shares the revenue generated from sales of sample tickets is a nice way to offset costs. Doesn't help for the whole season but does lighten up the cost of individual events by selling off your leftover meats after turn in.
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09-09-2013, 03:04 PM | #4 |
On the road to being a farker
Join Date: 05-17-10
Location: menifee ca
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we've been fortunate enought to break even last year and might end up a little ahead this year. Lots of factors go into it, We keep costs down to a minimum, contests that are over 3 hours away we dont take our trailer, We've also got it down to cook 1 brisket, 2 pork butts 16 chicken thighs and 3-4 racks of ribs (this has worked for us,but probably not everyone). When we choose a contest it had to be at least 10,000 in prize money, less then that and GC might not even make their cost back. Entry fee to prize payout is a big decision maker on which comps we do. We've also gotten really selective at which contests we vend at (this is a big one) we used to sell at every competition, some we would make money some we would lose money, but all of them hurt our scores. We now vend at 1-2 events that we know we can make a good chunck of money.
Last edited by rooftop bbq; 09-09-2013 at 08:27 PM.. |
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09-09-2013, 03:51 PM | #6 |
somebody shut me the fark up.
Join Date: 05-03-06
Location: Ventura, CA
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Due to my creature comforts, I spend a little more than most would doing this comp thing solo. However, I stay close to even and if I finish the season less than $5000 in hole, I am extremely happy.
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Peace and Smoke, BBS Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us" My weapons: Humphrey's Smokers |
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09-09-2013, 03:57 PM | #7 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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We've broken even or come out ahead in two of our 5 years competing. Overall we're in the hole. I think there are very few who break even or come out ahead consistently. Some will have a great year and make some money, but then the next year will be in the hole again.
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850 |
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09-09-2013, 04:08 PM | #8 |
Quintessential Chatty Farker
Join Date: 11-03-06
Location: Chi-Town
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I really think more teams finish in the black than you think... and I am not talking about the teams that do 35+ contests a year. I travel a ton, cook less than 15 per season and I would make money if I didn't kick it back to my foundation for cancer research. Even if I didn't count sponsors for fas et IL, I would still probably be on the black. It can be done, you have to be consistent and you need to hot a few/couple big payers over $2-3k...
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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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09-09-2013, 05:00 PM | #9 |
is One Chatty Farker
Join Date: 04-08-10
Location: Elk Creek, KY
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09-09-2013, 06:01 PM | #11 |
is One Chatty Farker
Join Date: 04-11-09
Location: La Quinta, Ca
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Actually Scottie I disagree...At King of the Smoker I asked at the cooks meeting (the only one Ive been to) How many of the twenty four were cash flow positive...4 raised their hands....one had one pitmasters the other had a couple of big sponsors...2 out of 22 I think its possible but I dont think many do
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09-09-2013, 06:31 PM | #12 | |
is Blowin Smoke!
Join Date: 07-31-11
Location: Beaumont, CA
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Quote:
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[I][COLOR=Red][B]Green Card Q[/B][/COLOR][/I] - Pitmaster (term used loosely) KCBS MCBJ & CTC Humphrey's Long Weekender, UDS, Red Box Smoker, SJS/Tamale Pot Smoker, Weber Performer, Weber 18.5 OTS, Alton Brown Flower Pot Smoker (died), Blue Ember Gasser (died} Member of the Hall of Zero's (Noobians v. Veterans Throwdown) |
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09-09-2013, 07:49 PM | #13 |
is One Chatty Farker
Join Date: 04-11-09
Location: La Quinta, Ca
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not really....but I love to hear that all of you break even!
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09-09-2013, 08:28 PM | #14 |
is One Chatty Farker
Join Date: 05-14-07
Location: Cambridge,Ia
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If it wasnt for vending and catering bbq, we would not be in the black. Those things are what pays for our "fun" doing the comps. Most the teams I know pay for comps on there own and if they don't win anything their just out that money. Some do have a few sponsors to help for a few items...meats, rubs, sauces..gas for the trip..ect...
We have have been very fortune and worked hard to get good sponsors and save our money from catering and vending to pay for our season. And we do get some winnings to bring that account up to the black, but it's tough going up against those BPS elite teams in Iowa every contest..
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09-09-2013, 08:32 PM | #15 |
Full Fledged Farker
Join Date: 04-26-10
Location: New Canaan, CT
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Well--I think it hard for me to figure that even a small % are profitable. OK..only done about five contests and I am in the Northeast where meat is more expensive--without buying the high end meats it costs me close to $400 , toss in $250 entry--have not thrown in the other ie costs to get there and back..I don't get much change from $1000. If you enter 10 contests a season you are into it for 10k..what % of the teams out there can say they cash on average 1k per contest?
Hey--I am just trying to be honest with myself as I am get involved with this
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