The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Competition BBQ

Notices

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.


Reply
Thread Tools
Unread 05-25-2011, 06:23 PM   #1
watg?
is One Chatty Farker
 
watg?'s Avatar
 
Join Date: 09-04-07
Location: Street, MD
Downloads: 0
Uploads: 0
Default Contest load out question (long)

It was just pointed out to me that a contest I signed up for in Frederick, Maryland in June is requiring the teams to remain on site until 8 PM on Saturday or whenever the last band stops playing and the crowd thins out. Awards are scheduled now for 5:30-6:30 PM. The load out rules were not anywhere in the application.(if they were, I didnt see them) This is a first year event, the mention of the time was in the information packet I just received but I didn't read the fine print (I seldom do) and the load out time was pointed out to me by another competitor. I called the organizer and was told there is no flexibility here, everyone must remain in place due to concerns about public safety. I was told my only option was a refund and that other teams wanted my spot. (I'll bet those other teams don't know about the late load out) I have heard of other contests having strict load in times (the contests in DC due to security around the Capital and White House etc), but my question is, forcing teams to remain after awards, is this a common practice in other areas? I have never seen it around these parts. By 8:00 PM on Saturday night I like to be home, showered, shaved and parked on the deck with a glass of wine and a fine cigar listening to the birds sing, not sitting in my truck in the same clothes I have had on since Friday morning watching some local band try and cover "I shot the Sheriff". I exaggerate here, but you get the point.
__________________
george
who are those guys? BBQ Team www.watgbbq.com

Startin the Fire-(a book) Everything you need to know about starting a competition BBQ team. (except the recipes) www.startinthefire.com

"Let me have a diablo sandwich and a Dr. Pepper, make it fast, I'm in a ---damn hurry". Sheriff Buford T.Justice
watg? is offline   Reply With Quote


Thanks from: --->
Unread 05-25-2011, 06:29 PM   #2
Slamdunkpro
is Blowin Smoke!

 
Slamdunkpro's Avatar
 
Join Date: 02-27-07
Location: Northern VA
Downloads: 0
Uploads: 0
Default

Funny you posted this.

Here's my thoughts
__________________
Aporkalypse Now Competition BBQ team
Thanks to our sponsors: Wusthof Trident USA & Creekstone Farms
Spicewine Tandem - "The Beast"

Brinkman modified upright, Weber Kettle(s); Meadow Creek Pr-24, Super Stealth Mode black & Night Vision Red Thermopens
-----------------
MABA - (Mid Atlantic BBQ Association) President
KCBS Certified Judge - #23289
Slamdunkpro is offline   Reply With Quote


Unread 05-25-2011, 06:33 PM   #3
Ford
is Blowin Smoke!
 
Ford's Avatar
 
Join Date: 04-14-07
Location: Lakeland Florida
Downloads: 0
Uploads: 0
Default

Happens a lot. Crowd safety issues. Some people like to stay until Sun morn and have to get out between 6 & 8 like sams this weekend.
__________________
Ford
Retired competition cook. BBQ mentor.
Ford is offline   Reply With Quote


Thanks from:--->
Unread 05-25-2011, 06:48 PM   #4
huminie
is one Smokin' Farker
 
Join Date: 07-11-10
Location: Gilroy, CA
Downloads: 0
Uploads: 0
Default

The contest I was at last weekend didn't allow you to move a vehicle until 7pm.
__________________
2011 CBBQA Rookie ToY - 6th Overall, 2012 American Royal Invitational - Huminie's Hogalicious BBQ
huminie is offline   Reply With Quote


Unread 05-25-2011, 09:31 PM   #5
goodbuddiesbbq
is one Smokin' Farker
 
Join Date: 11-24-09
Location: Cleveland, Ohio
Downloads: 0
Uploads: 0
Default Chad can tell you the rules...

Chad why don't you tell them how they do it in Clermont aka "Whiskey Bent BBQ never come backmont"?
goodbuddiesbbq is offline   Reply With Quote


Unread 05-25-2011, 10:34 PM   #6
nukenight
Knows what a fatty is.
 
Join Date: 07-16-10
Location: Lafayette, LA
Downloads: 0
Uploads: 0
Default Trapped at a contest

We had a contest in our area that "trapped" teams on-site until late evening. The issue was brought to a head and this cooker decided to leave on Friday afternoon instead of competing. This situation started an avalanche of cooker complaints and the contest changed it's location to better serve the teams. Basically, cookers need to push the promoters to be more cooker friendly.
nukenight is offline   Reply With Quote


Unread 05-26-2011, 06:49 AM   #7
Chipper
is one Smokin' Farker

 
Chipper's Avatar
 
Join Date: 09-09-08
Location: Red Lion, PA
Downloads: 0
Uploads: 0
Default

Maybe we could make the best of it and do a pot luck dinner?
__________________
Backwoods- Competitor
Grill Dome- Super Dome
"The Twins"- 2 Large Grill Domes
Weber Performer
Weber Smokey Mountain
Kamado #7
www.redlionspicyfoods.com

[IMG]file:///C:/DOCUME%7E1/CHARLE%7E1/LOCALS%7E1/Temp/moz-screenshot.png[/IMG]
Chipper is offline   Reply With Quote


Unread 05-26-2011, 07:55 AM   #8
Mrs. McFrankenboo
On the road to being a farker
 
Join Date: 09-07-09
Location: O'Fallon, MO
Downloads: 0
Uploads: 0
Default

We've had the same in the past and teams were not happy but it was also a smaller event where we truly were right smack in the middle of everything. The crowds did thin out and we got early release Hopefully when you get there they'll realize that you won't be driving over people!
Mrs. McFrankenboo is offline   Reply With Quote


Unread 05-26-2011, 09:08 AM   #9
Dan - 3eyzbbq
is one Smokin' Farker

 
Dan - 3eyzbbq's Avatar
 
Join Date: 10-10-07
Location: Owings Mills, MD
Downloads: 0
Uploads: 0
Default

George-

Better to ask for foregiveness than permission. Follow us after the awards
__________________
Dan Hixon - Pitmaster
3 Eyz BBQ
www.3eyzbbq.com

Extreme BBQ Trailer, Backwoods Competitor, Backwoods Party, WSM, Traegar 124, Yoder YS640
Thanks to our sponsors: The BBQ Guru, Grizzly Coolers, The Ingredients Store (FAB), Yoder Smokers, Big Poppa Smokers (Elite Team), BBQ Bobís Havín a BBQ and Galvinells Meats
Dan - 3eyzbbq is offline   Reply With Quote


Unread 05-26-2011, 09:28 AM   #10
watg?
is One Chatty Farker
 
watg?'s Avatar
 
Join Date: 09-04-07
Location: Street, MD
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Dan - 3eyzbbq View Post
George-

Better to ask for foregiveness than permission. Follow us after the awards

Somehow I don't think we will be alone.
__________________
george
who are those guys? BBQ Team www.watgbbq.com

Startin the Fire-(a book) Everything you need to know about starting a competition BBQ team. (except the recipes) www.startinthefire.com

"Let me have a diablo sandwich and a Dr. Pepper, make it fast, I'm in a ---damn hurry". Sheriff Buford T.Justice
watg? is offline   Reply With Quote


Unread 05-26-2011, 09:44 AM   #11
watg?
is One Chatty Farker
 
watg?'s Avatar
 
Join Date: 09-04-07
Location: Street, MD
Downloads: 0
Uploads: 0
Default

The folks at Frederick did say they would offer a refund. I am all in favor of public safety and would never do anything to endanger a contest patron or even a stubborn contest organizer. But I am somewhat confused by all of this. Lets see, I take a day off work, send in a couple of hundred of my hard earned dollars, drag my gear 2 hours one way just to get to the contest. I am then put on display to assist the contest organizers in drawing a crowd and raising money for their particular interest. This is after I have forked out some major greckles for meats, charcoal, sauces, etc, and now I am told that I will be held captive for several hours Saturday afternoon after not getting a decent nights sleep or taken a shower for two days.

The way I see it, I have a few options:

1) Ask for a refund and cook somewhere else that weekend.

2) Not sign up for this contest again unless the POW rule is waved

3) Ask any contest I am cooking for the first time if they have any special load in and load out rules in place before sending in my application.

4) Completely read the contestant package each and every time to be sure I don’t miss anything.

5) Find the contest organizer and go over to sit next to him during my period in captivity, the thinking here is once he gets a whiff, he's sure to not only ask me to leave, but chances are he will get Moose and Rocco to escort me out of the joint!

6) Get in my truck, hook up and drive off after awards. I can see it now, helicopter circling overhead, cops dragging me out of the truck, the cops looking at each other making faces and exclaiming, "man, this guy really stinks", before pounding me to within an inch of my life then dragging me off to the pokey, where at least I will get a shower and a solid nights sleep. (this is my least desirable option)

7) Ask for a refund, sit home all weekend with the wife forgoing the back ache, lack of sleep, disappointment, sore knees/ankles, and saving money to boot! On second thought, another weekend home with the wife, I am thinking not. (This is my second least desirable choice)

Set up my site outside the Fairgrounds, possibly renting a small space from a local merchant, carry my meat into my assigned sight for inspection, cook and prep my boxes from my satellite spot, pack up and leave after awards like usual. Of course, the way I have been cooking lately, I might as well just pack up and leave after last turn in, skipping the awards all together. I would need to check the KCBS rules to see if there is any mention that the food must be prepared in your assigned spot, probably is, knowing my luck.

9) Make a mental note to myself not to rush a contest entry in just to save a couple of bucks with an early bird entry fee, see what happens when I try to pinch a penny.

I realize that we as competitors pay our entry fees as part of the freight for being able to compete, and I accept that. We pay a lot of hard earned dough to win a plastic pig or two, again, no complaint. I also realize that we are also a part of the draw for the contest organizers, used to entice folks to come out, especially for event venues that charge folks an entry fee. They pay their bucks, come in and walk around looking at the crazy BBQ people like we are in the zoo, which, by the way, may be where some of us belong, particular yours truly. (in the monkey house for sure)

For the life of me, I do not understand the thinking in making the teams sit and stay, after the awards, all in the name of public safety. I guess I just have to git my mind right and pick something off my list, I am really leaning towards # 5, whatdaya think?
__________________
george
who are those guys? BBQ Team www.watgbbq.com

Startin the Fire-(a book) Everything you need to know about starting a competition BBQ team. (except the recipes) www.startinthefire.com

"Let me have a diablo sandwich and a Dr. Pepper, make it fast, I'm in a ---damn hurry". Sheriff Buford T.Justice
watg? is offline   Reply With Quote


Unread 05-26-2011, 10:08 AM   #12
ique
is One Chatty Farker
 
ique's Avatar
 
Join Date: 12-14-05
Location: New England
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by watg? View Post
I am really leaning towards # 5, whatdaya think?
In these situation we just walk home
Attached Images
File Type: jpg Capture.JPG (75.8 KB, 84 views)
ique is offline   Reply With Quote


Unread 05-26-2011, 10:43 AM   #13
roksmith
is one Smokin' Farker
 
Join Date: 04-21-09
Location: Marietta, Ohio
Downloads: 0
Uploads: 0
Default

I dunno.. maybe we're one of the few teams that isn't in a huge hurry to bug out after a contest, but it appears they are only asking folks to stay put for an hour and a half after the awards. Doesn't sound like a deal breaker to me. Granted they probably should have let you know ahead of time... but you've been sitting for 2 days in a parking lot cooking..is an hour and a half really that big of a deal?

Having said that, at our local contest, I always remind our local organizer to allow for easy access to an escape route for those wanting to leave quickly.
It may not be possible in their setup.. Dunno.
__________________
4000 sq inch Wood Burner named Brutus - KCSB member/judge# 32129
roksmith is offline   Reply With Quote


Unread 05-26-2011, 12:57 PM   #14
Red Valley BBQ
Take a breath!
 
Red Valley BBQ's Avatar
 
Join Date: 09-28-09
Location: Oil City, PA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by watg? View Post
Set up my site outside the Fairgrounds, possibly renting a small space from a local merchant, carry my meat into my assigned sight for inspection, cook and prep my boxes from my satellite spot, pack up and leave after awards like usual. Of course, the way I have been cooking lately, I might as well just pack up and leave after last turn in, skipping the awards all together. I would need to check the KCBS rules to see if there is any mention that the food must be prepared in your assigned spot, probably is, knowing my luck.
While this sounds like a great idea, the KCBS does have something to say about it...

3) Each team will be assigned a cooking space. Pits, cookers,
props, trailers, motor homes, vehicles, tents or any other
equipment (including generators) shall not exceed the
boundaries of the teamís assigned cooking space. All
seasoning and cooking of product shall be done within the
assigned cooking space. Teams shall not share an assigned
cooking space or cooking device.

7) All competition meats shall be inspected by the Official
Meat Inspector during the times established by the contest
organizer but not prior to the day before judging. Once the
competition meat has been inspected, it shall not leave the
contest site.


__________________
Red Valley BBQ ~ Firefighting BBQ Team ~ KCBS CBJ ~ Backwoods Piglet ~ 270 Smoker ~ Traeger Lil Tex ~ 3-22" Weber Kettles
Red Valley BBQ is offline   Reply With Quote


Unread 05-26-2011, 02:23 PM   #15
watg?
is One Chatty Farker
 
watg?'s Avatar
 
Join Date: 09-04-07
Location: Street, MD
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Red Valley BBQ View Post
While this sounds like a great idea, the KCBS does have something to say about it...

3) Each team will be assigned a cooking space. Pits, cookers,
props, trailers, motor homes, vehicles, tents or any other
equipment (including generators) shall not exceed the
boundaries of the teamís assigned cooking space. All
seasoning and cooking of product shall be done within the
assigned cooking space. Teams shall not share an assigned

cooking space or cooking device.

7) All competition meats shall be inspected by the Official
Meat Inspector during the times established by the contest
organizer but not prior to the day before judging. Once the
competition meat has been inspected, it shall not leave the

contest site.




curses....foiled again!
__________________
george
who are those guys? BBQ Team www.watgbbq.com

Startin the Fire-(a book) Everything you need to know about starting a competition BBQ team. (except the recipes) www.startinthefire.com

"Let me have a diablo sandwich and a Dr. Pepper, make it fast, I'm in a ---damn hurry". Sheriff Buford T.Justice
watg? is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Chili/BBQ Contest on Long Island SmokeInDaEye Competition BBQ 22 05-04-2012 04:42 AM
Contest Results Chili Contest, Long Island, 4/25 motoeric Competition BBQ 28 05-10-2010 01:22 PM
Contest Question snoutsfeathersandhorns Competition BBQ 5 02-04-2010 07:39 PM
How long of burns are you getting with one load of charcoal in green egg? kylersk Q-talk 29 02-01-2010 04:29 PM
NY/Long Island Contest Venue Ideas ique Competition BBQ 31 12-12-2007 04:50 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 06:41 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts