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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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Unread 05-26-2011, 01:43 PM   #1
Sledneck
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Default Pit beotch ? at a KCBS comp

Can a cook do a category for 2 different teams at the same contest if they are not the head cook of either team? Like if i were do show up cook ribs for team A and then go over and do brisket for team B?
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Unread 05-26-2011, 01:56 PM   #2
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Rule 2) states:

Cooks and/or assistant cooks may only cook for their designated team at the contest they are attending.

http://www.kcbs.us/pdf/2011_Rules_an...12-10-2010.pdf
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Unread 05-26-2011, 02:26 PM   #3
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only if you stay until 8:00 PM on saturday
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Unread 05-26-2011, 02:28 PM   #4
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only if you stay until 8:00 PM on saturday
you want me to make a call to that guy to get you out early?
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Unread 05-26-2011, 02:29 PM   #5
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only if you stay until 8:00 PM on saturday
Find your inner peace, George.....chant with me........OOommmmmmmmmmmmm
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Unread 05-26-2011, 02:30 PM   #6
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ok, so can you cook at one site and coach at the one next to you? what constitutes cooking? actually touching the food?
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Unread 05-26-2011, 02:51 PM   #7
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ok, so can you cook at one site and coach at the one next to you? what constitutes cooking? actually touching the food?
Starting to sound like Skip....
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Unread 05-26-2011, 02:53 PM   #8
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Starting to sound like Skip....
hahahahah never!!
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Unread 05-26-2011, 03:10 PM   #9
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This must be you're first rodeo son...: )

go for it
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Unread 05-26-2011, 09:38 PM   #10
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This must be you're first rodeo son...: )

go for it
I was thinking that i might have to help you in getting acclimated back into comp cooking since its been a few years so i id take a category for you, how about chicken?

thank goodness that surveys and such knowledgeable info was available on here in yesteryear. Sigh, the good ole days. You think smoker is gonna be at the bash this summer at phils house?
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Unread 05-26-2011, 09:50 PM   #11
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Quote:
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I was thinking that i might have to help you in getting acclimated back into comp cooking since its been a few years so i id take a category for you, how about chicken?

thank goodness that surveys and such knowledgeable info was available on here in yesteryear. Sigh, the good ole days. You think smoker is gonna be at the bash this summer at phils house?
Thanks for the chicken offer, but considering you're track record of assisting me, I'll pass...

Can't wait for the bash....
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Unread 05-26-2011, 09:51 PM   #12
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Quote:
Originally Posted by Sledneck View Post
ok, so can you cook at one site and coach at the one next to you? what constitutes cooking? actually touching the food?
That'd be one for the reps, I guess.

I've certainly helped by answering questions for a rookie team in the spot next to ours . . . and I've been helped with advice from a seasoned veteran in a spot next to ours.

So, yeah - I'd say a team and cooks can and should share knowledge and techniques if they want to - but don't actually trim, prep, place meat in cooker, check on its progress, check pit temp, build boxes - all that actual hands on cooking stuff I think would violate rule 2.

But like I said, that'd be one for the reps. And I'm sure they'd be happy to answer your question if you asked them - that's what they're there for.
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Unread 05-26-2011, 10:08 PM   #13
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Thanks for the chicken offer, but considering you're track record of assisting me, I'll pass...

Can't wait for the bash....
Bob Devine is always available if you need help. After all he is a BBQ Legend (in his own mind).
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