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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 05-27-2011, 02:46 PM   #1
CarolinaQue
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Default Pro Teams at Amatuer contests

If you are a professional team, please have the decency to stay away from the amateur contests so the little guys can have the chance to get their confidence up and have hope for themselves when they decide to enter the pro level circuit!!! It just isn't right to beat up on the little guy's, no matter how bad you want a trophy!!!


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Unread 05-27-2011, 02:48 PM   #2
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Are their rules and regulations as to pros competing at amateur events?

If so, who enforces them, and in your case why wasn't it enforced?
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Unread 05-27-2011, 02:56 PM   #3
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Curious, what percentage of "Pro" teams do you think actually make money at this (after you take in all the costs involved)? And of those that make a profit, how many make enough of a profit to actually do this truly professionally, where this IS their profession, so it pays for the power bill, plus food on the table, and those darned truck and house payments...?

VERY few. My point is that there are very few if any "Pro" teams. It's not like the NFL...

There are teams that compete largely in sanctioned cookoffs because the money tends to be better and they enjoy the level of competition, and those that dont. It's a hobby. Some are just very good at it.
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Unread 05-27-2011, 03:16 PM   #4
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Quote:
Originally Posted by Lake Dogs View Post
Curious, what percentage of "Pro" teams do you think actually make money at this (after you take in all the costs involved)? And of those that make a profit, how many make enough of a profit to actually do this truly professionally, where this IS their profession, so it pays for the power bill, plus food on the table, and those darned truck and house payments...?

VERY few. My point is that there are very few if any "Pro" teams. It's not like the NFL...

There are teams that compete largely in sanctioned cookoffs because the money tends to be better and they enjoy the level of competition, and those that dont. It's a hobby. Some are just very good at it.

I know that not many teams make money at competing, I understand what you are saying. But it's not about the money, it's about the principle of it. When a contest application says "amateur contest" and you roll in there under your catering companies name, and not your competition team name, it makes one look like they're doing something they know full well they shouldn't be doing.

It just seems pretty unfair to the teams that are just starting out and trying to get established when some one that's been competing on the pro side of things for the last 8 or so years comes along to steal the thunder. Some one else could have used the Traeger pellet cooker a lot more than the team that already has the professional level equipment.
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Unread 05-27-2011, 03:17 PM   #5
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Quote:
Originally Posted by Smoothsmoke View Post
Are their rules and regulations as to pros competing at amateur events?

If so, who enforces them, and in your case why wasn't it enforced?

This wasn't my contest. It happened to a friend of mine.
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Unread 05-27-2011, 03:36 PM   #6
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Sorry, if the rules arent defined then i would do it.

We now have 'pro' contests that dont pay anything, except a state champioship, so more 'little guys' can get a taste of what a comp is all about. So i ask is that fair that State Championships are cheapened so the little local team can compete? It cant be both ways... speaking as a pro team.
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Unread 05-27-2011, 03:40 PM   #7
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Quote:
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I know that not many teams make money at competing, I understand what you are saying. But it's not about the money, it's about the principle of it. When a contest application says "amateur contest" and you roll in there under your catering companies name, and not your competition team name, it makes one look like they're doing something they know full well they shouldn't be doing.

It just seems pretty unfair to the teams that are just starting out and trying to get established when some one that's been competing on the pro side of things for the last 8 or so years comes along to steal the thunder. Some one else could have used the Traeger pellet cooker a lot more than the team that already has the professional level equipment.
I never cared for calling it the "pro" side of things. I do understand as a novice going against some very accomplished competitors it can be tough. But truly, there's only sanctioned and un-sanctioned. Contests are contests... I will tell you; dont be fooled by the expensive banners and smokers (or tractor trailers as in MBN); on any given day you can win with your equipment however humble it may be.

I, for one, enjoy the competition level. To me I really haven't done anything until I've beaten someone worth a darn (like last outing I beat 2 previous Memphis In May GC's).

I feel for him (your friend), but it's just the game...
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Started competing in chili cookoffs back in the 1990's and have competed in more than I care to count. I became a CBJ in MiM in 2005, then MBN and in GBA in 2010. I've probably judged 130+- BBQ comps (sanctioned and unsanctioned) over this time. That said, I really enjoy competing more than I enjoy judging, and hope to get back to doing 4 or 5 a year in the near future.
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Unread 05-27-2011, 03:44 PM   #8
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That would definitely be up to the organizers to restrict the field to truly 'amatuers'.

And as far as I know, there are no really defined 'classes' of competitors. There are teams with tons of experience, and teams who are there for their first competition. They are all 'classified' as simply being there, as far as sanctioned events go.

Anything beyond that would be up to the organizers.

Have you (or your friend) spoken with the contest organizers? Most organizers I know are open to discussion so they can make their next event better.
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Unread 05-27-2011, 03:51 PM   #9
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Quote:
Originally Posted by QansasjayhawQ View Post
That would definitely be up to the organizers to restrict the field to truly 'amatuers'.

And as far as I know, there are no really defined 'classes' of competitors. There are teams with tons of experience, and teams who are there for their first competition. They are all 'classified' as simply being there, as far as sanctioned events go.

Anything beyond that would be up to the organizers.

Have you (or your friend) spoken with the contest organizers? Most organizers I know are open to discussion so they can make their next event better.

Yes, he does plan on talking to the organizer about it.
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Unread 05-27-2011, 03:52 PM   #10
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I have done non-sanctioned events as fillers, warm-ups, or just to try new things. The ones I have done have always had a mix of "Pros and Amateurs" that mingled together and shared information about how sanctioned contests are run. Amateurs need to take advantage of having someone around with knowledge, most cooks are more than willing to help out the fellow cook.
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Unread 05-27-2011, 03:53 PM   #11
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I understand what you guys are saying, I just wouldn't do it. The contest had no sanctioning entity behind it and wasn't affiliated with any BBQ association. Just seems like the pro athlete coming to high school practice to boost his ego to me.
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Unread 05-27-2011, 03:56 PM   #12
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Quote:
Originally Posted by Shotgun View Post
I have done non-sanctioned events as fillers, warm-ups, or just to try new things. The ones I have done have always had a mix of "Pros and Amateurs" that mingled together and shared information about how sanctioned contests are run. Amateurs need to take advantage of having someone around with knowledge, most cooks are more than willing to help out the fellow cook.

That would be great, but he was the only high level competitor there and he didn't compete under his team name, but rather, under his catering company name. No one there knew who they really were until the pictures started floating around and those of us that know who this person is told the other teams who they went up against. Seems shady to me. If there was nothing to worry about, why not just use his competition tem name?
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Unread 05-27-2011, 03:56 PM   #13
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I've been to contests that spelled out what a pro team is......a team that has competed in a 4 meat contest or other similar contest not considered a amateur contest. I'm not a pro by any means but I would not enter a amateur contest even if the rules didn't specify. Just my opinion.
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Unread 05-27-2011, 04:01 PM   #14
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^^^ If it's defined like this above, then I understand. That's up to the organizer. Interesting though. I know PLENTY of fantastic nationally ranked chili cooks/competitors who just **** at barbecue contests. In the definition above I guess they'd be considered Pro....
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Started competing in chili cookoffs back in the 1990's and have competed in more than I care to count. I became a CBJ in MiM in 2005, then MBN and in GBA in 2010. I've probably judged 130+- BBQ comps (sanctioned and unsanctioned) over this time. That said, I really enjoy competing more than I enjoy judging, and hope to get back to doing 4 or 5 a year in the near future.
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Unread 05-27-2011, 04:02 PM   #15
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The event your friend competed in, does it have a website where the rules are written?
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