BBQ Jamboree in Fredericksburg, is this normal?

walrus79 · 04-30-2012, 03:02 PM

Though we're a relatively new team (3 kcbs events), some of the things that are happening for the BBQ Jamboree seem odd and wondered if other teams were having similar issues or questions as us.

First, what time is the cooks meeting? I've seen 11:00am and 1:00pm Friday posted on their web site.

Secondly, is this time odd? It seems as though many teams travel on Friday morning and arrive and set up when they can, typically in the afternoon, late afternoon or early evening.

Thirdly, we're required to do a supplied pork People's Choice for the public. Because of this we've had to jump through hoops to fill out lot's of paperwork from the health inspector and now purchase some extra food safety equipment (minor stuff, but an extra trip to RD). They've asked the health inspector to be done inspecting us by 11:00am Friday. There's simply no way my team can be onsite and set up at that time even though we're local. The inspector said they didn't need to inspect us if we weren't serving to the public (Guess they don't care if we poison judges), but we've told the PC is required.

Lastly, are some of these things normal? Like, I said, we've only done three comps, but we didn't have to jump through any hoops like this. Thank god it's the closest one to our homebase!

Any and all information is appreciated, I'm sure it will all work out, but any feedback would be welcomed. The organizer has been good about communication and the inspector was very nice. This is not a rant about them, just some of the timing/logisitics issues that seem to be way different than most comps...I could also be way off base here, so don't be afraid to put me in my place brethren. Thanks

walrus79 · 04-30-2012, 03:32 PM

Health inspector called back and they're doing two shifts of inspections, 9-11:00am and 2-4:00pm. This helps big time...now just have to get a teammate to the 11:00am (which the H.I. confirmed) cook's meeting! It will all work out and we're looking forward to it and meeting more teams!

dmprantz · 04-30-2012, 03:40 PM

I'm not nearly as seasoned as some of the other cooks in here, I have cooked several competitions, and in my experience:

11:00 seems quite early to me to be having a cooks' meeting. I may have been to one as early as 13:00 before, but I don't think before noon.

I've been to events where PC was strongly requested and others where ancillaries are "required." I may have been to one or two where PC was required, but it would be the exception in my experience.

Btw, who pays for your HD license? You or the organizer? Have you asked the organizer what repercussions they would take if you don't cook PC? Tell him you don't have cooker space. It might make life easier for you to refuse if you just don't care....

dmp

walrus79 · 04-30-2012, 03:45 PM

The event is paying the $40 fee for all the teams. We don't mind doing it and dealing with the extra requirements, we're just making sure we have the folks on hand for all the meetings, inspections, etc...

Just Pulin' Pork · 04-30-2012, 04:04 PM

It will be interesting hearing the feedback from the teams that cook this contest. Load in time being cut off at noon Friday, basically forcing the teams that travel to come in on Thursday night. Cook meeting at 1:00pm Friday seems early. The free samples etc to the public would be a pain to deal with.

walrus79 · 04-30-2012, 05:29 PM

Yeah, the more I think about this and discuss with my teammates, it's going to be a PITA. I have to imagine we're not the only team having to make unusual plans for this one!

QueNivorous · 04-30-2012, 06:31 PM

None of it seems "normal" to me but I guess an organizer has a lot of lattitude on these things. Then again, teams have a lot of choices, too. Cook the events that look appealing and pass on those that look like they will be a PITA.

va92bronco · 04-30-2012, 06:32 PM

This one is our 1st comp, so it is all new to us. I thought 11am was pretty early too, but too much of a newb to question it.

Ford · 04-30-2012, 06:38 PM

I would pass on this contest. Or just not do pc. Oops wasn't cooked in time and couldn't serve it. Ii'd love to her what the hd inspects. Be sure to have bleach test strips.

txschutte · 04-30-2012, 08:13 PM

Yep. If I were a paying contestant, I always refuse the Friday Night PC. It's a PIA. If it were required, I'd go elsewhere.

MAP · 05-01-2012, 11:43 AM

I just got a call from the health department for this event and if you have an RV (like my team) no food handeling or dish washing can be done in the RV so you must bring a full 3 tub dish washing station and an outside hand washing station.

If it was not too late to back out of this nightmare I would!!!!!!!!!! Never again!!!!!!!!

rexbbq · 05-01-2012, 11:57 AM

I was going to do this one until I saw all of the hoops. So I decided to do naptown.

MAP · 05-01-2012, 12:05 PM

Quote:

Originally Posted by rexbbq

I was going to do this one until I saw all of the hoops. So I decided to do naptown.

That is where I will be next year.

Just Pulin' Pork · 05-01-2012, 12:32 PM

I thought BBQ contests were supposed to be fun! This has Goat Rodeo written all over it!

MAP · 05-01-2012, 12:38 PM

Quote:

Originally Posted by Just Pulin' Pork

I thought BBQ contests were supposed to be fun! This has Goat Rodeo written all over it!

Giant Cluster Fark so far, but this being my first comp ever it has only got to get better from here.

04-30-2012, 03:02 PM	#1
walrus79 Knows what a fatty is. Join Date: 07-22-11 Location: Springfield, VA Downloads: 0 Uploads: 0	BBQ Jamboree in Fredericksburg, is this normal? Though we're a relatively new team (3 kcbs events), some of the things that are happening for the BBQ Jamboree seem odd and wondered if other teams were having similar issues or questions as us. First, what time is the cooks meeting? I've seen 11:00am and 1:00pm Friday posted on their web site. Secondly, is this time odd? It seems as though many teams travel on Friday morning and arrive and set up when they can, typically in the afternoon, late afternoon or early evening. Thirdly, we're required to do a supplied pork People's Choice for the public. Because of this we've had to jump through hoops to fill out lot's of paperwork from the health inspector and now purchase some extra food safety equipment (minor stuff, but an extra trip to RD). They've asked the health inspector to be done inspecting us by 11:00am Friday. There's simply no way my team can be onsite and set up at that time even though we're local. The inspector said they didn't need to inspect us if we weren't serving to the public (Guess they don't care if we poison judges), but we've told the PC is required. Lastly, are some of these things normal? Like, I said, we've only done three comps, but we didn't have to jump through any hoops like this. Thank god it's the closest one to our homebase! Any and all information is appreciated, I'm sure it will all work out, but any feedback would be welcomed. The organizer has been good about communication and the inspector was very nice. This is not a rant about them, just some of the timing/logisitics issues that seem to be way different than most comps...I could also be way off base here, so don't be afraid to put me in my place brethren. Thanks __________________ aka Nancy, Cap'n, Brown Liquor BBQ, Large Big Green Egg, MABA Member, KCBS CBJ

04-30-2012, 03:32 PM	#2
walrus79 Knows what a fatty is. Join Date: 07-22-11 Location: Springfield, VA Downloads: 0 Uploads: 0	Health inspector called back and they're doing two shifts of inspections, 9-11:00am and 2-4:00pm. This helps big time...now just have to get a teammate to the 11:00am (which the H.I. confirmed) cook's meeting! It will all work out and we're looking forward to it and meeting more teams! __________________ aka Nancy, Cap'n, Brown Liquor BBQ, Large Big Green Egg, MABA Member, KCBS CBJ

04-30-2012, 03:40 PM	#3
dmprantz is One Chatty Farker Join Date: 01-11-08 Location: Nashville Downloads: 0 Uploads: 0	I'm not nearly as seasoned as some of the other cooks in here, I have cooked several competitions, and in my experience: 11:00 seems quite early to me to be having a cooks' meeting. I may have been to one as early as 13:00 before, but I don't think before noon. I've been to events where PC was strongly requested and others where ancillaries are "required." I may have been to one or two where PC was required, but it would be the exception in my experience. Btw, who pays for your HD license? You or the organizer? Have you asked the organizer what repercussions they would take if you don't cook PC? Tell him you don't have cooker space. It might make life easier for you to refuse if you just don't care.... dmp __________________ The Beast - Custom Vertical Offset by Bates FEC-100 Large Big Green Egg® Weber Performer

04-30-2012, 03:45 PM	#4
walrus79 Knows what a fatty is. Join Date: 07-22-11 Location: Springfield, VA Downloads: 0 Uploads: 0	The event is paying the $40 fee for all the teams. We don't mind doing it and dealing with the extra requirements, we're just making sure we have the folks on hand for all the meetings, inspections, etc... __________________ aka Nancy, Cap'n, Brown Liquor BBQ, Large Big Green Egg, MABA Member, KCBS CBJ

04-30-2012, 05:29 PM	#6
walrus79 Knows what a fatty is. Join Date: 07-22-11 Location: Springfield, VA Downloads: 0 Uploads: 0	Yeah, the more I think about this and discuss with my teammates, it's going to be a PITA. I have to imagine we're not the only team having to make unusual plans for this one! __________________ aka Nancy, Cap'n, Brown Liquor BBQ, Large Big Green Egg, MABA Member, KCBS CBJ

04-30-2012, 04:04 PM	#5
Just Pulin' Pork is one Smokin' Farker Join Date: 03-08-08 Location: Overland Park Kansas Downloads: 0 Uploads: 0	It will be interesting hearing the feedback from the teams that cook this contest. Load in time being cut off at noon Friday, basically forcing the teams that travel to come in on Thursday night. Cook meeting at 1:00pm Friday seems early. The free samples etc to the public would be a pain to deal with.

04-30-2012, 06:31 PM	#7
QueNivorous On the road to being a farker Join Date: 02-15-11 Location: Del Rio, Tennessee Downloads: 0 Uploads: 0	None of it seems "normal" to me but I guess an organizer has a lot of lattitude on these things. Then again, teams have a lot of choices, too. Cook the events that look appealing and pass on those that look like they will be a PITA. __________________ QueNivorous Jambo J-3, Jambo Backyard, Backwoods Party, Backwoods Chubby, Custom Offset, WSM, and a Primo Oval XL.

04-30-2012, 06:32 PM	#8
va92bronco On the road to being a farker Join Date: 01-18-12 Location: Mechanicsville, Va Downloads: 0 Uploads: 0	This one is our 1st comp, so it is all new to us. I thought 11am was pretty early too, but too much of a newb to question it. __________________ Damage BBQ 250gal offset reverse flow homemade smoker on 5x8 trailer named #2.

04-30-2012, 06:38 PM	#9
Ford is Blowin Smoke! Join Date: 04-14-07 Location: Lakeland Florida Downloads: 0 Uploads: 0	I would pass on this contest. Or just not do pc. Oops wasn't cooked in time and couldn't serve it. Ii'd love to her what the hd inspects. Be sure to have bleach test strips. __________________ Ford Owner/Head Cook/Chief Bottle Washer for Great Lakes BBQ & Feed Competition BBQ Team FBA Member, KCBS Member & KCBS Certified BBQ Judge Spicewine medium, weber kettle, gas grill

04-30-2012, 08:13 PM	#10
txschutte Quintessential Chatty Farker Join Date: 08-02-07 Location: Cozad, NE USA Downloads: 0 Uploads: 0	Yep. If I were a paying contestant, I always refuse the Friday Night PC. It's a PIA. If it were required, I'd go elsewhere. __________________ "Bring it on, you bananna thong wearing killer of brisket!"-Chambers If you really care about this place, you'll show some respect for it. I'm such a ZERO. Team Whosoever Q If a man looks lustfully at eggs and bacon, he has already committed breakfast in his heart.

05-01-2012, 11:43 AM	#11
MAP Full Fledged Farker Join Date: 01-31-12 Location: Great Mills, Md Downloads: 0 Uploads: 0	I just got a call from the health department for this event and if you have an RV (like my team) no food handeling or dish washing can be done in the RV so you must bring a full 3 tub dish washing station and an outside hand washing station. If it was not too late to back out of this nightmare I would!!!!!!!!!! Never again!!!!!!!! __________________ Mike - Southern Maryland Smokers Lang 84, 3-22 1/2 WSMs

05-01-2012, 11:57 AM	#12
rexbbq Full Fledged Farker Join Date: 01-03-12 Location: Glen Allen, VA Downloads: 0 Uploads: 0	I was going to do this one until I saw all of the hoops. So I decided to do naptown. __________________ Rex Rex's Red Hot BBQ http://www.rexbbq.com KCBS & MABA Member Black Thermapen - 10x faster than any other color! Says it on the internet, it must be true. Superior SS1, Weber OTS, Weber Spirit

05-01-2012, 12:32 PM	#14
Just Pulin' Pork is one Smokin' Farker Join Date: 03-08-08 Location: Overland Park Kansas Downloads: 0 Uploads: 0	I thought BBQ contests were supposed to be fun! This has Goat Rodeo written all over it!