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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 12-30-2012, 12:18 PM   #1
olewarthog
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Default Ready to Give GBA a try?

The GBA has the state of Georgia covered. Take a look at this map & find a GBA contest near you.

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In GBA, "It's All About The Taste"
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Unread 12-31-2012, 09:34 AM   #2
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Looks good. They've expanded quite a bit.
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Unread 12-31-2012, 10:08 AM   #3
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We're still thinking of making the jump (back) from judge to comp cook. Probably would've last year, but more surgery for the wife threw a wrench into that. Then had planned on getting our Masters before it, but that changed when we got 8... <sigh>
Wont get that gold badge for a few years now, might was well get going.

We may do it, in Jackson... I'll have to see. Highly likely for us will be Tennille and Gordon.

With Gary and Dionne doing so well recently (no surprise for some of us), have we seen much revitalized interest in GBA?
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Unread 12-31-2012, 12:33 PM   #4
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How does it work if you make finals. Do you have to have all new meat cooked or do you just try and hold some of what you already cooked. I'm assuming you just cook the extra meat to be ready at finals time.

Also, I went to the GBA website. It looks like the only thing in the box is meat; no garnish allowed. Is that right? And you actually compare each entry to each other, not on its own??
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Unread 12-31-2012, 01:39 PM   #5
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Big Mike,

GBA does not allow garnish in the boxes. GBA using a comparative scoring system. Each table will have 4-6 boxes and a panel of 5 judges. Each box on a table is scored compared to the other boxes on that table between 7 & 10. Each judge scores for appearance, tenderness & taste. Each judge must award at least one 10 in each of the three criteria. Multiple 10's can be awarded in these criteria. After judging all boxes for all three criteria, the judge then scores for overall impression The judge gives a unique score to each box between 10.0 & 9.1. Each criteria has a weighted factor with taste given the highest factor. A perfect score for a GBA box is 600.

If you finish in the top 3 in any of the 3 categories, you advance to the finals. At this point you are guaranteed no worse than 3rd place in that category. Your preliminary score is dropped & you prepare a new turn in box. The 9 final entries (3 loin, 3 pork, 3 ribs) are judged by a separate panel of 5 judges. None of these 5 judged in the preliminary round. The highest scoring box among the 9 entries wins the Grand Champion. The Reserve Grand Champion is the team with the highest cumulative score of the three categories in the preliminary round. If the Grand Champion also has the highest cumulative score, the Reserve is passed down to the second highest cumulative score.

Be glad to answer any other questions you may have about GBA.
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Unread 12-31-2012, 09:28 PM   #6
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Thanks for the information. I like the fact that there is no garnish. I also like the pork loin aspect. The Hog Jam looks to be about 8 hours away. It would be interesting to do something different from KCBS style competitions and to also see how much, if any, the flavor profiles vary between Georgia and Ohio.
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Unread 01-01-2013, 07:48 AM   #7
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Superior Smokers and Right on Que will be cooking a few GBAs this year. We are looking forward to getting to know some of the GBA teams.
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Unread 01-01-2013, 12:51 PM   #8
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Quote:
Originally Posted by que_dawg View Post
Superior Smokers and Right on Que will be cooking a few GBAs this year. We are looking forward to getting to know some of the GBA teams.
Kevin
Which ones are you looking at??? We are thinking about trying some gba's
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Unread 01-01-2013, 02:08 PM   #9
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Our team Hoggin the sauce BBQ will be taking the Judging class being offered on January 19th. For $50 you get to take the class and it gives you a years membership in the GBA. We figured we would do this first then enter a competition and give it a try..
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Unread 01-01-2013, 02:26 PM   #10
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Kevin
Which ones are you looking at??? We are thinking about trying some gba's
We are definitely doing Brenau. I am also looking specifically at Perry, too. Hopefully a couple of more will follow.
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Unread 01-03-2013, 01:41 PM   #11
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Looking forward to meeting you guys. I be contest rep in Perry & doing the scoring in Gainesville. I also am the organizer for the Hazlehurst BBQ Fest in May. I think y'all will like the GBA. Lots of friendly folks and pretty darn good cooks as well.
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Unread 01-03-2013, 01:51 PM   #12
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Be prepared to cook a lot of meat and have almost all of it on at the same time at one point.

4-6 butts
3-8 racks of ribs
2 pork loins

You cook a lot of food and use a lot more of everything else to cook these contests. I also would not want to cook one solo. I do think that GBA is a good bit more work than KCBS.

They are generally very well run contests and everyone is very friendly.
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Unread 01-03-2013, 04:32 PM   #13
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^^^ Yep. Like in MBN, keep in mind that with any luck you'll make finals. It's up to you as to what you present for finals, and luckily unlike MBN finals in GBA are blind. Meaning, in MBN you'll present new/fresh racks of ribs, or whole pork shoulders, etc. Blind, if you want to "rob" your existing BBQ, that's up to you. I personally wouldn't, but that's me.

To me, that's part of the fun of it. Also it takes the tie-breaker B.S. out of the mix, for at least the top 3 teams in each category. There's more to winning than just winning your table; it's about the best BBQ out there on this day.
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Unread 01-04-2013, 07:37 AM   #14
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Quote:
Originally Posted by Big Mike View Post
Thanks for the information. I like the fact that there is no garnish. I also like the pork loin aspect. The Hog Jam looks to be about 8 hours away. It would be interesting to do something different from KCBS style competitions and to also see how much, if any, the flavor profiles vary between Georgia and Ohio.
Flavor profile? As a judge who was right at becoming a Master Judge, then they moved the mark, so I'm now at the old mark but not a MJ... there is no one "flavor profile" that wins. Certainly over the last 10 or so years BBQ in this region has gotten sweeter, but savory wins as often as sweet. I'd say ribs tend to be slightly sweeter than say pulled pork, but we've seen the sweetening of loins do ok too. More than anything, the balance seems to perform best, and those that hit the tenderness mark perfectly (can be very tough to do in loin) tend to make finals most.
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Unread 01-04-2013, 07:57 AM   #15
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Quote:
Originally Posted by Lake Dogs View Post
^^^ Yep. Like in MBN, keep in mind that with any luck you'll make finals. It's up to you as to what you present for finals, and luckily unlike MBN finals in GBA are blind. Meaning, in MBN you'll present new/fresh racks of ribs, or whole pork shoulders, etc. Blind, if you want to "rob" your existing BBQ, that's up to you. I personally wouldn't, but that's me.

To me, that's part of the fun of it. Also it takes the tie-breaker B.S. out of the mix, for at least the top 3 teams in each category. There's more to winning than just winning your table; it's about the best BBQ out there on this day.
So do you stagger your cook times to accommodate the 2 turn in times (hedging your bet that you'll make finals)?
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