The BBQ BRETHREN FORUMS.  


Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
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
Old 03-24-2010, 01:56 AM   #1
motoeric
Babbling Farker
 
motoeric's Avatar
 
Join Date: 08-07-06
Location: huntington, ny
Default BBQ as Sport

Hi,

I'm using the term 'sport' to illustrate a point, not because I believe that competition BBQ is a sport. That's another debate (and one that I couldn't care less about).

My question is this, do any competitors treat BBQ as if it is a sport or other high-end competition outside of the monetary investment and the research/practice?

High end Chess/Scrabble players will make sure that they get enough sleep, maintain a decent blood sugar level, listen to music that they believe impacts cognition and eat foods that help keep them mentally sharp.

Athletes are educated on kinesthetics, wear activity appropriate attire, hydrate properly, avoid alcohol while competing, have proper rest, etc.

Is there use to be found in similar tactics for competition BBQ? Is there a need to be as mentally sharp as possible? To be in as much physical control as possible? Can we learn lessons from other competitive venues?

Eric
__________________
Smoke Signals
Current Issue

A BBQ Brethren Publication
2 Thessalonians 2:15
Exodus 12:9
motoeric is offline   Reply With Quote


Old 03-24-2010, 02:23 AM   #2
grillfella
is one Smokin' Farker
 
grillfella's Avatar
 
Join Date: 02-13-07
Location: Best BBQ in south whittier los angeles
Default

Eric, after watching the pitmasters series I noticed Myron mixon take this approach at one point he stated that he does not drink during comps and takes it very serious. The guy from slap yo daddy needed sleep at one point and was kept awake by a nearby party. He ended up waking up late and it affected his "Q". All in all if you are doing something you love be it for comp or just cooking for your family you should be on your game. As for me it's hard to "Q" without a few beers
grillfella is offline   Reply With Quote


Old 03-24-2010, 02:58 AM   #3
Gowan
is Blowin Smoke!
 
Join Date: 08-08-07
Location: Cartersville, GA
Default

I think you saw a good example of how serious the top teams are about what they do at North Little Rock. There was very little boozing and carousing going on - especially when you consider there were over 200 teams on the lot.

Many cooks mentioned how much different the vibe was there vs the KC Royal. With so much money on the line, the majority of teams brought their A Game, and that meant doing every thing they could to maximize their chances.
Gowan is offline   Reply With Quote


Thanks from: --->
Old 03-24-2010, 06:00 AM   #4
daedalus
Full Fledged Farker

 
Join Date: 08-31-08
Location: Kansas City, MO
Default

I have always thought that the term competitive bbq is a bit of an oxymoron. Historically, BBQ is a very communal event, and typically centered around celebration, family, and comradery. It strikes me as odd that a serious competitive "sport" has sprung up around it. Still though, I think part of the cool thing about these competitions is the cross section of people who get involved. Everyon seems to have their own agenda. Some teams go there seriously intending to win, some use it as an excuse to party, most are probably somewhere in between.

As to your original point, I think it is important to remember that not everybody gets to be a professional athlete, chess player, etc. You have to be very good to even get a chance to play at that level. In BBQ, with the exception of a very few invitation only events, pretty much anyone who wants to pony up the dough can compete.
__________________
"Bacon is the gateway meat." - Chef Ryan Farr
Carpe Lardum!

Dark Horse BBQ Competition Team
KCBS Master CBJ
Certified Moink Baller

Good One "Open Range" Smoker, WMS (Cirqa 1983), Rescued NB offset, Modified ECB, No-name Charcoal Grill, Perfect Flame Gasser, Weber 22.5" One Touch Silver
daedalus is offline   Reply With Quote


Thanks from:--->
Old 03-24-2010, 07:50 AM   #5
Buster Dog BBQ
is One Chatty Farker
 
Join Date: 07-20-08
Location: Clive, IA
Default

Well, if you are tired, grogy, or hung over you will probably make a mistake. I have never understood why a team wants to spend the money required for a contest to go out and get ripped and in turn do crappy. Seems like they could go to the bar cheaper.
__________________
FEC-100 Right Handed, FEC-100 Left Handed, Large BGE x2, Mini BGE
Buster Dog BBQ - [url]http://www.busterdogbbq.com[/url]
Buster Dog BBQ is offline   Reply With Quote


Thanks from: --->
Old 03-24-2010, 08:26 AM   #6
Lake Dogs
Quintessential Chatty Farker
 
Lake Dogs's Avatar
 
Join Date: 07-14-09
Location: Lake Sinclair, GA
Default

Is there use to be found in similar tactics for competition BBQ? Is there a need to be as mentally sharp as possible?

I think the answer is a resounding YES. Mind you, in the average comp you'll see most
folks bring their B game (meaning, enjoying it a little more and not quite so worried).
As CivalWarBBQ said earlier, when the stakes go up, so does the game.

Funny, KCBS for me is different than MBN. MBN we cook SIGNIFICANTLY more meat,
and stay stone cold sober all night. However, I learned playing competitive tennis
years ago, my A game is better when I'm a little relaxed and ready to take no
prisoners (played singles, USTA, 8am popping the top on a beer). So, for on-site in
MBN, I have a beer or two before we get started; it relaxes me and I do a better
presentation.
__________________
Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from darn near anywhere)
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.
Lake Dogs is offline   Reply With Quote


Old 03-24-2010, 08:42 AM   #7
Divemaster
somebody shut me the fark up.
 
Divemaster's Avatar
 
Join Date: 09-23-07
Location: North Side of Chicago Illinois
Default

I have to agree with Brother Lake Dog…

While we go to a comp to have fun, we really work that fun around our timing. I find it interesting that we can usually find a number of fellow competitors in our area and yes, many are drinking. Us, we may have a beer or two but we are normally done with it well before midnight.

We also try to make sure that each of us gets enough sleep during the night and while dinner is important, we’ve found that breakfast is critical for us to be on our game.

We spend way too much money not to take our ‘A’ game to each comp. We have recognized this when it was more of a ‘B’ or even ‘C’ game and how poorly we did.
__________________
Jeff
CBJ# 23376
Stockcar BBQ
Race Fast, Cook Slow, and Enjoy Life!
If it don't come off a smoker, it's just a side dish!

Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe.
Divemaster is offline   Reply With Quote


Old 03-24-2010, 09:56 AM   #8
RubMeTender
Full Fledged Farker
 
Join Date: 02-16-09
Location: Seminole, FL
Default

I think that if you are operating on 2 hours of sleep and nursing a hangover throughout a busy competition day, then there is no way you can be as effective.
I think for the most part the teams I've been around have **almost** found that fine line between too much fun and acting too serious.
As competitive as it can be around turn in times, it really is still a bunch of good old boys cooking in the backyard. The backyard is just huge.

As far as looking like athletes..............
__________________
Dan-Rub Me Tender Memphis BBQ Team

Lang 84 Deluxe Warmer
Lang 84 Deluxe Warmer with Chargrill
Great Outdoors Smokey Mountain
RubMeTender is offline   Reply With Quote


Old 03-24-2010, 10:10 AM   #9
Lake Dogs
Quintessential Chatty Farker
 
Lake Dogs's Avatar
 
Join Date: 07-14-09
Location: Lake Sinclair, GA
Default

Quote:
Originally Posted by RubMeTender View Post
I think that if you are operating on 2 hours of sleep and nursing a hangover throughout a busy competition day, then there is no way you can be as effective.
I think for the most part the teams I've been around have **almost** found that fine line between too much fun and acting too serious.
As competitive as it can be around turn in times, it really is still a bunch of good old boys cooking in the backyard. The backyard is just huge.

As far as looking like athletes..............

Think: SUMO

__________________
Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from darn near anywhere)
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.
Lake Dogs is offline   Reply With Quote


Old 03-24-2010, 11:07 AM   #10
Jacked UP BBQ
Babbling Farker
 
Join Date: 06-09-08
Location: Forker River, NJ
Default

I go with the flow, I can drink and still be on my A game, we have a system that allows us to party and still get it done. Do we sometimes regret it yes, has lack of sleep sometimes screwed us, yes! I choose not to drink on comp nights anymore because I don't like to feel like chit the next day.
__________________
Jacked UP BBQ vending


Ocean County Pig Assassins competition team retired and is now known as Jacked UP BBQ

Fec 750
Fec 100
Large Spicewine
Jacked UP BBQ is offline   Reply With Quote


Thanks from:--->
Old 03-24-2010, 11:33 AM   #11
Podge
is One Chatty Farker
 
Join Date: 09-25-06
Location: Elk Creek, Ky.
Default

sorry, answered the wrong question to this thread so I deleted my orignal answer.

I take BBQ competitions very seriously !.. I think most of you do too. If I want to cook with a group of freinds, and just have a good time, and not worry about if I win or lose, (or climbing the ladder to do so).. I'll save $700 and do this at home.
Podge is offline   Reply With Quote


Old 03-24-2010, 01:14 PM   #12
Sawdustguy
Quintessential Chatty Farker
 
Sawdustguy's Avatar
 
Join Date: 09-14-05
Location: Vernon, Connecticut
Default

In the sense of the preparation, attention to detail, execution and determination a BBQ contest is very similar to an athletic event. Now with that said if we make BBQ Contests "Full Contact", you got something.
__________________
Guy (Pitmaster)
BBQ Team: Lawn Guyland Smokers

Stupidity for Dummies

…because sometimes, you just can’t dumb it down enough…
Sawdustguy is offline   Reply With Quote


Old 03-24-2010, 01:17 PM   #13
Lake Dogs
Quintessential Chatty Farker
 
Lake Dogs's Avatar
 
Join Date: 07-14-09
Location: Lake Sinclair, GA
Default

BBQ sauce wraslin' with Lee Anne Whippen.... I like it!!!!
__________________
Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from darn near anywhere)
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.
Lake Dogs is offline   Reply With Quote


Old 03-24-2010, 01:40 PM   #14
RubMeTender
Full Fledged Farker
 
Join Date: 02-16-09
Location: Seminole, FL
Default

Quote:
Originally Posted by Lake Dogs View Post
BBQ sauce wraslin' with Lee Anne Whippen.... I like it!!!!
I'm thinking she could beat 75% of the guys on this forum alone.
__________________
Dan-Rub Me Tender Memphis BBQ Team

Lang 84 Deluxe Warmer
Lang 84 Deluxe Warmer with Chargrill
Great Outdoors Smokey Mountain
RubMeTender is offline   Reply With Quote


Old 03-24-2010, 01:48 PM   #15
Lake Dogs
Quintessential Chatty Farker
 
Lake Dogs's Avatar
 
Join Date: 07-14-09
Location: Lake Sinclair, GA
Default

I'd pay money to lose at Sauce Wraslin' with Lee Anne... It would be worth every dime.

HOWEVER, someone darn shure better be taking pictures. I'm not going the route of "No
Pics, Didnt Happen"!
__________________
Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from darn near anywhere)
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.
Lake Dogs is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
BBQ a Sport, really? parrdist Competition BBQ 42 08-09-2011 07:20 PM
Will BBQ become a sport? Wizards of 'Que Competition BBQ 130 08-26-2009 01:57 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


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.





All times are GMT -5. The time now is 09:36 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2017, vBulletin Solutions, Inc.
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