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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 06-14-2010, 04:36 PM   #1
Capt ron
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Default What the difference between a Backyard Competitor and a professional Competitior?

I had this asked to me by a friend: What the difference between a Backyard Competitor and a Professional Competitor?
Can someone explain it to me? I though it was as soon as you won money you became a professional... Please set me straight if I am not correct...
Thanks and have a great week
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Unread 06-14-2010, 05:14 PM   #2
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It's up to the contest. There's no rules on backyard vs. pro. Unless there's a rule against winners being in backyard then even Pitmasters could enter backyard. I think Mobile is about the only one I know that has divisions with rules on winning and moving up.
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Unread 06-14-2010, 05:17 PM   #3
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The meats and the name.

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Unread 06-14-2010, 06:19 PM   #4
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Money Spent???
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Unread 06-14-2010, 06:23 PM   #5
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Thanks guys... I can't understand why would you even go back down to the back yard comp unless there was cold beer and someone needed help/mentoring...

Thanks again...
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Unread 06-14-2010, 07:41 PM   #6
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Quote:
Originally Posted by Capt ron View Post
Thanks guys... I can't understand why would you even go back down to the back yard comp unless there was cold beer and someone needed help/mentoring...

Thanks again...

I've known some folks that wanted to get their feet wet in a comp, but weren't sure they could pull off a 4 meat cook. They went with their strongest meat which was ribs and did the backyard just to get a feel for it. Usually around these parts backyarders just cook ribs or chicken or both. Entry fee is a lot less usually too.
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Unread 06-14-2010, 09:37 PM   #7
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Good timing on this post. Our Sertoma club will be adding a backyard category for our August KCBS sanctioned event and they asked me about what to do. My response was, no money awards and just ribbons and/or trophys. Categories will be a little more liberal as to what to cook but real close to KCBS. Any additional thoughts would be really appreciated.
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Unread 06-14-2010, 10:58 PM   #8
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I'd say the main difference is the amount of money you have tied up in it.
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Unread 06-15-2010, 12:18 AM   #9
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Quote:
Originally Posted by Meat Burner View Post
Good timing on this post. Our Sertoma club will be adding a backyard category for our August KCBS sanctioned event and they asked me about what to do. My response was, no money awards and just ribbons and/or trophys. Categories will be a little more liberal as to what to cook but real close to KCBS. Any additional thoughts would be really appreciated.
One of the contest organizers in our neck of the woods uses Burgers, Chili, Kabobs and Chicken as the entries for the Backyard Division. I believe it is also open garnish.
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Unread 06-15-2010, 12:57 AM   #10
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Backyard is where you want to hear your name called. Pro is when you want to hear Vince's named called before yours! But don't hold your breath!!

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Unread 06-15-2010, 03:36 AM   #11
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We've competed in both Backyard (BY) and Pro comps on the same day 3 seperate times. In all honesty, it is a ton of work doing 8 turn-ins and has the potential to take your focus off of the pro comp. Personally, I think it actually puts a team at a disadvantage to do both competitions on the same day.

Now, all that being said, sometimes the prizes for the BY division are pretty sweet. We've won a nice digital camera, a small amount of cash and missed out twice on the GC BY prize, a smaller Traeger cooker.
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Unread 06-15-2010, 06:54 AM   #12
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The other big difference is sanctioning/representation by one of the bodies around the country. Most of the backyard events I've seen are open to anyone assuming there is not a pro comp at the same event. Madison, IN Ribberfest is the largest backyard event in the OKI Region that I know of (40 teams last year) and is the day before their KCBS event. The entry form for the backyard does request no professional teams but there isn't a purse anyway so I'm not sure why a pro team would go to the expense. The nice thing about the Madison backyard is it is closely modeled after the pro event the next day - all 4 meats, box rules, etc. - 20 minute turn-in times though which keeps you on your toes! Fantastic event to get a feel for the real deal w/o the expense. Then if you stick around on Saturday you can check out the pro's and sample some great 'que.
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Unread 06-15-2010, 11:19 AM   #13
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I try to do one backyard in the beginning of the season to get the rust off.
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Unread 06-15-2010, 11:21 AM   #14
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Quote:
Originally Posted by Meat Burner View Post
Good timing on this post. Our Sertoma club will be adding a backyard category for our August KCBS sanctioned event and they asked me about what to do. My response was, no money awards and just ribbons and/or trophys. Categories will be a little more liberal as to what to cook but real close to KCBS. Any additional thoughts would be really appreciated.
if you wan't to build this contest i would rethink the money, even a little bit would help draw more the next time.
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Unread 06-16-2010, 06:38 AM   #15
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If you are talking the competitor, the way I've always understood the difference between a backyard competitor and a professional competitor is right in line with the money spent and the amount of competitions said person/team does in a season. If you do 1-4 (in my book) you are a backyard competitor - when you start shelling $1k+ on showing up to a competition and or you do 8-15 of those suckers a season, your a professional in my book. To me though, it's not about winning either to be a professional. Look at some NASCAR teams. Some are pros who never win. Consistency is the measure of your skill in this field.

*Disclaimer* This is just my understanding with a little of my $0.02 thrown in.
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