The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
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
Unread 06-28-2010, 05:38 PM   #1
tennispro
Knows what a fatty is.
 
tennispro's Avatar
 
Join Date: 05-15-10
Location: Sterling, Illinois
Downloads: 0
Uploads: 0
Default Need to vent about contest this weekend

I am cooking in a rib contest on Sat. We were told this is going to be the first year that we will be aloud to sell ribs. But we have to buy them on site from a local meat market. The price is $4 a slab you can't beat the price.

Now for the bad part. I just got an email from the guy running it that I will not be aloud to start my contest ribs till noon to be fair to the other teams. It says right in the entry or that "Rib fest officially starts at noon but cooking will be allowed to begin before that. Judging will begin at 4 pm sharp."

Now am i reading that wrong or does it not say that I will be aloud to start cooking before noon??? I have cooked this contests two times before and won both times. I am starting to wonder if this is to handycap me in some way. Both times I cooked before we were aloud to start our contest ribs at 11.

I was told in the email that I could start cooking the ribs to sell at 11 and could start selling them at noon. Now how in the am I supposed to get ribs done in an hour to start selling them?? I really don't want to waist the money to buy ribs to sell if people really think they are going to be getting good ribs after 1 hour.

I guess they have a new guy running it this year and its shows that he does not have a clue what he is doing.

What should I do??
__________________
Not Quite Yet BBQ. Cooking on a pit by B & S Custom Smokers
tennispro is offline   Reply With Quote


Unread 06-28-2010, 05:47 PM   #2
Jeff_in_KC
somebody shut me the fark up.
 
Jeff_in_KC's Avatar
 
Join Date: 01-04-05
Location: Pleasant Hill, MO
Downloads: 0
Uploads: 0
Default

Don't cook non-sanctioned contests.
__________________
KCBS Member #14287
Jeff_in_KC is offline   Reply With Quote


Thanks from: --->
Unread 06-28-2010, 08:23 PM   #3
TN_BBQ
is One Chatty Farker
 
Join Date: 06-02-08
Location: Knoxville, TN
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Jeff_in_KC View Post
Don't cook non-sanctioned contests.
Yup.

You might also ask the guy for a little clarification.

If all else fails, just punt on the contest, display your trophies and make a mess load of money selling ribs.
__________________
Life's a party with a Backwoods Party!
TN_BBQ is offline   Reply With Quote


Unread 06-28-2010, 08:34 PM   #4
Grillman
is One Chatty Farker

 
Grillman's Avatar
 
Join Date: 07-05-09
Location: Aurora, Colo.
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by TN_BBQ View Post
Yup.

You might also ask the guy for a little clarification.

If all else fails, just punt on the contest, display your trophies and make a mess load of money selling ribs.
Yes,,,,but ask for a hard copy of the rules.
Don't take some persons word on how things work.
This guy you talked to; may be reading the rules wrong himself.
Grillman is online now   Reply With Quote


Unread 06-28-2010, 08:38 PM   #5
Bbq Bubba
somebody shut me the fark up.
 
Bbq Bubba's Avatar
 
Join Date: 05-03-07
Location: New Baltimore, Mi.
Downloads: 0
Uploads: 0
Default

He's telling you that since your cooking ribs all day as a vendor, you can't start your comp. ribs till noon to make it fair to the other teams.
__________________
Pitmaster @ Lockharts BBQ
Beer Snob
I cook the best brisket north of Dallas. Get over it.
Northern midwest director for OBR
www.operationbbqrelief.com
#detroitporkmafia
BBQ Person of the Year 2013
Bbq Bubba is offline   Reply With Quote


Unread 06-29-2010, 05:23 AM   #6
NRA4Life
is One Chatty Farker

 
NRA4Life's Avatar
 
Join Date: 07-07-09
Location: Newark, OH
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Bbq Bubba View Post
He's telling you that since your cooking ribs all day as a vendor, you can't start your comp. ribs till noon to make it fair to the other teams.
That is what I see too. I don't see where he's telling you that you can't cook your vending ribs early.
__________________
- Kevin
Team: Smitty's Real Pit BBQ
KCBS CBJ
Superior SS-3 - Courtesy of Gainesville Jaycees and Superior Smokers
2 Custom Built Reverse Flow Stickburners
Weber 22.5" WSM
Weber 26.75" OTG
Weber Blue 2000 Stainless Performer
NRA4Life is online now   Reply With Quote


Unread 06-29-2010, 09:00 AM   #7
BBQchef33
Grand Poobah and Site Admin
 
BBQchef33's Avatar
 
Join Date: 08-11-03
Location: Long Island, NY
Downloads: 12
Uploads: 4
Default

Quote:
Originally Posted by NRA4Life View Post
That is what I see too. I don't see where he's telling you that you can't cook your vending ribs early.


i agree.. Vendors that compete many times are there the night before cooking vending meats, but cant start cooking their competition food until after meat inspections in the morning. I think this is a similar situation. I doubt the restricition are on vending foods too.




Rib turnin is at 4, and the contest starts at noon. I think thats fair..
__________________
Site Administrator and
Grand PooBah

CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Klose built MoAB (Mother of All Banderas) passed on to Big Dog, 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 1 XL BGE, 1 Mini BGE, 1 Pit Barrel Cooker, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a covered, pellet pooping FEC100, and our duck died. :(

News Flash:
"A mans worth is judged by the weight of his integrity "

You know your getting older when you choose your cereal for the fiber, not the toy


Smoke on KC.
WWW.BBQ-BRETHREN.COM
BBQchef33 is offline   Reply With Quote


Unread 06-29-2010, 08:16 PM   #8
tennispro
Knows what a fatty is.
 
tennispro's Avatar
 
Join Date: 05-15-10
Location: Sterling, Illinois
Downloads: 0
Uploads: 0
Default

I was told that I could start cooking the vending ribs at 11 and expect people to be buying them starting at 12. No chance in hell that I can pull that off

I was told today that because the way that the entry form reads that they are going to allow me to start all my ribs at 11 if I want.

I am just worried on how many ribs they think someone can sell if they are only going to give us an hour to start cooking before people are going to show up.

I guess I will buy 15 slabs and hope that I can get them all sold in the last hour. They are not sure how many people are going to be around to buy ribs.
__________________
Not Quite Yet BBQ. Cooking on a pit by B & S Custom Smokers
tennispro is offline   Reply With Quote


Unread 06-29-2010, 08:46 PM   #9
Meat Burner
Quintessential Chatty Farker
 
Meat Burner's Avatar
 
Join Date: 02-22-07
Location: Springfield, MO
Downloads: 0
Uploads: 0
Default

Sounds like they may not realize the misinformation given you. Give them a call for clarification as TN said. May not be what you think. Obviously only given an hour for having ribs ready is a mistake somewhere. Help them straighten the rules out. Good luck and let us know what happened.
__________________
my avatar swiped fatties from the plate....look how sorry he is.
________
Meat.

NB Bandera with mods
Weber 22 .5" x 2, 26.75" x 1
UDS x 3
KCBS CBJ
Created "The Great Spam Revelation of 2011."
www.bbq-brethren.com/forum/showthread.php?t=111155
Meat Burner is offline   Reply With Quote


Unread 06-30-2010, 08:12 AM   #10
Smoke & Beers
is One Chatty Farker
 
Join Date: 09-10-08
Location: Emporia, KS
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Meat Burner View Post
Sounds like they may not realize the misinformation given you. Give them a call for clarification as TN said. May not be what you think. Obviously only given an hour for having ribs ready is a mistake somewhere. Help them straighten the rules out. Good luck and let us know what happened.
Do you know anyone else that is attending? What's their take on it? The more complaints they receive, the better they will listen...just sayin...
__________________
~~~~~~~~~~~~~~~~~~~~~~~
Shawn aka: [B]BUBBA's QUE CREW Competition Team[/B]
Blue Weber Performer w/SS top & gas assist
Weber One Touch Gold & a Weber 22 1/2" Silver
Traeger Jr
2 UDS's Born 9-19-08 & 3-6-09
Weber Smokey Joe Platinum
[COLOR=red][COLOR=black]Super Fast[/COLOR][B] RED THERMAPEN[/B][/COLOR]

"If you got them by the MOINK balls, their hearts and minds will follow" -John Wayne
Smoke & Beers is offline   Reply With Quote


Unread 06-30-2010, 09:18 AM   #11
Bbq Bubba
somebody shut me the fark up.
 
Bbq Bubba's Avatar
 
Join Date: 05-03-07
Location: New Baltimore, Mi.
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by tennispro View Post
I was told that I could start cooking the vending ribs at 11 and expect people to be buying them starting at 12. No chance in hell that I can pull that off

I was told today that because the way that the entry form reads that they are going to allow me to start all my ribs at 11 if I want.

I am just worried on how many ribs they think someone can sell if they are only going to give us an hour to start cooking before people are going to show up.

I guess I will buy 15 slabs and hope that I can get them all sold in the last hour. They are not sure how many people are going to be around to buy ribs.
I still think your confused but if that is really the case, why would you even bother?
You know you won't have ribs ready till at least 3:00, don't waste your time and money.

Worst case cook them the day before and reheat to serve. At least you'll have product ready for sales.
__________________
Pitmaster @ Lockharts BBQ
Beer Snob
I cook the best brisket north of Dallas. Get over it.
Northern midwest director for OBR
www.operationbbqrelief.com
#detroitporkmafia
BBQ Person of the Year 2013
Bbq Bubba is offline   Reply With Quote


Unread 06-30-2010, 12:36 PM   #12
markpmc
Knows what a fatty is.
 
Join Date: 04-20-09
Location: Mobile, AL
Downloads: 0
Uploads: 0
Default

I did an unsanctioned contest a few weeks which the locals who took their meat home to marinate won. We had a meeting a few hours before turn in to decide home many ribs to put in the box !@?

That was last unsanctioned contest. period.
markpmc is offline   Reply With Quote


Unread 06-30-2010, 12:43 PM   #13
txschutte
Quintessential Chatty Farker
 
txschutte's Avatar
 
Join Date: 08-02-07
Location: Cozad, NE USA
Downloads: 0
Uploads: 0
Default

Non sanctioned can be run well or terribly just like a KCBS contest. Look at the rules, read all info, and call an organizer if something isn't clear. If they are trying to handicap you, you are probably eons ahead of the competition anyhow, so make the step up to sanctioned.
__________________
"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.

Finally got my dream cooker, Runaround Sue.

Team Whosoever Q

If a man looks lustfully at eggs and bacon, he has already committed breakfast in his heart.
txschutte is online now   Reply With Quote


Unread 06-30-2010, 12:49 PM   #14
Jacked UP BBQ
Babbling Farker
 
Join Date: 06-09-08
Location: Forker River, NJ
Downloads: 0
Uploads: 0
Default

Only cooked sanctioned events so you have an orgination to bitch about!!!!!
__________________
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


Unread 06-30-2010, 10:32 PM   #15
Jeff_in_KC
somebody shut me the fark up.
 
Jeff_in_KC's Avatar
 
Join Date: 01-04-05
Location: Pleasant Hill, MO
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Jacked UP BBQ View Post
Only cooked sanctioned events so you have an orgination to bitch about!!!!!
I'm trying to decide if I should even ask what you meant by that...
__________________
KCBS Member #14287
Jeff_in_KC is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Need help at Front Royal, VA contest this weekend Gary in Va Competition BBQ 4 10-02-2009 08:20 AM
two st louis contest on the same weekend beam boys bbq Competition BBQ 22 11-11-2008 04:03 PM
Informal AZ 'Contest' this weekend G$ Competition BBQ 14 01-30-2007 04:23 PM
1st contest this weekend sigmasmokers Competition BBQ 16 05-15-2006 08:52 AM

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

Loading



All times are GMT -5. The time now is 11:04 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
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