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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 07-18-2010, 05:01 PM   #1
douglaslizard
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Default Plains Pig Pickin,Plains Ga. GBA

this weekend we went to cook in Plains Ga.it was our first GBA Comp and our second time cooking in pro division,we had fun other than the heat and got a ninth place call in pork and 8th place in sauce.
President of the GBA Jeff Schram









we got to meet President Carter and the boys got a pic with the Former first lady
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Unread 07-18-2010, 05:57 PM   #2
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I don't really get the GBA myself, but meeting Jimmy would be worth the entry fee.
Sounds like you had a great time!
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Unread 07-18-2010, 10:24 PM   #3
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Congrats Ray and little Ray, looks like some good grub there.
Meeting former President Carter would be great!
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Unread 07-18-2010, 11:48 PM   #4
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Very cool. I'm guessing Bubba Grills was there; that's Lonnie running that HUGE
team of his. Cool pics with the Carters.
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Unread 07-22-2010, 01:48 PM   #5
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Quote:
Originally Posted by CivilWarBBQ View Post
I don't really get the GBA myself, but meeting Jimmy would be worth the entry fee.
Sounds like you had a great time!
Don't want to create a big argument here, but I am curious as to what you mean by "don't really get the GBA" ?
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Unread 07-22-2010, 02:50 PM   #6
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Quote:
Originally Posted by olewarthog View Post
Don't want to create a big argument here, but I am curious as to what you mean by "don't really get the GBA" ?

He always has a comment about GBA when it comes up. I dont know what there is to get with it. I have enjoyed the GBA contests that I have cooked.
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Unread 07-22-2010, 04:02 PM   #7
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No argument - I haven't been able to work out a place for this south Georgia sanctioning body in my head. Nothing against the GBA, I just don't see anything in it to draw a contest away from sanctioning with KCBS or MBN.

Of course maybe it's a political thing like FBA with folks not wanting to give up control to a national organization. Sorry if my musing is coming off as GBA bashing; that's not my intention at all. I'll stay out of GBA threads and keep my thoughts to myself.

Carry on!
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Unread 07-22-2010, 09:46 PM   #8
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I didn't want to jump to conclusions and accuse you of bashing, so that's why I asked. We each have our own opinions. First let me state that I am not an official of the GBA & don't pretend to speak officially for the GBA. I do judge in GBA, but the opinions expressed are my own.

I don't see the GBA as trying to draw established contests away from KCBS or MBN. I see it as another alternative for new venues to consider. It is an opportunity to grow the sport of competitive BBQ in areas of the state where KCBS, MBN, or FBA are not currently active. Just because GBA has smaller contests in smaller venues, doesn't mean they are somehow inferior or don't have a place. Several regular GBA teams also compete in KCBS, FBA, etc & do quite well. I don't see any adversarial attitude by the GBA towards any of the other organizations. I see their goal is to have 1-2 contests per month mostly in places where the other organizations currently don't.
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Unread 07-22-2010, 10:04 PM   #9
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I judge and soon wil be competeing in the GBA also just on vacation for the Plains contest and we will judge the Macon contest this weekend and congrats Ray on getting the calls this past weekend I am sure they were well deserved and hope to see you guys in Macon
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Unread 07-23-2010, 06:53 AM   #10
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I know Lonnie a little. pre-GBA he'd been very active in working with non-sanctioned
comp organizers in growing their contests, and him being a HUGE MIM/MBN competitor
was probably harboring hope they'd go MBN. I dont think he had much success with
this, as most were just too small and didnt want to alienate their current team base with
something as large to do as MBN (lots of meat to cook). I'm not certain why he didnt
take them the FBA route, or even KCBS. It may have to do with he/they really
wanted to keep the meats as old-school as possible, ala. "it an BBQ if it ain't pork",
so no brisket (which I happen to enjoy cooking) or yard birds.

Anyway, GBA has a good following and is a great place to start. As said earlier, many
of the teams compete in other sanctioned cookoffs, in FBA, KCBS, and MBN.

Alan, if I recall correctly, they're using the more of a MBN scoring style, 7-10's and
and overall score, aren't they? A number of the non-sanctioned cookoffs around
here are doing the same on a single turn-in system.
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Unread 07-23-2010, 08:45 AM   #11
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Quote:
Originally Posted by Lake Dogs View Post
Alan, if I recall correctly, they're using the more of a MBN scoring style, 7-10's and
and overall score, aren't they? A number of the non-sanctioned cookoffs around
here are doing the same on a single turn-in system.
Not Alan, but that is correct. Appearance, Tenderness & Taste are scored 7 - 10. Overall impression is 10.0 - 9.0 and is a comparative score of the entries on that table. A judge must give one and only one 10 in overall impression.

The top 3 in each meat category are selected as finalists and prepare a second turn in box for blind judging using the same scoring system. 1st, 2nd & 3rd place in each category are based on the finals scores.
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Unread 07-23-2010, 11:11 AM   #12
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Quote:
Originally Posted by olewarthog View Post
Not Alan, but that is correct. Appearance, Tenderness & Taste are scored 7 - 10. Overall impression is 10.0 - 9.0 and is a comparative score of the entries on that table. A judge must give one and only one 10 in overall impression.

The top 3 in each meat category are selected as finalists and prepare a second turn in box for blind judging using the same scoring system. 1st, 2nd & 3rd place in each category are based on the finals scores.
Yep, MBNish without the on-site. It's really a better scoring system
(that the plain single turn-in 1-9 systems), IMHO.

A number of the non-sanctioned comps around here use this as well. I'll
have to get back to GON, hopefully next year. We'd RGC'd by one tiny
point from GC in 08 there; haven't been able to make it back. Seems
always one thing or another...

I really enjoy the GBA's format. I like MBN, but wow at the amount of
meat to cook. I like FBA's ok, and while we'll probably cook at Lake
Oconee, I dont really care for KCBS's much. Too much crap/nonsense
in the scoring, again IMHO. Many of GBA's judges are MIM/MBN judges,
and boy these guys get trained, and trained WELL. There is no immediate
certification; that happens after you've judged (in the old days it was
2 comps) multiple sanctioned comps and after you've passed the all
day class.

Pork loin... Anyone got a secret or two to get a good TENDER/MOIST
pork loin cooked? I cook 'em fine, but darned if they aren't dry...
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