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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 08-17-2010, 10:28 AM   #1
WineMaster
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Default If you could change 1 thing

If you could change 1 thing about Competition BBQ. What would it be.
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Unread 08-17-2010, 11:57 AM   #2
big brother smoke
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Make it solely a meat contest!
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Unread 08-17-2010, 12:00 PM   #3
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The fact that I haven't won a GC, yet.

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Unread 08-17-2010, 01:44 PM   #4
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Earlier Awards Ceremonies!!
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Unread 08-17-2010, 02:17 PM   #5
mfreeman73
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More trained judges. There are a lot of good judges out there, but there's a lot of ignorant judges, too, that score on ridiculous scales such as never giving a nine or giving out a five to something that clearly isn't below average. I hear stories like that all the time and it drives me nuts. I judge comps here and there and I give it a nine if it's really good and I don't give it anything below a six unless it really is below average. Just a pet peeve of mine. :P
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Unread 08-17-2010, 02:40 PM   #6
Lake Dogs
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For which sanctioning body?

KCBS - I'd probably want to eliminate allowance of greens in the box.
GBA - Pork loin, BBQ? Really. No, replace it with Brisket.
FBA - No chicken; chicken ain't BBQ, is it? Maybe it is.
MIM/MBN - Perhaps weigh the scoring WAY down for on-site. Meaning blind is 90% of the score, on-site is 10%.
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Unread 08-17-2010, 02:47 PM   #7
Ford
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Nothing. It ain't broke so don't mess with it.

But I wish I could cook a little better and more consistently.
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Unread 08-17-2010, 03:33 PM   #8
Dale P
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Remove the pork rule.
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Unread 08-17-2010, 03:36 PM   #9
Anchors Smokeshop
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I wish the pay-outs were greater. I would love to quit my job and become a professional pitmaster. I'm sure my wife feels differently.
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Unread 08-17-2010, 03:37 PM   #10
ThomEmery
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Add more surprise side dish categories :)
And then the results would eliminate the bottom 33%
Oh this would be very popular I just know it




You know I am teasing right?
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Unread 08-17-2010, 04:10 PM   #11
Dr_KY
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More comps closer to home.

Comps and events non conflicting.

Less moaning, false hype and more cooking. :)

Destroy the clicks!! If ya don't like someone then just out cook them. :)
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Unread 08-17-2010, 04:38 PM   #12
WineMaster
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How about in a turn in box, with a 2" foam platforn covered with Indoor/Outdoor Carpet that your meat gets put on so all boxes look the same EXCEPT for the meat. Then and only then the MEAT will get an APPEARANCE score.
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Unread 08-17-2010, 05:25 PM   #13
Yakfishingfool
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drop the greens and go with green boxes.
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Unread 08-17-2010, 05:38 PM   #14
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Judging - one extra step to become a CBJ - you have to cook with a team first - then to remain certified some sort of yearly continuing education be it a questionnaire, cooking with a team, etc. Finally, for KCBS, every issue of the Bullsheet should have a judging article that covers the latest FAQ's, rustlings, tips, etc.
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Unread 08-17-2010, 05:50 PM   #15
Sledneck
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AT the Battle of the BBQ brethren I would make it mandatory that we carry SmokeInDaEye around the contest site in a sedan chair so that we may pay respect and honor his achievements.
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