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

If you could change 1 thing about Competition BBQ. What would it be.

MJH From Backyard Bomber BBQ -- Junior
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Old 08-17-2010, 11:57 AM   #2
big brother smoke
somebody shut me the fark up.

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Make it solely a meat contest!
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Old 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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Old 08-17-2010, 01:44 PM   #4
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Old 08-17-2010, 02:17 PM   #5
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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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Old 08-17-2010, 02:40 PM   #6
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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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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.
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Old 08-17-2010, 02:47 PM   #7
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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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Old 08-17-2010, 03:33 PM   #8
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Remove the pork rule.
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Old 08-17-2010, 03:36 PM   #9
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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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Old 08-17-2010, 03:37 PM   #10
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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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Old 08-17-2010, 04:10 PM   #11
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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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Old 08-17-2010, 04:38 PM   #12
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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.

MJH From Backyard Bomber BBQ -- Junior
YS 640 Comp
22.5 Weber Kettle
Blue Thermopen

Comp Team
Wine & Swine
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Old 08-17-2010, 05:25 PM   #13
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drop the greens and go with green boxes.
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Old 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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Old 08-17-2010, 05:50 PM   #15
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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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