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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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08-15-2019, 05:42 PM | #46 | |
Babbling Farker
Join Date: 08-31-18
Location: Location, Location.
Name/Nickname : Mike
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You touched on something (and I'm not taking away from your dedication or success with your BBQ career...that's very impressive). I think the need for sub leagues or sub-events under the blanket for the KCBS might be the way to go. Back to what I was saying about sports. Not everyone can play Major League Baseball. Some people can play A ball or in a wooden bat league. Other's have to stick to slow-pitch softball on Saturday's or games after work. Everyone want's to play ball. They just need the opportunity that's right for them. Maybe the KCBS issue isn't that its too restrictive to attract competitors. Rather, it's not as diversified as it should be with sub leagues and sanctioned competitions across the spectrum. Last edited by Mike in Roseville; 08-15-2019 at 05:51 PM.. |
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08-15-2019, 07:20 PM | #47 |
Is lookin for wood to cook with.
Join Date: 09-25-14
Location: salem, oregon
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08-15-2019, 07:45 PM | #48 | |
somebody shut me the fark up.
Join Date: 01-23-04
Location: DFW, San AntonioTx
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Some of the ideas I've read here or heard elsewhere either have KCBS putting on contests, or something close to that. With on exception, beginning last year, KCBS only puts on one contest. The rest are either sanctioned or KCBS provides a judging/scoring/Rep service (at a handful of invitationals). At some point KCBS may put on a series on their own, similar to Sam's Club. This is another time to be careful what you wish for. There are a limited number of weekends a year, and it's possible that due to date availability and logistics they may step on your favorite local contest. It happened with Sam's even after they started consulting KCBS on the schedule beginning in year two. I've always been interested in some sort of ToY for teams that won't cook 25+ weekends a year, or some other number. The fact is that the majority of teams won't ever get close to 25 a year. So lets say there is a trophy, or a sponsor kicks in some $. What is the impact to all contests if teams choose to shut it down as they approach that max number to be eligible? Is it going to drop team counts at contests and jeopardize qualifier status? Is establishing a system that might do that contrary to the mission of KCBS which is to promote BBQ? If I were to propose it I'd probably start looking at the data from last year and see what it would look like with a cutoff of 15 contests, then maybe at 20. It needs to be a number that might encourage teams to cook a few more, without becoming road warriors. If somebody got hot they might get close enough to 7 to cook a few more to get that Jack automatic. Before we start jacking with rules surrounding Masters Series events I think we need to look at alternatives that use it, or do something like the NBL has done with Competitor Series sanctioning, as well as some other things.
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You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer. --Frank Zappa Keeping Valspar in BBQ, one cook at a time. Recipient of a Huggies box! Shut up, and cook!!!! |
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08-15-2019, 08:34 PM | #49 |
Banned
Join Date: 04-11-16
Location: Fayetteville, AR
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Just a couple of thoughts from one of those teams contributing to the drop off.
I have seen several comparisons to SCA and why KCBS would be better off providing the meat. I am sure pretty much everyone would support the contest providing the meat if it worked like SCA. Everyone gets to snake through the line and select 4 SRF briskets and there are 15 of them left on the table when the picking is done. I don't see many contests being able to sustain doing this, so instead what happens is people are at risk to get a bad selection. Also, a lot of people talk about making them more fun...What the hell is less fun than having to trim your Chicken onsite in August? So to circle back to one of the original questions what might generate interest/excitement to grow the sport? I have lots of ideas but since nobody asked for them I will only share one I think there should be a rib cookoff attached to every KCBS contest. If you cook the rib cookoff you can't cook the full comp. Local organizers can push this hard to the community (maybe in places where it is prohibited these rib cookoff folks could sample their extra ribs for a peoples choice, sell tickets, whatever). Local people wanting to kick their neighbors ass in a rib cookoff would probably be more willing/excited for people's choice than your average KCBS team. Do the rib awards right before the main awards so they feel like part of the winning. Maybe some of those rib samplers will stick around to see who wins the KCBS...maybe some of the rib cooks will catch the bug and become a point chasing team. Small entry fee, one day commitment, community involvement, and increased exposure. |
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08-16-2019, 09:22 AM | #50 |
somebody shut me the fark up.
Join Date: 06-28-07
Location: Duvall, WA
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I used to think KCBS was the $hit...until I took their judging class a few years back...now I know why the judging is all over the place and no longer cook KCBS events with the exception of one that a good friend organizes each year.
Too many "my way or the highway" folks that are looking for one thing...when they don't get it they mark low. If it ain't like this it ain't good bbq... Fix the damned judging! Level the playing field... I'd like to see more meat provided competitions ala King of the Smoker format. All teams provided the same quality of meat via a random draw. No SRF Gold or A9 brisket...no Duroc pork...just simple commodity choice meats. Let the skill of the Pitmasters determine who's the best...
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"The team formerly known as "Wine Country "Q"... PNWBA "Team of the Year" 2011, 2012, 2013, 2014, 2016, 2017... We cook on MAK Grills and Bullets... |
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08-16-2019, 12:01 PM | #51 |
On the road to being a farker
Join Date: 09-16-14
Location: Kansas City
Name/Nickname : Big John
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I'd pay to see a contest where Travis, Tim, Brad, and Darren all use commodity pork and choice grade briskets while everyone else uses A9, SRF, and Duroc... I'd still put my money on those guys vs the field. Can't wait to see the excuses after that contest.
Many competitive hobbies are expensive (fishing, shooting, etc), it sucks but thats nature of the beast. Once prize money and sponsorships get involved it is hard to break into the upper levels and everyone is looking for that advantage. We would offset the expense by selling leftovers to friends and family and using them at home reducing our family grocery budget. Save all the trimmings to use for sausage and burgers. It is still an expensive hobby but there are ways to offset the cost. We would also do some catering on the side to help pay for competing. We were able to get a few businesses to sponsor us along the way and we're nobodies. We also got to know a local butcher who would let us pick through briskets, butts, and ribs to find exactly what we wanted. These were relationships we had to work for, they weren't just handed to us. Even the top guys have to work for sponsors and will lose them if they don't keep up their end of the deal. It takes work and hustle but the average joe can do it if their willing to put in the work. Lord knows there are issues with KCBS but I don't think limiting the meat choices for master series events is the solution. They should push more competitor series and backyard contests to lower some of the costs and get more judging opportunities for judges. |
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08-16-2019, 12:10 PM | #52 |
Take a breath!
Join Date: 04-11-18
Location: Metro Detroit, MI
Name/Nickname : Scott
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What if there was a focus on attracting people (non-contestants) to the events so it became more of a "community celebration"? Maybe rides? Maybe grilling demos? Maybe a place for the families to come and picnic. "If you build it, they will come"????
There will always be the guys in their trailers competing...but...what if the KCBS had a goal of celebrating BBQ across America. Creating signature events where communities come together and celebrate all things BBQ.
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WSM 18.5" - Broil King Signet 320B - ThermoWorks Smoke - ThermoPop - ThermaPen (Operation BBQ Ed) KCBS Certified Judge Member KCBS & GLBBQA Competition BBQ Cook !!!Welcome to the BBQ REVIVAL!!! |
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08-16-2019, 12:10 PM | #53 | |
is one Smokin' Farker
Join Date: 09-10-03
Location: Great Bend, Kansas
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In 2014 KCBS did donate meals from leftover comp food. I think it was "100,000 Meals" or something like that. Next year they did "250,000 Meals" Not sure why it didn't continue.
https://www.prnewswire.com/news-rele...300076901.html Quote:
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David MCBJ & CTC #5112 Traeger Texas 075 Blackstone Tailgater Family: Where Life Begins, and Love Never Ends. |
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08-16-2019, 12:14 PM | #54 | |
Take a breath!
Join Date: 04-11-18
Location: Metro Detroit, MI
Name/Nickname : Scott
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I love the idea of "requiring" or high suggesting organizers. Offer incentives that make almost a no-brainer to include it. I do think it would bring more in for entry-level competition. I love the idea of doing the awards at the same time as the Master Series.
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WSM 18.5" - Broil King Signet 320B - ThermoWorks Smoke - ThermoPop - ThermaPen (Operation BBQ Ed) KCBS Certified Judge Member KCBS & GLBBQA Competition BBQ Cook !!!Welcome to the BBQ REVIVAL!!! |
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08-16-2019, 12:28 PM | #55 | |
Take a breath!
Join Date: 04-11-18
Location: Metro Detroit, MI
Name/Nickname : Scott
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What if the "prizes" for non-Master events were gift cards for "top-level" meat? What you won 200 dollars AND a 500 dollar gift card to SRF? Wouldn't that help everyone involved?
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WSM 18.5" - Broil King Signet 320B - ThermoWorks Smoke - ThermoPop - ThermaPen (Operation BBQ Ed) KCBS Certified Judge Member KCBS & GLBBQA Competition BBQ Cook !!!Welcome to the BBQ REVIVAL!!! |
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08-16-2019, 02:06 PM | #56 | |
Banned
Join Date: 04-11-16
Location: Fayetteville, AR
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Ridiculous. If the comp provided the meat those guys would stand no chance!! |
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08-16-2019, 02:08 PM | #57 | |
Banned
Join Date: 04-11-16
Location: Fayetteville, AR
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08-16-2019, 03:14 PM | #58 |
Take a breath!
Join Date: 04-11-18
Location: Metro Detroit, MI
Name/Nickname : Scott
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Good point. I would agree. In my region it's the same names that always seem to float to the top.
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WSM 18.5" - Broil King Signet 320B - ThermoWorks Smoke - ThermoPop - ThermaPen (Operation BBQ Ed) KCBS Certified Judge Member KCBS & GLBBQA Competition BBQ Cook !!!Welcome to the BBQ REVIVAL!!! |
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08-16-2019, 03:26 PM | #59 | |
Babbling Farker
Join Date: 07-14-13
Location: freeman,mo
Name/Nickname : Calvin
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https://mms.kcbs.us/members/evr/view...&evid=41112647 |
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08-16-2019, 03:27 PM | #60 |
Got Wood.
Join Date: 07-20-09
Location: Wilmington, NC
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As a newish team with 13 comps under our belts over the past 4 years I would say our biggest frustration is the lack of feed back from the judging process. We almost completely quit after about 4 or 6 comps because we couldn't figure out what the judges wanted and the very little amount of comment cards we got were mostly useless and in a lot of cases contradicting themselves.
I have talked to a couple of teams who no longer compete just for this reason. They do a few comps and work hard at improving, but still never see the scores improve and they just give-up. They just don't know how to improve and unless you are cooking a lot contests you can't really experiment to find that winning combo of flavors that consistently score well. The reason why my team still competes is we are strong A type personalities and don't quit just because we lose. We have said multiple times on the long rides home that once we do well at one of these comps we will quit. I hoping when that time comes it will fuel our fire to do even better. Again this goes back to our strong type A, I want to compete against the best, I don't want to win some in some lower division just to get a pat on the back.
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Jim and Amanda --Coastal Smoke BBQ (KCBS) Double Barrel BBQ (Non Sanctioned) |
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