Competitions

[Karon Adams]

OK, so you guys have an idea my thoughts on competitions. I don't put much store by them, anymore because it seems to be about who can buy the best equipment or the most expensive piece of meat. and to me, that's not the point of BBQ. no offense to those who do compete. it's more than I could do physically or financially.

So, The Y and I were talking about it and we had some thoughts. perhaps the competition folks would buy a truckload (or, however many needed) of Sam's club brisket, ribs, chicken thighs and pork butt. The field opens on Friday at Noon and food begins being due at Sunday noon. take all the time in that window you need but you MUST use these meats.

It is much like the way things like Chopped or Masterchef is done. you open your basket or your mystery box and you cook THAT. so, the outcome is about (in this case) your equipment, your spice mix and you rig. there could also be the option of a standardized cook setup, all pellet cookers or all UDS cookers whatever, depending on the competition, but, its then about the skill of the cook, not the butcher or farmer. if everyone is cooking the same, cheapest (sams) meat available, you are back to BBQ.

Would any of you be intersted in such a cook? if you could design any kind of BBQ competition, what would be the rules and why?

[Mr. Bones]

I'm LOVIN' this idea!
It would prove, once an' fer all, what I have said, all along....
"Th' Magic ain't in th' Cooker, it's in th' Cook!"
Same (cheap!) meat, same cookers, same fuel (KBB suggested), any/all woods/spices/sauces are cool, would be my baseline rules, fer a start...
Let me know where/when to sign up, please...
Fer many, it would be a long way to fall, back to th' ground, an' roots level of BBQ...
Fer me, it'd be same ol', same ol', since I ain't never left...

[BeerNBBQ]

I am not a competition smoker by any means. Weekend warrior at best. But i could see what you are getting at. To me, the best way to go about it would be comparable to a Nascar race. Everyone gets the same restrictions and power but how you race is what is key.
Competition would be with the same exact cooker and meat source. From there you are able to do what you please but the playing field would be leveled out.
Rubs, fuel flavor, injections, sauce would all be fair game.

[Mr. Bones]

NASCAR also all haveta use th' same fuel, fwiw

[Brewmaster]

I do one every year for the Consul on Ageing here on the west coast, they supply you with any where from 16-36 racks of ribs and about 20-40 lbs of chicken wings, it is a hoot, you pick up your meat on Friday, go set up your cookers on the beach by the Russian River, take the meat home to prep, you can camp out that night and start smoking or show up the next day to start, gates open at 12.30 and let the games begin, min of 30 cook teams and min of 30 Breweries, they have a 1st place for both the wings and ribs also a people's choice award for both, everybody else comes in 3rd and nobody gets butt hurt about it, what a great way to spend a couple of days, check it out at http://www.stumptown.com/revival/

[TheCountofQ]

I've heard of this before. My dad and brother participated in a steak cook, and all the steaks were provided by the organizers, presumably for the reasons you mention. FYI... they came in dead last, but had a lot of fun.

[EdF]

But isn't that a form of fun?

[RonB]

EdF - yes it is. Especially when it takes a number of attempts to get it right.

[Karon Adams]

that's what keeps me cooking. every time I pull something out of the oven or off the stove or from the smoker, successfully, it just makes me want to look ahead, sometimes before the current meal is done, to the next challenge.

[Karon Adams]

I can see grill companies sponsoring the competition. Weber could hold a sanctioned competition. isn't the 24" or so Weber the most common smoker/grill in backyards over the country? That would make the competition an exhibition of how TO cook in your own backyard as well as a showcase for what CAN be cooked in your own backyard. a way to sell more grills when suddenly, the competition shows the Average Joe or Jane, just married a year ago with baby #1 on the way, what THEY can do with just this lovely little grill that they can conveniently purchase at the local Wal-Mart on the way home. for the guy with a 5 year old, who bought his a few years ago, how to make it work better, tips & tricks and ideas for how to make the most of the most common grill in America. Sometimes I think people look at BBQ competitions as something they could never hope to do as, of course, an average person could never afford the equipment to do it much less a Berkshire hand fed pig or a full cryopack of Wagyu brisket.

Yes, being poor, I AM a poor snob. but BBQ is about making the last piece of meat absolutely amazing. or, at least, it is to me.

Some competitions have, as a secondary competition, the "Backyard" division, where the average Joe can haul his smoker over to the field and bring his meat and offer it in a secondary competition. when I was a judge, as I became a judge, the KCBS folks used the 'Backyard' competition as the place where the first time judges were able to do their work. cause, it didn't really matter if we were new and had no experience, it was only the backyard guys. but, really, in the marketing of it, wouldn't MORE of that sort of cooking on display, be a smart move?

anyway, I'm glad to see I'm not as much an outlier on this as I thought I was. I'd love to participate or even attend a BBQ on this basis. sometimes I see the copmpetitions and most folks ignore the folks doing the cooking as they work, just wander around the fair, itself. some think the cooks don't want to be interrupted, some think it is a whole seperate thing, some just don't see how it could be something they would get anything from. I think something using Sam's club meat and a backyard grill would have more interest for visitors as they can see how this kind of thing can be made by themselves.

[EdF]

Wonder if the BGE Eggfests that are already organized would be willing to experiment with this kind of format? I wouldn't be surprised if they would.

[Mr. Bones]

Yes, being poor, I AM a poor snob. but BBQ is about making the last piece of meat absolutely amazing. or, at least, it is to me.

It always has been, to me...Always Will...

anyway, I'm glad to see I'm not as much an outlier on this as I thought I was.

No, yer definitely not an outlier on this, in my experiences...
I've had several Pit Members PM me, who voiced similar opinions about how we've mebbe grown away from our roots, wanted to start a topic, but were afraid to post such, for fear of scorn an' ridicule...
I like th' Weber Kettle idea; truly th' Universal Cooker. I hope SnS, Smokenators, an' Vortex will be allowed lol!

[FireMan]

I like the meat, rubs, sauces & the sides idea, but I have thoughts on equipment. In my opinion, I feel that one thing that sort of screwed up NASCAR is every body running the exact same equipment down to a bolt and a thousandth of an inch exact. The days of Ford vs. Mopar vs. GM are gone. Parnelli Jones in his rotary vs. Offys vs. "Hancock's Yellow submarine" are gone.
I think Meathead just referred to Harry Soo cleaning every body's clock with a WSM or the two who are winning with UDS's. In my ignorance, is the cutting edge the equipment or the knowledge & techniques. Just wondering.

[EdF]

Like anything, it's a combination. And having the imagination to improvise new equipment variations is part of that. So, yeah.

[Jon Solberg]

There's lots of cost control contest out there. Organizer provides protien. Also lots of folks winning it different sanctiinung body's with Costco prime or less.

Imo guys playing the game every weekend don't win because they got Jambos. They win because their are great cooks that also know how to play the game.

Remember it's a game.

My contest would be hole in the ground. A Hickory tree and a pile of saplings : )

[FireMan]

Yup, a hole in the ground & LIVE FIRE!

[JCGrill]

I wouldn't compete even under those rules, but I like the idea, it seems fairer. The reason I wouldn't is because I have no interest in having my food compared to someone else's on a subjective level. Pleasing this judge or that judge is not my goal. My goal is to please my friends, family, and myself, and if I've done that then I can sleep easy.

I've got similar thoughts on opening my own restaurant (why would I ever take something I enjoy and turn it into work). Nope, I'll stick with my back yard. But each to his or her own.

[EdF]

I'm of the same persuasion.

[Brewmaster]

I don't think it as a competing, when the people come to your table and tell you that they love your food and the flavor of it, that what makes it all worth while, after doing this for some years there is a bond with the other pit crews everybody is willing to help out each other, when you start talking prize money it gets cut throat,

[Karon Adams]

I have actually DONE that. I had a soap making Hobby that I really LOVED and turned it into a business. and then it became WORK. I sold the business in about 2003 and I have never made a bar of soap since. I think good business owners have an element of service in their souls

[phoccer]

I've spent way too much time on the computer this weekend and became really interested in competition teams cooking with a PBC or a Gateway Drum Smoker. There are currently two teams in the top 5 of the overall KCBS standings that cook on Gateway Drum Smokers, (Shake N' Bake, Gettin' Basted). Top chicken team cooks on Gateway Drum Smokers. Teams 3,4,5 in Ribs cook on them(The Smoking Hills was the subject of an article I recently posted). I'm absolutely blown away that teams can compete at the top levels of competitive BBQ on cookers that cost $800 or less. Absolutely proves to me it's the cook. I shouldn't be surprised though because my other hobby is photography and I've been blown away by some of the photos I've seen captured on an iPhone.
As for designing a competition, I wouldn't know where to start. I just enjoy seeing people take these basic drum smokers and compete at the highest levels. Pretty impressive and inspirational IMO.

[CandySueQ]

I've got two Gateways, a big one and a 30 gal. I'm really tempted this coming weekend to try a contest with these two for the big meats and hanging ribs. Pack the Weber Kettle with SnS for chicken and finishing work. Keep y'all posted!

[CandySueQ]

The Guinea Pig concept is out of California and there have been several events over the last 3-4 years, one just happened in GA and there's one coming up in VA. Organizer provides the proteins, teams draw a number which corresponds to a cooler full of meat. Teams use no electric assist devices either (I think). Pretty basic. $500 entry fee covers cost of meats.

[Karon Adams]

I like it. as a competitor, what did you think. I know you have done CHOPPED. I'm thinking a similar kind of concept with a longer time frame. you thoughts?

[MarkSimmers]

Do you know the name or location of the one coming up in Va.?

[CandySueQ]

My bad! It was just a regular contest. There was one in GA in July. Mostly these are out west.

[BarBQ22]

I like idea of competions supplying protein. Even playing field. Competion cooking can get pricey, but there is ways around it. My wife and i's annual income is less then 35k a year and we do it. I work side jobs after hours and weekends and save that money towards our hobby. Where there's a will, there's a way. We have 3,000 invested so far. Yes it took a year and a half to get here, but we're here. I know teams that there are 2 cooks. They spilt the cost in half and do 2 proteins each. People just need to be smart about it in beginning. Everyone has their own ideas on how to spend 3,000 dollars. Some down payments on vehicles. Some on a nice vacation. We chose to spend it and have getaways every now and then. I have friends that make over 100k annually and go on exquisite vacations, but think $800.00 -$1000.00 is to much on a smoker and to have entry fees, etc. Is all about the individual on how they want to spend x amount of dollars. Competition bbq isn't easy, if it was EVERYONE would do it. It really boils down to how much SELF Drive an individual has to be successful in this world. I don't knock corporate sponsored teams though because there was a time when they were just starting out. They got to where there are with good ole fashion hard work and dedication. It would be fun though to go toe to toe on same meats every now and then.

[Karon Adams]

it IS true that some things cost too much to some and are cheap to others. its all in your own preferences and values. and that's values as in what you like, not religion kind of stuff. I love my cowboy boots. I polish them and buff them. don't own any stillettos.

[fleck25]

I used to compete in the "pro" circuit with KCBS, but it definitely has become a "rich mans" sport so I stopped. But a few weeks ago I did judge a contest out at Blue Island, IL. It was a competitor series sanctioned event with KCBS. It was a one-meat contest for ribs and the contest organizers provided each of the teams the baby back ribs to cook with. I kind of liked the ideal. They also had a peoples choice award for anyone coming around to taste the teams ribs that they wanted to.

[smokinfatties]

Like CandySueQ said, the guinea pig! one of everyone's favorite comps. Level playing field, meat boxes are drawn at random and you get what you get. King of the Smoker is an invitational, but the cool part of that comp is it's basically meat fire and 1 thermometer, no electronic stokers or controller fans.

[CandySueQ]

You're so right. King of the Smoker is an awesome event.