For the Competitors...why do you do it?
- Thread starter the dude abides
- Start date
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I don't really know, but I had one where the salmon I did was placed high with everyone but one judge. Talked with a judge I knew on the judge team afterward, he said the guy hated fish and would not give it points.
In a normal situation a judge would not be a judge if they had something they hated so bad they could not judge it.
So I would agree, especially when you look at the Judge's training at every event. I think cranking out judges is just another revenue stream.
But I do think you have to go for the fun of getting together with the other people. So the placing is a crap shoot, big deal, the fun with the other groups is really cool.
I assume you cook professional, so you know positive cash flow is the real judge.
In a normal situation a judge would not be a judge if they had something they hated so bad they could not judge it.
So I would agree, especially when you look at the Judge's training at every event. I think cranking out judges is just another revenue stream.
But I do think you have to go for the fun of getting together with the other people. So the placing is a crap shoot, big deal, the fun with the other groups is really cool.
I assume you cook professional, so you know positive cash flow is the real judge.
ncdodave
Smoking Fanatic
i've noticed that.........similar to culinary education
i've attended one event and liked that spect of it. i have also done demos for a local distributor but haven't competed dispite his egging me to.
yes i do and you know the saying, "if you make it look nice you can sell **** all day long"
i've attended one event and liked that spect of it. i have also done demos for a local distributor but haven't competed dispite his egging me to.
yes i do and you know the saying, "if you make it look nice you can sell **** all day long"
YEP....I met tuffy few years back and many,many folk....I enjoy the people and the competition....Kind of reminds me of a big old outdoor party and that is true...the socializing aspect...
Definetly from my perspectice chef....As chef bob mentioned it will kill the sport if not handled properly...This has gotten real big and if only folks who compete 40 times a year have a shot at it....
I don't compete, but my brother does. It's like anything else someone decides to do "whole hog" (right now, for me, it's my motorcycles
). It costs more to do than you could ever expect to recoup.
For my brother it's several things.
1. He only does local contests (less than 100 miles from home). This keeps some of the headaches of "traveling the circuit" like motels, keeping meat cool, taking extra time off work, etc.
2. He makes it a big party--cooks extra food for people to come by and sample and invites all the friends and neighbors.
3. He "competes" against others from here in town. Most never place in the top five. But, "bragging rights" are all too important when they are sitting around the table at happy hour.
4. It's a new, interesting venue. He used to race motocross, then it was golf, bass fishing came next, and now it's smoking meats.
I enjoy smoking, but, I don't think I'm passionate enough to get up at 2 a.m. to cook anything for a ribbon or trophy and maybe a little cash. My preference is to set back some funds until I can afford to cook for a small group and have a nice party.
For my brother it's several things.
1. He only does local contests (less than 100 miles from home). This keeps some of the headaches of "traveling the circuit" like motels, keeping meat cool, taking extra time off work, etc.
2. He makes it a big party--cooks extra food for people to come by and sample and invites all the friends and neighbors.
3. He "competes" against others from here in town. Most never place in the top five. But, "bragging rights" are all too important when they are sitting around the table at happy hour.
4. It's a new, interesting venue. He used to race motocross, then it was golf, bass fishing came next, and now it's smoking meats.
I enjoy smoking, but, I don't think I'm passionate enough to get up at 2 a.m. to cook anything for a ribbon or trophy and maybe a little cash. My preference is to set back some funds until I can afford to cook for a small group and have a nice party.
bbqhead
Smoking Fanatic
forgot to mention I try to judge when not competing. some times it helps to take a break from cooking and judge to see what other teams are doing.
hilbillyinca
Smoke Blower
I really just enjoy doing it. There are so many great people out there competing. You get to spend a couple days hanging out, cooking, bs'sing with folks from all over.
Pitmasters is a very cool show, but to me it doesn't show the real community side of competition. Folks on the circuit get to know each other, and seeing them at comps is like seeing old friends.
And walking up to the stage to get that trophy feels really, really good. I've only been lucky enough to walk for a 3rd place one time, but that's all the motivation I need. Proving to yourself, that all your work, and love of cooking has paid off.
my $ .02
Pitmasters is a very cool show, but to me it doesn't show the real community side of competition. Folks on the circuit get to know each other, and seeing them at comps is like seeing old friends.
And walking up to the stage to get that trophy feels really, really good. I've only been lucky enough to walk for a 3rd place one time, but that's all the motivation I need. Proving to yourself, that all your work, and love of cooking has paid off.
my $ .02
EXACTLY! Man, you nailed it. The pitmasters show completely glosses over the community side of comp bbqing. It really is a great community, and you can generate some really great friends...just one time attending an awards ceremony will show the genuine pride that people have for the sport. People cheer for their friends almost as much as if they won the trophy themselves.
One thing I suggest is that if you are considering a competition, do your research up front. It makes it so much more enjoyable to actually be "competitive" at a competition. I see a lot of people just kind of show up and think that they can compete, when all they are doing is pi$$ing away their money by not knowing what to do. I suspect this next year there will be more of this and that the pitmaster show will bring every backyard cook out of the woodwork. Have a game plan and know what you are going to do and when it needs to be done. Get a box and practice your presentation. Maybe get a team to let you watch over their shoulder once before your comp so you can get a handle on what it is about.
Once you win something, not only does it vindicate what you already knew (that you make great 'Que), but it also "set's the hook", and now you have more to prove. I plan on competing at a few this year and working on areas that I saw to be lagging from last year's scores.
One thing I suggest is that if you are considering a competition, do your research up front. It makes it so much more enjoyable to actually be "competitive" at a competition. I see a lot of people just kind of show up and think that they can compete, when all they are doing is pi$$ing away their money by not knowing what to do. I suspect this next year there will be more of this and that the pitmaster show will bring every backyard cook out of the woodwork. Have a game plan and know what you are going to do and when it needs to be done. Get a box and practice your presentation. Maybe get a team to let you watch over their shoulder once before your comp so you can get a handle on what it is about.
Once you win something, not only does it vindicate what you already knew (that you make great 'Que), but it also "set's the hook", and now you have more to prove. I plan on competing at a few this year and working on areas that I saw to be lagging from last year's scores.
That's something I forgot to put in my post. Every time my brother parks beside one of the "big boys" (no exceptions to date), they are very friendly. Most have given tips on how to do things just a bit better. He believes it has helped his cooking/scoring in the contests. He usually only cooks in three or four events per year.
We do it just for Fun!! Also for the competition always want to see how your food measures up to everyone elses!!!
slick4591
Fire Starter
I did the show animal circuit for the kids for a few years and it was always frustrating to win a show one week and finish low the very next week with the same animal. The only difference being the judges with their personal likes and dislikes. So, no competitions for me until they clone the judges.
- Jul 25, 2007
- 2,761
- 17
I dont do competitions, but tip my White Sox hat to those that do & have fun doing it.
I bbq for fun(and now for a catering business I started this past week). I mostly enjoy cooking for family, friends, etc, and hanging out on my deck. Personally I dont need the validation of some judge I dont even know tasting my bbq and saying its good, etc. Also I dont have the time to do competitions, working 60+ hours a week at one job, starting my own company, and most importantly having a toddler at home leaves zero time to do them(not that I would if I had the time).
I also think the KCBS judging system is a revenue stream with the way the pump out judges. With the ammount of competitions these days it seems they need alot of judges, perhaps lowering the bar regarding the judges credentials. I was offered to attend a KCBS judging certification class this weekend, for free(place was already paid for & the guy was just trying to get rid of his spot), and I turned it down. I really dont need to take a judges class to know what good bbq is.
I bbq for fun(and now for a catering business I started this past week). I mostly enjoy cooking for family, friends, etc, and hanging out on my deck. Personally I dont need the validation of some judge I dont even know tasting my bbq and saying its good, etc. Also I dont have the time to do competitions, working 60+ hours a week at one job, starting my own company, and most importantly having a toddler at home leaves zero time to do them(not that I would if I had the time).
I also think the KCBS judging system is a revenue stream with the way the pump out judges. With the ammount of competitions these days it seems they need alot of judges, perhaps lowering the bar regarding the judges credentials. I was offered to attend a KCBS judging certification class this weekend, for free(place was already paid for & the guy was just trying to get rid of his spot), and I turned it down. I really dont need to take a judges class to know what good bbq is.
I try not to worry about how many CBJs are out there at an event. Sure I would prefer 100% CBJ with years of experience, but assuming everything is done as it should be, everyone has the same shot of landing on a good/bad table. Myron, Trigg, whoever can get on a crap table and give us a leg up on them.
Heck, there has been more than once that, what I assume was an untrained judge, scored me high enough to keep me out of DAL in a category. LOL
My pork wasn't competition quality for the first couple of times out.
Easy to bitch about a bad table, but not admit when we get an easy one. I have more than one trophy that came as a result of a high scoring table.
I always figure if I won my table, then I did all I can do..........if I am not even the high score at my table, then I didn't have a shot anyhow.
Heck, there has been more than once that, what I assume was an untrained judge, scored me high enough to keep me out of DAL in a category. LOL
Easy to bitch about a bad table, but not admit when we get an easy one. I have more than one trophy that came as a result of a high scoring table.
I always figure if I won my table, then I did all I can do..........if I am not even the high score at my table, then I didn't have a shot anyhow.
- Mar 12, 2009
- 14,477
- 58
I know that the answer to the typical backyard smoker is the test of freinds say about yor food. But then thnk if you went over to some freinds house and they had some BBQ and it wasn;t good would you tell them. Ok the judges doen't know you and really don't care either. I love to Q and to please folks too. But watching everyone eat and go back for more makes it for me. Or the lady that quit working in my wifes office and her husband called back 8 monthes later an asked if they could come to the office christmas party cause I cook for it.
THATS WHY I DO IT
THATS WHY I DO IT
- Feb 3, 2009
- 5,316
- 139
That's it on the money!
I love it when someone new eats my smokes. ( i know i'm kinda leary at eating bbq from someone new). The smile and the look on their face when they take that first few bites says it all.
When they start calling and asking when the next smoke is ,You know you got it right!
I love it when someone new eats my smokes. ( i know i'm kinda leary at eating bbq from someone new). The smile and the look on their face when they take that first few bites says it all.
When they start calling and asking when the next smoke is ,You know you got it right!
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