Thought about this before
I had a conversation this summer with a guy who owns a catering company that does the rib fest circuit in Canada. These rib fests consist of generally 10 to 15 different "ribbers" (catering companies) that set up side by side with the big banner wall displaying "1st place, peoples choice award 2012, etc". Many from around Canada, and a bunch come from the states. I go there for fun, with a group of friends and the park is absolutely packed. Importantly, there is nothing but many people, families, groups, all having fun and enjoying the ribs.
We were talking about how he does the ribs for these events and he told me it is not even close to what he would do in his back yard. Not that it is crap, but it is catered towards what many people are accustomed to. They like overly saucy, sweet, sticky ribs because that's what they are used to. These are no doubt better than the chain restaurant ribs, but they share some similarities. His ideal rib is a great rub, long low smoke and depending on the mood, a quick sear with a brushing of a little bit of sauce. In these settings, he wouldn't survive trying to make a statement and trying to get people to try stuff out of their comfort zone. It's unfortunate, but in the long run - the people left happy and really that's all that matters. When I bbq for friends, I do cater a bit to their tastes but I also get them to try some stuff they've never tried before.
When it's free and not good, I usually always eat enough to properly nourish myself but very rarely get seconds and I always say thank you. It's the thought that counts, regardless of the food. That said, I won't eat overcooked steak unless a friend/family cooked it for me. (It's a tooth issue, my teeth don't cut overcooked meats properly believe it or not haha - underbite)
Zach
