INteresting take on why a successful team will not be competing anymore

[GrillsGoneWild]

I got this email this morning and found it interesting.


http://www.bbqsuccess.com/quitting-bbq-competitions/

7 Reasons why I'm quitting BBQ Competitions...


[SIZE=+1][/SIZE][SIZE=+2]March 2014[/SIZE]

[FONT=Times New Roman,Times,Times NewRoman][SIZE=+2]BBQ Friend:[/SIZE][/FONT]
[FONT=Times New Roman,Times,Times NewRoman][SIZE=+2]1) It's too expensive - Even though I usually take home a paycheck at BBQ competitions, a competition can easily have costs near $1000 give or take a few hundred. And that does not include equipment and trailer costs. It's a very expensive hobby. Heck... for that kind of money I can take the whole family on a 7 night cruise or spend 3 weeks camping in the Smoky Mountains.[/SIZE][/FONT]
[FONT=Times New Roman,Times,Times NewRoman][SIZE=+2]2) It's too much work[/SIZE][/FONT][FONT=Times New Roman,Times,Times NewRoman][SIZE=+2] - Don't get me wrong, BBQ competitions are a lot of fun, but behind the scenes there's about a week of very hard work... buying meat and supplies, making the sauces and injections, packing the trailer, traveling, setting up, the actual contest, packing for exit, traveling home, unpacking, cleaning the smoker, etc, etc. I could go on vacation for less money and all I have to do is sit around and relax, go sightseeing, or riding my Harley. And I can BBQ all I want without having to fork out $1000 and do all that work. And remember... I'm just a one man operation here - I don't have four, five, six or more team members like most of these other teams have. I have to do 95% of the work myself. I also have a 5 year old daughter that is just starting school, so that's going to take up more of my time.[/SIZE][/FONT]
[FONT=Times New Roman,Times,Times NewRoman][SIZE=+2]3) It's not exactly fair - One thing I have never liked about competitive BBQ is the whole judging system. Yes... there are a handful of teams that seem to be able to cut through the fog and rise to the top in most contests. This usually depends on what the judges seem to like that year and how good you are at shigging (gathering info from other competitors), finding out what is hot, and cooking what the judges are looking for. [/SIZE][/FONT]

[FONT=Times New Roman,Times,Times NewRoman][SIZE=+2]You might be surprised, but I don't mind low scoring judges. A judge should be able to score any way he or she sees fit. The problem arises when I get on that judge's table and another team does not. With the current judging system in all sanctioning bodies, that one judge can easily kick 24 teams right out of contention. All those costs and all that hard work right down the drain. [/SIZE][/FONT]
[FONT=Times New Roman,Times,Times NewRoman][SIZE=+2]Also... all these Team of the Year (TOY) contests are quantity contests and not quality contests. A team that only does 10-20 contests a year doesn't stand a chance against those doing 30-40 contests a year. I have never done more than about 13 contests a year (one a month) - I couldn't even imagine having to do a contest just about every weekend.[/SIZE][/FONT]
[FONT=Times New Roman,Times,Times NewRoman][SIZE=+2]4) Bad economy - As most of you know, I don't just compete for fun... I try to make a living at it. I sell the book [/SIZE][/FONT][FONT=Times New Roman,Times,Times NewRoman][SIZE=+2]Competition BBQ Secrets[/SIZE][/FONT][FONT=Times New Roman,Times,Times NewRoman][SIZE=+2], the videos at [/SIZE][/FONT][FONT=Times New Roman,Times,Times NewRoman][SIZE=+2]www.BarbecueCoach.com[/SIZE][/FONT][FONT=Times New Roman,Times,Times NewRoman][SIZE=+2] , the Chatham Artillery Southwest Rub, BBQ thermometers, etc. Well, times are tough and sales are way down and I have to find other means to pay the bills around here. Hopefully, I can continue selling these products as they have helped 1000's of pitmasters to cook much better BBQ.[/SIZE][/FONT]
[FONT=Times New Roman,Times,Times NewRoman][SIZE=+2]5) Other markets - Competition BBQ is actually a small subset of the BBQ population. I need to expand my horizons and get more into tailgating and helping backyarders out with their BBQ.[/SIZE][/FONT]
[FONT=Times New Roman,Times,Times NewRoman][SIZE=+2]6) Cooking the same old stuff - At BBQ contests, all we ever cook is chicken thighs, ribs, Boston Butts, and brisket with occasional ancillary contest thrown in on Friday night at some contests. I want to cook something different![/SIZE][/FONT]
[FONT=Times New Roman,Times,Times NewRoman][SIZE=+2]7) Not traditional - We are always trying to cook for the judges and that means BBQ as sweet as candy except for brisket and even that is changing. I do not like this... traditional pit cooked BBQ would finish in last place in most BBQ contests and I think that is a shame. The mission statement of the KCBS is "Recognizing barbeque as America's Cuisine, the mission of the Kansas City Barbeque Society is to celebrate, teach, preserve and promote barbeque as a culinary technique, sport and art form". Well... I don't know what KCBS is preserving and teaching but it certainly is not traditional BBQ. It's what the judges like, and it's good, but it's not traditional. A lot of people who like vinegar sauces, mustard sauces, spicy BBQ, or fall off the bone ribs may even find competitive BBQ to be downright distasteful. [/SIZE][/FONT]
[FONT=Times New Roman,Times,Times NewRoman][SIZE=+2] So... I'm taking a little break from competitive BBQ. Maybe I will get back into it next year. Only time will tell. I may just do some judging - just traveling and eating a little competition quality BBQ - now that's the life![/SIZE][/FONT]
[FONT=Times New Roman,Times,Times NewRoman][SIZE=+2] In the meantime, I'm going to keep bringing you more BBQ tips and videos. Just email me if there is anything specific you would like me to cover. Look for the next one in a week or two. BBQ season is fast approaching - so dig your smokers out of the snow and start warming them up! Get your rub for the upcoming season now at [/SIZE][/FONT][FONT=Times New Roman,Times,Times NewRoman][SIZE=+2]www.bbq-book.biz[/SIZE][/FONT][FONT=Times New Roman,Times,Times NewRoman][SIZE=+2] ![/SIZE][/FONT]

[SIZE=+2]Sincerely,
Bill Anderson
Chatham Artillery BBQ Team[/SIZE]​

 

[Stoke&Smoke]

Got the same email. I can understand the sentiment for sure.

But we compete mostly for the fun, and the people. Although sometimes it does seem like an awful lot of money. But then some folks have their boats or other toys, some golf a lot, all these pursuits cost $$$

If it stops being fun, we'll stop. But we only do a half-dozen or so a year.

BTW, shouldn't this be in the competition area?

 

[cpw]

I just got the same email. He's a pretty consistent competitor around the Southeast, and took home first place brisket at the Sam's finals. I suppose everyone needs a break now and then.

 

[Bludawg]

Pretty much sums up my feelings on the subject too

Not traditional - We are always trying to cook for the judges and that means BBQ as sweet as candy except for brisket and even that is changing. I do not like this... traditional pit cooked BBQ would finish in last place in most BBQ contests and I think that is a shame. The mission statement of the KCBS is "Recognizing barbeque as America's Cuisine, the mission of the Kansas City Barbeque Society is to celebrate, teach, preserve and promote barbeque as a culinary technique, sport and art form". Well... I don't know what KCBS is preserving and teaching but it certainly is not traditional BBQ. It's what the judges like, and it's good, but it's not traditional. A lot of people who like vinegar sauces, mustard sauces, spicy BBQ, or fall off the bone ribs may even find competitive BBQ to be downright distasteful.

 

[sliding_billy]

Point #3 is the one that I think is a big issue. Unless the same judges judge all of the entries, the success is based as much around who judges what as it is around the entries themselves. I understand that there is an expectation of consistency between the judges and that the TCs are there to drive that, but... humans are humans.

 

[deepsouth]

better to go out with a bang or a whimper?

 

[retired trucker]

Any time you have different judges, you will get varied results depending what the judge thinks is a good entry. Some like sweet, some like a deep smoke ring, some judge entirely on presentation, etc. I judged a contest locally here once, and we were "told" to not give any pro (verses the back yard entries) anything less than a 7 or 8 due to the expense they had invested into the contest. ???? Why judge, why not just draw straws?

Blessings,
Omar

 

[castlepines]

When a hobby becomes your work it stops being fun. And if it's going to be my work, it better pay...that's why we all work. There just isn't enough money in BBQ competitions to make it worth all the work and having to make my hobby my job. And the judging has always been a head scratcher to me. There just isn't enough consistency across the board to make each contest fair. Moving targets, low pay, too many unknowns. No thanks. I'll keep it as a hobby instead.

 

[Bamabuzzard]

7) Not traditional[/B] - We are always trying to cook for the judges and that means BBQ as sweet as candy except for brisket and even that is changing. I do not like this... traditional pit cooked BBQ would finish in last place in most BBQ contests and I think that is a shame. The mission statement of the KCBS is "Recognizing barbeque as America's Cuisine, the mission of the Kansas City Barbeque Society is to celebrate, teach, preserve and promote barbeque as a culinary technique, sport and art form". Well... I don't know what KCBS is preserving and teaching but it certainly is not traditional BBQ. It's what the judges like, and it's good, but it's not traditional. A lot of people who like vinegar sauces, mustard sauces, spicy BBQ, or fall off the bone ribs may even find competitive BBQ to be downright distasteful. [/SIZE][/FONT]
[/SIZE][/LEFT]

That's what I've thought for a while. Remember getting into a very heated debate over this in a thread not too long ago. Validates what my eyes saw. Too sweet. :thumb:

 

[Bigmista]

I agree with a lot of this. That's why I mostly do People's Choice contests. That way I always go home with something in my pocket. Most days I take home more than the person with GC. And I build the profile of my business.

I still compete and walk sometmes, but If I don't my feelings aren't hurt. Because the people like me.

 

[QDoc]

One thing to consider is this. Many times the "professional teams" are placed close to the turn in spot. This is a real advantage. Most contests consist of pros and newbies. I can assure you a pro will not turn in his product along with other pros. Usually entries are distributed to a table of judges as they are turned in Would you like your entry to be turned in against pros or newbies.. Some pros go so far as to count the entries as they are turned in so they have a good chance to be placed at a table with 5 newbies. I know it is supposed to be based on individual merit and you are not supposed to compare. But that is unrealistic.

 

[toymaster]

Originally Posted by GrillsGoneWild

4) Bad economy - As most of you know, I don't just compete for fun... I try to make a living at it.
6) Cooking the same old stuff - At BBQ contests, all we ever cook is chicken thighs, ribs, Boston Butts, and brisket with occasional ancillary contest thrown in on Friday night at some contests. I want to cook something different!

7) Not traditional - We are always trying to cook for the judges and that means BBQ as sweet as candy except for brisket and even that is changing. I do not like this... traditional pit cooked BBQ would finish in last place in most BBQ contests and I think that is a shame.

4. I agree with castlepines - when your hobby becomes work, it's takes the fun out of it.

6. I have cooked a couple of NEBS contests. I like the fact that the catagories aren't always the same. I think KCBS should consider doing the same.

7. I agree that what is winning in contests now is most definitely not traditional BBQ. I would like to see a contest where they provided all the ingredients that would have been available back in the day and see if a more traditional product can be acheived.

I can understand you can get burned out even with a "hobby" that you love and a break might be necessary from time to time. Just my .02

 

[landarc]

I can understand this completely. Sometimes you lose a passion for something, then it just becomes that thing you do. Time to walk away. Flyfishing was that way for me, at one time my buddy was being flown all over the world, and I was doing demos all over CA. Then one day, we were at a lodge and I think we both realized we just no longer even talked about fishing.

It was time to move on.

 

[TooSaucedToPork]

Article about quiting Comp BBQ

Y'all see this?

http://www.bbqsuccess.com/quitting-bbq-competitions/

 

[cpw]

I agree with a lot of this. That's why I mostly do People's Choice contests. That way I always go home with something in my pocket. Most days I take home more than the person with GC. And I build the profile of my business.

I still compete and walk sometmes, but If I don't my feelings aren't hurt. Because the people like me.

I wish the people's choice contests around here worked like they do in CA. Around here, it's a popularity contest so you don't have a real chance of winning anything unless you're local.

 

[Hawg Father of Seoul]

Basically he got his cash from the book and website and he is keeping it/already spent it. He is the problem with comp BBQ.

Also, I love the way that people who have NEVER tasted a first place entry echo the sentiments of a TV show.

 

[bshell7]

I don't know Bill well but what interaction with him has been good. I have bought some spices from him and watched some of his videos. I have had a few brief conversations with him at contests. A lot was similar to Jacks Ole South cooking class.

I get his frustration about the BBQ Comps and how there is somehow this ideal that we are trying to create. IMO a quality piece of smoked meat that is paired with a vinegar based sauce should be judged equally as one with a KC style.

People enjoy Beer and Wine the same way and the tastings for those never seem to try and force one particular profile. They are appreciated for their unique attributes and compared against what that kind of BBQ Flavor should be.

Currently, I feel the judges too often don't take the BBQ for what it is, rather they judge it as to what specific profile they want. It would be like trying two craft beers or fine wines and score one bad because it didn't taste a certain way.

Unfortunately I don't see that changing anytime soon.

It is an expensive hobby but so is racing, fishing, boating even golf. We all have our own budgets and family obligations.

 

[Carbon]

No different than any other hobby culture people are involved with, whether you compete or not, and regardless of cost or time involved. People get burned out or turned off for whatever reasons. Scaling down or leaving it completely is a healthy thing to do.

 

[Slamdunkpro]

I can assure you a pro will not turn in his product along with other pros. Usually entries are distributed to a table of judges as they are turned in

This is untrue (in KCBS) - Entries are distributed so that they (mostly) don't' land on the same judge's table. Just because you turn your ribs in right behind me dosn't mean we're going to the same table.

Have you ever actually worked turn ins at a KCBS event?

 

[MikeJ65]

I can understand being burned out and tired of the work and $$ invested. If it isn't a positive thing in your life, do something else.

However, I'm not sure that I understand why someone cooking Hot and Fast on FEC-100's would bitch about comp BBQ not being traditional.