Newest Posts - General Topics http://www.cbbqa.org/forum Thu, 17 May 2012 06:23:46 +0000 2 http://www.cbbqa.org/forum/index.php?showtopic=16047
1. The one hour turn-in schedule makes for a long day. On Saturday I had to be there at 9:30, and I didn't leave until 3:00. Most of that time was spent in a hot, crowded tent in a very uncomfortable chair. Not complaining - I knew was I was signing up for - but the point is that by the end of the event, you are *tired* and it becomes difficult to concentrate and give the last box the same attention that you gave to the very first one. I'm sure the 30-minute turnin schedule for KCBS is more difficult for the teams, but from a judging fairness standpoint I can maintain my focus and concentration much more easily when I'm judging over a 2 hour period rather than 4.

2. I understand the goal of PWNBA to make sure we're not comparing one entry to another, which is why we only get a single box to judge at a time. But it also really slows down the process, and it means that a bunch of boxes have been sitting on the table for a long time before we get to them. I had one brisket box on Saturday that got a low appearance score because it had congealed fat coating the meat. I bet when they turned it in, and the meat was still warm, it didn't look like that. The last box to get judged was approximately 30-35 minutes after turn-in. I have a feeling those people are getting screwed.

3. Using tongs to take meat out of the boxes - bad idea. The stated goal was "for sanitary reasons". Let's think about this - which is less sanitary? Passing around a box where I can pull out one piece of meat without touching the others, or passing around tongs which everyone at the table has handled (after which I use my hands to eat the food I just retrieved)? Again, slows down the judging process without achieving the stated goal.

4. Judging 7-8 entries per category is a lot. Again, judging fatigue sets in after a while and it becomes difficult to concentrate. My table had 8 boxes of ribs at the end of the contest, and it felt like a death march.

5. Compulsory comment cards - mixed feelings about this. I see how this helps the teams and it does help you justify why you came up with a particular score. But because you can't move to the next entry until every judge at the table is done, now you slow down the entire table to the pace of the slowest judge - and some of them were writing novels. In the KCBS system, I get six pieces of meat and a stack of comment cards, and I can fill those out as quickly or as slowly as I want to, or not at all. I actually don't mind comment cards being compulsory, but fix my #2 above and I think you fix my issue about the comment cards. In a KCBS contest, I try to get through the six entries fairly quickly before it gets cold - I write small notes for myself and then go fill out the detailed comments after I'm all done.


I guess I could throw darts at IBCA too, but my complaints there are simple. Cutting off meat samples with a plastic fork and knife is just silly, and having a "final judging" table where 16+ cold entries that were turned in 40 minutes ago get their final score is also a dumb idea. I mostly avoid IBCA contests these days and those are two reasons why. Personally, I wouldn't go out of my way to judge a PNWBA competition again either.

My $.02.]]> Thu, 17 May 2012 06:23:46 +0000 http://www.cbbqa.org/forum/index.php?showtopic=16047 http://www.cbbqa.org/forum/index.php?showtopic=15707
Largest Prize $$ IN California 3 yrs running... Prize pool $13,000... Single event, Saturday turn in

Site- Wildomar, Ca

Entry form and Prize $$ breakdown to follow


IMPORTANT:

I have been contacted by a couple from the UK - they travel to the Jack every yr to help their fellow UK BBQ team compete. Now they are forming their own team and want to do Wildomar's event next April (2012).. They are inquiring if any of you would rent them BBQ equipment (mainly smokers) or let them borrow some.. If you are in a position to help them, let me know, send me or PM your e-mail and phone #, I will foward that info to them, so they can best plan their trip out here. Thank you]]> Thu, 17 May 2012 02:04:03 +0000 http://www.cbbqa.org/forum/index.php?showtopic=15707 http://www.cbbqa.org/forum/index.php?showtopic=14697 Should finalize next week
Onsite judging, Vending 2oz Tastes
Decorating your 20 foot frontage REQUIRED
50 foot deep sites]]> Thu, 17 May 2012 01:54:35 +0000 http://www.cbbqa.org/forum/index.php?showtopic=14697 http://www.cbbqa.org/forum/index.php?showtopic=15888 4th Annual Biggest Baddest Barbeque]]> Wed, 16 May 2012 23:05:53 +0000 http://www.cbbqa.org/forum/index.php?showtopic=15888 http://www.cbbqa.org/forum/index.php?showtopic=15616
One weekend - DOUBLE CONTEST

Sent for KCBS approval Today-- will ask for CBBQA TOY as well

Prize $$ TBA.. right know $10-$12K combined

SHOWERS, SHOOTING RANGE, HUGE GERMAN BEER GARDEN, REGULAR TOILETS (not Porta Potties), Teams may be able to stay M-Th for free in Rv's if traveling from Pechanga's event the week prior.

One of the memebrs is a butcher - Matter Meats... will try and work PC Meat donations, especially Sausages (his specialty)...

This one looks like a regular annual event, from the commitment the folks at the club made.. they want TV, radio, newspaper coverage.. Also if Interested I need 3 teams to cook until 10pm on Saturday night for folks attending the concert at the venue and have exclusive full on VENDING power + PC all day Sat and Sunday-- if interested call me for information 951-445-1903.]]> Wed, 16 May 2012 22:33:55 +0000 http://www.cbbqa.org/forum/index.php?showtopic=15616 http://www.cbbqa.org/forum/index.php?showtopic=15854
Table Captains - without a class, what are your suggestions on how best to learn the Table Captain's duties?

JK]]> Wed, 16 May 2012 20:27:38 +0000 http://www.cbbqa.org/forum/index.php?showtopic=15854 http://www.cbbqa.org/forum/index.php?showtopic=16024 I signed up for this a few weeks ago. Just tried to make reservations at the closest hotel which is the Hampton and they are totally booked because of two weddings. Had to move over to the Holiday Inn Express about 1.8 miles away instead. Wed, 16 May 2012 18:02:50 +0000 http://www.cbbqa.org/forum/index.php?showtopic=16024 http://www.cbbqa.org/forum/index.php?showtopic=16050
I apologize to those teams and judges who may have scheduled our competition in lieu of another and hope this early notice will give you time to make a change. I also apologize to the other competition organizers for taking up a date on the schedule.

Thanks to all the teams and judges who made RibStock 2010 and 2011 a whole bunch of fun!! I dreamed of having a competition in Cameron Park and you made it happen.

I hope to meet with Bob in the near future so we can work out permanent solutions to the issues that created this cancellation. I hope you will give us another chance if we can revive RibStock in 2013.

Sincerely,
Ed Anhorn
RibStock Contest Organizer
Fellow Competition Team - Addicted To Rub
Owner/Operator - Sierra Smokehouse BBQ & Custom Catering]]> Wed, 16 May 2012 16:28:10 +0000 http://www.cbbqa.org/forum/index.php?showtopic=16050 http://www.cbbqa.org/forum/index.php?showtopic=15883 2nd Annual Wine Country Big Q]]> Wed, 16 May 2012 05:27:41 +0000 http://www.cbbqa.org/forum/index.php?showtopic=15883 http://www.cbbqa.org/forum/index.php?showtopic=15994 AUGUST 11, 2012..

This year again will feature MMA Cage fighting, and Car Show... New to this year's event Muay Thai fighting and the 1st ever BORDER CUP... (A ryder cup-golf- scoring BBQ competition pinning the teams from AZ vs those from Cali)... using the regular contest results. Rules for the Border Cup will be out shortly.

KCBS Sanctioning sent for (should be approved sometime in early May).. CBBQA TOY will be applied for shortly after KCBS sanctioning is granted.

Entry forms will be available soon as well.]]> Wed, 16 May 2012 03:01:55 +0000 http://www.cbbqa.org/forum/index.php?showtopic=15994 http://www.cbbqa.org/forum/index.php?showtopic=15387 1st Annual Silicon Valley BBQ Championships]]> Wed, 16 May 2012 00:24:14 +0000 http://www.cbbqa.org/forum/index.php?showtopic=15387 http://www.cbbqa.org/forum/index.php?showtopic=16049 Tue, 15 May 2012 21:47:18 +0000 http://www.cbbqa.org/forum/index.php?showtopic=16049 http://www.cbbqa.org/forum/index.php?showtopic=16048 We just bought a commercial refrigerator so now we will make bacon all kinds. We have made pork belly bacon and Canadian bacon and Tasso. Now we will try Pastrami (with a prime brisket) maybe Buckboard Bacon. Gimme some bacon Ideas I have a 47cf Refer to fill! Tue, 15 May 2012 17:46:47 +0000 http://www.cbbqa.org/forum/index.php?showtopic=16048 http://www.cbbqa.org/forum/index.php?showtopic=15889 More info soon on the West Coast BBQ Classic to be held May 11th and 12th, 2012. It will be at the Queen Mary in Long Beach, California. Check my website at www.arliequeevents.com or 615-758-8749.

Thanks

Arlie Bragg]]> Tue, 15 May 2012 13:36:51 +0000 http://www.cbbqa.org/forum/index.php?showtopic=15889 http://www.cbbqa.org/forum/index.php?showtopic=16038 Tue, 15 May 2012 01:52:38 +0000 http://www.cbbqa.org/forum/index.php?showtopic=16038