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Wiki: 5th Annual Smokin' on the Water



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#21 Bill Bain

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Posted 07 August 2013 - 08:34 AM

View PostBenny Adauto, on 07 August 2013 - 05:54 AM, said:

How hard a team works or how much money a team spends is not, has never been and should never be a judging criteria. The food's appearance, taste and tenderness is all that counts.
Agreed but it does enforce a judges commitment to do their best to judge fairly, honestly and to the best of their ability.

#22 John Chips

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Posted 07 August 2013 - 09:16 AM

I thought that was why you had to cook with a team to become a Master Judge...

#23 Benny Adauto

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Posted 07 August 2013 - 09:18 AM

I'm sure there are many fair, honest and committed judges who have not cooked with a team. If a judge cooks with a team, great for them. But it is not needed to be a good judge.

#24 Bill Bain

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Posted 07 August 2013 - 10:38 AM

I don't disagree Benny but I have seen way too many judges that have no clue about what a team goes through in order to present competition quality meat to the judging table. Cooking with a team may not make you a better judge but it sure makes you appreciate what the teams go through and helps bring you into the brotherhood of competition Q. I remember being a newly minted judge and feeling like a leper on competition day. I couldn't be part of the event until after the judging and by then the teams were packing up. After a while I made an effort to meet and greet after judging so I could feel part of the event. Cooking with a team is a great experience for judges and it sure helped me become a better judge. Is it necessary to cook with a team to be a good judge, no but it enriches the experience and perhaps some judges will make the jump to competitor and that is a good thing.

#25 Abel Tirre

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Posted 07 August 2013 - 11:32 AM

View PostBill Bain, on 07 August 2013 - 10:38 AM, said:

I don't disagree Benny but I have seen way too many judges that have no clue about what a team goes through in order to present competition quality meat to the judging table. Cooking with a team may not make you a better judge but it sure makes you appreciate what the teams go through and helps bring you into the brotherhood of competition Q.

Is it necessary to cook with a team to be a good judge, no but it enriches the experience and perhaps some judges will make the jump to competitor and that is a good thing.

I feel the same way. I don't think cooking with a team made me a better judge, but after I did I honestly had a much higher respect for teams and what they go through when cooking.

#26 john hendrickson

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Posted 13 August 2013 - 03:49 PM

Is anyone updating the team entry's ? I faxed mine in a week ago and no changes

#27 john hendrickson

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Posted 13 August 2013 - 03:50 PM

Maybe I mailed it? Not sure

#28 Bill Souza

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Posted 15 August 2013 - 03:11 PM

Is the wiki page updated for teams confirmed?

#29 Derrick Galiste

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Posted 16 August 2013 - 04:36 PM

Let's get a few more teams for this one.

#30 Kevin Barteaux

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Posted 18 August 2013 - 08:10 AM

Anyone know the turn in schedule?

#31 john hendrickson

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Posted 18 August 2013 - 11:40 AM

I left a message with the lady on the contact page. Hope to get a call Monday

#32 Scott Hares

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Posted 18 August 2013 - 02:08 PM

View PostKevin Barteaux, on 18 August 2013 - 08:10 AM, said:

Anyone know the turn in schedule?
Wiki says standard kcbs turn in time. So presume that means chics at 12:00

#33 john hendrickson

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Posted 18 August 2013 - 02:11 PM

My question is how many teams are registered

#34 Scott Simpson

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Posted 18 August 2013 - 10:44 PM

Smokin Yankees will be there and lookin forward to it!

#35 Carol Dellinger

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Posted 19 August 2013 - 11:44 AM

Teams that are registered for Smokin' on the Water as of 9am on 8/19/13. If you sent in a application and your team name is not on this list, please call Carol (707262-1900 x1112 or Debra 707 262 1900 x1197)

Memphis Mafia
Plastered Pig
Smitty's Smoke Patrol
Eads Downhome
Smokey Luv BBQ
Camacho's Up In Smoke BBQ
Swined & Dined
Ric's Righteous Ribs
Woodhouse BBQ
Too Ashamed To Name BBQ
Pignight Run
Big O's BBQ 2Hot4U
Pig Love
Pork Dynasty
Hog Island Pitmasters
BBQ Bob & the Smokin' Banditos
Son of Smoke

#36 Kevin Barteaux

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Posted 19 August 2013 - 03:24 PM

This turning out to be quite a field for only 17-18 teams.

#37 John Jackson

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Posted 19 August 2013 - 04:04 PM

Looks like 7-8 gc teams close to 50% I remember way back when contests had only 10-15 % gc's in the field... Kinda makes LCQ's feat this year very impressive. So who was the most dominant? QN4U, R&Q, SYD or LCQ. just for fun now no hating!


woops I hijacked this thread can a mod fix it?

Edited by John Jackson, 19 August 2013 - 04:11 PM.


#38 Dana Myers

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Posted 19 August 2013 - 06:39 PM

View PostKevin Barteaux, on 19 August 2013 - 03:24 PM, said:

This turning out to be quite a field for only 17-18 teams.

You read my mind, Kevin.

#39 Tracy Allen

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Posted 19 August 2013 - 06:42 PM

Since Family comes first, I can't do a two-night trip away from home.

Before I release my room reservation does anyone want it?

#40 Darry Smith

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Posted 19 August 2013 - 06:59 PM

This little contest has the makings of a real "Shoot-out" with this field.

(Most ToY titles QN4U, best single year LCQ)




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