AZ Barbeque.com
AZBarbeque Events => Upcoming Events => Topic started by: Mike (AZBarbeque) on October 01, 2010, 01:20:31 pm
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Hey all, we are going to be hosting 3 Focus Groups to hear suggestions & comments about what you as competitors and Judges would like to see with the new Sanctioning Body we are creating.
We are going to plan a day next week if some of you would like to come out and join us, then we will also be hosting a one hour Focus group at both the Tucson Starr Pass competition as well as the Sun City Festival BBQ Comp. Both of those Focus groups will be on Friday afternoon for those that want to attend.
After the 3 focus groups, our group will then move forward with finalizing the rules & regulations for this new Sanctioning Body.
We are very excited about it and have had some great comments & support.
Thanks to everyone for the support, we look forward to creating a great new Sanctioning body.
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After the 3 focus groups, our group will then move forward with finalizing the rules & regulations for this new Sanctioning Body.
Mike, I think I've missed something here. Who is our group that will be making these decisions?
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Right now, it's a group from AZBarbeque, including myself, a few of my partners, some of our club Ambassadors and some of the past promoters we have worked with.
We feel that with the initial development and start up of this new sanctioning body, we want to keep it in house working with the people we have strong relationships with over the past few years. That could change in the future, but for now, we feel this gives us the best chance of success.
Post up your comments though, we are certainly open for suggestions..
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Do you have represenation from a team not associated with AZBBQ or ambassador?
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Another dumb question from me. What is this Sanctioning Body and what will they be over and what will they do. I might have missed something but the first I have seen on it.
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It will be to sanction Competitions. It's basically set up to ensure that the competitions all run off of set rules & structure.. Basically creating a fair, level playing field for all the teams..
As of now Chris, that is not in the plans, but after the focus group meetings, that could change..
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depending on what day,and time this meeting is I would like to attend
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Here's a suggestion...No garnish!!!
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Here's a suggestion...No garnish!!!
Seconded. All in favor...? :D
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Aye!
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Aye!
Motion passed.
See that was easy Mike, we are doing most of the work for you.
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That went thru to fast. I didn't get to vote on the no garnish. Vote NO are at least not graded down or up on the garnish in a box. It's A Meat competition stupid. :angel:
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Mebbe there could be a garnish-only category; no meat. :lamp: It would let contestants unleash their inner floral arranger. :-* ::)
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I like the garnish! I'm sick like that. I do think it adds an element to the product and although it's a meat contest, it's also a presentation contest garnish or not.
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it's also a presentation contest garnish or not.
Not neccasarily.
MBN: YES!
IBCA: Not so much....
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I'm surprised Crash didn't just go ahead and place my vote on the garnish issue. ;D ;D
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If you dont like garnish go cook IBCA
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I like the garnish! I'm sick like that. I do think it adds an element to the product and although it's a meat contest, it's also a presentation contest garnish or not.
Same here!!! You eat with your eyes first. I've yet to see an IBCA turn in that looked as appetizing as a turn in with garnish.
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And conversely, if you don't like non-garnish turn-ins, go cook KCBS. I don't think the discussion was meant to be confrontational.
I think both will be a moot point ::)
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Regardless of garnish I'm sure Mike will put together a sanctioning body with us in his best interest. As far as I have seen he always has.
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I'd like to attend, if I can...
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Scottie, that would be great. We would love to get your input on it. Look forward to seeing you at the one in Tucson..
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I Vote for NO GARNISH, but hey, i'm just a small team trying to cook some edible food. Worrying about how a garnish is going to affect my score is gonna be the death of me.
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I removed all the posts not related to this topic. Let's try to keep this one on track.. ;)
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Opinion from an outsider:
with the PNWBA it takes a long time to get the new calender of BBQ contest... If you want to improve the "Arizona Barbecue Federation", try to announce events in December for the following year.... most of your big events that you have done for many years can be confirmed pretty quickly and the other smaller events can be added later on...
I am saying this because of work, many teams need to book weekend events way ahead... 8 months to a year ahead.
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Thanks for the feedback. Problem with announcing things early is that a lot of times, we don't have the sponsors or $$ locked in. We typically don't announce until we have that done, but we are leaning more toward doing so in the future due to past events..
Our goal is to initially have 6 - 8 events a year here in AZ.
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Mike, may I ask why? AZ has KCBS and IBCA both are established organizations with pretty straight forward rules. Is it so you could possibly have more competitions? You pretty much know what your getting into at the AZ cook offs, its either one or the other.
Here in Texas, there are god knows how many "sanctioning bodies". I will say that unless its KCBS and those are rare, none of them use garnish.
For what it's worth, AZ puts on some fine competitions. For us little guys a 9th place ribbon or medal makes it all worth while. Here it seems the norm is 1 -3 get something and the rest just get to walk up and shake the judges hand.
While the spaces are always bigger here, 30 x 30 or 40 x 40 ( seems everyone has an OK Corrall they want to set up or a giant Bull pit with the smoke coming out its nostrils) and entries are less, electricity is a crap shoot, you better ask before you arrive or read the fine print. So hats off to Mike and everyone who works to put on your competitions.
Hoping to get out that way again soon.
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Bump...may the FORCE be with you
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I knew Erin would drag me into this..............BUMP
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Smoke N' P's vote no Garnish... Let your meat speak for itself!
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I for one don't get that worked up about garnish, frankly building four putting green boxes gives me something to do and kill time. But, if you're going to do it don't put stupid rules in place such as no romaine but cilantro is okay. If you're good with allowing garnish I say lets see how creative teams can get!
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That's an interesting idea, Tracy. Other sanctioning bodies get so worked up about garnish "cheats" they have every newbie judge running around shouting "Citizen's Arrest!" everytime they see a sprig of parsley out of place. Allowing a little slack on garnishes would give a l'il dose of "Memphis In May" to the proceedings.
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I for one don't get that worked up about garnish, frankly building four putting green boxes gives me something to do and kill time. But, if you're going to do it don't put stupid rules in place such as no romaine but cilantro is okay. If you're good with allowing garnish I say lets see how creative teams can get!
Other garnish discussions aside, Romaine lettuce is allowable in KCBS competitions.
Kelly
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Yeah if the newbie judge knows what romaine is! A couple years ago we got a big fat o for our romaine at a practice comp. even though i got the romaine from a brand new box that i personally opened at the store that said romaine on the box and the twist ties! And iv'e been cooking professionally for 35 years ! That being said even one of the most respected men in az bbq thought that it wasn't romaine! I also had vince ask me my box # and i watched one of the instructors put her ungloved finger on my turn in brisket, i guess to see if it was warm but only my box! And so much for cross-contamination! It just goes to show you that even seasoned cooks can still f-up ! The thing was nobody cared enough to explain what was going on- very disrespectful on all acounts! :-[ BTW that well respected person at least had the decency to come by our camp and at least explain his opinion even though i knew he was wrong!
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This type scenario is one reason I've been thinking a no garnish rule being the way to go. To me it makes no sense to tell a judge "it's not a garnish competition" then rule out certain types of garnish like red leaf etc. If it's not a garnish comp and we're supposed to judge only the meat then why are some greens outlawed and why do they spend sooo much time in judging class on the subject?
This sends conflicting messages to people, especially new judges. In other words if it's not about the garnish then why does it matter what you use and why add more controversy? Judging is subjective enough without adding another subjective "artistic" component to it.
Just my thoughts so far...
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Yeah if the newbie judge knows what romaine is! A couple years ago we got a big fat o for our romaine at a practice comp. even though i got the romaine from a brand new box that i personally opened at the store that said romaine on the box and the twist ties! And iv'e been cooking professionally for 35 years ! That being said even one of the most respected men in az bbq thought that it wasn't romaine! I also had vince ask me my box # and i watched one of the instructors put her ungloved finger on my turn in brisket, i guess to see if it was warm but only my box! And so much for cross-contamination! It just goes to show you that even seasoned cooks can still f-up ! The thing was nobody cared enough to explain what was going on- very disrespectful on all acounts! :-[ BTW that well respected person at least had the decency to come by our camp and at least explain his opinion even though i knew he was wrong!
Thanks Pat. ;)
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Seems there is already a "no garnish" sanctioning body in Arizona. Why re-invent the wheel?