Hi all,
I'm just back from a day up in New Paltz, NY at the Hudson Valley Ribfest. I went as a spectator this year though I hope to compete in a sanctioned event someday. (I've never done chicken or pulled-pork and need some serious experience and lots of expensive practice). I've got a couple of questions and an observation.

Is it normal practice to forbid comp. cooks to allow visitors to sample the food? I'd gone up first and foremost to get a chance to taste barbecue cooked better than my own and maybe come away with a tip or two, but unfortunately the only food I got to eat was commercially prepared and was frankly horrible (I'd have preferred brisket that had been sliced, not pulled and drenched in sauce and ribs not fall-off-the-bone, without a smoke ring and slathered with BBQ sauce). The comp cooks turned in some awesome looking boxes and had insane quantities of food left over but one fellow relayed to me that told it either had to be taken home or discarded. Is this a common practice?

The fairgrounds opened at 11am and I got there a bit later due to bad weather, arriving just as the boxes started to get prepared. As such, I couldn't really get to chat with many of the teams as they were all working hard on their submissions. Since I had no real opportunity to interact with the teams on-site, is there some way to maybe find a local team that might need an extra set of hands at an upcoming competition in the NYC/tri-state area?

If any of y'all here were competitors today, I hope the judges were kind and that you had fun despite the rain.

Cheers and thanks in advance from a hopefully soon-to-be-fellow competitor (one of these years!)

Saturday morning before turn-ins is generally a bad time to expect to socialize with the teams. Friday evening or Saturday after turn-ins is preferred.

Whether the teams can give away food or sell it is dependent on the rules of the local organizers and local code. Often, the local health code will not allow selling or giving away of food to the public.

The KCBS rules have nothing to do with this practice. (I've heard some suggest that the KCBS prohibits the selling of food by the competitors.)

Pork and Brew in Rio Rancho, NM is one event in which the competitors may sell food. IIRC, about half of the teams chose to do so. (Of course, that event is put on by the city. I'm sure that helps with code issues and such.)

If you're not ready to compete yet, want to be involved, and learn more, look into a KCBS Certified BBQ Judge class in your area. You will get to sample the competitors' food when you judge, and when you are ready to compete, you will know how the judges have been trained.

As a general rule, there are a number of very good reasons why teams are not allowed to serve samples to the general public.

Among them, there are the legitimate hurdles from the local health department the teams would have to overcome. This requires approved food handling equipment and practices and inspections.

Liability, the necessary permits, and insurance are other major concerns that can't be ignored or glossed over.

Many teams are one or two person crews and simply don't have the manpower to distribute samples to the public if they wanted to. They're already busy enough getting their entries ready for the real judging. They don't want to be bothered by Joe and Josie Sweatsock and all their little Sweatsocks who are out for the day and looking for a free AYCE bbq buffet.

There's a financial consideration. The approved vendors split their take with the contest's organizers. Any freebies the teams hand out would ultimately cut into the take for the vendors and the organizer. Unless a contest is sponsored to the hilt (and none are), food, beer, and beverage sales are about the only ways an organizer can offset the considerable expense it takes to put together the contest.

Finally, this is strictly my opinion as a competitor (but I'm 100% sure I'm right), but 99% of the general public are idiots without any pretense about checking out the cooks' equipment or learning any cooking tips or tricks. They are out for much free food as they can reasonably score. Period.

I've had somebody from the public walk away while my back was turned for just a second with an entire pan of shrimp I'd made for a surf and turf dish I was preparing for an Anything Butt entry.

At another contest, I was using an old enamel roasting pan for washing dishes. A couple of guys walked up with plastic spoons in hand, ready to dive in. They were truly disappointed and more than a little put out when I explained what they were about to sample was my dirty dishwater.

Like I said, the general public are idiots.

However, should you approach a team (any time other than just before and during turn-ins) and express a genuine interest in their cooking, don't be surprised if they eventually no longer consider you a stranger but a new friend and kindred spirit they've just met and willing to get your unique insight and opinions about their entries. There's no rule against sharing bbq with a friend.

HTH

Ken

Offering to help with set up will probably get you a invite in plus mentioning you are bringing yo buddy Gentleman Jack
I do not drink but I have heard that some teams do

quote:

Originally posted by Ken Nelson:
...Finally, this is strictly my opinion as a competitor (but I'm 100% sure I'm right), but 99% of the general public are idiots without any pretense about checking out the cooks' equipment or learning any cooking tips or tricks. They are out for much free food as they can reasonably score. Period.

...

However, should you approach a team (any time other than just before and during turn-ins) and express a genuine interest in their cooking, don't be surprised if they eventually no longer consider you a stranger but a new friend and kindred spirit they've just met and willing to get your unique insight and opinions about their entries. There's no rule against sharing bbq with a friend.

HTH

Ken

This is precisely how we handle samples. If someone shows GENUINE enthusiasm and interest PRIOR TO TURN IN TIME, they are welcomed back for samples after turn ins.

We just jumped into competing and our main goal was to get the food turned in on time. I say to everyone interested to jump on in.

As for samples, we tend to take our leftovers home for friends and co-workers. I have had some very rude people come begging for food. Those are the ones who get nothing.

Good looking females usually get a sample. I do not know why. I also tend to give some to elderly folks more often. They tend to appreciate it more.

I'd have to mirror everything the previous posters have said. I can spot the folks looking for handouts from the ones who actually want to learn. The people who want to learn will be (in most cases) invited back after turn-ins to sample our food and pick up some pointers if they want them. I'm with Dale though, I am a soft touch for the older folks, little kids, and yes ... pretty girls too! Thankfully I have a very understanding wife.

BTW: Congrats Dale on your fine finish in Owensboro! Great job my friend!

quote:

I'm with Dale though, I am a soft touch for the older folks, little kids, and yes ... pretty girls too! Thankfully I have a very understanding wife. Big Grin

Last comp, I traded some ribs for ride tickets with one of the carnies...er, ride operators. At a buck a pop it was a good deal, but my daughter was so busy, we never ended up using them.

I have to agree with the last few posts, I've had contests where the "public" were nice and polite and knew I was busy and yes they were mostly invited back after turn-ins and then I've had "Joe public" stop by almost demanding food and just after whatever he can get for free, needless to say he got run off and not invited back so it depends on your approach to the team. If there are vendors trying to make money at a contest I just refer people to them.

Thanks Rick. So close to grand but not close enough.

I have had people grab brisket as I sliced it. I just about gave up that day.