Originally posted by j biesinger:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">The bite thru skin seems like a bbq urban legend. Its pulling teeth to get any kind of help.
I hear you on this one. I'm convinced its some kind of newbie hazing.
What I get tired of is the pitches for the classes. Some people will come out and tell you how much they spent on classes to learn what they have learned and that if you want to know the same then you should buck up. Sure, that's great for some, but we don't have much opportunity around here to take classes. So, I'm stuck being an outsider, and shiggin' for tips and tricks.
Luckily, us VWBB members have a secret bbq agent that works for free and relishes any chance to undermine the KSBC establishment
</div></BLOCKQUOTE>
J., yes there are quite a few "pit masters" who run a BBQ business. They share their views on cooking for a fee, often the fee seems very high. There are other "PitMasters" who give FREELY of the ideas to those who ask. I believe that those in business have a right to offer their product for a price if they want too. I do however applaud those who offer their opinions for free because they like to help.
We here are very fortunate to have several very knowledgeable cooks who are willing to share for free.
KCBS, in and of itself, is also here to promote BBQ with education, competition certification and the association of like minded folk. They are however a business. The KCBS judges on the other hand freely donate their time. They pay for judging certification and to my knowledge receive no remuneration for their judging efforts or transportation costs.
To most of us BBQ cooking is something we do because we love the food and want to make a good meal. BBQ competition, for a rare few is a money making business, but I bet 80-90% of the teams never make a penny and to them it is a hobby that they love, all be it an expensive
one.
Sorry I got carried away. I am passionate on this subject. I love BBQ and the opportunity to come to this forum and learn from the experts, and to associate with the Competition community.
Mark