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"Backyard" comp question...
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rock-wit'chu bbq Offline
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Post: #1
"Backyard" comp question...
Can someone please clarify for me exactly what the "backyard" competition is? I was under the impression that is was a ribs/chicken-novice/beginner class that ran alongside the pro-class. Am I wrong or what? Thanks! Also, I guess some have and additional tri-tip category and some don't? Why don't all of them have a tri-tip category?

WSM-18 inch, Chargriller Akorn Kamado
04-14-2013 05:27 PM
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Curtis Nations Online
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Post: #2
"Backyard" comp question...
The backyard contest are ribs and chicken. Most backyard teams show up on Saturday morning. I've never seen a tri tip category around here. They are along side of a pro cook most of the time. It's a contest not a class, the turn in times are at 2:00 and 2:30 at most contest.
(This post was last modified: 04-14-2013 05:57 PM by Curtis Nations.)
04-14-2013 05:55 PM
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Razcals Ribs Offline
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Post: #3
RE: "Backyard" comp question...
Chicken/Ribs Getting ready to compete in Pro, do it for a year before going to Pro you would like it . It is fun not a lot of pressure in Backyard.

if it moves salute it,if it don't paint it, if it is dead BBQ itCool
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04-14-2013 06:00 PM
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Larry Jacobs Offline
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Post: #4
RE: "Backyard" comp question...
It's like BBQ contesting "light" or contesting entry level. Gives you an idea if this is your "thing" or not. Like minimum wage jobs it's not a career builder but rather a job market entry position. We expect to see a move from backyard to pro the next year.

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04-14-2013 06:15 PM
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SoEzzy Offline
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Post: #5
RE: "Backyard" comp question...
The tritip has been suggested for a competition, but I don't think it has run yet.

Within the Utah BBQ Organization chicken and ribs is what's cooked by backyard competitors, and as half of a full pro cook it's enough to give you an idea of what competing is like!

Respice, adspice, prospice. Latin proverb.
Respice = you didn't use enough spice the first time! adspice = you ought to add spice, you know? prospice = you should be an advocate for spice!
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04-14-2013 06:55 PM
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fidel_astorga Offline
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Post: #6
RE: "Backyard" comp question...
Come by or enter to compete in April 27th. Its great way for you to get your feet wet. You can see what the event are like. If you don't compete come by and meet some of the teams. Ask Question and go from there. No rush to go pro, go pro when you feel like you are ready.

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04-15-2013 10:37 AM
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Swinedoctors Offline
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Post: #7
RE: "Backyard" comp question...
WOW just Ribs and Chicken, back in Carolina almost every Backyard event was the same 4 meats of the Pros. Same judging standards but not all judges were KCBS certified judges, so it would throw a monkey wrench in the judging some times but it was FUN. Is there a rule here stating that Pro's cannot do backyard at all or is it as in Carolina that a Pro team can compete in Backyard only until the won a GC. then they were done for the season, but could do it all over again the following year. As long as it was in a different venue.

Doug Winter Phd BBQ
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04-16-2013 10:15 PM
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SoEzzy Offline
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Post: #8
RE: "Backyard" comp question...
Two backyard GC and you go pro here, (take one year or three once you take your second), and if you cook pro you can't go back to backyard until you have sat out a year.

Respice, adspice, prospice. Latin proverb.
Respice = you didn't use enough spice the first time! adspice = you ought to add spice, you know? prospice = you should be an advocate for spice!
[Image: 142.jpg]
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04-16-2013 10:45 PM
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