BBQ Contest Survey


                                                                                                                                                                            November 2011

Dear BBQ Friend:

First of all, I hope everybody had a tasty smoked turkey for Thanksgiving and I wish you all a Happy Holiday Season.

     Well, the BBQ Competition season is pretty much over except for a few contests in the warmer states like AL, FL, AZ, and CA. All in all, I had a pretty good year with a couple 3rd overall close calls but that Grand seemed to elude me this year. I had many 1st place and other high category wins including a 180 in brisket. I took home a paycheck in just about every contest I entered. The BBQ Judging was slightly worse than 2010 in my opinion. Some of my bad scores were well deserved due to cooking errors or "experimenting" with new stuff. But some of my best cooks of the year scored very badly for no reason at all.

     I am tinkering with the idea of starting a new BBQ Competition Series with a more fair judging format. Basically, each meat category would be judged by the same set of judges. It's amazing that the major sanctioning bodies get as close as they do to "getting it right" when teams are judged by different sets of judges with different tastes and different opinions as to what is good BBQ. But we all know that all too often a bad judge or two slips into a contest. Do you realize that just one or two judges at the same table that give good BBQ low scores can ruin a whole week's worth of hard work for 24 teams? There's a lot of luck involved in today's competition BBQ!

     Having said that, I have some questions I would like to ask you about what BBQ Competitions are going to look like in the future. As always, your responses to this survey are 100% anonymous. I will also post the results on this website as soon as the survey has ended on November 30th at midnight. I think the answers will be very interesting and will benefit everybody.

Please shop in our BBQ Store...

     Our book, Competition BBQ Secrets , makes a great Christmas Gift for all of your BBQ Friends along with a variety of thermometers that have all been hand selected for their ability to be used with slow smoking (you can set your own desired temperature with them all). And don't forget the rub! Our rub has won us many Grands and other 1st place awards over the years and has been tested in competition against the best in the World.

And... remember, you can send a Gift Certificate via email or print to your favorite BBQ lover!

The survey is now closed. Here's the results of the BBQ Contest Survey...

Result Summary for Survey:BBQ Contest Survey

BBQ Contest Survey
1. I am a (pick all that apply)...
 answered question927
 
skipped question
0
 Response
Percent
Response
Count
Certified BBQ Judge
28.2%261
BBQ Contestant
47.6%441
Backyarder only
51.5%477
2. I fully expect the economy to tank even further starting in late 2012. If the economy does get worse and you are a BBQ competitor, what are your plans?...
 answered question582
 
skipped question
345
 Response
Percent
Response
Count
I plan on competing as normal
34.7%202
I plan on competing in more competitions
9.1%53
I plan on cutting back a little
48.6%283
I plan on quitting altogether
7.6%44
3. If the economy does get worse, and you are a Backyarder only, what are your plans?...
 answered question678
 
skipped question
249
 Response
Percent
Response
Count
I plan on BBQing as usual
84.8%575
I plan on BBQing less often
13.9%94
I will have to stop BBQing altogether
1.3%9
4. The economy may affect BBQ judging too. If the economy does get worse, and I am a certified BBQ judge, I will...
 answered question373
 
skipped question
554
 Response
Percent
Response
Count
Continue judging as usual
41.3%154
Cut back on judging and/or stay closer to home
42.9%160
Increase the amount of judging I do
6.7%25
I'll have to quit altogether
9.1%34
5. With respect to BBQ judging, I think it has...
 answered question628
 
skipped question
299
 Response
Percent
Response
Count
Gotten better in 2011 as opposed to previous years
10.0%63
Stayed about the same in 2011 as opposed to previous years
52.5%330
Gotten worse in 2011 as opposed to previous years
37.4%235
6. If you are a BBQ Judge, do you get tired of seeing the same old BBQ as previous years?...
 answered question365
 
skipped question
562
 Response
Percent
Response
Count
No. I will simply score it as it is presented.
62.7%229
Yes. But I will still try to score it without prejudice
34.0%124
Yes. I will probably score it down a little bit
3.3%12
7. If you are a BBQ Judge... it's no secret that a very sweet sauce has been working quite well in past years. Check the option that best describes you...
 answered question368
 
skipped question
559
 Response
Percent
Response
Count
I am getting tired of the super sweet sauces and would score a less sweet sauce well.
9.8%36
I prefer a sweet sauce and that is what I would give the highest scores to.
6.8%25
I would like to see more purely savory sauces and I would score those well.
29.3%108
I am looking for something unique no matter how sweet it is and I would score that well.
54.1%199
8. If a new contest or contest series with $10,000+ prize money were to come along that had a more fair judging format where the main feature would be that each meat would be judged by the same set of judges, would you be...
 answered question725
 
skipped question
202
 Response
Percent
Response
Count
Highly interested in competing
53.8%390
Just somewhat interested in competing
25.8%187
Slightly interested in competing
13.5%98
Definitely would not compete
6.9%50
9. Let's say the contest would be held in one location (maybe Savannah, GA). Pits would be available for you to use or you could bring your own pit. Meats would be provided for all teams and you could not use your own meats. You could fly or drive into the contest. What would you do?...
 answered question721
 
skipped question
206
 Response
Percent
Response
Count
I would participate but bring my own pit.
28.3%204
I would have no problem participating with the pit provided.
26.8%193
I would not participate because it is too far to drive with my own pit.
11.0%79
I would not participate simply because it is too far by car or plane with or without my own pit.
26.4%190
I would not participate - just don't like the idea at all.
7.6%55
10. Now... if I still have your attention - how much would you be willing to pay in entry fees? Keep in mind that your meat would be provided and there would be a series of qualifying contests with about $10,000 total prize money in each. Then there would be a short series of "playoffs" with much higher prize moneys. Maybe even 6 figures going to the Grand Champion. Remember, your meat will be provided. I would...
 answered question672
 
skipped question
255
 Response
Percent
Response
Count
Pay between $200-$300
41.4%278
Pay between $300-$400
29.6%199
Pay between $400-$500
19.5%131
Pay between $500-$600
6.1%41
Pay between $600-$700
1.5%10
Pay more than $700
1.9%13
 

Remember... to watch exactly how we cooked and won 8 Grand Championships in the last two years, go to www.BarbecueCoach.com
Absolutely NO DETAILS LEFT OUT...

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Sincerely,
Bill Anderson
Chatham Artillery BBQ Team

 Just click on the link below to go to our store...

The Rocky Mountain Products Southwest rub is what we are using this year. Many teams have already won a Grand with it. It's the best "all around" rub I have ever tried. Especially good on brisket. I hear it's even good on scrambled eggs!...

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foods of the southland
brisket rub

And more!...

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