Questions for the Nominees of the 2009 Election

[Steve in Denver]

Thanks Beth.  Would it be possible to create another survey and have the results available prior to the Organizers meeting in January?
Give me the list and phone numbers and I will call the ones who don't reply on line.
Steve

[Rib-It]

This organizers roundtable is to follow up with the organizers agenda from the last roundtable.  Yes, we need another survey, but a yearly basis should be sufficient, don't you think? 

[Steve in Denver]

There has been an entire comp season pass since the last survey.  There are new teams, new judges, and new organizers.  Might as well start off the new year with fresh material and ideas.
Steve

[graybeard]

Hope I'm not stepping in where don't belong but, I would think a yearly survey would be sufficient. That is as long as everything stays constant. Should there be something come up that may require general input or extensive discussion an additional survey may be warranted.


On another topic, I have been noticing comments here regarding a BBQ 101 class for new teams. Might there be a need for a class on basic BBQ for the Backyard Chef? Something that might include how long to cook a particular meat type or how to select ingredients to mix a rub or sauce for a certain flavor profile. Advantages/disadvantages of gas fired, charcoal, pellet, electric and stick burners and fuel availabilty for each type pit.

This could even be another question for the Board candidates. Would they support it and why or why not? From the numbers Steve generated regarding how many RMBBQA "teams" entered comps and a quick look at the number of members under the member tab, I get the feeling there are more individual members or backyard cooks than there are teams. For me, if it doesn't come off the shelf or out of a bottle, it don't happen.

[Steve in Denver]

Hey Larry,  A couple of points:   The member #s at the top of this forum page(200+)are members of the forum who have the privilege of being able to post here.  The number of members that belong to the RMBBQA is in the neighborhood of 120.
I counted 43 RMBBQA member teams that cooked comp events this year.  Also I have found some discrepancies in the stat #s pertaining to some items between the KCBS Official results and the RMBBQA results posted. So I wouldn't put any of my information in the bank as gospel.  It was just information formulated for fun and extra reading on a snowy afternoon.
Steve

[Rib-It]

Larry...I think the idea of the BBQ 101 Class has always been aimed at anyone who was interested in cooking barbecue.  As a matter of fact, I believe the majority who attended the last class were barbecue enthusiasts and backyard cooks!   We covered meat selection; rubs/sauces; timing; trimming; cooking; and even comp. timelines and garnish.  Oh, and we did talk some about gas/electric pits and vending. It was quite a full day!

It was great fun and everyone learned something.  Boy, we need to do that again! 

[chibi]

1.  What are your goals for 2010 for the RMBBQA?
I would like to see the RMBBQA continue to grow. Continue on the path of great programs such as the JLP and the Cook program Kevin speaks of. Have the organization looked upon by the organizers for guidance in making comps better for all involved. Not just the cooks. The RMBBQA needs to be about everyone NOT just the cooks.

2.  How can you help the RMBBQA be one of the best bbq associations in the country?
I am an opened minded person that will listen to each and everyone that comes to the BOD with issues. I feel I am dedicated to things at hand and follow through on tasks. I am eaisly approachable and easy to talk to. I also am not afraid to speak out against things (or for things)


3.  What are your opinions on how to resolve "Cup" issues  with more than one competition on the same weekend?
In time there will be more then one "cup" comp on the same weekend. There should not be any issue with it.  I feel that the RMBBQA should support any contest that wants to be in the "cup" on the other hand let the teams decide where they want to invest. Should we as a RMBBQA team go to a contest just because it is a "Cup"? Not necessarly. teams spend alot of time and money to do the contests and look at multiple factors when competing and personaly whether it is a "cup" or not is not a factor I look at.



4.  Do you think there should be a limit to the number of competitions that are "Cup" competitions in a calendar year?  Why or why not.
It would be unproductive to say that there should be a limit of cup contests. We as the RMBBQA need to support the growth of the BBQ community. Any comp that wants to be in the cup should be. There are enough teams and judges to support them. There needs to be a standard for "cup" qualifying though. Maybe not just the 51% rule or whatever. that needs to be worked as the number of Cup contests grows.

5.  Would you support a "Cup" event regulation that requires organizers to payout to the top ten teams Overall?  Why or why not.
As a competitor of course I would like to see more payout. But that is the organizers perogitive. Some comps do not have huge sponsers and cannot do it. requiring them to pay the top ten would only cut down the top payouts for the top 3. let them decide. Not our place.
If the teams dont like the payouts they do not have to attend.

6.  If there are 16 competitions in our region in 2010 (or more), how do you think that many comps will affect the existing number of teams that currently belong to RMBBQA?
I feel that it can only help the membership. the more exposure the better. More new teams will be coming to events and joining RMBBQA.  That is how I started- A new comp in my neighborhood.
growth is good .
7.  Will you support another Comp BBQ 101 class for new teams, hosted and taught by existing teams of the RMBBQA, rather than new teams having to pay $300 or more for a "big name team" to teach the class?
A class for new teams would be great. I know as a new team last year I would have been more then happy to take a class. or just a class to give people the knowledge as to what goes on at comps. so they are not so clueless when going to there first one.


If you do not understand my answers please feel free to pm me and we can talk further. I will admit that I am not very good at writing things that are my thoughts. They do not always come out the same.

Michael




 
[/quote]

[Steve in Denver]

You did just fine!
Steve

[Alphanerd]

What are your goals for 2010 for the RMBBQA?

I would like to see more BBQers join the RMBBQA.  That might be accomplished by encouraging the competition organizers to emphasize in their promotions that anyone, regardless of skill or experience, is encouraged to cook at the competitions. I started off cooking at the Backyard Competition in Denver only because I was too intimidated to cook with more experienced teams and we finished middle of the pack. Maybe the RMBBQA could host a “Backyard Competition Only” competition early in the season to try and snag more members.

How can you help the RMBBQA be one of the best BBQ Associations in the country?

It’s already a great organization judging by the people involved and all of the help and mentoring the new teams get. I think the RMBBQA should help the contest organizers promote each and every competition so the public is more aware of what’s going on.

What are your opinions on how to resolve "Cup" issues with more than one competition on the same weekend?

I’d like to see one Cup contest per one weekend. I would like to add, though, that if there are two contests that are being held far enough apart from one another then it shouldn’t be a problem.  I believe there’s a KCBS rule defining that distance.
 
Do you think there should be a limit to the number of competitions that are "Cup" competitions in a calendar year?  Why or why not.

I’m not too sure how the Cups are organized so that’s a hard one for me to answer. I think there could be a limit on competitions that would qualify a team for the Cup so that they wouldn’t have to attend, let’s say, twenty Cup competitions to qualify. In other words, if there were twenty Cup competitions in the state a team might only be required to attend ten Cup competitions of their choice to qualify.

Would you support a "Cup" event regulation that requires organizers to payout to the top ten teams Overall?  Why or why not.

In our first non-Backyard BBQ in Frisco we placed 10th in Pork and got a $10 bill. Man, I wish I still had that $10. What a thrill that was. But with that said, too, I don’t think I’d vote for it. I think the organizers already do a good job at deciding how they want to do the payouts. Also, if you win one of the top three spots then you deserve a good cut of the money. I think most teams are there for the fun anyway.


If there are 16 competitions in our region in 2010 (or more), how do you think that many comps will affect the existing number of teams that currently belong to RMBBQA?
I’m not too sure what the question is. I’m not too sure having sixteen, twelve or eighteen competitions would affect the existing teams currently belonging to the RMBBQA. They’re either going to attend a competition or not if that’s what you mean by “affect”.

Will you support another Comp BBQ 101 class for new teams, hosted and taught by existing teams of the RMBBQA, rather than new teams having to pay $300 or more for a "big name team" to teach the class?

I’m good either way. The BBQers should have a choice of attending a class taught by a local RMBBQA team for $50 or whatever is charged or a Kelly Werz, class for $300. I’m hope no one’s counting on me to help teach a class. I can’t remember when I last “won a prize, man”. I don’t think I could smoke my way out of a cigar shop right now but I’m still having fun competing.

Thanks, Steve.

Rudy
Los Nerds

[Steve in Denver]

Thanks Rudy.  It's always my pleasure to be at a comp, or a meeting that you attend.  Turn in time for Salsa is 11:00.  lol
Steve