Canadian Open BBQ Event

[reg]

Hi Mike, I certainly understand the hesitation by yourself and the others I guess. The events past reputation is doing nothing but harm by the looks of it. The $40 for judging is another broken spoke in the wheel that should be fixed no question.

I for one would still like to see the event go ahead because comp BBQ in Ontario needs a shot in the arm to try and repair the damage that was done by the CBA. You still have to have a championship in my book. I could care less about the pass to the Jack, that should be the last thing to think about but a championship is still needed.

I also know the teams want to support the Paris event which is more than likely the best event of the year, Scotty does a bang up job with that no question. That event is the very next week and the cost of doing both could also pose a problem for many teams.

Reg

[Smokin' Frenchmann]

I'm a new guy putting a team together, originally wanted to do just the Amateur Rib part of the event but after taking Myron's class and seeing how the comp is split into 2 days with only 2 turn ins per day I decided I was going to go ahead and do the Open Event. I haven't sent in my money yet, some of the comments on here are a little scary, like the prize money going down etc.

Not that I think I'm going to win at my first event but I sure am going to try my hardest and it's good to know there's many options for prizes.

If I'm going to spend money to get stuff for my booth and get my setup going I would be very unhappy if all of a sudden closer to the date things all change.

What is this Paris event? Is there info somewhere?

[Iamarealbigdog]

Hey Smokin Frenchmann

Great for jumping in with two feet... there are loads of us who do the same thing. The Canadian Open is a tough event but well worth the energy spent. It takes a few days to recover but one you get it in your blood...

It seems that there are some stabilization issues for several events. A good competition needs several things to come together including corporate injection which is a very tough thing these days. Unfortunately since the CBA failed, events and people are all independent.

My thought is that the Open has announced their intention, the same intention was there last year but they could not swing the event. Hopefully all of the ducks will fall in line and the event will go ahead. Most of us are just waiting to see what type of ducks they are using. Not to discourage you but it is a tough event and each team needs to commit serious resources as well.

As for Paris... Great fun event, no big story there but very social and fun for the teams, probably the most stable event in Ontario. If you are interested, it's a great warm up for the Open.

[Hippieforever99]

Smokin Frenchmann. Good to see you have the BBQ bug and are putting a team together. If I were you, I would take the advice of Iamarealbigdog and get your feet wet at the Paris Comp first. It will show you some of what goes on at comps for a lot less of an entry fee, and with alot less pressure as there is no onsite judging to worry about getting ready for. It will give you time to hone your skills and meet some fine people along the way to pick their brains so to speak. All in all a great comp. If I was going to compete this one would be my first choice.

There are people on this forum from time to time from the Canadian Open that come to this site to see what is going on here for the most part. It just seems strange to me that this post has been up for a little while now with all sorts of questions, and not one of them has come forward yet to help out by answering some of these questions. Just kinda makes ya wonder don't it ? Paris is a safe bet and very well run I must say. I don't know where you live, but there is a comp in Listowel and a couple of really well runs comps just over the river here in Niagara Falls that I know a few teams from Ontario like to go to all the time. So you have a few choices for sure. Good Luck, have fun, and remember not to get a big ego when you start winning some prize money and trophies Hippie

[Duncola]

Lots of teams will just be beginning to come out of winter sleep and taking a look at the events availble for 2010....This event is on my list to compete at! Cheque going out this week....

As to the low chatter, most of the long term folks just are tired of all the wailing and moaning about the quality of judges, having to pay for a weekend of food tasting, Fathers Day!!! ((oh, by the way I have 2 team members that the wives are paying (present to the hubby's) to be on my team as a fathers day gift))...guess not everyone thinks it's a negative...

...if you want to attend and compete, you will...if you want to attend and be a judge, you will...if you don't like the concept, don't attend...Pretty simple ....but also don't ruin the enthusiasm that first timers bring to the plate with negative comments here...we are supposed to building up this "hobby", building up the BBQ base of competitors and creating a "fun" environment...

we all started somewhere...we all had to learn...no one started with all the answers...

It's rebuilding time for some events and a time for some innovative ideas....jump on board and be a part of it or as the old saying goes...."nothing good to say"....well, you know the rest of that diddy...


humbly submitted,
Duncan McLelland aka: Duncola
Pitmaster, The Q Crew

and now I return to quietly getting ready for this years comps....

[BigVEg]

Hey Duncola I really appricate your positive outlook on the Open. It is my first time entering a competiton, albeit amateur I still want to catch the competition bug.

1 really big factor for me entering is that the Open is about a 10 min drive away from the house insted of 2-3+ hrs away. That doesn`t mean that in time I wont enter other comps, but I am looking forward to seeing what competitions are like, and I plan to talk to alot of folks that are there, amateur and pro, and I hope you all will do the same.

So yes people will complain about this and that, but come Fathers day weekend, myself and all the other teams competiting will be ready to cook your socks off lol. Thanks again Duncola for keeping a positive outlook on the Open!

Bigveg

[mikita21]

Big Dog once posted somewhere in here that the Open was a good event to take a bite out of, but I have to agree with too many voices that not enough is being heard from the organizers to still the waters. I will not be applying to judge at this one; the judging fee is the big thing, but all this other discontent is unsettling at best. Might drive down to see what it's like, but will not participate. These waters are too roiled for my paddle, at least this year....

Also, though this is out of this specific topic, Mike, do you still have plans for the Canadian Southern? New date? Same location? Would like to see an update (in a new thread, I guess *G*) if you have any more info. Whoevever noted that all the bears are waking up from the winter sleep (my words, not theirs) is right; you can see it in new posts, new comps, updated info throughout this site.

And I got an email from some people in the American south whom I met at Murphysboro looking for Canadian comps. They see the Pacific Northwest, but I think would like something more up our way.......may direct them towards inner city Toronto!!

I do hope this event turns out better than it sounds so far; clearly lots of good people are pulling for it, but it has not captured everyone's imagination as a great, great BBQ cooking contest so far.

[Dave Kloostra]

And I got an email from some people in the American south whom I met at Murphysboro looking for Canadian comps. They see the Pacific Northwest, but I think would like something more up our way.

Listowel is a go this year July 16-17

[Diva Q]

We are really looking forward to this competition. Looking forward to seeing the teams there.

[reg]

Makita 21, your quote " may direct them towards inner city Toronto!!"

I would be very surprised to see many US teams take part in an event like the Open because it is a full plating event. They like the KCBS four category events with the one day of actual cooking. I remember a team or two from the Buffalo area that came out one year but never returned after that and I know it was because of the full plating

Regt

[reg]

Hi Duncola, we have not met yet but I hope that changes this year. Your quote " It's rebuilding time for some events and a time for some innovative ideas....jump on board and be a part of it" is pretty much right on. It is my opinion that a Championship event is crucial to rebuilding comp BBQ.

We have not committed yet but will wait and see what happens in the near future. If the contest goes ahead as stated by the organizers i'm sure it will turn into 'the' premier event. If it gets cut back .... well we all know that will be the end of it

Reg

[GoodSmokeBBQ]

Makita 21, your quote " may direct them towards inner city Toronto!!"

I would be very surprised to see many US teams take part in an event like the Open because it is a full plating event. They like the KCBS four category events with the one day of actual cooking. I remember a team or two from the Buffalo area that came out one year but never returned after that and I know it was because of the full plating

Regt

Speaking for myself, I have to say you are a bit misguided about your reason for the low attendance rate. Don't think that adding mashed potatoes or a vegetable medley to a dish keeps us from coming over the border. In the North East almost every competition has a NEBS grilling event attached which makes it two days, at least four more categories and usually open garnish which means full plating.

Yes we do like KCBS, but not because it is a "one day of actual cooking" or just four categories. It is because we LOVE consistency. It is the same every time, we know exactly what to expect. WE have Representatives who enforce the same rules, we have certified judges, we have the same timing. Competition BBQ is exploding in western NY, and we would love to visit, but we just want to know what we are getting into. Sorry this came out as a bit of a rant, but I know I am not alone with this thought.

Brian

[reg]

Well Brian you could be right I don't know. The people that attend Barrie a few years back did not like the full plateing, they told me that themselves. They never did return either as far as I know

Consistency ? I have a lot of friends that compete in the south, American friends and many complain about judging not being consistent. I still read the BBQ Forum and there is still, always has been and always will be arguments about consistancy in judging

Another thing maybe you could help me with as far as KCBS judging goes, how is it possible not to have comparitive judging when you have six entries on one placemat at the same time ? How could anyone not compare product to product ? I say that is impossible even with certified judges.

The fact of the matter is merely the luck of the draw, you hope like hell your entry lands on a good table. It is the same everywhere whether it be in Texas or in NY or in Ontario. Now having said that first and formost you have to be a good cook then its a flip of the coin in my opinion.

Again these are only my opinions. As you have pointed out you also have opinions

Reg

[mikita21]

What is starting to fascinate me in this thread is the variety of opinions about the Toronto event. Some are not keen on it, others suggest it will be a marvellous opportunity for cookers at various levels. In the end, it seems to be the organizational activity rather than the event itself that is polarizing people. I'm sorry my real knowledge remains so limited, but yep, judging would seem to be the realm in which consistency is challenged: not the consistency of whether this woman like sweet Q and this guy likes spicy, and the ribs are just right for one and too tender for another.......judging is highly subjective. No, the consistency dropoff seems to be in whether a contest can guarantee 100%, or 98% or 80% certified judges!!! I think most teams anywhere will shrug and accept the inconsistencies of personal taste, as long as a contest can guarantee the consistencies of trained, certified judges who understand and apply the rules and the standards of whatever judging form is applied (KCBS or MIM).

Me, I love the idea of comparative judging! I think it could be applied within the KCBS format, and I suggest that above all might produce a unique Canadian form of judging. I'm not sure anyone will be pulled over to the world of Memphis-style, with on-site that seems to terrify too many cooks (no, really, it is not that big a deal!). I would love to see a Memphis-style pork BBQ event going either in S. Ontario, or nearby in NY or MI.

Having said all that, I suppose the next thing I am awaiting is the evolution of the Toronto Canadian Open. I suspect the comment about teams just waking up from winter is accurate; more will apply for Toronto Fathers Day Weekend, but I feel as if this event is being produced this year without really satisfying people on whatever screwed things up last year, and that needs to be resolved. There still seems to be a need and desire for one clearly-defined and accepted Championship of some kind and we seem a long way from that -- for now........

[mikita21]

Another thing maybe you could help me with as far as KCBS judging goes, how is it possible not to have comparitive judging when you have six entries on one placemat at the same time ? How could anyone not compare product to product ? I say that is impossible even with certified judges.

Reg, I am headed for a KCBS class in Rochester in May, and this is my # 1 question!!!!

I used to march Drum Corps back in the 60s and 70s. And each corps' show was judged on its own merit. The problem was, no one ever wanted to be the first corps to take the field in the competition, because the judges scored low, leaving room for the real possibility that another corps was going to perform that should be ranked higher. Corps always wanted to be the final, or near final corps competiting, as scores just got better.
Non-comparative judging seems to hold the same danger, even from the most dedicated judge. You give a 7 or an 8, but you know a 9 is coming.......at least, you anticipate it (rightly or wrongly).

If KCBS is truly NOT comparative in any way, I will be bugging the life out of my instructor(s) to show me how not to!!!!!