I surely do hope to hear from actual members of CSBBQA on what we are doing right and wrong........
I guess when I said this is way better than what was happening before was not levelled at the organizers of any one contest (paris, especially under Scotty, was well done). No, it was more about the repeated collapse, back-bighting, in-fighting, thievery (at least, reported to me -- stop me if that part is wrong) and all the rest. The fact is, BBQ in southern Ontario has had NO cohesive organization for 2-3 years now. I was prepared to get involved a few years ago, but backed away rapidly because even I could see from a distance the train wreck that was about to happen -- and did.
We are building off the models of organizations that are tested and true in the field of competitive BBQ. We are trying to maintain at least some semblance of a Canadian flavour (or flavor, depending on where you are) to be distinct, yet on the same page with barbecuers across the continent. They love having Canadians at the major U.S. events, and we think we can help foster a bit of that international detente without teams having to go cook solely in the States.
I judge at a major event in Murphysboro, Illinois each year, a combined KCBS and MBN event -- "Praise The Lard". It's an event that attracts several workd champions every year. Last year, 65 teams, up from 51 the year before (#'s are approximate). Maybe 4 or 5 former world champs cooking last year alone. Point is, that event gives away $17,000. Smoked to the Bone in Ottawa has a $20,000 prize pool. AWESOME!!! That is a serious, serious committment on the part of sponsors to BBQ competition in Canada, and CSBBQA is pretty much the only organization, even with its imperfections, that seems able to try and ensure serious cooks get a serious and honest evaluation of their competition meets.
To that end, we have all kinds of rules, regs, guidelines, and so on in place -- probably still works in progress, as is the case with every good organization. And right now, any bashing that is going on seems to be on the personality side. I think at some point, we need to collectively trust people involved to put their passion for all this ahead of personal gain. I do not see at this point, anyone involved in this getting anything much out of it, except for lots of grief in here. When we are away from this site, working on CSBBQA stuff, things seem pretty cool!!
Jack tickets ARE a work in progress. There is one for sure. There may be more than one. Those are not my forte; I am on the fringe of that discussion, but recognize at least the possibility. Teams may have to travel to cook; judges may have to travel to judge. It does not seem to phase people who love this in the States, but almost seems an issue in Canada right now. I'll be in Ottawa, Windsor, Memphis, Quebec, Murphysboro, Illinois and who knows where else this season. Why? because I am serious about what I do in here, and loooooove it!
Gotta go; I think something's burning!
"Barbecue is Murder! Tasty, Tasty murder......"
"PETA: People Eating Tasty Animals"