I am just a judge so take this for whats it worth. After doing a cook in Ridgeway I find that alot of the teams want to do both ribs and butts. Also there has been alot of chatter about doing ribs as an extra the next couple weeks so why aren't we doing them every week along with butts. I feel it will make the competition that much better. After all they are pork and that is what SCBA is all about. I'm just aying.
Re: Ribs
Posted by Jason Doss on November 9, 2014, 9:03 am, in reply to "Ribs"
If you mean why doesn't the SCBA put ribs as an official category at every event,,, it's because the SCBA does not get to decide that. As the sanctioning body of an event, we are there to help with all details to ensure a smooth, positive experience for the Event Organizer. But it is the Event Organizer who ultimately decides what will be cooked, how many cooks, etc.
--Previous Message-- : I am just a judge so take this for whats it : worth. After doing a cook in Ridgeway I find : that alot of the teams want to do both ribs : and butts. Also there has been alot of : chatter about doing ribs as an extra the : next couple weeks so why aren't we doing : them every week along with butts. I feel it : will make the competition that much better. : After all they are pork and that is what : SCBA is all about. I'm just aying. :
Re: Ribs
Posted by Brian on November 10, 2014, 6:14 am, in reply to "Re: Ribs"
That is correct the SCBA is there to insure the event runs smooth and fairly judged! But the SCBA has done hundreds of events over the past ten year and are very professional at it. But we can't just sit back and say that's on the event coordinator, it's probably his first time doing an event and he has paid the SCBA for advise and direction in the best way possible to make this event great. And I as a cooker love to do ribs, brisket and chicken. I think if you ask 99 team you'll get a 100% lets do more meat. It give us all more chances at winning and getting our team name called and that's what we're out there for. I don't know too many event cords. that would refuse a suggestion by the Marshall hey way not add ribs, it cost you nothing the cookers supply the meat and the winning pot and the SCBA judges for free. No brainer?
--Previous Message-- : If you mean why doesn't the SCBA put ribs as : an official category at every event,,, it's : because the SCBA does not get to decide : that. As the sanctioning body of an event, : we are there to help with all details to : ensure a smooth, positive experience for the : Event Organizer. But it is the Event : Organizer who ultimately decides what will : be cooked, how many cooks, etc. : : --Previous Message-- : I am just a judge so take this for whats it : worth. After doing a cook in Ridgeway I find : that alot of the teams want to do both ribs : and butts. Also there has been alot of : chatter about doing ribs as an extra the : next couple weeks so why aren't we doing : them every week along with butts. I feel it : will make the competition that much better. : After all they are pork and that is what : SCBA is all about. I'm just aying. : : :
Re: Ribs
Posted by Dougq on November 10, 2014, 2:48 pm, in reply to "Re: Ribs"
I think most of us would like to be known for more than just cooking butts. I would like to cook more than one meat and we could even alternate which extra meat is cooked at the events. For example: 1st weekend, cook brisket; 2nd weekend, cook chicken; 3rd weekend, cook ribs.
Here's another idea - how about a naked meat contest - no sauce on the meat at all?
--Previous Message-- : That is correct the SCBA is there to insure : the event runs smooth and fairly judged! But : the SCBA has done hundreds of events over : the past ten year and are very professional : at it. But we can't just sit back and say : that's on the event coordinator, it's : probably his first time doing an event and : he has paid the SCBA for advise and : direction in the best way possible to make : this event great. : And I as a cooker love to do ribs, brisket : and chicken. I think if you ask 99 team : you'll get a 100% lets do more meat. It give : us all more chances at winning and getting : our team name called and that's what we're : out there for. I don't know too many event : cords. that would refuse a suggestion by the : Marshall hey way not add ribs, it cost you : nothing the cookers supply the meat and the : winning pot and the SCBA judges for free. No : brainer? : : : : --Previous Message-- : If you mean why doesn't the SCBA put ribs as : an official category at every event,,, it's : because the SCBA does not get to decide : that. As the sanctioning body of an event, : we are there to help with all details to : ensure a smooth, positive experience for the : Event Organizer. But it is the Event : Organizer who ultimately decides what will : be cooked, how many cooks, etc. : : --Previous Message-- : I am just a judge so take this for whats it : worth. After doing a cook in Ridgeway I find : that alot of the teams want to do both ribs : and butts. Also there has been alot of : chatter about doing ribs as an extra the : next couple weeks so why aren't we doing : them every week along with butts. I feel it : will make the competition that much better. : After all they are pork and that is what : SCBA is all about. I'm just aying. : : : : :
Re: Ribs
Posted by Doug on November 10, 2014, 4:12 pm, in reply to "Re: Ribs"
I am glad that I received the responses that I did and it shows me that there is interest in more meats. I know that SCBA strongly believes that pork is it and that will be fine I guess but doing both Butts and Ribbs would be a welcome addition at all SCBA avents and just maybe they can steer the event coordinators in that direction
--Previous Message-- : I think most of us would like to be known for : more than just cooking butts. I would like : to cook more than one meat and we could even : alternate which extra meat is cooked at the : events. For example: 1st weekend, cook : brisket; 2nd weekend, cook chicken; 3rd : weekend, cook ribs. : : Here's another idea - how about a naked meat : contest - no sauce on the meat at all? : : --Previous Message-- : That is correct the SCBA is there to insure : the event runs smooth and fairly judged! But : the SCBA has done hundreds of events over : the past ten year and are very professional : at it. But we can't just sit back and say : that's on the event coordinator, it's : probably his first time doing an event and : he has paid the SCBA for advise and : direction in the best way possible to make : this event great. : And I as a cooker love to do ribs, brisket : and chicken. I think if you ask 99 team : you'll get a 100% lets do more meat. It give : us all more chances at winning and getting : our team name called and that's what we're : out there for. I don't know too many event : cords. that would refuse a suggestion by the : Marshall hey way not add ribs, it cost you : nothing the cookers supply the meat and the : winning pot and the SCBA judges for free. No : brainer? : : : : --Previous Message-- : If you mean why doesn't the SCBA put ribs as : an official category at every event,,, it's : because the SCBA does not get to decide : that. As the sanctioning body of an event, : we are there to help with all details to : ensure a smooth, positive experience for the : Event Organizer. But it is the Event : Organizer who ultimately decides what will : be cooked, how many cooks, etc. : : --Previous Message-- : I am just a judge so take this for whats it : worth. After doing a cook in Ridgeway I find : that alot of the teams want to do both ribs : and butts. Also there has been alot of : chatter about doing ribs as an extra the : next couple weeks so why aren't we doing : them every week along with butts. I feel it : will make the competition that much better. : After all they are pork and that is what : SCBA is all about. I'm just aying. : : : : : : :
Re: Ribs
Posted by Jason Doss on November 12, 2014, 12:49 pm, in reply to "Re: Ribs"
I don't disagree at all, and would love to see multiple categories at each event too.
--Previous Message-- : I am glad that I received the responses that I : did and it shows me that there is interest : in more meats. I know that SCBA strongly : believes that pork is it and that will be : fine I guess but doing both Butts and Ribbs : would be a welcome addition at all SCBA : avents and just maybe they can steer the : event coordinators in that direction : : --Previous Message-- : I think most of us would like to be known : for : more than just cooking butts. I would like : to cook more than one meat and we could even : alternate which extra meat is cooked at the : events. For example: 1st weekend, cook : brisket; 2nd weekend, cook chicken; 3rd : weekend, cook ribs. : : Here's another idea - how about a naked meat : contest - no sauce on the meat at all? : : --Previous Message-- : That is correct the SCBA is there to insure : the event runs smooth and fairly judged! But : the SCBA has done hundreds of events over : the past ten year and are very professional : at it. But we can't just sit back and say : that's on the event coordinator, it's : probably his first time doing an event and : he has paid the SCBA for advise and : direction in the best way possible to make : this event great. : And I as a cooker love to do ribs, brisket : and chicken. I think if you ask 99 team : you'll get a 100% lets do more meat. It give : us all more chances at winning and getting : our team name called and that's what we're : out there for. I don't know too many event : cords. that would refuse a suggestion by the : Marshall hey way not add ribs, it cost you : nothing the cookers supply the meat and the : winning pot and the SCBA judges for free. No : brainer? : : : : --Previous Message-- : If you mean why doesn't the SCBA put ribs as : an official category at every event,,, it's : because the SCBA does not get to decide : that. As the sanctioning body of an event, : we are there to help with all details to : ensure a smooth, positive experience for the : Event Organizer. But it is the Event : Organizer who ultimately decides what will : be cooked, how many cooks, etc. : : --Previous Message-- : I am just a judge so take this for whats it : worth. After doing a cook in Ridgeway I find : that alot of the teams want to do both ribs : and butts. Also there has been alot of : chatter about doing ribs as an extra the : next couple weeks so why aren't we doing : them every week along with butts. I feel it : will make the competition that much better. : After all they are pork and that is what : SCBA is all about. I'm just aying. : : : : : : : : :