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In Reply to: Should there be a code of ethics for BBQ promoters posted by one team's question on November 06, 2011 at 07:55:49:
I was going to say something about how getting free entries because you're a "name" team helps you stay on top because you're able to cook more in a competition setting (assuming those teams don't have unlimited funds). But after thinking about this, I decided that the best thing for teams like us who can only cook in comps around ten times a year is to not worry about that, keep doing the comps we can and hone our skills. Those guys got to the top because they've developed their skills over many years. Time doesn't stand still, though, so we'll keep working hard as well, learn to cook better and build our own name recognition.
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