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In Reply to: Re: I dunno, mike posted by mikey on February 22, 2013 at 18:04:00:
not all, but it seems most anymore. i wish the mix of the guy your talking about, and the rest of the field, were closer to 50/50, like it was 15 years ago. i wonder how many of the top 100 teams have a "simple" setup, and use walmart meat. i feel meat selection(cost), equipment, technology, and money play a big role in winning today. its still about the cook, but that seems to me to be drifting further away every year. i think the idea of providing meats would be a good one. limit the amount also.
i always wanted to see people(teams) who have been around a long time, and done well preserved too. that was the idea behind the hall of fame. well, some of that got done, but i feel that a bunch of bbq greats are still being left behind. hence the need for a seniors division. they would be recognized for their past achievements at every contest they attend, rather than people walking by and not having a clue who they are, or what they have accomplished. set up a special area, for a meet and greet area. put some personality back in bbq. whew, i'm wore out :).
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