I'm looking at starting a competition - Need input!

[Brasstown Jimmy]

Hi all. This is my first post on this site. I’m looking at putting on a Smoke-off this summer at the Resort that I work at in the Georgia Mountains. We’ve never done one and want to do it right. We have tons of land and all of the usual requirements such as water, power, parking, etc. This will be something we’ll do every year from this point forward. Does anyone have any recommendations on how to do it right? We’d like to do it in a manner where the contestants are either veterans of other competitions or representatives from restaurants that specialize in smoking. Our aim is to make it fun yet competitive.

A few start up questions that I think will have to be answered right away:

Whose rules should we adopt?

Should it be sanctioned by one of the competitive cooking foundations such as IBCA?

I’d love to get some feedback!

[Lewis & Herschel]

You are a little late getting started this year but it is still doable. Resort settings are great. You may have to do one over summer this year but I would move it back to Spring for next year. There are already a lot of big cooks in the Late Summer/Fall time frame. In your neck of the woods is Dillard which is a big draw in August. That said, I would not compete with the big cooks and avoid competing with College Football Season if possible.

That said, I think Georgia has a shortage of KCBS Events so I would contact them. Georgia seems to be split between FBA, MBA, and KCBS. Heck, in Nashville, I have 7-8 KCBS events alone that are with in 2 hours.

There is a lot that goes into these things and I think breaking even is the plan for a 1st year cook. They grow quickly from that point though. I do not think prize money is as important when an event is gettting started(but you can't have it in a month with others comps that do pay well), but treating the teams professionally is. Most of us are in it for trophies but do like to have a little coin to offset the rediculous amount of expenses we incure. After you are established, I would then try and bump up the prize money as much as possible through sponsorships of local or national businesses.
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[rawtalent]

Get sanctioning. Non-sanctioned or backyard just don't count. Here is some helpful info. Good luck.
http://www.kcbs.us/sanction_suggestions.jsp

[Brasstown Jimmy]

Thanks guys! That was the type of info I was looking for. Does anyone know of a resort style cook that has done what I'm trying to emulate?

I had already gone onto the KCBS site and printed out the pretinent info. We're looking over the fine print and will send out the info for them to decide on. Looks like we'll need to aim for late July.

While I'm awaiting KCBS' decision I guess I can go ahead and start marketing it.

Can anyone give me some links to various trophies? Obviously, I'll need to think about that.

[Lewis & Herschel]

Trophy's are any where from cheapies that you would get in little league to Guitars, Fiddles, and Jacks Daniels Jugs. I would probably do something related to the Appalachian Trail if you are in Brasstown. Or something made of Brass.

Resort wise. Opryland does one.
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[DawgPhan]

If you cant get sanctioned I think that you could still do the contest...

Pro teams want a chance to earn a little cash back...Backyard wants braggin rights and a cool trophy.

I think that the cooler trophies are the best...something that has to do with the event, but I'll make room for any of them on the ride home.

[Big Tom]

Most pro team want to cook sanctioned contests for a few primary reasons: consistency of the event scheduling & judging, the potential to earn an entry to American Royal, MIM or the Jack(which ever is appropriate), and many are also chasing "team of the year" points in specific sanctioning bodies.

Another santioning group to consider is FBA at www.flbbq.org. They are expanding outside of Florida as well.

The biggest hurdle you have with santioning for a new contest is conflicts with any other events with in a certain range.
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Big Tom
Pigs-R-Us Cooking Team
Owensboro, KY / Corinth, MS

[adolpho]

I'm with Dawgphan, you can do it nonsanctioned if you don't get a sanctioning body to run it. You can also use the guidelines for your judging and turn in times from sanctions who've posted how to do it. But like other's say, depending on where and when you have it, some of the pros might not make it out there. Ultimately, it would be nice to get it sanctioned.
I've done a few nonsanctioned events and the turnout was 25 teams, 24 teams, 45 teams and 80 teams. They can do well. By the way, all of those events had great trophies and beer distributors as sponsors (Budweiser and Miller Lite).

Good luck!
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[DawgPhan]

yeah I think that the best thing to do would be to get it sanctioned, but that isnt going to kill it...However I doubt that you are getting KCBS sanctioning for this year in that area for that time of year. Dillard is the first weekend in August and it is a big contest and people really really like it...

I dont know that FBA could even get you sanctioned this year.

I would also suggest a little earlier in the year and work on sanctioing for next year.

[Big Tom]

Not getting sanctioned will not prohibit good team participation, but that is an issue that many teams will consider to determine participation.

A key to being successfull is to have good publicity for the event and sponsors to help supplement financial needs for the contest, prizes & prize money. It is very difficult for an unknown (new) contest to gererate enough prize money just from the standard entry fees (roughly $250 per team for a KCBS type event).

Beer distributors are usually good for some sponsorship if they have the opportunity (sometimes exclusive) to vend. Banks are also good to help sponsor the event.
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Big Tom
Pigs-R-Us Cooking Team
Owensboro, KY / Corinth, MS

[Brasstown Jimmy]

We're definitely going to work towards getting sanctioned with KCBS.

If we get sanctioned can we still be sponsored by a beer company? We'd definitely like to do that.

What's a fair amount of purse for a first year event? I don't want to go too high the first year as I'm uncertain of what the turnout will be.

We've selected a date at this time. It looks like it will be August 25 and 26 (Saturday and Sunday). Do those of you who have been in competitions know if the teams would need to have availability on Friday or Thursday as well for a Saturday/Sunday event? This will prove crucial for us.

[sseige]

For all you who think sanctioned is the way to go try these links to "non-sanctioned" events.

www.texasthunderbbq.com/nugget.wmv

www.cleveland.com/rib/

www.ribamerica.com

www.canadaslargestribfest.com

www.ribfest.net

And if you can handle doing them you wont have to wounder about expenses
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Gasser!

[DawgPhan]

oh boy, you might really be stepping in it on the sat/sun thing. some folks really dont like it, some dont mind it, and some preferr it. I dont think that it would bother me.

I think some of the big teams would like to have friday access since they are traveling from outta town and like to get there in their RV and set up shop...Most fri/sat comps do have some teams show up on thursday afternoon and setup and then have a dinner for the cooks that night.

As for prize money...$10,000 or so...let see


GC $1,000
RGC $7500

1st $700
2nd $500
3rd $250
4th $200
5th$100
6-10th $25

that comes to $9250 leaving you some wiggle room for a bigger GC prize or maybe some ancillary categories like Sauce, sausage, and dessert. ($100/each for 1st in these categories.)

backyard

GC $150
RGC $75

ribs and chicken

1st $70
2nd $25
3rd $15

there you go....raise $10,000 in prize money and that would be enough for most any team and you get lots of stuff to compete in...maybe find someone to donate a smoker or something for either the backyard or the Pro side and you would have a prize package on par with most contests out there..

I like paying down through 10th just because it gets more people involved in the action. Bringing home a $25 check and a small trophy or ribbon will probably bring that team back next year...

[EastTennQcrew]

Jimmy,

You asked about other resorts that might have held a comp before. I checked the KCBS site and last year Snoe Shoe Ski Resort in West Virginia, held one. I don't know of anyone who attended, but maybe some one on here might respond. Or you might contact the resort to get some info. I checked and they have not got one scheduled at this time for this year.

RandyE

[Brasstown Jimmy]

Hi again guys!!!



Thanks for all of your input. It helped more than you know. Well, at this point I am pleased to announce that The North Georgia Mountain Horsin’ Around Showdown is now officially KCBS sanctioned and is officially on!!! The location is at the Stables at Brasstown Valley Resort in Young Harris, Georgia nestled in the beautiful North Georgia Mountains. The event will be May 23-25, 2008. Total prize money will be north of $6,500!!!

Our event site: www.bbqshowdown.com

We are currently looking for:

• KCBS Judges

• Cooking Teams

• Sponsors

• And of course, people who just love BBQ,Crafts,Music,
and fun in a breathtaking setting.

Please visit our site. All of the information needed is listed. The Governor’s Proclamation is on its way (we’re state owned). I’ll keep this site updated with particular information as we move forward.

[Brasstown Jimmy]

I'll keep this thread updated with all of the hot off the press info.

[DawgPhan]

Looks good to me. I dont know that I will be able to make it at this point but that is a nice part of the state and should draw well from GA, NC, SC, and TN..hope everything goes well for you guys...How many teams can you have?

[Brasstown Jimmy]

[EastTennQcrew]

Brasstown,

For entry on a 20x50 for the kcbs event, the fee would be $300???

Just want to check my math.

RandyE
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[Brasstown Jimmy]