re: Competition BBQ vs Restaurant BBQ

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Oh look at me, I bbq for judges and acceptance. My parents are so proud. I have lots of trophies and I get laid all the time. I have commercial thongs and my danish clogs smell like Roquefort. GTFO nerd

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+1
Getthenet, never stop being yourself

Morning, guys. Looks like I have some catching up and addressing to do.

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BRgetthenet

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I'll start with you, and really not spend much time on it. You have your opinions, I have mine, but you've added nothing of substance to this discussion. I'm flattered that you took time out of your day to tell us how much this is really bothering you. Don't let it get to you, little fella. You're day will get better. If it doesn't.....then get used to life stomping your feet, and throwing an attention seeking tantrum in the corner. If you'd like to reply in person, you know my name (not hiding behind a screen name), and when I'll be in Port Allen.
Now that I've taken out the trash....

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So you set up two zones on the PK? I follow Malcolm Reed on Youtube. He uses a PK occasionally so I looked up the price...what makes that lil thing an 800 dollar grill?

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Yes I do. One chimney of briquettes set to one side, then adjust the bottom intakes and top vents. I also use a set of Grill Grates with it. Malcolm is a really good dude, with a great channel. I'd recommend anyone, with many amount of experience, to follow him. It's a very well built grill, cast aluminium, won't rust, large cooking surface, portable, and an easy to use intake/exhaust setup. The Classic is about 349, and the most popular grill for steak cookoffs.

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The more I read this thread the more I don’t care about ever eating competition bbq. 
I’m trying to get away from soybean oil and xanthum gum not add it to Q! 
Also it’s removed any interest I might have had in bbq competitions. I very naively though it was just backyard cookers who really knew how to do it. Didn’t realize it was a one bite contest. 
But I’m not bashing it. Everyone has their own thing.

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Competition bbq isn't an "eating" bbq, if that makes sense. Those ingredients are in a lot of other foods as well. Sounfs like you may still be interested, but have been pushed away by the thought of the focus of one bite. Give it another try. You can set up next to me, and I'll help you enjoy the experience and realize that it really is a good time, with a bunch of good people. Our roots are backyard. How and where do you think we started? I dont cook competition bbq at home.
Think of competition bbq like car racing. You can take a regular car that you can drive and enjoy everyday. You upgrade and enhance this car to race with it. It's no longer an everyday car, but one that is now an occasional sport/hobby that is enjoyed in short spurts.

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I know all bbq comps aren’t like this but I am sure you can still go to one and eat some damn good stuff that they make available to the public.

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There are some contests that do have people's choice.

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Whooped up a good amount of these so called pros.

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It can happen at any competition. That's how new guys get hooked.

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That’s not a consistent thing though. I mean yea you can qualify for the world BBQ championships. But most people that win these competitions are not turning it into a career unless they attempt to open a restaurant or they market a product. And the BBQ sauce market is pretty saturated, you’re probably not gonna make a career off selling your sauce 

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In was just giving examples of some of the possibilities. Personally, I never really want to open a restaurant. You're right about the sauce business. Competition gys with a successful sauce business, is very rare. People like Malcolm Reed and Mark Lambert are some of the exceptions. It's hard to compete with a $2 bottle of sweet Baby Rays, and expect to make money.

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why would anyone trust you (comp bbq guys) for good information or recommendations for regular at-home bbq? Most likely it’s the uneducated public that just accepts whatever they hear and sees “competition BBQ winner recommends X grill!” then buys it

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Because we cook more regular or "home" bbq than we cook competition bbq, we typically have more experience on these grills, have been cooking bbq for a long time, or we're asked by the manufacturer's to test these products for them. I definitely understand where you're coming from. Think about this.....Drew Brees and Brett Favre love and wear Wranglers.

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Donald Link could post about cooking fish and people would argue with him.

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Love this lmao

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But that was a full-on melt attacking crawfish for being a successful competition guy.

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I'm used to it. Their opinions change once they actually get to know me, and realize that I just like helping people.

I'm done for now, I think..... :)