Competition BBQ vs Restaurant BBQ

I'll just start by saying that they aren't the same at all. Below are some things that I've read on here the past few months about the topic, and my thoughts on those statements.

"The Shed won Memphis In May, but the food at their restaurant is terrible." Brad is a great bbq competitor, but he isn't in the kitchen at The Shed cooking every day.
The quality of the meats, ingredients, prep, and techniques for competition bbq are an enormous overkill for a restaurant. The restaurant would never be profitable if it had to serve comp bbq. You also can't cook restaurant style bbq at a competition, you'd get your arse kicked every weekend.
"The judges at Memphis In May must love shitty southern Mississippi bbq". This is something that someone that has never been to a bbq competition would say. The judges aren't just local. Most of them come from all over the country. My 3 onsite judges for MIM were from North Carolina, Minnesota, and Alabama. There are some bbq sanctioning bodies that do use local judges, but definitely not at the world championships.
"Myron Mixon shows up at the little towns with his big rig, and high end meats to pad stats".(verbatim). That means nothing in blind box judging. The nice rig may give him a slight edge at an MBN contest, but not at any other contests.
"Let him cook on a BGE, and see what he can do." BGE's are not competition cookers. They're mainly for the backyard guy to pound his chest after overpaying for it. There have been a few people here and there that have competed on them, but it's very few and far between.

I can go on showing the differences, explaining some misunderstandings about competition bbq, and still not change your mind. These were just my thoughts, so feel free to share yours. The trolls will come out for this one, but I'm more interested in a serious conversation.

This has been brought to you by Myron "Crawfish From Arabi" Mixon. ;)