PLANT CITY, Fla. – October 10, 2011 – Saturday, November 19, top teams from throughout the country will compete at the ninth annual Plant City Pig Jam State BBQ Championship. The event is 10 a.m. to 5 p.m. at the Randy L. Larson Softball Four-Plex, 1500 S. Park Rd. in Plant City.
About 70 teams will compete in this Kansas City Barbecue Society (KCBS) sanctioned event, to win big money, ribbons and trophies, and bragging rights.
For the rest of us, it’s a chance to enjoy some of the country’s best barbecue ribs, pork, brisket and chicken. There will also be plenty of opportunity during the event to ask cooks about their pits, the wood they use, how they prepare their meat, and the cooking temperatures they prefer. Guests can also check out some of the barbecue-related items that will be for sale such as rubs and sauces, books and videos, pins and paraphernalia relating to individual teams. Sno-cones, lemonade, beer and other refreshments will also be available.
Kids will be entertained in the children’s play area where there will be a rock climbing wall, moon walk and other activities. And, live telecasts of all football rivalries will be broadcast in the beer tent. Ace Jackson and the Jump Kings Band will perform live music in the afternoon.
There is also a raffle, thanks to The Hay Exchange that donated a Big Green Egg grill package, and a YETI® cooler. Tickets are $10 each and may be purchased at the Plant City Chamber or at any Chamber event. All proceeds benefit the Chamber Foundation's Scholarship Fund.
Admission to Pig Jam is free, and parking is $5 per vehicle.
Pig Jam is hosted by the Greater Plant City Chamber of Commerce. For more information, contact the Chamber at 813-754-3707, or log on to http://www.plantcity.org/. Follow Pig Jam on Twitter at www.twitter.com/PlantCityPigJam, or become a fan on Facebook at www.facebook.com/PigJam.
Showing posts with label KCBS. Show all posts
Showing posts with label KCBS. Show all posts
Monday, October 10, 2011
Saturday, June 26, 2010
KCBS in Kansas City Newspaper
I ran across a link to this article about KCBS today. What an opportunity to showcase the sport of bbq to 1,000's of readers throughout the Heartland and maybe the world. Somehow I think this article does more to talk people out of trying to compete in bbq contests than encouraging it.
The article talks about branding, sponsorship, and insinuates that it's expensive and people in their 20's maybe can't become involved for that reason unless they team up. But, hey if you're in your 30's and 40's maybe you can.
What?
I'm not a professional marketer and I don't work in the public relations industry, but I am sure there was a better way to answer the question about future leadership in the KCBS than talking about Japanese cooking styles. Why even bring up the part about drinking beer? Is that something sponsors are looking for when they consider spending money sponsoring teams or events?
I've got a suggestion. Perhaps the KCBS should spend more time encouraging younger participants by providing tools, classes, and training for those who choose to use it to find ways to make the sport more affordable via branding and sponsorship. After all, isn't a bbq society about promoting common ideas and developing enthusiasm for cooking bbq?
The article talks about branding, sponsorship, and insinuates that it's expensive and people in their 20's maybe can't become involved for that reason unless they team up. But, hey if you're in your 30's and 40's maybe you can.
What?
I'm not a professional marketer and I don't work in the public relations industry, but I am sure there was a better way to answer the question about future leadership in the KCBS than talking about Japanese cooking styles. Why even bring up the part about drinking beer? Is that something sponsors are looking for when they consider spending money sponsoring teams or events?
I've got a suggestion. Perhaps the KCBS should spend more time encouraging younger participants by providing tools, classes, and training for those who choose to use it to find ways to make the sport more affordable via branding and sponsorship. After all, isn't a bbq society about promoting common ideas and developing enthusiasm for cooking bbq?
Saturday, January 30, 2010
Lakeland Pig Festival Pictures
I made a bbq movie from the pictures I took this a.m. at the Lakeland Pig Festival at Tigertown.
Friday, September 19, 2008
Lauderdale Slow Cookin' KCBS Event
The KCBS Barbeque State Championship presented by East Coast Eventz, Inc. is being held November 14 -16 . The bbq contest will award $4,000 to the grand champion and $2,000 to the reserve grand champion. Category winners receive $500 for first place.
The entry fee for the bbq contest is $245 for KCBS members who enter early. Early entrants who are non-KCBS members can register for $280. The event is being held at the War Memorial Auditorium located at 800 NE 8th Street in Fort Lauderdale, FL near Sunrise Boulevard.
The entry fee for the bbq contest is $245 for KCBS members who enter early. Early entrants who are non-KCBS members can register for $280. The event is being held at the War Memorial Auditorium located at 800 NE 8th Street in Fort Lauderdale, FL near Sunrise Boulevard.
Thursday, July 24, 2008
Eastern Carolina BBQ Throw Down
The Eastern Carolina BBQ Throw Down is scheduled for October 10-11 in Rocky Mount, NC. The grand champion will earn $3,000 with reserve grand champion earning $1,500. First place in each category will receive $500. The showmanship winner receives $250.
Teams can arrive as early as Wednesday and stay until Sunday. This KCBS sanctioned event will also feature an optional showmanship category.
Teams can arrive as early as Wednesday and stay until Sunday. This KCBS sanctioned event will also feature an optional showmanship category.
The contest entry fee is $250 for a 20 x 35 cooking space. Electrical service costs an additional $25, but can be offset by the $25 early bird discount for entries received prior to August 1. The deadline for entries is September 15. For questions, e-mail events@rockymountnc.gov.
Sunday, July 06, 2008
Future of BBQ Contests
I don't have a Magic 8 ball, or even a crystal ball, but I think I can safely predict that competition barbecue as we've known it for the past 10-years or so, is in the process of changing significantly. Until barbecue contest organizers and sanctioning bodies find a reliable way to incorporate public participation into the events, I think the sport is on shaky ground. We don't have to agree with it and we don't have to like it, but I think the popularity of the Championship Barbecue Series on Versus has offered a glimpse into the future of cooking barbecue for sport.
I can't imagine that my experiences are different than anyone elses, so I'll discuss my own competition efforts as an example to explain why I feel this way.
In 2003 through mid-2005 combined, Linda and I spent nearly $10,000 of own money on barbecue contests, equipment, and part-time business investments. During that time we earned approximately $3,000 in prize money to offset those expenses.
For a typical FBA or KCBS sanctioned ompetition that we attended during 2003 through 2005 our expenses included the following:
--Entry fees $300
--Meats $120
--Supplies $30
--Gasoline $50
--Food $20
Our "pay back" or "earnings" during that time included several category wins in chicken and brisket, which typically represented $300 -$400. For events where we won a category or placed in the top three in a couple of different categories, we were on a break even basis. At one event we placed top five in all four categories and won Reserve Grand Champion, but our total earnings were only $550.
It's now 2008 and our expenses for gasoline and meats have risen significantly. Gasoline prices have doubled and meat prices have risen by at least 50%. So even with a category win, we're in the hole before we even start.
What choices do contest cooks have to combat rising expenses? For most contest cooks, starting a bbq business aimed at capitalizing on bbq contest participation seems viable. The basic choices are as follows:
--Start selling bbq rub
--Start selling bbq sauce
--Start a bbq vending / concession business
--Start a bbq catering service
--Start a barbecue website
--Pursue corporate sponsorship
On the surface, each of those ideas sounded promising to us. They certainly sound simple enough. How hard could it be?
We found a co-packer and started selling our bbq spice rubs at contests and to family and friends. If you're thinking of taking a similar approach, plan to spend at least $850 in start-up expenses, add another $300 or $400 if you want professionally printed labels for your bottles. To earn back the start-up costs, plan on selling at least 1,000 bottles of rub in 10 oz. bottles (600 if you decide to start with a larger 13 oz. bottle).
It would be much easier to sell bbq sauce in these volumes, but the start-up expenses are about 400% greater, so increase the sales to 4,000 small bottles (or 2,400 big bottles). After a little research with the health department and state regulators, we crossed bbq vending, concessions, and catering off the list quickly. The start-up expenses to comply with the legal requirements are nearly $20,000, plus rent on a commissary facility to store supplies and prepare foods.
I started two barbecue websites that do generate a small amount of revenue, but not nearly enough to support the cost of contests. If you have technical expertise, this might a viable alternative for you, but based on my "seat of the pants" knowledge level, it's not been the answer to our expense issues.
Which leaves one more option -- corporate sponsorship. I haven't put any efforts into obtaining a corporate sponsor for our bbq team and as difficult as it sounds, it is probably the best option on this list. And that brings us back to the lack of spectator involvement in the events. Without large numbers of spectators at bbq contests (I'm talking thousands), the corporate sponsorship is going to be hard to come by.
Versus found a way to package bbq contests into short snippets of time to hold an audience. Holding an audience generates corporate sponsorship, which in turn makes bbq contests more profitable. But, it's not practical for fifty or sixty teams to compete on a television program like the Barbecue Championship Series. That program succeeded more because if focused on a few teams. So where does that leave the other 3,955 + teams that compete in bbq contests?
If barbecue contests are to survive in their present form, it's up to the contest organizers and sanctioning bodies to find new and exciting ways to involve the public more directly into the tradional bbq contests.
Start a Catering Business
I can't imagine that my experiences are different than anyone elses, so I'll discuss my own competition efforts as an example to explain why I feel this way.
In 2003 through mid-2005 combined, Linda and I spent nearly $10,000 of own money on barbecue contests, equipment, and part-time business investments. During that time we earned approximately $3,000 in prize money to offset those expenses.
For a typical FBA or KCBS sanctioned ompetition that we attended during 2003 through 2005 our expenses included the following:
--Entry fees $300
--Meats $120
--Supplies $30
--Gasoline $50
--Food $20
Our "pay back" or "earnings" during that time included several category wins in chicken and brisket, which typically represented $300 -$400. For events where we won a category or placed in the top three in a couple of different categories, we were on a break even basis. At one event we placed top five in all four categories and won Reserve Grand Champion, but our total earnings were only $550.
It's now 2008 and our expenses for gasoline and meats have risen significantly. Gasoline prices have doubled and meat prices have risen by at least 50%. So even with a category win, we're in the hole before we even start.
What choices do contest cooks have to combat rising expenses? For most contest cooks, starting a bbq business aimed at capitalizing on bbq contest participation seems viable. The basic choices are as follows:
--Start selling bbq rub
--Start selling bbq sauce
--Start a bbq vending / concession business
--Start a bbq catering service
--Start a barbecue website
--Pursue corporate sponsorship
On the surface, each of those ideas sounded promising to us. They certainly sound simple enough. How hard could it be?
We found a co-packer and started selling our bbq spice rubs at contests and to family and friends. If you're thinking of taking a similar approach, plan to spend at least $850 in start-up expenses, add another $300 or $400 if you want professionally printed labels for your bottles. To earn back the start-up costs, plan on selling at least 1,000 bottles of rub in 10 oz. bottles (600 if you decide to start with a larger 13 oz. bottle).
It would be much easier to sell bbq sauce in these volumes, but the start-up expenses are about 400% greater, so increase the sales to 4,000 small bottles (or 2,400 big bottles). After a little research with the health department and state regulators, we crossed bbq vending, concessions, and catering off the list quickly. The start-up expenses to comply with the legal requirements are nearly $20,000, plus rent on a commissary facility to store supplies and prepare foods.
I started two barbecue websites that do generate a small amount of revenue, but not nearly enough to support the cost of contests. If you have technical expertise, this might a viable alternative for you, but based on my "seat of the pants" knowledge level, it's not been the answer to our expense issues.
Which leaves one more option -- corporate sponsorship. I haven't put any efforts into obtaining a corporate sponsor for our bbq team and as difficult as it sounds, it is probably the best option on this list. And that brings us back to the lack of spectator involvement in the events. Without large numbers of spectators at bbq contests (I'm talking thousands), the corporate sponsorship is going to be hard to come by.
Versus found a way to package bbq contests into short snippets of time to hold an audience. Holding an audience generates corporate sponsorship, which in turn makes bbq contests more profitable. But, it's not practical for fifty or sixty teams to compete on a television program like the Barbecue Championship Series. That program succeeded more because if focused on a few teams. So where does that leave the other 3,955 + teams that compete in bbq contests?
If barbecue contests are to survive in their present form, it's up to the contest organizers and sanctioning bodies to find new and exciting ways to involve the public more directly into the tradional bbq contests.
Start a Catering Business
Friday, July 13, 2007
KCBS Apparel Website
The Kansas City Barbeque Society recently opened an "official store" that offers KCBS gear for sale online.
The shirts on the web site are color coded according to your status with the KCBS sanctioning body. Gold represents a KCBS contest representative. Maroon represents a certified barbecue judge. The rank and file members of the KCBS are offered white shirts, either long sleeve or golf shirt style.
I understand the need for coloring coding to make it easy for competitors to identify contest representatives, but I'm not quite sure why the cook teams are stuck with basic white as the only color choice offered. Anyone that's ever competed in a barbecue contest knows that those white shirts won't be white for very long!
The shirts on the web site are color coded according to your status with the KCBS sanctioning body. Gold represents a KCBS contest representative. Maroon represents a certified barbecue judge. The rank and file members of the KCBS are offered white shirts, either long sleeve or golf shirt style.
I understand the need for coloring coding to make it easy for competitors to identify contest representatives, but I'm not quite sure why the cook teams are stuck with basic white as the only color choice offered. Anyone that's ever competed in a barbecue contest knows that those white shirts won't be white for very long!
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