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hog feathers
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Joined: 31 Jan 2008
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Location: Media, PA
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 Posted: Thu Feb 28, 2008 12:42 am Post subject: KCBS Team of the Year |
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The new KCBS criteria has a stipulation that only teams that compete in 10 or more competitions in the year can win “Team of the Year”. This would eliminate a majority of teams that only compete in 5 to 8 events in a year.
What if there are three divisions based on how many contests you may declare to do in one year:
Division III 1 – 4 contests
Division II 5 – 9 contests
Division I 10 - + contests
That way KCBS can award a TOY for each division.
What kind of rules would you have for the separations?
Any thoughts?
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Bill The Grill Guy
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| Posted: Thu Feb 28, 2008 9:14 am Post subject: |
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I think that makes lots of sence.
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Big Ugly BBQ
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| Posted: Thu Feb 28, 2008 9:24 am Post subject: |
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I agree, they are not looking at this with the best intentions in mind. Not everyone can do or want to do, as many contests as they are talking about.
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Chris
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watg?
Coach
Joined: 27 Feb 2008
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| Posted: Thu Feb 28, 2008 10:27 am Post subject: |
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To me, this makes perfect sense, which is probebly why we will never see it. Just kidding, I think it is a great idea. This way, it will INVOLVE more teams in a recognition process instead of EXCLUDING teams as does the new KCBS guidline. Lets face it, one reason that teams compete, other than to drink beer, is recognition, getting a call, its the best part. Under the divison setup youve proposed, it would recognize more teams, making for more happy cooks. 
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george
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Mutha Chicken BBQ
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Joined: 15 Jan 2008
Posts: 306
Location: Wilmington,DE
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| Posted: Thu Feb 28, 2008 11:01 am Post subject: |
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| watg? wrote: |
| To me, this makes perfect sense, which is probebly why we will never see it. Just kidding, I think it is a great idea. This way, it will INVOLVE more teams in a recognition process instead of EXCLUDING teams as does the new KCBS guidline. Lets face it, one reason that teams compete, other than to drink beer, is recognition, getting a call, its the best part. Under the divison setup youve proposed, it would recognize more teams, making for more happy cooks. |
I'll Second that whole heartedly
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hog feathers
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Location: Media, PA
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| Posted: Thu Feb 28, 2008 11:41 am Post subject: |
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This was not my idea. Linda Mulane brought this up and we were asked to think of rules, proper ranges of events, and other criteria.
What would make more sense?
1-4, 5-9, 10 +
or
1-5, 6-10, 11+
Also, would it make sense to limit how many good event scores you may have in each division?
Example: Div III 1-5 events, with up to 3 being tallied?
Div II 6 - 10 events with up to 6 being tallied?
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Mutha Chicken BBQ
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| Posted: Thu Feb 28, 2008 12:05 pm Post subject: |
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Personally,
I would like to see the 1-5,EtC.
Yes I agree,Take the top 3 scores for a team and add
Mabey have a multiplying factor of 1.5, Or double points, for a state title, Or GC.RGC could be a multiplier of 1.3 ETC.
Although this might take it out of reach for some teams, But would weight a score of a larger event such as New Holland. And give it greater value of the acomplishment.
Also would be nice to have regional recognition. Given that KCBS is nationwide.Could be broken into 6 regions, NE,SE,NW,SW,Midwest, ? Tejas? or pan handle?
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The only thing consistant in BBQ is, It's always the judges fault!
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Jason - 3 Eyz
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| Posted: Thu Feb 28, 2008 12:12 pm Post subject: |
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Playing devil's advocate here.. I would think there would at least need to be a minimum # of competitions for the "lower" division. Otherwise, a team can roll into an event with a small number of teams, win, and get recognition... I would say maybe a range of:
3-6 events, 7-12 events, 13+ events or something along those lines.. Just my 2 cents. You can also set the rules differently, so that for the larger divisions with 13+ events, it's based on your top 5 or so events or something like that. For the smaller 3-5, it would be an average of the events you compete it-- or something like that..
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hog feathers
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Location: Media, PA
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| Posted: Thu Feb 28, 2008 12:37 pm Post subject: |
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Mutha,
The regional idea was brought up as well, but that may create scenario's where teams may not want to cross a regional boundry to compete in events they like, just to maximize their scoring potential in their "native" region. That may effect the quality or attraction of some events.
I think the reasoning for the divisions is to keep it a national ranking, but within the relative scale of similar competitors (amateurs vs. amateurs, champions vs. champions, etc...).
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Mutha Chicken BBQ
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Joined: 15 Jan 2008
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| Posted: Thu Feb 28, 2008 1:30 pm Post subject: |
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| hog feathers wrote: |
Mutha,
The regional idea was brought up as well, but that may create scenario's where teams may not want to cross a regional boundry to compete in events they like, just to maximize their scoring potential in their "native" region. That may effect the quality or attraction of some events.
I think the reasoning for the divisions is to keep it a national ranking, but within the relative scale of similar competitors (amateurs vs. amateurs, champions vs. champions, etc...). |
You could still have the points count in different regions, But your "home region" Is where those points would count for you. Then the next highest finnisher from the home region would also get points?
Well just a thought.
Jason,
You are correct, Have a sliding scale, Or multiplier for comps with 25 or less,25 or more, 50 pluss, ETC. And yet another multiplier for say GC,RGC, Top 5, Top 10
But this may be too much to track, Unless someone could write a program for it.....................hint,hint, Nudge.....
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The only thing consistant in BBQ is, It's always the judges fault!
KCBS CBJ
http://www.youtube.com/watch?v=lUcTvhyof8I&feature=related |
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Big Ugly BBQ
Overpaid Broadcaster
Joined: 26 Feb 2008
Posts: 355
Location: Perryville, MD
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| Posted: Thu Feb 28, 2008 1:32 pm Post subject: |
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| hog feathers wrote: |
Mutha,
The regional idea was brought up as well, but that may create scenario's where teams may not want to cross a regional boundry to compete in events they like, just to maximize their scoring potential in their "native" region. That may effect the quality or attraction of some events.
I think the reasoning for the divisions is to keep it a national ranking, but within the relative scale of similar competitors (amateurs vs. amateurs, champions vs. champions, etc...). |
Ok, maybe I'm missing something or just naive, how does one know the difference between pro and amateur? Is it number of competitions per year, placements, products for sale or what? I know folks who take BBQ seriously, but would not consider themselves "pro's", and vice versa.
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Chris
CBJ #24810
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"The higher up the flag pole you are, the more your butt shows." Roger Clements, 2008
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Jason - 3 Eyz
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Joined: 10 Jan 2008
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| Posted: Thu Feb 28, 2008 2:25 pm Post subject: |
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Mutha... I could certainly take a good shot at generating an excel spreadsheet with macros, or formulas that could calculate what you are looking for. I'm a bit of a excel geek from years of dealing with environmental data.
But, I'm just a little guy, and from the sounds of what's been going around, I'm not an insider and part of the KCBS contingent...
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watg?
Coach
Joined: 27 Feb 2008
Posts: 186
Location: Street, Maryland
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| Posted: Thu Feb 28, 2008 3:18 pm Post subject: |
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But, I'm just a little guy, and from the sounds of what's been going around, I'm not an insider and part of the KCBS contingent...[/quote]
and for somethings you should be thankful!
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george
who are those guys? BBQ team
street, maryland
My blog
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Mutha Chicken BBQ
Overpaid Broadcaster
Joined: 15 Jan 2008
Posts: 306
Location: Wilmington,DE
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| Posted: Thu Feb 28, 2008 4:18 pm Post subject: |
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| B-n-BBQ wrote: |
| Ok, maybe I'm missing something or just naive, how does one know the difference between pro and amateur? Is it number of competitions per year, placements, products for sale or what? I know folks who take BBQ seriously, but would not consider themselves "pro's", and vice versa. |
Far as I am Concerned, Anyone whp is competing for money is a pro, The only difference between a pro and an amature is the entrance fee.
Now being accepted as a pro is a whole nother bird. 
Jason,
If someone were to present their idea with the proper format and design already exsisting, well that would just make a whole better presentation. But don't do it on my behalf. I am just spouting off like normal.
Always first to chime in and never really have a clue what I am talking about.  you'll get use to it. 
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The only thing consistant in BBQ is, It's always the judges fault!
KCBS CBJ
http://www.youtube.com/watch?v=lUcTvhyof8I&feature=related |
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Jason - 3 Eyz
Site Admin
Joined: 10 Jan 2008
Posts: 252
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| Posted: Thu Feb 28, 2008 5:42 pm Post subject: |
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| watg? wrote: |
| But, I'm just a little guy, and from the sounds of what's been going around, I'm not an insider and part of the KCBS contingent... |
and for somethings you should be thankful![/quote]
Re-reading what I typed, and that came out wrong... Meant that I have little to no clue what goes on with KCBS and have been seeing alot being posted about various topics. I tend to stay out of those things and let other people deal with it. However, if KCBS were entertaining new ideas about it and looking for someone to come up with a formula, etc., then I might raise my hand.
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