Cabelas BBQ Challenge

[beeell]

Uh Oh, guess what? It seems Cabelas isn't have their Cookoff this year. A Customer Service Rep just called me last night and told me as much. Apparently, that part of the business is under new management, and decided that a bunch of people getting together to have a good time, and spend alot of money isn't worth the hastle. This is really too bad, I know our team has been looking forward to this since 15 min after we won the ribs at Dundee last year. If management is listening, I think its a big mistake not to do this. I know last year probably didn't have the turnout you expected, but it was the first year. These things take time and a little better advertising. I hope you'll reconsider.

Beeell
Schultz's Backyard BBQ Team

[John Porter]

Dear Sir,

I am responding to your email so that you will have all of the facts in regards to the Cabela's BBQ Challenge for 2006. In 2005 we held 10 events plus the championship in KC. As any good company will do after a years worth of similar events we have looked at the effectiveness of them. The decision to discontinue the BBQ Challenge is far from the truth, I am not sure where you received this information but it is inaccurate.

I will state I have reviewed the 2005 program closely and we will probably not have it all of the locations as we did this past year for lack of participation and interest in the area. However, our initial plans for 2006 are to host 3-4 major BBQ events this year instead, sites have not been determined as of yet.

The one area we are trying to address is that of customer participation. While you found the event very satisfying we received several comments from customers who came to event to sample the fine products you and your competitors were cooking, only to find out after arriving they could not have any. Then to make matters worse they had to smell the delicious aroma the entire time. I am looking to expanding the program from not only on the contest side but also into a Ribfest where customers could purchase and enjoy a variety of different meats and tastes. If you have any thoughts or ideas on this aspect I would enjoy hearing them.

It is my hope we will be able to announce this information with in the next month or so, in the mean time if you or any others have questions or comments please feel free to contact me.

Regards,

John Porter
Cabela's Retail Advertising Manager
john.porter@cabelas.com
308-255-1539

[Mark]

It sounds like Cabela's will have BBQ. I guess I don't understand, what did John Porter mean, the public couldn't have any? Aren't these things supposed to draw a bunch of hungry people?

I thought there was cooking in quantity, and people bought whatever they wanted to try, with recipes and techniques being swapped.

Someone please draw me a picture.
Thanks.
Mark

[Stumpjumper]

Mark:

An artist I am not--Can't even draw a straight line without a ruler, but I will tell you what my opinion is of Mr. Porters statement.

It sounds like the customers, as well as all people in attendence was expecting that each bbq competitor would be offering a "sample platter" at each of their cooking areas--This is common around cooking competition and is a way of showing appreciation to them for attending the event, after all it is the general public that makes these events possible. Don't take this the wrong way, but the cookoffs is really about them, not the cooks. While its true that the cooks are in the spotlight, its the feedback from those in attendence to the sponsors about the overall event that dictates whether it was an overall success or not.

My suggestion would be to all cooks in any cookoff is to offer free samples during the cooking process and to have enough of your product available should someone wish to purchase it.

I do not know all the details of any particular Cabelas cookoff that Mr. Porter is referring to and the statements I having made is strictly my personal opinion after reading the post in this section

I do stand to be corrected on anything I have said in my response. Please feel free to do so.

[beeell]

Well, I know what happened, because our team was one of three out of 35 teams at Dundee that actually offered food to the public. Becuase of food prep laws you can't actually sell the food unless you have a permit from state and local municipalities, but there's no rules stating that the people can't come and get it. We did some research on this becuase we planned to let the people have a taste. And we aren't a restaurant or caterer. Food laws are very strict, and I'm sure other competitors know this and decided it best not to give out their food for fear of the man. Let them know ahead of time about the restrictions and it could turn out better for the public. We had five Q's going with 7 slabs, 20 legs, 20 thighs, 3 butts, and 2 briskets, plus the 6 rib eyes we had for dinner the night before. We were prepared for the public, but we did our own research to find out if we could. Of course some of the competitors only had small setups, so they might not be able to offer much after the turn in.
BTW, like I said in the first post, I was called directly from a CSR at Cabelas. Thats exactly what I was told.
What do they do for other major competitions? Like the KC Royal. Don't they give food away there? I know every team there aren't pro's. See how they handle it.

[Mark]

I know right now, meat is cheaper than gas, yet more expensive than liquor. Are the competitors allowed to recoup any of their costs in these events?
Beeell, it sounds like you guys had quite a spread. Do you hope to win these things to recover some expenses?

Perhaps in future events, the sponsor would provide the meat, then sell tickets for the public to attend. This way an admission would be charged, and the public could eat "free" food. Would that get around the Man?
Mark

[bbqlarry]

I would like to see Cabela's to continue the BBQ Challenges. As far as the public, you could either have vendors, or offer something like a buck a bone event and the teams would recieve a percentage of the funds and the rest go to a charity. If you would like some input on any of the way other contests handle the public, there are several members of the bbq society that can advise you, if needed. I would be glad to assist you any way I can. Larry King cell#816-718-1230 or email is fine too. I worked close with Mark and Patty during last years events. I was one of the reps at KC both times , Dundee, Sidney and Mitchell..Thank You...bbqlarry

[rsterling]

I hope there will be more Cabela's Bar-B-Que Challenges. There are some simple things Cabela's can do to get more participants but I won't get into that here. I would love talk to anyone at Cabela's interested in making things work better.

Any customer that slowed down by my spot in Kearney after food was ready was offered some. Even sent home some whole racks of ribs and ziplock baggies of pork and brisket for those that seemed especially apreciative of the sampes as long as they either lived in town or brought back a cooler with ice to keep things safe.

I apreciate what Cabela's did last year and I know there are a lot of other cooks did as well. I was lucky enough to take home the 1st place trophy in pork from the invitational. If anyone has pictures from the invitational I would love to see them.

http://www.kwpnfm.net/sterling/images/cabelasinvite_small.jpg

Richard Sterling
Sterling Barbecue (http://www.kwpnfm.net/sterling/index.htm)

[Stumpjumper]

See there---I told ya'll I did not know any "particulars" and I would stand to be corrected----Ready---I'm standing----Least we did get folks to talk about the real issues--The bbq challenge sounds like lots of fun---I hope all you cooks and the Cabela folks get everything worked out---BTW---Keep them pits smoking and visit the outdoor cooking section soon------

[papabear]

My team and I are still hoping to compete in Dundee, MI once again. We enjoyed ourselves alot.
In conversations with some of the other area teams (Central/Western Michigan) they were also interested in returning.

[beeell]

I knew this would be a good thread. It's nice to see other competitors on the forum. As long as Cabelas lets the competitors know ahead of time what is expected (i.e. public interest in tasting the BBQ) I think it should have a better impact on the general public. As far as recouping the funds we spent on the Q, I wouldn't expect that. A complete stranger coming up and tasting something you've put your heart and soul into, who say "WOW, thats great BBQ!" or something like that is payment enough for me. No its not cheap to buy that kind of meat, But you do it for the fun and satisfaction of it. If you want to turn a buck, you get into the catering biz, or restaurant. Which is definately a consideration. We've been thinking about something like that for years.
As far as pics go, I have quite a few, but I can't seem to figure out how to upload them. The attachment menu keeps saying "Invalid File Type". Somebody help me out.

[tbone]

This would be an incredible shame. I know we did the Prairie du Chen contest and were just blown away by how well Cabela's put it together and basically had a travelling show that help each store put on their own competition. We were talking the other day about how 80% of the competions and promoters should take lessons from Cabela's on how to put together a competition.

We are planning to do as many Cablela's competitions in the midwest as they would hold and would be a real shame if we were not able to do that this year. As a avid outdoorsman as well as a cook I always looked forward to the Cabela's competitions whether I was competing or not, it gave me a chance to go to the store and get stocked up on fishing and hunting products as well as take in a well run comeption.

I will even beg for Cabela's to keep it up and go forward with the competitions, because I beleive after a few years these will be the premier competitions that the cooks, and spectators will flock to.

Thanks
Timmy
Dr. Chuckie's BBQ Team

[SrStinkyKnutz]

I know times are rough, but as beeell(my BBQ team member) stated, when people come up to our booth and smile cause they have tasted some **** good BBQ, well there ya go. I am thinking Cabela's should start a midwest organization for BBQ, i looked on the Offical website for BBQ and the only region that wasent represented or had an organization to it (like KCBS) was the good ol Midwest, the place that knows flavor.
Cabelas, please hold your Dundee competion this year, the turn out was great and so was the company.

[dswfondy]

The cabelas completion in Prairie du chien was my first comp to compete in, and i did very well. First in Brisket, 6th in ribs, and 9th in wild boar, 5th overall. Unfortunately I was unable to attend the national event because of me losing my job. But I have started a catering business this year, and would definitely make the national event this year if they were to continue the events. Lets all hope that they do so we can have some great comps in the Midwest. And with the new cabelas opening near Milwaukee that is even closer for me and a few other teams in Chicago area. I gave alot of my product away, i think i maybe had a small ziplock bag of pork left after i was done.


Dace Branson

Branson's BBQ