Just received notification for The Keystone Classic in Harrisburg PA. Last year's was a blast.

Anyone else? I'd like to participate in 2-3 this season.

I do them pretty regular... the last year + I sat quite a few out...I have nothing to prove anymore -- so I cater and make some good bones on the side..

Participated in my first one a few weeks ago. Lakeland Pig Fest in Lakeland Fl. We had a blast. Four catagories, butts, ribs, brisket, and chicken. We placed 12th of 67 in butts (pulled pork) and about middle of the pack on the others. Will definitely cook in it again next year. I think we can improve our standing with what we learned this year.
Here are some pics:

one more....here are the ribs we submitted for judging...

Very often. Best advice I can offer is to become a judge via the classes before you start competing. it will provide a whole new perspective on the sport.

Also, consider a cooking class from a winning team. You would be amazed what you think is the right way but perhaps not so much.

OK youse guys cook an I will be the judge

and it IS a sport.....not like cooking for your buddies in the backyard.....

and I do plan to take the judge's class next year.....

I'm still waiting for a 'campfire cook off.....

YUP!!!!

How much fun a campfire cook off would be! Back before we had kids we did 2-3 KCBS comps a year, loved it so much!!! Not enough spare time or money now days.

wife and i were at cabelas in pa. a few years back when they had a bbq competition there. we walked thru as they were getting ready to cook. biggest bunch of a-holes i've ever seen in one place.not a one would even speak to us.

Might not have been intentional, with the cost of entry and supplied to a comp averagingrunning $500-750, plus the amount of prize money on the line anywhere from 1-$7,000 it is a business for a lot of those guys. You'd be surprised just how much you can screw up in 5 mins of chit chat not paying attention to what you are doing.

Not trying to defend being an asshat , the public just has huge misconceptions about the pro BBQ circuit.

Matt is 100% correct. That's why we avoid People Choice and Anything Butt entries. There's so much work involved in setup, prep and precision back-to-back turn in's that interacting with the public is a real challenge. Heck, I barely have time for the health department. Best time to interact with a cooker is later at night or after the event.

I would compare it to trying to make it to your stand before sun up and your pard wants to stop at waffle house.

Sorry you had a bad experience srw because cook teams are some of the nicest folks you will ever meet. Especially, in Virginia and all parts South and mid-West.

Btw those are my figures from smaller comps, a state champ competition or something like the Jack D. or American Royal and those dollar figures double easy.

It used to drive me insane when joe blow would bring his family by my area looking for free samples, they honestly thought that's how it worked. Fault it to horrible advertising by most event promoters and you have a bad situation just waiting to happen.