Open mic to an organizer

[Boss Hog Wild]

We have been busy working on ways to improve UP Hog Wild in 2010. And NO.. the weather is not in our control. As an organizer, I am always interested in hearing more about the issues that matter to you as teams and cookers. I would like to open up this thread to give you a chance to present us with some frank and open opinions on what helps to make it a "Great" event for you..:)

[Richtee]

Hmmm... now THAT would be a fun trip! Will be watching for '10's information!

[Boss Hog Wild]

I should clearify that statement by saying that we are interested in knowing what makes "ANY" or "A" bbq event a great event in your eyes.

[Bbq Bubba]

Moving yours south would make it better. :rolleyes:

[bavariansmoke]

We were at the UP Hog Wild this year and thought that you had a very nice contest. It would be nice having all the cookers in one area. We like having the pasties and coffee in the morning. We have been to a contest and they had the meat inspection right when you come in and that was nice. Alot of the teams are traveling a long ways to come to the UP and we thought the awards were to late. We were all tired and cold and wanted to get on the road to make our long journeys home. So if you could have the awards within a hour of the last turn in would be nice. Contest orginizers did a excellent job in making sure we had everything that we needed. We are looking forward to coming up again next year.

Bavarian Smoke BBQ

[tonto1117]

Hi John,
We also attended the UP Hog Wild and thought you did a great job. Realize you have no control over the weather...plus, rather it be chilly than too hot.

Agree with Bavarian Smoke regarding earlier award ceremony.

Only other thought - the position of the band stage created an amphitheatre like sound that was very loud and went on well past midnight. Maybe tone it down a little bit. No chance to grab a wink that night.

Overall, a very well organized comp.

Looking forward to 2010!

Smokin' Scotsmen BBQ.

[Boss Hog Wild]

Thank you folks for the feed back. I appreciate the kind words and constructive comments. These issues matter to us, and unless we ask, we have no way of knowing.

We are also interested in the things that are important.... water? access to it? electricity? how many amps? toilets? showers? breakfast? etc... We travel to a other events and always look to see what they do, and how they do it. We are just curious as to how cookers look at it.....

Please keep up the responses. They help not only us at UP Hog Wild, but hopefully other organizers who read this as well. ;)

[The Giggler]

I'm new here, and have not competed in Michigan.... yet. Most of my competition experience has taken place in NY, VT, CT, NH, MA, MD, and PA. Here's a list of things I like to see at a contest.

Complete information on the Entry Form, including the turn in schedule, directions, hotels, grocery stores, area attractions, etc.
Good communication and correspondence when registering.
Greeters or Signs telling you where to go when you arrive.
Organized staff who can park teams on their sites.
Flat, well drained, field.
Accessible ash and grease cans.
Ice sold and delivered on-site.
Trash removal.
Some sort of social event among cooks and judges (pot luck dinner for example).
Access to restroom facilities with running water. Showers are a BIG bonus.
If it is a large event, are private johnny-on-the-spot's available for rent?
Simple breakfast - Coffee, Donuts, etc.
Timely award ceremonies.
Printed scoresheets.
Nice trophies, and fair payout.
Generally, being treated well.

We all know it takes a lot of time and money to ATTEND a contest. It bears mentioning that here's also a lot involved to HOST a contest.

[Boss Hog Wild]

Just an update.... and again, thank you all for the feedback..

We are moving the award ceremony up to 3:00 or 3:30 CST to help with your travel demands. Hope this will help.

Regarding the stage... we laid out the big map and came to the realization that it is pointing the only direction it can. The city was not very interested in having it blow across the street to the home residents. They are kind of close. We are looking at the issue and we understand your concerns. As we have stated, please understand the music and beer is where we feed the charity and its needs. We appreciate your patience.

We are always trying to improve how we run this event. It means a great deal to us that all of you travel any distance to join us. Sponsorships are almost non existant, and it is making a lot of things we would like to do difficult. Thank you for your input, and please don't stop. We do this for you as well as our guests, and most of all the kids with disabilities we try to help. Thanks

[Boss Hog Wild]

Oh.. and I am so glad you understand I had nothing to do with the weather last year...... But don't worry... this year it is going to be REALLY NICE!

[sfisch]

Holy Chit! we are going to a different time zone!!!!!!!
Will have to adjust my nap times accordingly.

Scott

[BruceB]

Holy Chit! we are going to a different time zone!!!!!!!
Will have to adjust my nap times accordingly.

Scott

Great...you should start practicing now.

[Boss Hog Wild]

The Giggler brought up the option to rent a private potty. It's funny that we were just talking about that the other day. We didn't think it would matter because of our layout.... however... it is easy for us to add this option. Do any of you think this would be of any real interest. We would do it at our cost from our supplier..... no skin off our butts... lol

[BruceB]

John,

As long as the cooking sites are large enough to accommodate them, I think it's a great option.

[sfisch]

Yes, good idea. See if they will throw in those large industrial sized air fresheners at no cost!!

Scott

[Boss Hog Wild]

Thanks for the feedback... I will check with the portalet people and get a cost from them. They already deliver in 40 to 50... so adding a couple more is not big thing for them... Have to see what their cost will be.:rolleyes:

[BruceB]

Thanks for the feedback... I will check with the portalet people and get a cost from them. They already deliver in 40 to 50... so adding a couple more is not big thing for them... Have to see what their cost will be.:rolleyes:

The only other time I've heard it called a portalet was in the movie "Tin Cup.":D

[Boss Hog Wild]

LOL..... You know, everything is just a little different when you cross over the big bridge from the south..... or you are heading north of Lambeau Field... It all goes right along with a Pasty ...... eh!

[Rich Parker]

It all goes right along with a Pasty ...... eh!

Mmmmm...I like the pasty. Just wish I knew how to cook one.