• Shorty's Rib Fest: March 08, 2014 - March 09, 2014

[Mike (AZBarbeque)]

We just locked down this event/competition once again.  More details to be posted up soon.

When - March 8th & 9th, 2014

Where - Cathedral City, CA

This year, we are ONLY letting in Teams who can MASS Produce ribs & BBQ.  Last year, all the teams/vendors ran out of ribs both days.  We need to make sure we have enough this year to feed the masses.

I will post up more details as we lock them down.

[AZWildcat]

Define MASS...?

[Brian (B&C BBQ Crew)]

It does state, "Shortys Ribs", just cut them in half

[Mike (AZBarbeque)]

It does state, "Shortys Ribs", just cut them in half

LOL, exactly!!

Last year, most teams were only cooking up about 15 - 20 racks a day and they were running out within an hour.

I know our booth put out over 15 cases of ribs on Friday & another 15 on Saturday and we ran out with several hours to go.

It doesn't have to be just ribs, but it is a Rib Fest, so that is what most people are going to want.

We had pulled pork & lots of sides out there last year as well.

[AZWildcat]

I have access to equipment to put out a lot, so that's not really an issue. I know the details are not out yet, but who supplies the ribs and what is the financial end? Historically, as you know, ribs are kind of a losing end of people's choice.

[rgomez99 (Glazed and Confused in Gilbert)]

That will be a great event to break out the FEC 500.how do you keep all the cases of meat cold before you cook them?

[Mike (AZBarbeque)]

I have access to equipment to put out a lot, so that's not really an issue. I know the details are not out yet, but who supplies the ribs and what is the financial end? Historically, as you know, ribs are kind of a losing end of people's choice.

It's NOT people's choice, it's full on VENDING!!!  With a comp thrown in..

[Mike (AZBarbeque)]

Last year the cost to get in was $350 I believe.  It might go up slightly this year, but you keep 100% of your sales.

[rgomez99 (Glazed and Confused in Gilbert)]

It's NOT people's choice, it's full on VENDING!!!  With a comp thrown in..

I understand that. I was wondering how you kept that much product cold for multiple days.

[Mike (AZBarbeque)]

I understand that. I was wondering how you kept that much product cold for multiple days.

We purchased everything we used each day.  It was only ribs, so we Hot cooked (smoked) most of them and then finished them off on the grills.

[Dennis McGrath]

Hey Mike, we got this and know to bring our other smoker, and will look into getting a refrigerated truck to hold some of the product. It might be through a meat company where we pre order the meat and they hold it for us on site. 

[Mike (AZBarbeque)]

Hey Mike, we got this and know to bring our other smoker, and will look into getting a refrigerated truck to hold some of the product. It might be through a meat company where we pre order the meat and they hold it for us on site. 

Let us know Dennis, maybe we can all pre order through them if they are going to have a truck out there.

[Thom Emery]

Sysco has left a refrigerated trailer at our event

[fireman_pete]

Hey Mike,

We would love to participate again, and if Dennis can get a refer truck, all the better.  We have the capacity to cook lots of ribs!  Last year was a great event, especially for a first year event.

Let me know!

Pete

Pete's Firehouse BBQ

[Swimmin in Smoke]

I will be there for sure! Let us know when we can sign up.