AZ Barbeque.com

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We have our first 2 Teams registered! Welcome "Root'n Toot'n BBQ" and "Blazing Buzzard BBQ" to the event.
We have a much better venue for 2018, the Laughlin River Lodge and we will be raising money for our local charities, "River Fund", "Laughlin Rotary" and "Interact Club". Please help us make this another great event and register now.
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Each event is different depending on prize fund & categories.

Here is the breakdown on this event.

$3,000 PRIZE FUND PAYOUT
Not to mention some terrific trophies!
 
Grand Champion - $800
Reserve Grand Champion - $400
 
Chicken, Ribs, Pork & Brisket (per category)
1st Place: $200
2nd Place: $100
3rd Place: $50
4th Place: $25
5th Place: $25
 
Best Booth
Show pride in your setup and get a chance to win some money!
1st Place: $100
2nd Place: $75
3rd Place: $25
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Pleasant Harbor BBQ Showdown / Re: Pleasant Harbor BBQ Showdown - Official Thread
« Last post by thewils on December 05, 2017, 04:41:24 pm »
What is the payout schedule for BCS events?
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BBQ Recipes / Re: BBQ Meatloaf
« Last post by wood River BBQ Team on December 05, 2017, 11:03:13 am »
MarK: Everything else is the same BUT I like MARCEL'S wife's idea of substituting stove top pork stuffing for the saltines and adding some sausage (a little not a lot - I'll have to fly by the seat of my pants on the amount) and will try that the next time.

Marcel: what is the ration sausage to 80/20 that your wife used?? 
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BBQ Recipes / Re: BBQ Meatloaf
« Last post by Bobby on December 05, 2017, 10:31:16 am »
Ever since my wife got me my GMG for my birthday a year ago that is the only way we cook our meatloafs now. My wife cooked me one for my birthday a couple of weeks ago. What's even better is a meatloaf warmed up, meatloaf sandwich with swiss cheese melted on it. My favorite. My wife uses Stove Top Pork Stuffing instead of saltines & mixes sausage into the 80/20 hamburger. Sorry but it's the best you will ever have eaten
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BBQ Recipes / Re: BBQ Meatloaf
« Last post by MarcelWol on December 05, 2017, 07:14:06 am »
I really like your ideas of 80/20 ground chuck and Saltine Crackers. Is everything else the same as the other recipe?
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AWESOME news, Congrats!!
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We are up and moving for the Smokey Hayes "Porkin' on the River" BBQ Competition in 2018!
We are proud to announce that in 2018 we will be at the Laughlin River Lodge!
Visit www.smokeyhayesbbq.com for registration and details.
We should have all the info posted today under Rules and Reg's.
This year we will have a $5000.00 prize pool and on Friday we will have the "One Bite Beef Challenge" AND the "One Bite Pork Loin Challange" which will pay 1st, 2nd and 3rd.
We also extended the payout for the main event on Saturday to pay out to 8th place in each category!
Deadline for Registration is February 10th.
Hope to see everyone there!
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GOOD NEWS! We have a new sponsor and venue! I will repost the event by December 3rd and should have the website up and running!
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