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91
Pleasant Harbor BBQ Showdown / Re: Pleasant Harbor BBQ Showdown - Official Thread
« Last post by smitty250 on January 14, 2018, 10:12:46 am »
Maybe some judges can answer that question...

I'd like to know myself!
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Pleasant Harbor BBQ Showdown / Re: Pleasant Harbor BBQ Showdown - Official Thread
« Last post by Lance on January 13, 2018, 06:00:34 pm »
Thanks everyone! 

One last question.  Is there a judge preference down there as far as BB ribs vs. spare?

93
Thanks guys for responding, we are down in Tucson catering & don't have great access to the internet.

For all the turn ins, you can use different cuts as long as you have 6 individual pieces of each.

The rest is as AZ Redneck stated.  

I'll be sending out an info e-mail hopefully on Monday or Tuesday.

We are working to obtain a Health Permit for each team for this event so that everyone can participate in the Public Sampling as this really helps our Charity out.  

Green Mountain has donated a Jim Bowie for us to use as an incentive for this.  More details on this will be in the email.

We look forward to seeing you out here, it's going to be a great comp.  Call me if you want to discuss more.  602-363-5196
94
Pleasant Harbor BBQ Showdown / Re: Pleasant Harbor BBQ Showdown - Official Thread
« Last post by smitty250 on January 12, 2018, 08:27:41 pm »
Hey man - If you do the same thing you do in KCBS, here in BCS you will be fine. We do KCBS also and the only difference is the time between turn ins. (45 minutes instead of 30 minutes). Same 10 minute window. 5 before, 5 after.
95
Pleasant Harbor BBQ Showdown / Re: Pleasant Harbor BBQ Showdown - Official Thread
« Last post by AZRedneck on January 12, 2018, 07:03:51 pm »
Good point. I don't see why you couldn't put different cuts, but I don't have that answer.

Oh, another difference between BCS and KCBS is the condition of the meat upon inspection. Based on my understanding, meats may be trimmed/cut, as long as no seasoning/flavoring is used prior to inspection. Also, fires can be lit at the team's discretion, but meat can't go on until inspected.

I would love for someone with more knowledge of the details would weigh in. We go over the rules in the cook's meeting on Friday night, but these would be helpful answers for planning.

AZR
96
Pleasant Harbor BBQ Showdown / Re: Pleasant Harbor BBQ Showdown - Official Thread
« Last post by Lance on January 12, 2018, 01:02:33 pm »
Thanks, AZ Redneck! 

So just to clarify #3. Two different types (parts) of the chicken may go in the box as long as there are 6 of each, so in this case, 12 total pieces of chicken would be in the turn in box, 6 of one and 6 of another. Is this okay?  The reason I ask is that the chicken rule didn't mention "or any combination" like it did for the pork and brisket. Thanks again!
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Pleasant Harbor BBQ Showdown / Re: Pleasant Harbor BBQ Showdown - Official Thread
« Last post by AZRedneck on January 12, 2018, 11:45:44 am »
Hello fellow Qr's! I'm flying in from Kansas City, MO for this event. I've only done KCBS comps, so I apologize in advance for some of these questions. I've read the 2 page BCS Team Competition Rules and Guidelines.
  • Are the judges certified at this event?
  • Is the turn in order Chicken, Ribs, Pork, Brisket and what time is the first turn in on Sat.?
  • Can the chicken be a combination of two cuts as long as there are 6 of each?
  • Do we need a health permit? We were a late entry.
Thank you! Lance Dock 5 BBQ

I'm sure Mike will correct me where I am wrong when he sees this, but to the best of my knowledge:
1) Head judges and 1 judge at each table need to be certified. The rest may be certified, but also may be general public.
2) Noon - Chicken, 12:45 - Ribs, 1:30 - Pork, 2:15 - Brisket, 3:00 - Kids Q (optional)
3) Different cuts are welcome, though it is highly recommended to put 6 samples of each in the box.
4) A health permit is required if you are selling samples, but not to compete.

Good Luck!
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Pleasant Harbor BBQ Showdown / Re: BBQ Boot Camp
« Last post by AZRedneck on January 12, 2018, 11:29:54 am »
So is it possible (or feasible) to do the bootcamp and to compete? My sous chef is a rookie, and I don't really want to finish DAL again, so I will take about any help given.

AZR
99
Pleasant Harbor BBQ Showdown / Re: Pleasant Harbor BBQ Showdown - Official Thread
« Last post by Lance on January 12, 2018, 09:21:14 am »
Hello fellow Qr's! 

I'm flying in from Kansas City, MO for this event. I've only done KCBS comps, so I apologize in advance for some of these questions. I've read the 2 page BCS Team Competition Rules and Guidelines. 
  • Are the judges certified at this event?
  • Is the turn in order Chicken, Ribs, Pork, Brisket and what time is the first turn in on Sat.?
  • Can the chicken be a combination of two cuts as long as there are 6 of each?
  • Do we need a health permit? We were a late entry.

Thank you! 
Lance
Dock 5 BBQ
100
Pleasant Harbor BBQ Showdown / Re: Kids Q - Pleasant Harbor BBQ Showdown
« Last post by Mcevoyrom on January 10, 2018, 10:31:14 am »
My Granddaughter Madisyn Bennet is in.
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