AZ Barbeque.com
AZBarbeque Events => Past Events => Safford BBQ Cook-off => Topic started by: Mike (AZBarbeque) on March 09, 2011, 04:00:13 pm
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Mark your calendars, we just locked down our 2nd 4 Meat BCS Competition for Memorial Day Weekend in Safford, AZ.
May 27th & 28th, 2011.
More info to come soon...
Low Entry fee, $125 - $150...
Hope to see you all out there...
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Lovin it. Count us in!
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I would love to do it, but would need to find a partner. I do have a ProQ Excel 20 that I can bring and I have an extended cab pickup. So if there is anyone in or near Tucson who would like to team up for this, let me know.
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awesome !
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This is great. Mike is working hard to bring some lower cost events to Arizona. ;D ;D
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Oh yea we are in this one for sure way to go Mr. Reimann
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we are in for this one for sure.
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We are sooo excited about hosting this event!!! We should have entry packets available by early next week. Thanx Mike for all you help. Hope everyone enjoys our small town hospitality!!! ;D
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Hey Mike! Man, :( , I will be in Maryland on those dates doing my East Coast swing of BBQ judging. Best of luck though to all competitors and judges!.
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Mike P. - I live in Tucson and am considering it, but can't do it alone either. Let me check the dates as tonight is the first i've heard of it. Shoot me an email and we'll touch base. (mattsage@cox.net).
Thanks!
Matt
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Hey all, check out the BCS Site for more info.
http://www.barbequechampionshipseries.org/seacus.php
Since this is our first event in this part of the state, the Health Dept is requiring that all meats be in the original packaging with Receipts.
I know a lot of you like to pretrim & prep your meats at home, unfortunately at this event you will not be able to do that as they need to see it in it's original packaging.
Get your registrations in ASAP and don't miss out on this great, fun event..
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If you would like to learn more about SEACUS, or register for the event online. Visit www.SEACUS.org
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Mike P. - I live in Tucson and am considering it, but can't do it alone either. Let me check the dates as tonight is the first i've heard of it. Shoot me an email and we'll touch base. (mattsage@cox.net).
Thanks!
Matt
Hey Matt, I sent you an email. If the date works for you, I'm in.
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Mike, I am confused after reading the rules. Is the meat supplied or do the teams provide? Is the entry fee $125 as in your first post or has it changed to $160 plus the $35 Health Permit?
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Hmm, no alcohol, no pets, and you can't leave your pit at any point in time??
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This is this group's first event of this kind along with the first event of this kind for this Health Dept.
We are working with them, but it's a learning process for them.
The cost is $160 and the Health Permit is included in that cost.
You may bring your own meats for the competition, but you can NOT remove them from their original packaging until after the health dept inspects them. Please have them in original packaging along with the receipt.
If you want to do people's choice, they will be giving you Ribs in which to cook to serve. They are only charging the public $1 per sample with $.50 going back to the teams, but they are giving you the ribs, so it still works out OK.
We have done events like this before with the No Alcohol and food requirement and I'm sure we all know what to do.
Let's get the first event under our belts down here and show them how great it can be and I'm sure it will grow into a great event for years to come.
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You may bring your own meats for the competition, but you can NOT remove them from their original packaging until after the health dept inspects them. Please have them in original packaging along with the receipt.
If you want to do people's choice, they will be giving you Ribs in which to cook to serve. They are only charging the public $1 per sample with $.50 going back to the teams, but they are giving you the ribs, so it still works out OK.
Still a little unclear, are they or are they not supplying the meat for the competition in the professional division. The statement "You may bring your own meats for the competition" leads one to believe they are supplying the meat.
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Yes, you bring your own meats for the competition...
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As long as someone is manning your pit, its fine. Sorry about the pets.....Talk to Graham County Health Department about that one.
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Brandon the entry fee is 160.00 and you supply the meat for the judges only. SEACUS will provide meat for people's choice. SEACUS is also picking up the tab for the temporary food permitt. We just need teams to submit the paperwork to us, and we will turn it in with the fee. Sorry about the confusion...its been a work in progress. We are so thankful for Mike's expertise!!! :)
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Good luck to everyone attending! Unfortunately we have a prior commitment in Boulder so we'll have to miss this one. Maybe next year?
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are there any spots for judges open?
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Not sure yet Robert, keep checking back, we will post up something for judges in about 2 weeks..
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I too am confused. First and foremost, what does "All meat will be handed out at approximately 8PM Friday Evening after the cooks meeting" as written in section 2 of the Rules and Information. I'll guess that's the meat for the PC, but I for one would like clarification.
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OK, Matt and I are definitely in for this comp. We finally got to meet each other over a Monkey Burger lunch.
As soon as we can decide on a team name for 2 guys from Tucson, we will be good to go. Suggestions appreciated (not from Force, though :D).
Brandon the entry fee is 160.00 and you supply the meat for the judges only. SEACUS will provide meat for people's choice. SEACUS is also picking up the tab for the temporary food permitt. We just need teams to submit the paperwork to us, and we will turn it in with the fee. Sorry about the confusion...its been a work in progress. We are so thankful for Mike's expertise!!! :)
Even though SEACUS is picking up the food permit tab, I guess each team also must submit an application, is that coorect?
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Awesome to hear, look forward to seeing you both out there.
Yes, you still have to submit the app..
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How about "2 guys from Tuscon"
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That's an idea. My wife suggested Dos Hombres. I might want to expand that to "Dos Hombres de Barbacoa". But that only works if we don't get a third member.
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That's an idea. My wife suggested Dos Hombres. I might want to expand that to "Dos Hombres de Barbacoa". But that only works if we don't get a third member.
Then it could be "Mucho Loco Hombres de Barbacoa" ;D
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make it easy on the announcer(you are planning on winning ,right?). go with team MLB...
Mucho
Loco
Barbacoa
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That's some good stuff right there, Glen. You should go into writing advertising copy. You're pretty witty!
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Mike P, for something, short, sweet and distinctive, you might wanna consider:
2 Suns BBQ...or Two Sons BBQ...or any combination thereof. (pronounced Tucson's BBQ)
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Say, Mark, that's pretty witty. You should be in adver...oh, wait... :D
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Mark, great minds, or maybe just toasted brains, but I had also theought maybe "2 Son's BBQ"
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I like it!
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Can we start the meat prep right after the health inspector comes by or do we have to wait until after the cooks meeting? And does anyone have any idea what time the inspector will be by to check the meat?
I see turn in starts at 1PM. Is it chicken, then ribs, then pork, then brisket, every 30 minutes, or 45 minutes? If it is 45 minutes, the last turn in wouldn't be until 3:15. So wouldn't the awards cermony be later than 4:00PM?
Sorry if these have been answered someplace else.
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Yes, you can start your meat prep right after your meat is inspected, just like at other comps.
We should have someone there checking meats beginning at Noon on Friday.
Turn in's are 45 minutes apart and will start at Noon.
Noon - Chicken
12:45 pm - Ribs
1:30 pm - Pork
2:15 pm - Brisket
Hope this helps.
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Thanks, it does help. I was looking at the "Proposed Event Timeline"
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Hoping to see some more signups for this event. Just $160 to get in and they will provide you with some ribs for People's choice.
Need to get to 15 teams so it's a qualifier. Should be a nice, cozy event and a great chance for you to earn a chance at qualifying for the Jack & the Royal. Get registered today..
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If the dogs surgery does not cost an arm and leg I just may have to jump in feet first
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Here is the flyer for the event..
(http://i174.photobucket.com/albums/w88/AZBarbeque/ColorFlyer20112.jpg)
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Mike,
2 Sons BBQ will get our entry in this week. Does anyone know how many racks of ribs they will be handing out for PC?
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As will Crazy Pig. btw....we can do other PC meat, right? Even if ribs are free to us, I can only do a few dure to speace limitations.
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Awesome. I will have Royce get on here and answer your questions.
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Dan, I just spoke with Royce. Teams are ONLY allowed to sell the ribs they are given for PC. # of Racks depends upon the amount of teams that sign up.
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So lets say, for the sake of argument, that each team receives 3 BB racks. Does that mean they only have the opportunity to PC those three racks total? Or can a team only PC the ribs they are given, but can PC the other three meats to their hearts content?
I'm thinking it's just the ribs they are given.
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Just the ribs they are given. No, you are NOT going to be making a ton on PC at this event.
It's our first event in this Health Dept jurisdiction and they just don't get it. Once they see it in action, we will be able to hopefully convince them otherwise for future events.
Come on out and enjoy a nice, cozy event with hopefully 15+ teams and enjoy a chance to win your first GC and be qualified for the Jack & Royal drawings.
Hope to see more of you out there..
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Just the ribs they are given. No, you are NOT going to be making a ton on PC at this event.
It's our first event in this Health Dept jurisdiction and they just don't get it. Once they see it in action, we will be able to hopefully convince them otherwise for future events.
Come on out and enjoy a nice, cozy event with hopefully 15+ teams and enjoy a chance to win your first GC and be qualified for the Jack & Royal drawings.
Hope to see more of you out there..
That's a shame that they dont get it. Sounds like you'll be making close to 10 bucks a rack, and you'll need the cook space to do it.
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Yea, but at least you are not coming out of pocket for the ribs. It will be a quick PC, but should be a fun one and I'm sure we will be able to show the Health Inspector how it's done and hopefully move forward with our normal PC for future events.
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I wish our schedule permitted us to attend and help a new event get off the ground Memorial day is always booked for us though. I hope the event is a success.
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You lost me with no beer, and only 4 assts.
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You can have as many assistants as you want, only 4 are recognized, don't know why they do it like this as all we care about with the BCS is the head cook.
As for the Beer, we do many events that say no alcohol. Use your imagination.. ;)
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As for the Beer, we do many events that say no alcohol. Use your imagination.. ;)
Think outside the box..... or inside the red cup.
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Sent in our registration today. For obvious smoker space reasons we will not be doing PC. Unless you have a big cooker, it doesn't make any sense, even if they are free. Just not worth the effort,fuel,sauce,rub,time,etc....Looking forward to it, hope to see more teams come out!
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I will be in Vegas the week before, So I have to see if I can get back in time to do this event. Sounds like a great event.
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I would love to do it, but would need to find a partner. I do have a ProQ Excel 20 that I can bring and I have an extended cab pickup. So if there is anyone in or near Tucson who would like to team up for this, let me know.
I am very interested in helping you out and I live in nw Tucson....I am a newbie but have been backyard smoking for about 2 years now. I would love to learn more and would be very excited to do so. My email is dtcunni@gmail.com. Thanks!
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Hey Dan,
Matt and I would be happy to have you there to help out. I am up in Sedona until May 6, but will touch base with you when I get back.
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I want to thank those of you have already registered. We are so excited to have you come out!!!
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Royce or anyone,
On the health department permit, where you have to list all foods to be sold and what store the food came from, what do you put in that space?
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I understand that you guys are not "selling" anything (sorry not our form). Just list what you will be presenting to the judges and where you plan on purchasing the meat. The most important thing to the inspector is that meat is purchased from a store, and not being slaughtered in someone's back yard. Sounds far fetched I know, but we are a rural area. ;)
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Thanks, that clarifies it. But I assume it shouldn't be a problem if I say I am buying the meats at Sunflower Market, but end up buying from a couple of different stores?
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No it shouldn't be a problem. Just make sure that you have the receipts to show that you bought the meat from an FDA approved source. Please let us know if you have any more questions.
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Well I am in too, since I live here it would be a shame to miss out. See you all there.
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Just signed up yesterday, The Hog Pit Smokehouse will be representing.
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If the wife gets the day off, we are in also. :)
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Ok. we are in and paid. I will send out the paperwork tomorrow. Can we email the forms instead of mailing them?
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Yes you can email the forms. Please complete and sign the forms, scan them, and email them as an attachment.
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Faxing the forms is also an option. Our fax number is (928) 428-6086 .... :)
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Awesome, looking forward to seeing everyone out there. Still time to sign up and come out for this event.
It's affordable and it will be very relaxing compared to some of the other ones you have been involved with. Come on out and enjoy what BBQ is all about. Fun, Food & Friends... All while helping out a great cause..
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Things are starting to shape up! It is so exciting to see things coming together...... :)
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Come on teams, an affordable event for you and low stress.
Get your registrations in today...
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Due to the health permits, you need to be signed up within 10 days of the event, so please don't wait any longer, get your registrations in ASAP.
Hope to see lots of you out there. It's going to be a great event for a great cause and very affordable..
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Just a few days left to register for this event.
Someone is going to get their very first Grand Champion at this event and if we can get to 15 teams, someone will also get their very first opportunity to qualify for the Jack and Royal.
Don't wait, get your entry in today..
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Here is the payout schedule for this event.
Grand Champion - $500
Reserve Grand Champion - $250
Categories - Chicken, Ribs, Pork, Brisket & Best Booth ($400/category) = $2000
1st - $150
2nd - $100
3rd - $75
4th - $50
5th - $25
6th - 10th - Medals or Ribbons
Total for "Pro" Division - $2750
Backyard (Amateur)
2 Meats - Ribs & Brisket
1st - $75
2nd - $50
3rd - $25
Total for Amateur Division - $300
Total Prize fund for event - $3050
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What a great opportunity to come and try some new recipes. or just have a great time. Come on out and show your support for a great cause. We alway complain about price well here you go if you don't come you are really missing out.
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Yet another question.............will ice be supplied or at least available at the fairgrounds?
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Besides, as of now, there is not any teams signed up that have won a GC or RGC, so someone is going to win their first. How cool would that be?
Come on out and enjoy a great Holiday weekend supporting a great cause...
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We are looking forward to it? It should be a lot of fun!
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Signed up :)
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Signed up :)
What's your team name?
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What's your team name?
lol...not sure yet...will decide by tomorrow :)
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How about "don't know name, do know bbq!"
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I wanna thank all the teams that have signed up so far!! Remember, you can register online at WWW.SEACUS.ORG. We can email you the competition packet, or you can download it on BCS's website. We are so excited!!! We look forward to seeing yall next week!! ;D
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Well I am in too, since I live here it would be a shame to miss out. See you all there.
Sancho huh??!! That's funny!
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How about "don't know name, do know bbq!"
Think we've decided on "SQUEAL Team 6" for at least this competition...thoughts? :)
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Nice, I like it..
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Like it
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Tomorrow is the last day to sign up for this event, still have plenty of room available.
Sign up today and enjoy a great small comp helping out a great charity.
Hope to see more of you out there...
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Should be fun, I just want to explain the wrong spelling of "Soncho". I tried to register Sancho, but it was "taken and what not" So I had to go with whats left, so I got close ;D. Ill see you all there. Sancho's Broken Arrow BBQ will be there bight and early. Im looking forward to it.
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FYI I was able to get the health department to extend the deadline to Monday. All we need are 5 more pros to make this event a qualifier!!! Thanks to all the teams that have signed up so far. :)
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Awesome, come on teams, sign up today and make this event a qualifier. It's going to be a great event..
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Last chance to register. Only need a few more teams to make it a qualifier. Come on out and enjoy a great, low key event and possibly win your first GC & potential invite to the Jack & Royal.
What a great way to enjoy Memorial Day weekend...
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Do you know what the size of our spaces will be?
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What I saw was 20' x 40'
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I talked with Royce today and 30 X 20 spaces are what she is planning on, but with only a handful of teams, I don't think space will be an issue.
Would love to find 4 more teams somewhere and make this a qualifier.
Anyone???
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I talked with Royce today, she is really working hard to make this a good event. I also talked to the health inspector about some of the, kinda strange requirments, he is really trying to learn how this kind of event works. He is following the rules as they are listed here, but seemed willing to learn how other places work. He told me today that he is going to call the Maricopa County health inspector and ask some questions like, can we bring our own spices and rubs premade? He was wanting us to all bring our ingredients in the containers from the store with the reciepts and mix and make them there after we showed him the proof that we did not get them off the ground or what not. I told him that a lot of those rubs and spices were "classified", and he might have to be killed after he saw the list :D. :laugh: He is going to check and see if he will let us bring our own mixes premade? This would only apply to the peoples choice from what I understand. I told him it may cause many to not cook for the pc and he was concered and expressed that he wanted to help this event go well, but still follow the rules he was suposed to enforce. We will see how it goes, but he was very willing to come and inspect my fifthwheel early friday so that I can do my comp food prep inside instead of outside, even though I will have to do pc food prep outside, in the wind and dirt and bugs and what not LOL, and yes he laughed a bit when I said it like that to him too. It should be fun and I look forward to meeting many of you ther. Mike if there is anything I can do to help out on this end, let me know.
Sancho
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Is there a load-in time? Will water and elec for our RV be available once on-site?
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It looks like there will be electric for the first few, water will have to be taken to RVs by jugs but there is water not to far away. lll go out there tomorrow and look to see how close. Worst case you can come out to my house and fill up on your way in. If you are coming to from the Phx area you will go right by my house on the way in. If you want to come over empty and fill here you are welcome. If you are goint to use your RV you will need to be there early in the day friday to get it inspected. He seemed willing to allow us to use them for the comp, but pc will have to be done caveman fashion, outside in the elements.
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I hope you all have a great time at this event...a prior commitment is keeping us away but we do wish we could be there!
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It looks like there will be electric for the first few
Define "few" ...might have some unhappy cookers if few is too few :P
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So, can we pre-mix our rubs and marinades for our comp meats? Even for the things I don't have pre-mixed, I'm sure I don't still have the store receipts for everything. I thought all of that was only for the meats.
Yeah, having no electricity would not be good.
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I called them this morning ref the same question. They advised that everyone will have electricity. It will come from the building and not generators, so it will be available to everyone upon arrival. I confirmed this through Mike. I'm not quite sure what that "few" statement means.
As for the "rub" mixture, I have no idea what they are doing. And what is this "getting my RV inspected" thing? Some clarity from SEACUS would be appreciated. It's getting too close to the bbq for ambiguity. This comp seems to be entirely different by re-writing the food prep rules.
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I have spoken to the county regarding the electricity. They will be running cords to the comp area so electricity will be available. We also asked that no one pull more than 30 amps (please refer to #9 the "rules and information" packet).
As far as the rubs are concerned, we have already worked that out with the health department. I will double check with him, and post clarification tomorrow. Our committee is primarily responsible for making sure the food served to the public is safe, and I don't forsee this being an issue.
If anyone has any questions and/or concerns, please call us at 928-428-3229, ask to speak to Royce.
I hope this clarifies things. Thank you all for your participation
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He was wanting us to all bring our ingredients in the containers from the store with the reciepts and mix and make them there after we showed him the proof that we did not get them off the ground or what not. I told him that a lot of those rubs and spices were "classified", and he might have to be killed after he saw the list :D. :laugh: He is going to check and see if he will let us bring our own mixes premade?
::) I know what I'd do. I'd red cup it.
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::) I know what I'd do. I'd red cup it.
Red cups are the new duct tape, huh?
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Can you post a list of teams that will be competing?
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OK, having heard nothing else about what has to be prepared on site, I am getting ready to mix up rubs, marinades, and injections.
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The food you turn into the judges you can use your own spices, rubs & injections. The food you serve to the public (ribs which they will supply), will need to use items that are store bought..
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Well, that's one less thing to worry about .................People's Choice.
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Now, they do no that this will kill the pc. there wont be any to serve. Well, i guess ill have to make a sign to hang on my cooker saying "no pc here, my rub was just to dirty" LOL :angel: :laugh:. The comp should be good, and if it all tanks, everyone can tow over to my place and we will have a big cookout in my pasture. ::) I look forward to seeing meeting some of ya this weekend. Sorry my town is ruffing ya up a bit over this, I think they are figuring out alot that should make it better for next time, if there is a next time?
Soncho
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Is there even a prize for PC? I looked over all the materials, and all I saw was that we would basically get 50 cents for each rib that was "bought" using the $1.00 ticket. But we would have to buy rubs and sauces just for PC.
I guess for those who have huge rigs and who will be able to cook up 20 racks or so, it will all be good. For us with little old bullet smokers, not so much.
Soncho, lookin' forward to meeting you. And if things go bust because of the health inspector, we would be happy to head over to your pasture. Just keep the bull out. ???
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Sorry about all the confusion for people's choice. And yes, there are cash awards and trophies for people's choice. I don't think the health inspector is going to be an issue. I have an appointment to speak with him at 10:30 this morning. We are only asking teams to cook 10 racks not 20. We have worked so hard to put this event together. The thought of it tanking breaks my heart. We look forward to seeing you all tomorrow.
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I certainly don't see it tanking, i'm sure everything will work out just fine. The PC rules have been real restrictive, that's the main issue. In the end i'm confident you'll have a successful event. See you tomorrow!!
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It absolutely should be a success, even if some of us don't participate in PC.
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We are excited to be involved. We are bringing and extra smoker, se we can try to handle as many racks as we can. See you all there.
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I certainly don't see it tanking, i'm sure everything will work out just fine. The PC rules have been real restrictive, that's the main issue. In the end i'm confident you'll have a successful event. See you tomorrow!!
Good luck Dan.....we will be cheering for you.
Paul
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Team list:
2 Sons BBQ
Crazy Pig BBQ
145 Grill
Safford Soul Food Connection
The Hog Pit Smokehouse
Sancho's Broken Arrow Barbeque
BBQ Castaway
Rattle Snake Exterminating
Smokin' Kelley's BBQ
Swimming in Smoke
Brian - Squeal Team 6
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So I guess some teams are entering twice -- or more?
Anyway, it will be a blast, I'm sure. We are ready -- 2 Sons, plus 1.
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Team list:
2 Sons BBQ
Crazy Pig BBQ
145 Grill
Safford Soul Food Connection
The Hog Pit Smokehouse
Sancho
I'm not on there (Squeal Team 6)?? :(
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Darn cut & paste issue.. Fixed now..
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Woo :)
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Heading out the door now, looking forward to seeing all the teams, judges & AZBarbeque members out at this great event.
Someone will be winning their very first GC & RGC's this weekend. Very exciting.
Travel safely, see everyone there..
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See ya guys there everyone have safe travels
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Best of luck to all the teams competing this weekend.
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Swimmin in Smoke is not on there either. Come on Mike, put the beer down. :D
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Good luck to all the teams going for thier first GC and RGC!!! What an exciting weekend. Someone better have me on speed dial at awards!! Don't think I haven't been at all the others. ;D Gotta cheer my AZ family on!
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Swimmin in Smoke is not on there either. Come on Mike, put the beer down. :D
What are you smoking?? You are on there, right above Brian.. ;)
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Results?
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My Guess is:
Grand Champ = Hog Pit
Reserve Champ = BBQ Castaways
3rd Swimming In Smoke followed by Smokin Kelly
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Results & Recap posted at http://www.azbarbeque.com/forums/safford-bbq-cook-off/safford-results-recap-photos/.
This topic is locked now, post over there for recap, photos or comments..