• Tucson Brisket Comp: April 23, 2011

[AzQer]

You asked for it you got it. The Hog Pit Smokehouse will be hosting the 1st Brisket competition in Tucson. It will be held on Saturday April 23rd, 2011

The Hog pit Smokehouse
6910 E Tanque Verde Rd
Tucson, AZ 85715
520-722-4203

Event will start at 11 am, Brisket turn ins will begin about 11:30 - 11:45..

Teams will bring their Briskets whole and slice them there.

We will provide the Turn in container and 1 piece of foil.  If you want to bring greens, you are more than welcome to, but it's not required.

Cost is $10 in advance in mailed in, $15 in advance if paid via Pay Pal & $20 at the door.  If paying via Pay Pal, please send to Sales@AZBarbeque.com, then e-mail registration form to Mike Reimann.

We will also be having a BBQ Sauce contest at this event as well.  Cost is $5 in advance, $10 at the door.  Teams may enter up to 2 different sauces.

Teams may enter up to 3 Briskets cooked with different recipes or techniques.

This event will be sanctioned by the Barbeque Championship Series (BCS).

This is a great event for teams to practice their comp briskets as well as new teams looking to get into competitions.  It's a very affordable event and a lot of fun.

The Hog Pit will be having some great food & drink specials there will also be a biker poker run finishing at the pit at 1:00pm where there will be a live band.  If you have a business and would like to donate some items for this event or help sponsor the event, please PM me for more info.

Hope to see everyone out here..





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[Mike (AZBarbeque)]

AZBarbeque & The Barbeque Championship Series (BCS) is excited about bringing our first Brisket comp to Southern Arizona.  We are thrilled to be working with Mark and the Hog Pit Smokehouse.  Thanks for sponsoring this event.

We certainly look forward to seeing lots of our Southern Arizona Friends out at this event.

We also will be having some sort of "Overall" prize for the teams that place in the top 2 overall from both upcoming Brisket comps, so plan to attend them both.

[Mike (AZBarbeque)]

Registration form is attached to the first post..

[Mike (AZBarbeque)]

Here is the flyer for this event, it is also attached to the first post..

[Bbenson8247]

Hey Mike!  Will you be looking for BCS judges?  Bob

[Mike (AZBarbeque)]

Yes, I will post up judging info soon for all the events...  But you can always go to http://www.barbequechampionshipseries.org/judging.php and send an e-mail to our sanctioning Director, Nancy with your requests...

[chefdpjw]

The Catalina BBQ team will be there to represent West Tucson... count us in, I will get you the registration paperwork ASASP... Thank you for bringing something fum to Tucson.  See you there!!!
Mike please don't forget you will be in Wildcat territory so leave that Sundevil t shirt at home

[Mike (AZBarbeque)]

Awesome Danny, we look forward to seeing you guys out there.  Always appreciate the support of our Sponsors..

I might have to revert back to the Old Logo T-shirt for this event... 

[Mike P in Tucson]

I am pretty sure I will be there representing east Tucson.  Awaiting details about spaces, set up times, etc.

[Mike (AZBarbeque)]

Mike, there are no spaces.  You bring your briskets already cooked, so you cook them at home.

Most times when you cook Brisket, when it's done, you take it out and let it set in a cambro or dry cooler. That's why doing Brisket comps is the easiest one.  We couldn't do that with Chicken or Ribs.  We have done a rib one before, but people had to finish them on a grill out at the event.

So, you cook your Briskets at home, wrapped them up, (Briskets can hold for 4 - 6 hours and still be hot), then bring it whole to the event.  When you get there & checked in, you will be assigned a number, when your number is called, you will go to the slicing station and slice your Brisket and put it in the Turn in Box which we will supply.  The rest you will then slice up for the People's Choice portion of the event.

Let me know if you have any questions on this.

Look forward to seeing you out there.. 

[AzQer]

Hey Mike are these events going to count towards points for the overall Brisket team of the year? I think they should being they are sanctioned by BCS and AzBarbeque. Just my 2 cents.

[Mike P in Tucson]

Mike, there are no spaces.  You bring your briskets already cooked, so you cook them at home.

That doesn't sound like a lot of fun to me.  Guess I will pass.

[Mike (AZBarbeque)]

Mike, it's actually just the opposite, they are a ton of fun.  Everyone always seems to have a great time at them.

If you don't want to cook, hopefully you still plan on coming out and supporting the event.  It's our first venture into the Tucson area for these small, fun ones and as you know, the only way to keep the restaurants sponsoring them, is to get a great turnout at them.  Besides, it would be great to see you again.

Hope to see lots of our members out at this event.. 

[AZWildcat]

Sounds like a ton of fun, count us in! As for the remainder of the brisket, what happens to the rest after we slice? I see there is a PC, is there a benefit or charity associated or is PC mandatory? I've never done it before so i'm kinda unclear on this.....

[Mark]

Mike P, these are a lot of fun and this is a great chance to mingle with the SoAZ BBQ community. The ones we've had in the Phx area have been very well received and talked about for months after. Trust me. I think it will remind you of the fun events the old club had.