AZ Barbeque.com
AZBarbeque Events => Upcoming Events => Topic started by: Mike (AZBarbeque) on June 23, 2006, 12:45:28 pm
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Hey all, here is the official posting for info related to the Lake Pleasant BBQ Cook-off. This thread will just be used for that. Please do not post anything not related to details about the cookoff. Thanks..
For more details, please check out the web site we have dedicated to the cook-off www.LakePleasantBBQCookoff.com
Attached is the flyer we have made up for the event. If you would like us to e-mail this to you, please send me a private IM with your e-mail address and I will get this out to you. We do ask that everyone please pass out this flyer, e-mail it to your friends and family and help us promote this event via word of mouth as best you can. We do thank you for this assistance.
We hope to see you all out there competing, volunteering, sponsoring or all three. ;)
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Great job Michael! count me and the boys in! ;D
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We officially agreed to add the Beef Brisket instead of the Tri Tip. If some of the Back yard guys don't want to show up the night before, they can just cook the flats like suggested.
We also agreed that the People's Choice contest can be anything. Chili, Pulled Pork, Hot Dogs, Hamburgers, etc. This way if someone really is good at cooking a certain dish, they can serve that and try to win the People's Choice.
Check in time will start at 3 pm on Friday, November 3rd, Cooks meeting will be at 6 pm on Friday night and again at 8 am on Saturday to hand out turn-in containers.
Cooks Pot Luck will be at 8 pm on Friday night.
Should be a great event. Hope to see you all there.
Get your entries in early to secure your spots. We already have 20 confirmed teams. Hope to see you there too.
We also had Cardinals Football tickets donated, ASU football tickets donated and several Resturant Gift Certificates donated, so we are going to have some great door/raffle prizes.
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Can a contestant do more that one peoples choice item?
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I would say "Yes", but they are only going to be entered once. So if they want to give out a sample of chicken and ribs, I'm OK with that.
Thoughts everyone??
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Hey all, check out the "Official" Web site for this event. www.LakePleasantBBQCookoff.com and let us know what you think. George has put in a lot of time and talent into making it a great, easy to navigate site, so let's hear your thoughts on it.
Thanks George, great job!!!
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Great job on the website and the flyer. Real professional job.
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Hey all, registrations are starting to come in. Make sure you get your's in now, especially if you are going to need a bigger space for an RV or truck and trailer.
First come, first serve.
We will also be setting up a "Corporate Village" at the event for our sponsors to showcase their companies and also to provide on-site customer appreciation events. If you or your company would be interested in being a part of this, please contact us so that we can get you out the info you need.
It's really shaping up to be a great event, make sure you are a part of it. ;)
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I want a spot near the GO GO BBQ Girls
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Checks in the mail for Mr Smoker BBQ Team.
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The Brethern represent!
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Hey all, the registrations are starting to come in pretty good now, so if you are thinking you are going to be joining us for this event and need a bigger than normal spot (normal is 20X20), or have a request to be by another team you know, you need to get your registrations in soon so we can try to accommodate that request. I know some of you like to bring the RV's or 5th wheels out there.
Remember, 1st come, 1st serve....
It's really shaping up to be a great event. We want you to be a part of it.. ;)
www.LakePleasantBBQCookoff.com
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I agree George, you put together a pretty mean web site. If your BBQ is as good as your site, you've already got Grand Champion sewn up. 8)
Jay
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Michael
Could you log in on the Calif Board and reenter the DEWalt info
I am talking to myself there as I rebuild the forum
Anyone feel free to post there I got to get the thing goin again
DDog post one of your web famous questions
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It's just way to soon after the big move and getting setteled in our house to make it to Houston for Qfest this year. We are bowing out and will at Lake Pleasant.
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Bear I am glad you will be with us
I had a great time seeing the Texas Guys last week
But this contest is going to be a special time
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You are cooking at Lake Pleasant, correct???
Don't know if I'm reading that right Bear... Just verifying... ;)
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Michael
Could you log in on the Calif Board and reenter the DEWalt info
I am talking to myself there as I rebuild the forum
Anyone feel free to post there I got to get the thing goin again
DDog post one of your web famous questions
I guess I missed this the first time. I went on and posted a couple of things today. ;D ;D
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I am figuring I could be of better use helping with other things during the event, so hadn't planned on tying myself down with cooking. I am betting there are plenty of other things to be done. Tell me what ya think, and what you like for me to do. Of course I am volunterring Cindy too....shhhh...
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what is the catagory for people's choice?
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Cook can choose anything he wants to cook. People can vote on what they think is the best food .
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so my wife's cheesecake might do hmmmmmmmm. >:D
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How does your wife cook the cheesecake at the BBQ site? I was wondering this at the AZBBQA Hoof and Foot when there were a lot of cheesecakes turned in.
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Just remember small tastes are the key to this event. You don't want to give a person more then abot a Tablespoon full of any entry.
DD
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dog if i told ya i would well you know the rest >:D
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I just printed out some flyers and put them up around my area here at work. I am planning on covering Boeing with these over the next few days. ;D ;D
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Wow, that is awesome. Thanks DDog!!!
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I had some extra flyers with me in my car so I decided to stop by Waldo's BBQ and ask them if I could hang them up there. I went in and the place was empty. A waitress came out and asked me where I wanted to sit. I explained about the BBQ contest and asked if I could hang up a few of these flyers. She said that she would have to show them to the GM and if he thought it was a good idea they would hang them up. I asked if he was there so I could ask him myself, but he was not there. So I gave her two flyers. I asked her since she was already going to talk to the GM could she also ask him if he would be willing to become a sponsor as well. She promised she would. I might have to stop back there in a few days and check with them to see if they hung them up. ;D
I think tomorrow I will stop by the Tom's BBQ by my work and ask them. So I will report back then. ;D
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DDog, thanks, I dropped a packet off at Waldo's about 2 weeks ago, but never followed up, I will have to do that as well.
I also dropped a packet off at Tom's but did not hear back from them either.
If you do get a chance, keep following up on it and leaving flyers. Let's see if we can't get them on as sponsors or competitors..
Thanks for all your help... ;)
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DDOG, thanks for your efforts! It really helps when people get involved. I cant express how much we appreciate your help.
DD
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I printed up some flyers as weel and left a stack at the main table at the sheriff's posse bbq.
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That is so Awesome Bear.
Man you are being a really bug help. I really appreciate your efforts!
DD
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Thanks Mike for pointing out my minor spelling error. That should be Big help not bug help.
Let this be a warning to usall. Mike is a spelling Nazi now. We better all beware
DD
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Errr...its me ...Ess, Cindy again, dunno why Bear is always signed on even on my puter HA! but anyhoo...a question for you regarding the competition, and my wings.
Bear told me that we now know the judges do NOT like hot as in spicy, and all of you who tried my wings know they are SPICY!
so I am chopping lemon grass, ginger and garlic in preparation and thinking (always a good time to think when one is chopping for hours lol) what do you guys suggest? shall I make my wings the same leaving out LOTS of the chili peppers and adding honey? this would still make them spicy (lemongrass, ginger and garlic with a wee bit of chili) but sweeter...
I need suggestions as I will be creating the *new* recipe starting tonite. Bear gets to taste test...and he is brutally honest=) The trouble is we want to be a valuable part of the team, and make the entries count, even the everything goes part=) I have a daydream that my little wings could take us up a notch if done right (or CRASHING to a firey death if done badly!!!! Eeeep)
so, suggestions welcomed =)
Oh! shall I find the recipe and paste it here? ...yup. brb....
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5 lbs. chicken wings
1 whole hand of Ginger, young is better, and Thai ginger (real hot) is even better if you can find it. Chope into tiny slivers , about 1/4" x 1" is acceptable, but smaller is better.
1 huge garlic clove, mince the whole thing, if you like garlic, chop 2!
fish sauce (yes you have to use this=P lol) this is the *salt* and you will not salt at all beyond this so use at least 1/4 cup, i use more, and YES the stink cooks off! (also called shrimp sauce, or fermented fish sauce...STOP THAT GAGGING DAMMIT!)
about 1/2 cup oyster sauce
now here is the best part!!!
6 fat stalks of lemon grass, you have to chop these down to the size of glitter, (askin bear what a better refference fer da mens would be)
ok he says ultra fine chop...
I HAVE seen in some asian markets where some ambitious asian ladies have prechopped and bottled the dry lemongrasses...get em if they exist where you live and save the chop time.
this will take you an hour at least and i chop dozens at a time and freeze them myself so that i dont have to take the time everytime i want spicy lemon grass flavor. in my freezer bag is lemon grass, teensy diced thai chilis, minced garlic, and ginger slivers just sos ya know how I do it)
2 huge heaping satay sauce dolops (also called Tuong Ot and ground chili with fried garlic, its a deep burgandy color, usually small bottles)
about 1/3 cup sriracha HOT chili sauce, this is not Mae ploy, it isnt sweet, and neither are these wings=) (also called Tuong ot sriracha)
a handfull of Thai chillis chopped fine, these are those leetle buggers that look like the xmas tree lights...yummy! if you substitute chilis you will get a different taste, but do what you like there.
now you grab a beer or 6 cause they have to marinate all night!!
I like these crispy, but they are good and hot and tasty either way.
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I think (THINK) that if I use only the garlic roasted chili, and leave out the srricca, and the other moe punchy chilis, this could be good sweet...
Thanks guys
Your everything goes Girl
=D
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dangit! posted on the wrong discussion...lol
moving it now =)
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Cindy,
From my experiences and from watching a few of the contests, the anything butt category typically does not follow the same rule of thumb as the meat categories do. A little bit of spice (Not too much) should be a winner. I don't think the ones Ryan and I had at your house warming were too spicy, but that's me.
I would say, reduce the spice a bit, but if you are going to be doing Thai wings, anyone with any sense will know that they are going to have a bit of a kick to them.
Just my $.02
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This was posted by RichM on the AZBBQA site, but I thought I would post it here as well in case any of you were interested in joining this team...
My BBQ restaurant client, Big City BBQ, is interested in forming a BBQ Team and hopes to compete in the Lake Pleasant event.
I had a meeting at their Mesa restaurant the other day, and a couple of their chefs are briliant BBQ guys, with some of the most amazing BBQ stories I have ever heard (like what to do with the Thanksgiving Turkey while it is still alive to better prepare it for smoking). The challenge, of course, is that operating a restaurant means that they are tied up on most weekends when competitions are happening, especially Labor Day Weekend for the State Championship. Their solution is to sponsor a community BBQ team.
Therefore, the marketing manager asked me to post a request for people in the community who might be interested in co-founding a Big City BBQ team to compete in upcoming regional events. I think everyone will learn a lot from each other, and I think a community team would be a lot of fun.
If you are interested, contact Joe Rodriquez at Big City BBQ. His office phone number is (480) 844-1010 and cell is (480) 620-3765. Also you can reach him via email at joe AT bigcitybbq com. If you are not familiar with them, visit their website at www.bigcitybbq.com. I told them that I am on board to help out any way I can, at least with helping on a team logo design, and I would love to learn more about creating winning competition BBQ.
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MIke,
I will pt mu feelers out to find someone for this event!
Ryan
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i am meeting with the owner on tuesday will et everyone know the outcome.
ron b.
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Hey all, I talked with a bunch of you at Taylor. If you are planning on competing at this Lake Pleasant Event and will need a larger space than a 20X20, you need to get your registrations in now as we are almost out of the larger spaces.
Once they are gone, we will have to charge for a larger space. Right now they are free. Please get your registrations in soon if you need the larger space. 20X20 is standard and we have plenty of them left, most registrations so far have taken the larger spaces, so they are running out.
Thanks and hope to see you out there..
Mike
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Mike I dont remember the rules as far as the Contractors Div. goes.
Prepare on site what else?
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Needs to be prepared on site, can be anything they want to cook as long as it can be cooked on site and on a Charcoal or Wood BBQ. No Propane allowed.
Can't be a dessert either. Has to be a food.
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umm no desert? i thiought u siad dessert eas ok?
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You are more than welcome to bring me a dessert... ;D
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Them Judges will be a needen dessert
Are we going to have a Cooks Dessert PotLuck Friday Evening?
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We better be having a pot luck on Friday!
Ryan
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Yea, we are still having the cooks pot luck on Friday and people can most certainly bring desserts to that....
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this ok?
http://s62.photobucket.com/albums/h120/cokof/desert/?action=view¤t=desert.jpg&refPage=&imgAnch=imgAnch1
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Well that wont hurt my feelings any.
DD
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Hey all, I just got back from our latest planning meeting for this event and just thought you would all like to know an interesting stat. Currently, we have 26 teams who have sent in their registrations and $$$. Most are forgetting to send in a signed copy of the rules, but they have them coming now.
The interesting part is that exactly half, 13 teams, are California teams. I didn't think this many teams would travel from California, but I guess I was wrong. Of the 13 from Arizona, 5 are Contractor Teams and 8 are official BBQ teams.
It would be great to have a better showing from the Arizona Teams at this event, so if you are still thinking about signing up, get your registration in soon. We still have about 6 of the larger 40X20 spaces available, but once they are gone, all that is left are the 20X20's.
We are still looking for sponsors and donations for the raffles, so if you know of anyone that might be interested in doing either, please have them contact me.
If we get to 50 teams, then the contest becomes a qualifier for the bigger invitationals. We haven't really pushed it yet to the contractors and backyard BBQers, but we will be in the next few weeks, so we fully expect to get over 50 teams in the event. Most of the Contractors teams though have said they will only be competing in the special contractors category, not the main one, but they are registered for both.
We have live bands scheduled, bouncies for the kids, face painting, BBQ caterers, Classic Car show, Celebrities planning on attending and lots of great raffle prizes to give away including one of our Diamond Plate Smokers valued at over $5000.
Hope to see you all out there, check out the web site www.LakePleasantBBQCookoff.com or e-mail me for more details.
Hope to see you all out there. ;)
Mike
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Since this event is geared toward the backyard BBQER everybody on this list should be a contestant. There is no such thing as "I don't think I am competition ready" You and I both know that people have said YOUR bbq if the best they have ever had. November 4 may just be the day that your BBQ is the best they ever had! And even if it isn't you just helped 1 out of every 166 kids born in America! That's right 1:166 is a lot of kids and they need your help. So don't be scared and enter a team! I guarantee you will have a great time and you will help more kids and families then you can possibly immagine!
DD
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We have learned so much just by diving in and cooking This contest is priced right for the average guy
The one hour apart turn ins make this doable for small teams Heck in Texas you will see 1 man teams
So if you ever tought about it this is the one
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That is so true Thom. This event will be all about having fun in a LOW key environment. I really think the average guy has a more then 50 / 50 chance of coming out on top of atleast one catagory. ( assuming he brings his A game)
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Thom,what are the turn in times for the food ? I have not seen that posted or discussed anywhere,or did I miss it ? I thought judging started at 11am and every 30 min there was a new food entry.
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IBCA Turn Ins are 1 hour apart KCBS is 30 min
In the IBCA System the winning meat will go through 3 sets of Judges
In KCBS One set of 6 judges see it
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Here are the current turn in times...
11:00 am - Chicken
12:30 pm - Ribs
2:00 pm - Brisket
3:00 pm - Contractor
4:00 pm - Awards
5:00 pm - Closing Ceremony...
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Mike Peoples is just part of the awards?
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People's choice will be done between 2:00 and 3:00 pm.
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Hey all, just a few days left to register for this great event, there will be over $10,000 in prizes and money to the competitors including a Trip for 2 to Hawaii for the Grand Champion... This could be you...
Also, if you are in the construction industry, sign up for the contractor's division, that division pays off in all DeWALT Tools & Accessories, NASCAR Tickets and Home Depot Gift Certificates. Plus DeWALT will be doing a special raffle for just those teams entered into the Contractor Division, so you don't want to miss out on that.
Hope to see you all there. It's going to be a great, special event for a great cause.
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Hey all, just 2 days left to register for this event. After this, it will have to be more difficult to get you in as we have to provide all the info to the Park and the Health Inspector next Wednesday.
NOW IS THE TIME!! If you have been waiting to register, now is the time we need a few more teams to reach our goal of 50 and make this a qualifier. There are some great prizes, great raffles and great activities going on out there, it's going to be a great event, make sure you are a part of it.
E-mail or PM me if you are sending your registration in so I can put you on the list, this way we have it for our meeting next week.
It's all for a great cause, the Autism Speaks Charity. If you haven't been on the official web site, go check it out www.LakePleasantBBQCookoff.com there are some great articles and info on there as to why we are having this event.
Hope to see you all there.
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Hey all, the official deadline for registering for this event is Today...
We will be out at the Big City BBQ Event on Alma School and the US 60 today from 4 pm until 7 pm. Bring your registration and check by there to make sure you get a spot at the event. You don't want to miss out on all the prizes and fun...
Hope to see you out there.
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Hey all, we just got our final total for teams for the cook-off and we are at 42... Yes, 42, can you believe it? Thank you everyone who has already signed up for this great event, we do appreciate you helping to make it a success.
However, in order for this event to be a qualifier for some of the big national competitions, we need to have 50 or more teams. These don't have to be professional BBQ teams, these can be backyard guys who just want to try their luck with the ribs, chicken or brisket that all their friends say is the best.
Let's ask around and see if we can't get these last 8 teams and really make this event a huge success and a qualifier.
Thanks and good luck to everyone out there.... ;)
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Now stands at 44... 6 more needed....
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I will be out of town during the event, but our Arizona Saturn Sky & Pontiac Solstice Car Club (www.sky-sol.com) is planning on making the drive up to the event as a November fun run, and to cheer on one of our members who is competing at the event (Mr Smoker). What would be a good time for us to visit? Do you still need judges?
(http://www.sky-sol.com/images/zoom/2006sep30/viewsize/6fall-P1010141.JPG)
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Nice picture
Hey lets get a few more and do this up right for a First year contest this is GREAT
Maybe Kyle and Thom will go seperate LOL Hes the one that cooks good lol
What would that be $150? Drop me from the Contractors so its $100
We will bring another pit and make it legal
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Thom...WOW, that's really stepping up to the plate..
Thanks, we greatly appreciate it. Although we will miss you in the Contractor's event....
Come on guys, that's just 5 more... WE CAN DO IT!!!! ;)
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Qualifier
The Grand Champ goes to the Royal in KC
The GC has a 50/50 chance at the Jack Daniels invite to Tenn.
The GC and Category winners go to the IBCA Champ at Traders Village in TX
The GC and Category winners go to Meridian TX to the Nat BBQ Champ
Man oh Man Busy fellers
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I want to congratulation Michael, Ryan and their BBQ committee for putting together this great event. I wish that I could be there with all of you but I had previous obligations before this event was book.
Good Luck to all of the teams.
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I have a couple of questions - this our first IBCA event:
How is the "Peoples choice" set up?
In the chicken entry does the bird have to be a whole half or can it be a cut up half?
I assume the foil is already supplied in the presentation box?
Thanx,
Darrell Rohman
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Fully Joined Half Chicken
The Peoples is a promoters deal not IBCA
They will need to share that
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Hey Darrell, welcome to the site....
We will be supplying small sample cups for you to hand out samples.
The Peopleís Choice can be anything that is cooked on site with wood or charcoal. NO PROPANE!!! This is the only requirement.
Most teams will use the leftovers they had from the other categories and that is fine. This way, the public get to taste what you have cooked.
The way this category will work is that people who want to taste your cooking will purchase a ìTasteî Card from us for $10. This card will have either your team Logo (If you have provided us one) or your team name on it. The public will come to your booth, you will use a marker to cross off your name or logo and you will give them one of the small cups with the sample in it. They will then go to the next competitor. This contest only runs from 2 to 3 pm. At 3 pm, the public will then write the name of the team whoís BBQ they liked the best and turn the cards back into us. We will then determine the winner from these cards.
Now, we will be selling these "Taste Cards" from 9 am on, but so that you are not swamped with people constantly asking for samples throughout the day, just tell them that the contest is only open from 2 to 3 pm. We don't want to take away from you turning in your main dishes and preparing them.
Let me know if you need me to clarify anything further.
Thanks,
Mike
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Thanx Mike.
Right after I posted the last post I found the "Ask the Judge" section and it clarified a lot of questions I had.
Ribs - 7 pieces placed in box - 4 parallel to the box hinge and three wherever you can place them? Is this standard?
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Darrell, Post this in the "Ask the IBCA Judge" thread and Don our head judge will respond.
Thanks,.. ;)
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7 Ribs horizontal is the rule note 4 with 3 It depends on the size of your Ribs KCs will fit different than fulls
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I have a couple of questions - this our first IBCA event:
How is the "Peoples choice" set up?
In the chicken entry does the bird have to be a whole half or can it be a cut up half?
I assume the foil is already supplied in the presentation box?
Thanx,
Darrell Rohman
Darrell - the IBCA chicken entry is 1/2 fully jointed chicken -- no bite size pieces.
The judges will have the option of cutting either white meat or dark meat -- their preference.
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Got the two KB homes teams filled, ironically, it was 2 California teams that jumped at them.
We are currently at 47 paid and registered teams. We need 3 more...
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Got the two KB homes teams filled, ironically, it was 2 California teams that jumped at them.
We are currently at 47 paid and registered teams. We need 3 more...
Hi, I'm one of the KB Homes teams, I really appreciate their sponsorship and am looking forward to my first IBCA contest and meeting the cooks from Arizona and beyond (Texas?) This should be a super event.
Tom Chilton
Mojave Hot Stuff BBQ
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Welcome Tom, great to hear you will be coming out to join us at this fantastic event, we are really excited about it and really appreciate all the great support all the California teams have been giving us.
Looking forward to meeting you when you get out here. ;)
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Welcome,Tom . Tom is the other moderator at cbbqa and a very good Cook
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Mike Do we have teams from any states other than AZ and CA?
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Yes, we have 1 from TX, 1 for NM and one coming in from PA but the registration is an Arizona address, it is someone who registered the team and has this guy fllying in to help, so we are doing fairly well. Would have been good to get a few more people from different states here, but there is always next year.. ;)
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We will be supplying small sample cups for you to hand out samples.
Thanks for the clarification, Mike! What's the approximate volume the cup will hold? I'm trying to scale quantities for the projected attendance.
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Don't know yet as we have not purchased them, but not big at all, almost like the ketchup ones you get at the fast food resturants...
I will let you know early next week when we purchase them.
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That would be super. I'm thrilled to be able to scratch sample cups off my list!
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Hey all, NEW FLASH...
We finally received confirmation today that Empire/Cat will be donating 2 of their big generators for us at the event. One will be used for running the stage, sound system, food vendors and ticket booth.
The other will be exclusively for us to supply everyone with QTY 1 - 110 Volt line. You will need to supply your own Extension cord/cords that are at least 20 feet long. You may want to bring a few as I'm not yet sure how far away the lines will be from each space, but hey, we got electric.
They are also donating 3 of their big light towers, so we will have light out there as well, so that's a great benefit.
We will also have 40lb bags of ice out there and wood in case anyone needs some of those items during the event.
It's really shaping up nicely. Looking forward to seeing everyone out there. ;)
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awesome!!! Illumination for the late nite circus midget, jello wrestling.
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I knew you would come up with something good we could do under the lights... ;D ;D
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sounds like that is the place for dad's poker table right under the lights hehehe.
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Hey all, I received an e-mail in today from one of our members who wants to compete in the Lake Pleasant Cook-off, but only has a Big Green Egg smoker. Does anyone have a smoker he can borrow so he can cook all the required items? If not, does anyone need another person on their team to help out?
Please post and let me know.
Remember, we are still 3 teams short and would love to get another team in the event.
Thanks,
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I can bring a BDS To help him with his Brisket
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Got another one(s) for you:
For us California teams - Is'nt there an exit directly off the I-10 Fwy that goes to the lake? I did a Mapqwest yesterday and it had me shortcut through Columbus, Ohio and then through most of South America before coming to something called "Lake Pleasant Access Rd."
Also, is there seven pieces also in the brisket category and is there a particular way they go in the box? I know that's a judges question but I was trying to kill two birds...etc.
Thanx,
Darrell
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Darrell,
Coming from California off of the I-10, take the 303 North. This will get you to the US 60 (West Grand Rd.). Take this North (Left) to the 74 junction. Take a right and take this to the event site, about 10 Miles. You should see the signs as you get close.
This should cut a lot of time off of your trip, this way, you will not have to come through the city.
As for the judge's question, I know that our Head Judge will be going over all these questions as he comes around to each competitor on Friday night and then again at the cooks meeting on Saturday morning.
Hope this helps, really looking forward to seeing you out there.
Regards,
Mike
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Seven Slices of Brisket placed horizontally
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I was reading the rules brochure that came in the info packet and noticed the only mention of a meat inspection is in section # 1. That states, "The preparation and completion of any and all meats and sauces in competition is within the confines of the cook-off site and during the time limits designated by the promoter. IBCA recommends that competition meat be subject to inspection at cook-offs in which substantial prize money and/or awards are awarded.
Does this mean that I can only use a sauce that is prepared onsite?
Will there be a meat inspection? If so, when and where will that happen?
Thanks,
Jim
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I have the same question as well.Can I make my sauces and glazes the day before and then bring them with me in my coolers or do they all have to be made on-site only ? and yes,when will meat inspection be ?
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The Head Judge, Don will be available at 3 pm on Friday to start inspecting meat. It is our suggestion that as soon as you get checked in and to your site, have Don come by and do his inspection. This way if you want to marinate, inject or rub, you will have plenty of time to do so after that.
Hope this helps.
As for the sauce and glaze, please post that in the Ask the IBCA judge section and I'm sure Don will answer it up pretty quick.
Good Luck!!!
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I have the same question as well.Can I make my sauces and glazes the day before and then bring them with me in my coolers or do they all have to be made on-site only ? and yes,when will meat inspection be ?
Sauce doesn't have to be prepared on site - as a lot of teams uses commercial sauces
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Here is a list of all the teams currently signed up. We did have one cancel due to a medical emergency, so we are at 46. We would love to get 4 more.
Thanks to all these teams for signing up, I know we will have a great competition out there and wish you all the best of luck. ;)
Uncle Ike's BBQ
Beer Belly BBQ
Mr. Smoker BBQ Team
Lucky Jackass BBQ
Yeah Baby BBQ!!!
Holy Smoke! It's Adam's Ribs
Big Dog BBQ
AZ Video Smokers
Laveen Barbeque Company
BBQ Magic
Big City BBQ
Hombre
Otis And The Bird
Thom & Kyle's Bubba-Q
Cee Gee's
Meatier Creator
QN4U
Oink County Cookers
Papa's Smokehouse BBQ
All Hogs Go To Heaven
John's Miracle
Tex-A-Que
McFrankenBoo BBQ
BLQUE Cuttin Edge Que
Casa Di DiVQ BBQ Team
Full Pull BBQ
3-G Construction
AZ Critter Cookers
Good Times BBQ
R2 BBQ
Buster's BBQ Shack
Bear & Ddog BBQ Team
Real Men BBQ
The Arizona Kid
Blakes BBQ Crew/Loftco Construction
Crash Course BBQ
My 3 Sons BBQ
Two Guys & A Smoker
Mojave Hot Stuff BBQ
Fat Rabbit BBQ
Honeybears BBQ
DeWALT
DeWALT
AZBarbeque
AZBarbeque
KB Homes
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Four More needed
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anyone else using flats? i may bring both i need a little sleep lol. O0
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No flat here,I got a great full brisket at Smart&Final on Saterday and it will take about 14 hrs to cook probably.I will get about 2 hrs sleep at 2 different times during the night.I have a team member and we will trade off watching the Diamond Plate thru the night.the Diamond Plate will hold at about 225-235 deg for about 2 hours at a time with no adjustments needed with a good amount of good lump in the firebox.Enough time for some sleep,but who knows,I may stay up allnight,I will get enough sleep when I am dead :o !!! LOL !!!
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Exactly and I fully intend on coming by in the middle of the night for some great snacks. I know up at the Taylor event, we made up ABT's at 2 in the morning. Wow, those were good.
Looking forward to it, remember though, it is going to be very cold out there at night, so plan accordingly... ;)
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Exactly and I fully intend on coming by in the middle of the night for some great snacks. I know up at the Taylor event, we made up ABT's at 2 in the morning. Wow, those were good.
Looking forward to it, remember though, it is going to be very cold out there at night, so plan accordingly... ;)
I do remember those 2 AM ABT's made my mouth tingle for the rest of the night!! ;D ;D
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Exactly and I fully intend on coming by in the middle of the night for some great snacks. I know up at the Taylor event, we made up ABT's at 2 in the morning. Wow, those were good.
Looking forward to it, remember though, it is going to be very cold out there at night, so plan accordingly... ;)
Cold??!!?? Ya thin blooded, flat landers. ::) ;)
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I have a question about parking.I have 2 team members that are showing up about 6pm,I already will be there,all set up.Is there going to be a close parking area near where we all will be set up ? I hope there is a close parking lot for them and others, and not up near the marina parking,how would they get all the way down to where we are ? I just need to tell them where they can park when they get there on fri.Thanks
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hehehe..DDog, those were not carefully cleaned of the hot stuff, and they made me cry too!...sure helped in the keeping awake all night department tho...lol
are we planning an all night vigil again guys?
:D
I will bring a good book if so, I know we wanted to maintain constant temps last time, I dun mind being on all night patroll!
Ess
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Tim,
If their cars will fit in your cooking space, they will be able to park in the area. If not, they can park in the front of the cooking area on Friday, but will need to move to the 10 lane boat ramp on Saturday morning about 7 am.
Remember, there will be no traffic allowed in or out of the event from 8 am until about 6 pm, so please plan accordingly. If you think you will need to leave to get supplies from the store or something, please plan to park in the designated parking areas.
Hope this helps.
Thanks,
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The rules and info packet we got says "no animals allowed to roam around contest site" I have a medium sized and VERY friendly dog and he would be on a leash. Can I bring him ? He would definatley NOT be roaming around at any time whatsoever.He loves camping !
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As long as he is on a leash and in your site you should be fine...
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Heading out in the early morning to get everything set up.
Look forward to seeing everyone over the next 2 days.
Good luck to all of you. Hope you all really enjoy the event..
Any questions, call me 602-363-5196...
Thx, Mike
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Heading out... Looking forward to seeing everyone out there this Saturday.
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can you have my sweet ready by 3? thx >:D >:D
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I hear that this was a GREAT EVENT! I was travelling, but several people from our car club were there, in the AM sampling some Armadillo Eggs cooked by Mr Smoker, and then back in the PM for the awards ceremony.
(http://tkfiles.storage.msn.com/x1pN1mp8dKYgTEC2jb9r2HOZeYzCYWf6aGNon5CTdkSlaHyqfH7A_9DGjd6cDYCNCBSt56hEdr--mzS5-t9EVHN4GCdHT07Pydzwg-LuHzAMr8)
We have more photos at the link below:
Photos of Phoenix Saturn Sky & Pontiac Solstice Club at Lake Pleasant Arizona (http://www.sky-sol.com/index.php?option=com_zoom&catid=25)
Also, there is an article about the event here:
Article about Saturn Sky & Pontiac Solstice Club trip to Lake Pleasant and Yarnell Arizona (http://www.sky-sol.com/index.php?option=com_content&task=view&id=49)
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Should have pulled the cars up on the Classic car show drive, I know my wife really wants a solstice. ;)