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Fat City Grillers Supply Feb 24th


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#1 Derrick Galiste

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Posted 26 January 2013 - 10:45 AM

Looking for a few judges and some teams for this event. A small backyard style rib and chicken cookoff.
$60 3 racks of ribs will be supplied and you bring your chicken.

Edited by Derrick Galiste, 26 January 2013 - 10:46 AM.


#2 Perry Mattingly

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Posted 26 January 2013 - 11:38 AM

Is it going to be at the store parking lot?

#3 Tracy Allen

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Posted 29 January 2013 - 10:15 AM

Yes, in the parking lot. Limited space for teams, and filling up fast. I'll be helping Don with the judging for the event and would love to get some more CBJ's on the roster. PM me if you'd like more information or team registration information. Got the Fishers in the house judging and Richard "Wally" Wallace and another cook have added their names to a judges seat as well. Welcome!

#4 scott bertken

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Posted 29 January 2013 - 07:18 PM

Tracy I told don I would help also Im a CBJ also

#5 Tracy Allen

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Posted 29 January 2013 - 07:20 PM

View Postscott bertken, on 29 January 2013 - 07:18 PM, said:

Tracy I told don I would help also Im a CBJ also
Great! I'll put you down. But I thought you'd be cookin' this event.

#6 Tracy Allen

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Posted 02 February 2013 - 09:26 PM

Still some room for more teams... Rib & Chicken Cookoff in Stockton

ONLY $60 and 3 racks of ribs provided!

Could use some CBJ's too. :D

#7 scott bertken

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Posted 02 February 2013 - 10:23 PM

yes tracy I WOULD but im going to judge if I cant be all in with my bbq comp...or maybe there is a team that can use my help in witch that will work for me 8)

Edited by scott bertken, 02 February 2013 - 10:44 PM.


#8 Tracy Allen

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Posted 02 February 2013 - 10:41 PM

View Postscott bertken, on 02 February 2013 - 10:23 PM, said:

yes I WOULD but im going judge if I cant be all in with my bbq comp...or help a team that can win if they need my help
I've got you down as a judge Scott... Let me know if you change your mind and want to cook instead.

#9 jonathan reimer

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Posted 03 February 2013 - 10:00 AM

Stopped by their shop yesterday and paid my entry fee!
Time to knock the dust off for the year! It's going to be a early morning!!!

#10 Chris Juencke

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Posted 06 February 2013 - 07:55 PM

Tracy, I can judge if you still need judges

#11 Dana Myers

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Posted 06 February 2013 - 08:04 PM

I gotta check my calendar. The ribs at the last Fat City Griller contest were good... some good teams there

#12 Tracy Allen

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Posted 06 February 2013 - 08:57 PM

View PostChris Juencke, on 06 February 2013 - 07:55 PM, said:

Tracy, I can judge if you still need judges
Absolutely! A chair awaits you!

#13 Tracy Allen

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Posted 06 February 2013 - 08:59 PM

View PostDana Myers, on 06 February 2013 - 08:04 PM, said:

I gotta check my calendar. The ribs at the last Fat City Griller contest were good... some good teams there
Come on over Dana... a chair is open for you too!

#14 john hendrickson

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Posted 14 February 2013 - 03:44 PM

Hog Island Pitmasters sent there check out today. Looking foreward to a fun day
Rib cook time is cutting it a little short. Can we get the ribs a little earlier? You do want good ribs

#15 scott bertken

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Posted 14 February 2013 - 09:00 PM

john how long do you need to cook a kcbs award winner /?????????//lol just askin

#16 john hendrickson

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Posted 15 February 2013 - 03:07 AM

I need about 5 hours plus prep. Cut ribs down. Pull membrain. And dry rub

#17 Dana Myers

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Posted 15 February 2013 - 06:04 PM

View Postjohn hendrickson, on 15 February 2013 - 03:07 AM, said:

I need about 5 hours plus prep. Cut ribs down. Pull membrain. And dry rub

The Fat City contests do provide a shorter cook time - I'd have to modify the cook from what I do for KCBS contests if I were to enter, and it made me experiment a bit. A somewhat higher cooking temperature along with earlier/longer wrap time got good product. You might adjust the seasoning a bit, too.

Good luck!

#18 john hendrickson

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Posted 15 February 2013 - 07:20 PM

I'll make a test run this weekend. But I can see the writing on the wall. We are supposed to get our ribs at 8:00 but cash and carry opens at 8:00. Ribs at 8:30 at best, plus prep ouch!

#19 Jason Fisher

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Posted 20 February 2013 - 10:20 AM

What time should we show up to judge?

#20 Tracy Allen

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Posted 20 February 2013 - 10:26 AM

View PostJason Fisher, on 20 February 2013 - 10:20 AM, said:

What time should we show up to judge?
Hey Jason,
In the process of getting an email to all the judges...
I would like all the judges to be checked in no later than 11am.
First turn in is at noon.





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