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4th Annual Kristie's Quen for Kids-Orange County BBQ Festival


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#101 Kelleigh Strobel

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Posted 07 June 2011 - 02:55 PM

View PostDale Ginos, on 07 June 2011 - 01:50 PM, said:

Anyone willing to help in the barn raising and demo? It's impossiple to raise with the three of us. It will only take about 15 minutes. I plan on being up there around 1pm. Barn raising around 3pm.

Any takers let me know. Thanks :super:

Dale....we will have volunteers on hand, you won't have any trouble getting help!

#102 Peter Lent

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Posted 07 June 2011 - 03:05 PM

Be happy to help!

Pete

View PostDale Ginos, on 07 June 2011 - 01:50 PM, said:

Anyone willing to help in the barn raising and demo? It's impossiple to raise with the three of us. It will only take about 15 minutes. I plan on being up there around 1pm. Barn raising around 3pm.

Any takers let me know. Thanks :super:


#103 Kelleigh Strobel

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Posted 07 June 2011 - 03:13 PM

Hey Teams!

The WoodShed will be joining us at the venue on Friday evening. They are happy to make a delivery of cooking wood to any teams that are in need. You need to call them ahead of time to place your order and they will deliver to the site late in the day on Friday.

Here is the contact info:

Renea Teasdale
Office Manager
The WoodShed
1015 N. Batavia St
Orange, CA 92867
Office: 714.771.2626


Also....

Old School Knife Sharpening will be on site throughout the day on Friday to any team that would like to make use of their services.

#104 Thom Emery

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Posted 07 June 2011 - 03:50 PM

I will be there Friday to help raise barns and such


Working in Indio Saturday

#105 Andrew Soto

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Posted 07 June 2011 - 07:12 PM

View PostKelleigh Strobel, on 07 June 2011 - 03:13 PM, said:

Hey Teams!

The WoodShed will be joining us at the venue on Friday evening. They are happy to make a delivery of cooking wood to any teams that are in need. You need to call them ahead of time to place your order and they will deliver to the site late in the day on Friday.

Here is the contact info:

Renea Teasdale
Office Manager
The WoodShed
1015 N. Batavia St
Orange, CA 92867
Office: 714.771.2626


Also....

Old School Knife Sharpening will be on site throughout the day on Friday to any team that would like to make use of their services.

I called the Woodshed and spoke with Renea, she is bringing me my order on Friday evening.

#106 Matt Dalton

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Posted 07 June 2011 - 08:32 PM

View PostAndrew Soto, on 07 June 2011 - 07:12 PM, said:

I called the Woodshed and spoke with Renea, she is bringing me my order on Friday evening.
Now this might sound crazy but were getting wood from them as well..really nice lady!..her jaw was probably on the floor when I told her how much we need

Edited by matt dalton, 07 June 2011 - 08:34 PM.


#107 Peter Lent

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Posted 07 June 2011 - 08:36 PM

Thanks Ryan, that is what I get for "assuming" I have enough!

See you on Friday.

Pete

View PostRyan Chester, on 07 June 2011 - 01:14 PM, said:

I only have enough Brisket Injection to do my briskets but I think I have enough chicken soak for the two of us. Swing by when you get there and i'll see if I have enough.


#108 Harry Soo

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Posted 07 June 2011 - 08:41 PM

Any word on whether we can purchase our RR Sirloin from any Vons store.
I was going to get my meat on Wed and it's a 2 hour roundtrip drive for me to purchase from the specified Orange County store.
I don't want to chance it that they won't have meat on Friday.
Please advise.
Thanks

#109 Andrew Soto

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Posted 07 June 2011 - 08:49 PM

View Postmatt dalton, on 07 June 2011 - 08:32 PM, said:

Now this might sound crazy but were getting wood from them as well..really nice lady!..her jaw was probably on the floor when I told her how much we need

Good thing I only placed a small order, she'll need the room for your order...

#110 Adam Hollman

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Posted 07 June 2011 - 08:57 PM

View PostHarry Soo, on 07 June 2011 - 08:41 PM, said:

Any word on whether we can purchase our RR Sirloin from any Vons store.
I was going to get my meat on Wed and it's a 2 hour roundtrip drive for me to purchase from the specified Orange County store.
I don't want to chance it that they won't have meat on Friday.
Please advise.
Thanks

Harry, for Morgan Hill we purchased our Rancher's Reserve from the Safeway in Gilroy (the next town over). Kelly just verified that it was RR from the packaging and then matched up the price on the packages to the receipt I had from the Safeway store. It didn't seem to matter which store it was purchased at, just that it was in fact actual RR top sirloin.

Obviously you can't take my word for it, but I think you would be ok purchasing locally as long it is indeed the same meat.

#111 Matt Dalton

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Posted 07 June 2011 - 09:00 PM

View PostHarry Soo, on 07 June 2011 - 08:41 PM, said:

Any word on whether we can purchase our RR Sirloin from any Vons store.
I was going to get my meat on Wed and it's a 2 hour roundtrip drive for me to purchase from the specified Orange County store.
I don't want to chance it that they won't have meat on Friday.
Please advise.
Thanks
Harry I would just call the store and speak directly with the head butcher..I did that at Morgan Hill and he was more than happy to help..he also cut my pieces fresh and from some of the best he had on hand

#112 Kelleigh Strobel

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Posted 07 June 2011 - 09:03 PM

View PostHarry Soo, on 07 June 2011 - 08:41 PM, said:

Any word on whether we can purchase our RR Sirloin from any Vons store.
I was going to get my meat on Wed and it's a 2 hour roundtrip drive for me to purchase from the specified Orange County store.
I don't want to chance it that they won't have meat on Friday.
Please advise.
Thanks

Hey Harry, you can buy the top sirloin from ANY Vons/Safeway. You just have to bring the receipt!

#113 Kelleigh Strobel

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Posted 07 June 2011 - 09:12 PM

just to clarify:

Ranchers Reserve meat does not have to be purchased at the listed Vons. You can pick up product from any local Vons/Safeway and bring your receipt. You can still register for the top sirloin category at the ranchers reserve website. The top sirloin must be turned in the standard KCBS foam turn in container. teams will be provided with the foam containers.

The Resers potato salad contest: I will have a registration form at the cooks meeting for those wishing to participate in the 6th category. Turn in time will be 1:45 pm and members of the Reser's company will participate in the judging. You must be willing to submit your recipe in this contest. Potato salad must also be turned in in the standard foam container.

There is no additional charge to the teams for either of these two additional categories.

Anyone with special requests for PC items...tomorrow at noon is your drop dead last opportunity to submit a request!

#114 Ben Lobenstein

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Posted 07 June 2011 - 09:33 PM

View PostKelleigh Strobel, on 07 June 2011 - 09:12 PM, said:

The Resers potato salad contest: I will have a registration form at the cooks meeting for those wishing to participate in the 6th category. Turn in time will be 1:45 pm and members of the Reser's company will participate in the judging. You must be willing to submit your recipe in this contest. Potato salad must also be turned in in the standard foam container.


(channeling SteveM)

If the potato salad is served skin on, does the skin have to be bite thru?

:rofl:

#115 Adam Hollman

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Posted 08 June 2011 - 08:52 AM

Looks like 4 teams from the North are making the trek...all rookies. I guess no one else is chasing the ToY from up north? :search:

#116 Darry Smith

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Posted 08 June 2011 - 08:57 AM

We just can't get away to go, we're trying to hang in the top 10 this year with a limited schedule. May be hard to accomplish.

Good luck to the class of '11.

#117 Adam Hollman

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Posted 08 June 2011 - 09:13 AM

Ya, I hear ya. Was hoping to see a few veterans go to battle with us, but looks like you guys are just sending in us greenhorns to get the job done. :fear:

#118 mark evenson

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Posted 08 June 2011 - 11:37 AM

View PostAdam Hollman, on 08 June 2011 - 09:13 AM, said:

Ya, I hear ya. Was hoping to see a few veterans go to battle with us, but looks like you guys are just sending in us greenhorns to get the job done. :fear:

Adam, the rookie teams that are going to battle this weekend are FAR from greenhorns. Please take our support and encouragement with you and K..S..Butt!

Mark

#119 Ryan Chester

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Posted 08 June 2011 - 12:36 PM

View PostAdam Hollman, on 08 June 2011 - 09:13 AM, said:

Ya, I hear ya. Was hoping to see a few veterans go to battle with us, but looks like you guys are just sending in us greenhorns to get the job done. :fear:

To quote Junior from Swamp People, ""If you think you can come out here and do it, good luck to ya...." :aggressive:

#120 Kelleigh Strobel

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Posted 08 June 2011 - 01:13 PM

There is still time to sign up for the Ranchers Reserve Beef Cup! You MUST pre-register before arriving on Friday! That leaves you with less than 48 hours to register.

Here is the link...

http://www.kcbs.us/r...points.php?id=6




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