184 replies to this topic

[Adam Hollman]

Ok. So maybe I am a bit ahead of myself. It was mentioned in last year's wiki page but not this year. I know I have spoken with Ric about cooking extra, so maybe I assumed there would be a PC contest like before.

No worries, though as we will cook extra either way. These people are coming to taste some good barbecue so that is what we will give them!

[Bill Bain]

Adam, you are overthinking this. Come, cook and enjoy the music. Everything is good:)

[Pat Kennealy]

Adam Hollman, on 10 March 2011 - 03:57 PM, said:

I have a couple questions about People's Choice.

I know you mentioned cooking a bit extra for PC and I plan on doing just that.

I may have thrown you off, my mention of PC was for Politically Correct......

I think your PC is really Potluck Consumption (Or Mass Consumption from the SNL Coneheads ;-)

[Ric Gilbert]

Adam Hollman, on 10 March 2011 - 03:57 PM, said:

I have a couple questions about People's Choice.

I know you mentioned cooking a bit extra for PC and I plan on doing just that. Do we cook the meat for the contest and then keep the leftovers warm for for the dinner later in the afternoon, or do we serve it to folks as we cook it?

Also, we plan on doing some extra goodies as time is available throughout the afternoon. Do these count towards PC, or is it just the competition meats? If these count, when is PC judged? For example if we have a dessert to add to the buffet, will we get PC credit if it is served after dinner, or should we make it available earlier?

Just trying to plan our timing!

PC is whatever you want it to be. The PC judges are roving througout the day, usually about 1:00-3:00pm, and will identify themselves. They will ask you for a taste and it is your job to sell them on why you have the best bbq of the day.

[Ben Lobenstein]

Our way of feeding the band (or the bears)....lol

[Adam Hollman]

So, just keep leftovers warm and serve em up to whomever wants to have a taste...especially PC judges. Sounds good to me. We will have a few tasty appetizers to share and have a few leftovers to share at dinner.

[John Chips]

Adam, I used to overthink, now I just overdrink! Much easier.

NUTZ

[RYAN PANG]

ANY TEAMS INTERESTED IN HOT and FAST Cooking

Bad S. BBQ is going to be conducting a test in our
Vertical Cooker. With a full hotel as a water pan it is the
optimum envirornment for hot and fast.

Five hours is the goal
It will be trimmed and injected tonight and in at 10

Done by 3 and ready for our peeps feast.

Any team interested in contributing a few bucks would be appreciated...
so we can all learn on the cheap and what better an event to play...

Any team intested in cooking faster or learning new methods from other teams is welcomed


Maybe Ric can try some tricks he learned with weekend at Casa De Fruita..

We did a pork butt in 4 hours at 350-375...

We'll see.
See you all there

[mark evenson]

RYAN PANG, on 11 March 2011 - 08:51 AM, said:

ANY TEAMS INTERESTED IN HOT and FAST Cooking

Bad S. BBQ is going to be conducting a test in our
Vertical Cooker. With a full hotel as a water pan it is the
optimum envirornment for hot and fast.

Five hours is the goal
It will be trimmed and injected tonight and in at 10

Done by 3 and ready for our peeps feast.

Any team interested in contributing a few bucks would be appreciated...
so we can all learn on the cheap and what better an event to play...

Any team intested in cooking faster or learning new methods from other teams is welcomed


Maybe Ric can try some tricks he learned with weekend at Casa De Fruita..

We did a pork butt in 4 hours at 350-375...

We'll see.
See you all there

Ryan, have done several HH brisket and Butts. Other teams have also. Hope your experiment turns out well.

Mark

[Bill Bain]

RYAN PANG, on 11 March 2011 - 08:51 AM, said:

ANY TEAMS INTERESTED IN HOT and FAST Cooking

Bad S. BBQ is going to be conducting a test in our
Vertical Cooker. With a full hotel as a water pan it is the
optimum envirornment for hot and fast.

Five hours is the goal
It will be trimmed and injected tonight and in at 10

Done by 3 and ready for our peeps feast.

Any team interested in contributing a few bucks would be appreciated...
so we can all learn on the cheap and what better an event to play...

Any team intested in cooking faster or learning new methods from other teams is welcomed


Maybe Ric can try some tricks he learned with weekend at Casa De Fruita..

We did a pork butt in 4 hours at 350-375...

We'll see.
See you all there

If you are not up all night tending the fire, eating, drinking and talking to your buddies what is the point?

[mark evenson]

Bill Bain, on 11 March 2011 - 12:29 PM, said:

If you are not up all night tending the fire, eating, drinking and talking to your buddies what is the point?

LOL, HA HA HA. Sleep is so over rated.

[Ric Gilbert]

Teams started to arrive last night. And as I write, a few more waitninga the gate. Looks like we got the weather we needed but a few fires to warm things up won't hurt. Postings as we go.

ric

Edited by Ric Gilbert, 12 March 2011 - 06:15 AM.

[Rick Renaud]

Ric Gilbert, on 12 March 2011 - 06:11 AM, said:

Teams started to arrive last night. We are ready to go.

ric

It wont be the same without me!

[Bill Souza]

What happened? No results from Ric's yet

[Ric Gilbert]

Too tired to post tonight I'll provide full info tomorrow.

GC Humminie's Hogalicious BBQ

RGC Bad S BBQ

PC No Smoke No Glory

[Adam Hollman]

Thank you Ric! We had a great day! Good to meet so many good folks, do some cooking and we learned a lot in the process! You put on a great event!

[Rick Renaud]

Ric Gilbert, on 12 March 2011 - 08:59 PM, said:

Too tired to post tonight I'll provide full info tomorrow.

GC Humminie's Hogalicious BBQ

RGC Bad S BBQ

PC No Smoke No Glory

WAY TO GO ADAM!!!!!!!!!!!!!!!!!!

[mark evenson]

The LARGEST thanks to Ric, his lovely wife, all the judges, my team mates, the entire support staff and all the great teams who took part in Ric's Warm Up.

Congrats to Adam and team for GC . Congrats to all who walked.

Mark's Kitchen & Smokin' BBQ had a great time. This was our 1st go round as a team. We had a great spot hidden in the orange trees. The accommodations at Ric's are top rate. No effort was left out to make everyone feel welcome and their every need met.

The feed back from the judges was a great help. We all will take to heart the suggestions to make our BBQ that much better.

Mark

[Bill Souza]

Congrats Adam and Bad S BBQ

[RYAN PANG]

Thanks Ric,
We had a great time.
Band was great...they played Fate Yanagi.
Thanks for hosting such an fun and informative event.
Thanks to Ben and Ric lining up such a great group of judges.

Thanks to all the Judges for all of their great feedback and to all the teams that Participated.
Congrats to No Smoke no Glory and to Gilroy's Humminies and Bad S. BBQ was proud to be participating.

Hummiines Tri tip plate was beautiful congrats.....caprazi!!! and potatoes
Killer red Wine Sauce on the Pork....you know who I'm talking to.
Nice Job on the Chicken, Richard at Sonoma Smokers.
And Rib winner I saw your presentation...spot on!.Wish my box looked like that was all I could think...

Nice meeting you Mark at Wine and Swine contact me when you get a chance bout OR.

Thanks to all the teams and anyone I forgot.....Yes I did forget one.
Thanks Kyle.

Thanks for checking out my fridges and
Pics on our first fridges build and breaking down a water heater are there at
www.badsbbq.com

Till later
Ready for RibBurn at the fairgounds on the 9th..hope to see yall there!
Ryan Pang at Bad S. BBQ