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Backyard on the Lake 2011



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#1 Ben Lobenstein

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Posted 09 February 2011 - 07:01 PM

This is the discussion topic for the wiki article: Backyard on the Lake 2011

#2 Ben Lobenstein

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Posted 09 February 2011 - 07:06 PM

Who wants another practice run?

Any 2 meats....

#3 Ric Gilbert

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Posted 10 February 2011 - 08:41 AM

View PostBen Lobenstein, on 09 February 2011 - 07:06 PM, said:

Who wants another practice run?

Any 2 meats....

I do. How about Aligator and Emu?

#4 Vincent Carrocci

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Posted 10 February 2011 - 08:42 AM

C'mon, Ric. Wouldn't you really rather have Bacon and Sausage?!?

#5 Ric Gilbert

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Posted 10 February 2011 - 08:49 AM

Sausage stuffed Emu wrapped in bacon witn an ostrich egg aligator omelette. Need a godd starch, though.

ric

#6 Ben Lobenstein

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Posted 10 February 2011 - 08:58 AM

View PostBen Lobenstein, on 09 February 2011 - 07:06 PM, said:

Who wants another practice run?

Any 2 meats....
Competition meats

#7 David Schmidt

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Posted 10 February 2011 - 09:12 AM

View PostRic Gilbert, on 10 February 2011 - 08:49 AM, said:

Sausage stuffed Emu wrapped in bacon witn an ostrich egg aligator omelette. Need a godd starch, though.

ric

Such a coincidence!

I’ve been working on a bacon stuffed ostrich, wrapped in alligator sausage, with an Emu egg omelet…what are the chances?

Leave it to Ben to spoil everything ;-)

#8 Adam Hollman

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Posted 10 February 2011 - 09:19 AM

I'm down. This sounds really cool! Please add me to the list if I am welcome.

Will just have to figure out if I will be able to show up Friday and do the "big" meats, or Saturday morning and do ribs and chicken.

Just say someone wanted to do a full blown practice cook of all 4 meats...would there be a chance that person could get the entries looked at and evaluated? Or would that person just have to decide which 2 of the 4 to turn in?

#9 Ben Lobenstein

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Posted 10 February 2011 - 09:34 AM

View PostAdam Hollman, on 10 February 2011 - 09:19 AM, said:

I'm down. This sounds really cool! Please add me to the list if I am welcome.

Will just have to figure out if I will be able to show up Friday and do the "big" meats, or Saturday morning and do ribs and chicken.

Just say someone wanted to do a full blown practice cook of all 4 meats...would there be a chance that person could get the entries looked at and evaluated? Or would that person just have to decide which 2 of the 4 to turn in?

We can be flexible.

#10 mark evenson

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Posted 10 February 2011 - 10:49 AM

Ben, will there be a limit of teams that can sign up. Since I am at Rics, I don't want to take another teams spot here if there will be a limit. I know that there is a waiting list for Ric's.

Mark

#11 Adam Hollman

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Posted 10 February 2011 - 11:09 AM

That's a good point...I am doing Ric's as well, so if there are limits and teams getting left out of both I would certainly give up my spot.

#12 Rick Renaud

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Posted 10 February 2011 - 11:13 AM

Good points Mark and ADAM!
I know how much infoormation Ric's had last year. It is invaluable in that type of setting for a rookie team.
Maybe if a rookie team is participating in one, they should not be elegible for the other. Just a thought to let the rookies get more help.
But that wont work if the spots get filled up with experienced teams.

#13 Ben Lobenstein

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Posted 10 February 2011 - 11:19 AM

We've had 20+ out there before.

It's ok to do one or both.

As well this is open to rookie and experienced teams, it is HIGHLY recommended to bring your friends and family so they can (and are encouraged) to participate in the open judging, taking notes, pics, samples of other turn ins etc.

We have found that for the experienced teams not only is this a good "get back into the rhythm" thing, they also will tend to try out completely new/updated recipes on the judges, so they can find out with less risk than being so daring in a "live" contest.

#14 mark evenson

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Posted 10 February 2011 - 12:17 PM

Very well, please put Mark's Kitchen & Smokin BBQ down. We would love to participate. Does the park have a web site?

#15 Ben Lobenstein

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Posted 10 February 2011 - 12:20 PM

View Postmark evenson, on 10 February 2011 - 12:17 PM, said:

Very well, please put Mark's Kitchen & Smokin BBQ down. We would love to participate. Does the park have a web site?


No, bc it's a privately owned (water ski practice) lake with RV sites, nice patches of grass, plenty of parking.

If you like catfish, bring a pole and gear. If you want to water ski or go tubing, just ask aloud.

#16 Mary Bertken

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Posted 10 February 2011 - 12:26 PM

3B's would love to come to this event. Will you please add us to the list. (momb) Mary Bertken

#17 mark evenson

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Posted 10 February 2011 - 12:30 PM

View PostBen Lobenstein, on 10 February 2011 - 12:20 PM, said:

No, bc it's a privately owned (water ski practice) lake with RV sites, nice patches of grass, plenty of parking.

If you like catfish, bring a pole and gear. If you want to water ski or go tubing, just ask aloud.

Is tent camping permitted and will there be an extra fee for such. Now I gotta go dig some worms!

Mark

#18 scott gomes

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Posted 10 February 2011 - 12:47 PM

View Postmark evenson, on 10 February 2011 - 12:30 PM, said:

Is tent camping permitted and will there be an extra fee for such. Now I gotta go dig some worms!

Mark


YAHOOOO !!! Its Back, I am in 100% Love this event.

#19 Adam Hollman

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Posted 10 February 2011 - 12:57 PM

View PostBen Lobenstein, on 10 February 2011 - 12:20 PM, said:

No, bc it's a privately owned (water ski practice) lake with RV sites, nice patches of grass, plenty of parking.

If you like catfish, bring a pole and gear. If you want to water ski or go tubing, just ask aloud.

Hmmm...now you are talking...any chance we can bring larger RVs and the family and make a weekend out of it?

#20 Bill Bain

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Posted 10 February 2011 - 02:07 PM

This is going to be a blast. I'll be judging and taking on Dave Bart in a rib cook-off. LOL





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