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Wiki: Backyard on the Lake 2013



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#21 David Tendick

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Posted 19 January 2013 - 08:04 AM

I would like to help out with judging this time and I can bring some food.

#22 Rocci LaMantia

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Posted 23 January 2013 - 06:27 AM

Awesome thanks Scott. I guess I'm in ( Grill sergeant ) for ribs and brisket if there are no objections.

#23 John Chips

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Posted 23 January 2013 - 06:50 PM

I would like to judge as well as be the head beer drinker!

#24 Bill Bain

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Posted 24 January 2013 - 02:41 PM

Do you have room for another team? My son-in-law is interested, he competed last year in Grass Valley.

#25 Dave & Deny Bart

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Posted 24 January 2013 - 04:11 PM

View Postroccilam, on 18 January 2013 - 09:32 AM, said:

Hello Guys, Im not real sure how this works but I am very interested in cooking at this event. I am a new member and still green in the ways of signing up. My team name is Grill Sargent and the meats I would like to cook are ribs and brisket. If this counts or not as an official sign up please let me know. Thanks in advance
I'll sign up on on the Wiki page, and remember, we do a Friday night pot luck, so feel free to go on the Wiki page and sign up for it, as Friday nights are always fun. See you at the lake.

#26 Dave & Deny Bart

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Posted 24 January 2013 - 04:16 PM

View PostRon Stevens, on 18 January 2013 - 04:48 PM, said:

I would also like to do this event, we can cook whatever is needed or what. I am in the same boat as the previous post, love to do it, just dont know how. Let me know,
Thanks,
Ron
Hi Ron, it's easy, just pick what two meats you want to cook, show up, and there will be plenty of people to give you as much advice as needed. For your turn-in boxes, remember to bring garnish. Parsley and green leaf lettuce are the most popular, and if you haven't built a turn in box before, Deny usually puts on a little how-to for those that need it. I will sign you up, and when you decide what meats you want to cook, just post that and I will edit it. See you at the lake.

#27 Dave & Deny Bart

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Posted 24 January 2013 - 04:17 PM

View PostJohn Chips, on 23 January 2013 - 06:50 PM, said:

I would like to judge as well as be the head beer drinker!
Wouldn't be the same without you John, so I'll put you down.

#28 Dave & Deny Bart

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Posted 24 January 2013 - 04:19 PM

View PostBill Bain, on 24 January 2013 - 02:41 PM, said:

Do you have room for another team? My son-in-law is interested, he competed last year in Grass Valley.
We do, so tell him to sign up.

#29 Jason Fisher

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Posted 25 January 2013 - 07:29 AM

Do you need any more judges? I'd judge and I'm sure Lacey would too.

#30 Dave & Deny Bart

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Posted 25 January 2013 - 11:51 AM

View PostJason Fisher, on 25 January 2013 - 07:29 AM, said:

Do you need any more judges? I'd judge and I'm sure Lacey would too.
I'll put you both down. See you at the lake.

#31 Scott Simpson

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Posted 26 January 2013 - 02:53 PM

Dave, I'll be available if you need another judge

#32 Jon Lago

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Posted 28 January 2013 - 11:20 AM

Hello Dave and Deny,

I would very much like to again judge this event, please let me know if space still exists.

#33 Dave & Deny Bart

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Posted 30 January 2013 - 07:40 AM

View PostScott Simpson, on 26 January 2013 - 02:53 PM, said:

Dave, I'll be available if you need another judge
I'll put you down.

#34 Dave & Deny Bart

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Posted 30 January 2013 - 07:41 AM

View PostJon Lago, on 28 January 2013 - 11:20 AM, said:

Hello Dave and Deny,

I would very much like to again judge this event, please let me know if space still exists.
You got it. See you at the lake.

#35 Jason Mahy

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Posted 04 February 2013 - 08:51 PM

Uncle Bucks would like to join this event if there is still room. This would be our first event so any advice would be welcome. We would like to cook chicken, pork and pork ribs. We would also be interested in the Friday night potluck. Let us know if we need to do anything else to enter!

#36 Ben Lobenstein

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Posted 04 February 2013 - 09:38 PM

View PostUnclebucks, on 04 February 2013 - 08:51 PM, said:

Uncle Bucks would like to join this event if there is still room. This would be our first event so any advice would be welcome. We would like to cook chicken, pork and pork ribs. We would also be interested in the Friday night potluck. Let us know if we need to do anything else to enter!

When I talked to Dave, he said we still have room so welcome aboard.

#37 Tracy Allen

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Posted 05 February 2013 - 07:33 AM

View PostUnclebucks, on 04 February 2013 - 08:51 PM, said:

Uncle Bucks would like to join this event if there is still room. This would be our first event so any advice would be welcome. We would like to cook chicken, pork and pork ribs. We would also be interested in the Friday night potluck. Let us know if we need to do anything else to enter!
Welcome to competitive BBQ!

#38 scott bertken

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Posted 05 February 2013 - 09:40 PM

do we have turn in times for all 4 meats

#39 Dave & Deny Bart

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Posted 07 February 2013 - 01:47 PM

View Postscott bertken, on 05 February 2013 - 09:40 PM, said:

do we have turn in times for all 4 meats
Not yet, but Ben always has them available in plenty of time.

#40 Ben Lobenstein

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Posted 07 February 2013 - 03:32 PM

View PostDave & Deny Bart, on 07 February 2013 - 01:47 PM, said:

Not yet, but Ben always has them available in plenty of time.

Expect turn ins to be ~90 mins apart. We do this since there is NO way to accomplish the goals of this event - in a normal contest turn in format, and once you have your cooking methods/recipes down, practicing for real 4 meat turn ins (be they 30 mins or 1 hour turn in times) can be done at home.

We will use the same "reservation" based turn in schedule we have in the last year or 2 - which worked out exceptionally well.

The real decision is KCBS order vs. PNWBA order, the main difference in picking the latter over the former is that ppl who only want to cook the short meats can arrive early in the AM on Sat and still get 'er done.





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