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Wiki: 3rd Annual Wine Country Big Q BBQ Championship



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#41 K & K MacIntosh

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Posted 09 July 2013 - 06:10 PM

View PostScott Hares, on 04 July 2013 - 03:43 PM, said:


There goes my cheese steak sliders idea.
Yeah, I'm not sure why they changed the rules and eliminated the creative component. On the plus side, we only have about 13 or so RR entries.

Who's in for some "free" money? Lol

Kelly

#42 Matt Dalton

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Posted 10 July 2013 - 06:10 AM

Good luck to everyone cooking in Santa Rosa this weekend..beautiful area and great local food

#43 Donna Fong

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Posted 10 July 2013 - 04:33 PM

View Postmatt dalton, on 10 July 2013 - 06:10 AM, said:

Good luck to everyone cooking in Santa Rosa this weekend..beautiful area and great local food

Thanks Matt. Hey, you're not coming up? Won't see you til Woodlake? I'm not on Facebook, but I can't believe you aren't cooking for that 7th this weekend. Maybe you are traveling to another state....

Santa Rosa will be perfect. Drive safely everyone. See you at the wine and cheese welcome.

#44 Matt Dalton

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Posted 10 July 2013 - 05:13 PM

Thanks Donna were going to Az this weekend Holbrook..gonna miss you guys

#45 K & K MacIntosh

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Posted 10 July 2013 - 05:23 PM

Holbrook is a great contest. Nice people, good organizer and a great time. I'm bummed our schedule conflicted with this event this year.

Kelly

#46 Jon Davis

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Posted 11 July 2013 - 07:35 AM

Does the RR need to be in whole form or can I buy steaks to start? I'm at the store now and all I can find are top sirloin steaks?

#47 Donna Fong

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Posted 11 July 2013 - 07:40 AM

View PostJon Davis, on 11 July 2013 - 07:35 AM, said:

Does the RR need to be in whole form or can I buy steaks to start? I'm at the store now and all I can find are top sirloin steaks?

I'm not Kelly, but as long as the label says top sirloin and Rancher's Reserve, I think it is okay.

#48 Jon Davis

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Posted 11 July 2013 - 07:41 AM

Good enough for me thanks!

#49 K & K MacIntosh

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Posted 11 July 2013 - 08:00 AM

View PostJon Davis, on 11 July 2013 - 07:35 AM, said:

Does the RR need to be in whole form or can I buy steaks to start? I'm at the store now and all I can find are top sirloin steaks?
Steak is fine as long as it's RR Top Sirloin. Everybody remember, we need to collect your receipts when we do the meat inspection.

Kelly

#50 K & K MacIntosh

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Posted 11 July 2013 - 09:31 AM

Hi Head cooks,
This weekend the new KCBS scoring software will be implemented. This new software uses the head cook’s KCBS membership number to track KCBS ToY points. They will no longer track points by team name. Please have your correct KCBS membership number (not your CBJ number if you have one) available for us. We will collect this information during turn-in box distribution when we have you verify your box number and team name spelling. Your membership number is on your KCBS membership card. If you can’t find your number you can call the KCBS office at 800-963-5227.

The new software will let you see what tables your boxes landed on and how you compared with the other boxes at that table.

Since KCBS no longer wants the alternate numbers revealed to the teams, the use of comment cards will be suspended until KCBS can come up with a method of getting the comment cards to the proper teams without disclosing the alternate numbers.

See Y’all Friday…

Kelly

#51 Kay Spencer

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Posted 11 July 2013 - 10:10 AM

Kelly, could we still use the comment card to note why we might have scored something a certain why that otherwise might appear to differ from our fellow judges? ( you can toss them out ). Kay

#52 Darry Smith

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Posted 11 July 2013 - 11:57 AM

what happens to non KCBS teams with no numbers?

#53 K & K MacIntosh

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Posted 11 July 2013 - 12:01 PM

View PostDarry Smith, on 11 July 2013 - 11:57 AM, said:

what happens to non KCBS teams with no numbers?
Nothing happens as they can still compete just like before but they won't earn any KCBS ToY points which they don't now if they aren't KCBS members.

#54 K & K MacIntosh

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Posted 11 July 2013 - 12:02 PM

View PostKay Spencer, on 11 July 2013 - 10:10 AM, said:

Kelly, could we still use the comment card to note why we might have scored something a certain why that otherwise might appear to differ from our fellow judges? ( you can toss them out ). Kay
We can discuss this at the judge's meeting.

#55 Donna Fong

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Posted 12 July 2013 - 08:23 AM

There are a lot of things that are special about this contest but one of the big ones are the photos that the professionals take each year. They do an amazing job. On par with the work of Sean Rice from the south. If someone asks to take a photo, enjoy the moment and smile. Some of my favorite BBQ photos are from this contest. Safe travels!

#56 Tracy Allen

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Posted 12 July 2013 - 08:50 PM

YUMMY! Denver Lamb Ribs for the Mystery Meat! Can't wait to see what the teams Q-up!

Good Luck to everyone and I'll see you all tomorrow!

#57 Steve Aguilar

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Posted 13 July 2013 - 05:37 PM

Congrats to The Pit Crew & I.A.B. 30 on their GC & RGC respectively. The new KCBS scoring system had the results up fast!

#58 Thom Emery

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Posted 13 July 2013 - 07:20 PM

http://www.kcbs.us/e...month=0&id=4177

#59 Stephan Franklin

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Posted 14 July 2013 - 05:52 AM

Congrats Steve on your first GC 8) and IAB 30 for Reserve Grand.

#60 Paul Brown

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Posted 14 July 2013 - 05:59 AM

Here are several pictures on Mad Meat Genius




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