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Wiki: Backyard on the Lake 2014



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#21 Daniel Ortiz

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Posted 22 January 2014 - 03:17 PM

where do we pay the fee at?

#22 Jason Fisher

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Posted 22 January 2014 - 03:22 PM

View PostDaniel Ortiz, on 22 January 2014 - 03:17 PM, said:

where do we pay the fee at?

contact dave[at]bartsblazinq[dot]com to make your payment and confirm your team's attendance

#23 scott gomes

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Posted 04 February 2014 - 06:28 PM

Great News, the Back Yard at the Lake will be a CNSBC Competitor Series event !! teams must cook all four meats to be eligible, the top two overall finishers will qualify to compete for the Competitor Series title at the CNSBC Finals at Feather Falls Casino in Oroville Ca on September 20 2014, Teams will be competing for $500 prize money, a custom embroider Competitors series Jacket and a $500 BBQ prize Package. Entry fee and competition meats will be provided for Qualifying teams. for more info check out the wiki page here.

#24 Shayne Pharis

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Posted 04 February 2014 - 06:32 PM

Thank you for answering my question Scott. I was wondering how that would work since it states you can cook one meat or four meats.. that didnt make sense to me how that could be judged fairly.

#25 Butch Richardson

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Posted 04 February 2014 - 06:42 PM

That also clears up a conversation me and Jon Davis had yesterday.

#26 Ben Lobenstein

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Posted 04 February 2014 - 07:38 PM

We've found that there are those at the very beginning of their BBQ journey who only want to try out cooking 1-2 meats to just get their feet wet (add to this group some seasoned competitors trying out a new recipe) and then there are others who are getting their game face on for their first real rodeo, and those folks cook all 4 meats.

Noting wrong with being at a different points in the journey, those ready to take it to the next level deserve to be rewarded. At the Lake our goal is to help them all move forward.

Edited by Ben Lobenstein, 04 February 2014 - 07:41 PM.


#27 Ben Lobenstein

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Posted 04 February 2014 - 07:47 PM

View PostBen Lobenstein, on 04 February 2014 - 07:38 PM, said:

We've found that there are those at the very beginning of their BBQ journey who only want to try out cooking 1-2 meats to just get their feet wet (add to this group some seasoned competitors trying out a new recipe) and then there are others who are getting their game face on for their first real rodeo, and those folks cook all 4 meats.

Noting wrong with being at a different points in the journey, those ready to take it to the next level deserve to be rewarded. At the Lake our goal is to help them all move forward.

And this add incentive to those who were only planning to do 3 meats too ;)

#28 Sean Harbaugh

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Posted 05 February 2014 - 05:31 AM

We're certainly looking forward to it. This is our rookie season, and we want to tidy things up before the Sam's Club comp on March 29th. I put us down for two meats, but it will more than likely be three.

#29 nickmaynard

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Posted 12 February 2014 - 10:45 AM

So if the teams decide to cook all four meats, there will be prize money?

#30 Ben Lobenstein

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Posted 12 February 2014 - 10:54 AM

View Postnickmaynard, on 12 February 2014 - 10:45 AM, said:

So if the teams decide to cook all four meats, there will be prize money?

There will be items of value, but not moolah. Since the (must cook all 4 meats) GC & RGC event gets a free pass to the CNSBC contest, GC that one (with your free entry from this contest) and you get $.

Edited by Ben Lobenstein, 12 February 2014 - 10:57 AM.


#31 Jason Fisher

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Posted 12 February 2014 - 11:28 AM

View Postnickmaynard, on 12 February 2014 - 10:45 AM, said:

So if the teams decide to cook all four meats, there will be prize money?

You'll receive info that is worth more than $$!

#32 Jason Mahy

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Posted 14 February 2014 - 08:16 AM

This is Jason from Uncle Bucks Blaze n BBQ. I would like to put our team down for this event. We had a blast last year and it was great meeting all the other teams. Put us down for all four meats and I will get back to you with a list we will bring for the potluck. Thanks.

#33 Jon Davis

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Posted 14 February 2014 - 02:22 PM

When is the deadline to sign up?

#34 Jason Fisher

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Posted 14 February 2014 - 03:21 PM

View PostJason Mahy, on 14 February 2014 - 08:16 AM, said:

This is Jason from Uncle Bucks Blaze n BBQ. I would like to put our team down for this event. We had a blast last year and it was great meeting all the other teams. Put us down for all four meats and I will get back to you with a list we will bring for the potluck. Thanks.

contact dave[at]bartsblazinq[dot]com to make your payment and confirm your team's attendance

Edited by Jason Fisher, 14 February 2014 - 03:22 PM.


#35 Ben Lobenstein

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Posted 14 February 2014 - 04:41 PM

View PostJon Davis, on 14 February 2014 - 02:22 PM, said:

When is the deadline to sign up?

Before team #16 pays?

#36 Scott Simpson

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Posted 14 February 2014 - 08:56 PM

Ben, if we're team #4 on the wiki page, does that mean we'll have Team #4 turnin time on the spreadsheet?

#37 Ben Lobenstein

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Posted 14 February 2014 - 09:34 PM

View PostScott Simpson, on 14 February 2014 - 08:56 PM, said:

Ben, if we're team #4 on the wiki page, does that mean we'll have Team #4 turnin time on the spreadsheet?

Yes!

#38 Scott Simpson

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Posted 16 February 2014 - 11:44 AM

Two more Q's, our comp truck does double duty as a catering truck. If the truck had a catering job on the 7th which put us onsite late Friday, can we do our injecting after 12pm at home then drive onsite to do the cooking?

And the 2nd Q, I see on the wiki that the judges will be instructed to use forks and knives?

Edited by Scott Simpson, 16 February 2014 - 11:45 AM.


#39 Jason Fisher

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Posted 18 February 2014 - 07:46 AM

View PostScott Simpson, on 16 February 2014 - 11:44 AM, said:

Two more Q's, our comp truck does double duty as a catering truck. If the truck had a catering job on the 7th which put us onsite late Friday, can we do our injecting after 12pm at home then drive onsite to do the cooking?

And the 2nd Q, I see on the wiki that the judges will be instructed to use forks and knives?

On Q 2 I can say that I haven't seen the judges use forks and knives before. Maybe after the seated judges eat, the surrounding peanut gallery might use a fork, but it is treated like a regilar KCBS style contest otherwise.

#40 Bill Bain

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Posted 18 February 2014 - 07:55 PM

I don't see my name on the judge list.





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