Backyard No. 3 -- March Meat Madness

From CBBQAwiki

Contents 1 Basics 1.1 What 1.2 When 1.3 Where 1.4 Entry fee 1.5 Prizes 1.5.1 Forschner Knives 1.5.2 Eggs by the Bay Basket 2 The Details 2.1 What are we cooking? 2.2 Purpose 2.3 Timeframe 2.4 Competition Info 2.5 Backyard Rep 2.6 Teams 2.7 Confirmed Judges 3 Results 3.1 Overall 3.2 Chicken 3.3 Tri-Tip 3.4 Pork Ribs 3.5 Anything Butt 4 Comments from the Winners

Basics

This is the rescheduled rained out updated date of Backyard BBQ Part Trois most of which has been copied over to this new updated date/page.

What

Backyard BBQ Competition, No. 3 -- March Meat Madness

When

March 1, 2008

Where

NEW LOCATION -- Santa Ana River Lakes, 4060 E. La Palma Ave., Anaheim, CA 92807

Entry fee

TBD depending on number of teams (hopefully $20 or less)

Prizes

Forschner Knives

BLQUE and Pelletheads.com have generously offered the March backyard event the following prizes for the top three teams -- i.e. Grand Champ, Reserve Champ and team no 3:

• First Place -- a 12” 40633 with Granton edge, $60.35 value

• Second Place -- a 40812 6” wide blade with Granton edge, a $31.15 value and a 42610 6” curved blade with Granton edge, a $26.05 value

• Third Place -- a 46612 6” wide blade stiff, a $22.70 value

Eggs by the Bay Basket

Eggs by the Bay and Darry Smith have donated a basket full of BBQ goodies (such thing as sauces, rubs, gloves, etc) for the Grand Champ. A picture of the basket can be seen on the forum thread.

These are incredibly generous gifts and I hope all the teams are as excited as we are to have these prizes in addition to apple pies.

THANK YOU Larry, BLQUE and Pelletheads.com and Eggs by the Bay and Smitty.

The Details

What are we cooking?

Chicken, pork ribs, tri-tip, and Anything Butt.

Purpose

Fun, practice and learning about competition BBQ.

What is a “Backyard Event”

It is a very informal competition where the main purpose is two-fold: (1) for experienced teams it is a chance to practice in between competitions and keep their skills well oiled; and (2) for novices, it is a chance to get the feeling of what a “real” competition would be like without the expense/entry fee or pressure of a “real” competition.

In a normal KCBS or IBCA event, a team would arrive at the event on a Friday afternoon, set up, start prepping their meats and start cooking the brisket and pork butt sometime on Friday night/early Saturday morning. We don’t have that much time at a Backyard Event. We arrive on site Saturday morning and start the fires at about 8 am and cook thereafter. So we can’t cook the “long haul” meats, but we can still get some good experience.

In the backyard event, more experienced teams also have the chance to help less experienced teams and offer some advice (only if requested!!). They can also help with showing how to prep a box and other presentation issues which may be something of a puzzle to anyone who has never entered a contest before. Novices also get a chance to practice timing, get a feel for the “pressure” of having to turn in product during a specific timeframe, and get a feel for the type of equipment and additional food items (i.e. apple juice, salt, honey) that they might need to bring to a “real” competition. Although we only get to cook two of the four competition meats (chicken and pork ribs), it is still a good opportunity to practice.

There is also an educational component for our judges in the backyard event. Kelly has made up special scorecards which allow the judges to offer comments about the product judged (i.e. too salty, too spicy, burned) as well as numeric scores. This helps the judges clarify and articulate their standards while providing valuable feedback to the cooks. We do use KCBS scoring so again, novices can get a good idea of what a competition would be like -- especially with so many CBJ’s showing up to judge! At this event, Kelly is going to take it one step further by having judges share their scores amongst themselves (in a confidential manner so that no judge is identified with a particular score). This will allow a judge to see how their perception of a particular piece of meat compares with their judging peers and may help develop a pattern of uniformity and consistency in judging.

Finally, one of the main purposes of the gathering is friendship and fun and sharing some Q with others who enjoy doing what we do. Each team is asked to cook a bit more than what is necessary for the 6 piece turn in box. After the competition is over, we all share our BBQ (and we also try to share with the Rocke neighbors who have so graciously loaned us the use of their street)and get to taste and compare and talk trash with each other!!

Cooks, Kelly will give you a printout of your scores for each meat, your standing for each category and your overall rank -- just like a real contest. So everyone gets a chance to experience the thrill of victory and the agony of defeat! You will also get to review the judges comment cards.

Timeframe

You can arrive as early as 6:00 am since this is a park. We are generally done eating and talking and ready to leave about 5 pm.

Competition Info

Turn-in times: Chicken -- 1:00 pm; Tri-tip -- 1:30 pm; and Ribs -- 2:00 pm. Anything Butt -- 2:30 pm Awards ceremony: Approximately 4:00 pm

Cook’s meeting -- 9 am

Judges meeting -- 11:30

Judges, please feel free to come early and socialize. We aren’t strict like a real competition and do encourage mixing.

Backyard Rep

Kelly MacIntosh

Teams

1. Funtime BBQ-Confirmed -- New Location
2. When Pigs Fly BBQ-Confirmed -- New Location
3. Smell My Butts BBQ-Confirmed -- New Location
4. Yanqui Pit Boss-Confirmed -- New Location
5. Four Q BBQ-Confirmed -- New Location
6. Andre Macedo BBQ-Confirmed -- New Location
7. Leanza's BBQ-Confirmed -- New Location
8. 7 Kinds Of Smoke BBQ-Confirmed-New Location
9. Road Whore BBQ-Confirmed -- New Location
10. Professional Cookers, Inc.-Confirmed -- New Location

Event is full and closed. See you at the Backyard IV in August if you did not make it for this one!

Teams, remember that you can treat your meat as if you were at a KCBS competition -- which means that after 12:00 pm on Friday you can brine or marinade or whatever to your meat. Please keep the meats cold and on ice prior to putting on the pit. We want healthy judges!! We won’t have ice available so you need to make sure you bring enough. There is water available and some limited electricity.

Confirmed Judges

• Rosie Carr--Contact Info Received--Confirmed--New location
• Marcel Fortin--Contact Info Received--Confirmed--New location
• Ben Carr--Contact Info Received--Confirmed--New location
• Mike Markowitz--Contact Info Received--Confirmed-New location
• Mark Drabkin--Contact Info Received--Confirmed--New location
• Bentley Meredith Contact Info Received--Confirmed--New location
• Janelle Garchie --Confirmed--New Location
• Peter Garchie--Confirmed --New Location
• Tim Craig--Contact info Received--Confirmed--New Location
• Mikes Friend--New Location
• Open

Judges Waiting List

• Open

Table Captains

• Kristin Meredith
• Bentley Meredith

If you have questions, you can contact Bentley Meredith or Kristin Meredith (323-256-2884) or Kelly MacIntosh.

Hope to see you there!

Results

Overall

1. Four Q
2. When Pigs Fly
3. Smell My Butts
4. Leanza's
5. Road Whore
6. 7 Kinds of Smoke
7. Braz-B-Que
8. Yanqui Pit Boss
9. ProfessionalCookers, Inc.
10. Funtime

Chicken

1. Leanza's
2. Smell My Butts
3. Yanqui Pit Boss
4. Braz-B-Que
5. When Pigs Fly
6. Road Whore
7. Four Q
8. Funtime
9. Professional Cookers, Inc.
10. 7 Kinds of Smoke

Tri-Tip

1. Road Whore
2. Four Q
3. 7 Kinds of Smoke
4. When Pigs Fly
5. Yanqui Pit Boss
6. Funtime
7. Smell My Butts
8. Leanza's
9. Professional Cookers. Inc.
10. Braz-B-Que

Pork Ribs

1. Smell My Butts
2. When Pigs Fly
3. Four Q
4. Leanza's
5. Braz-B-Que
6. 7 Kinds of Smoke
7. Professional Cookers, Inc.
8. Road Whore
9. Funtime
10. Yanqui Pit Boss

Anything Butt

1. When Pigs fly (Apple Turnover in little Skillet)
2. Smell my Butts (Creme Breula?)
3. Leanza (Pizza)
4. Yanqui Pit Boss (Surf n Turf)
5. Road Whore (Itialian burger Sub)
6. Braz-B-Q
7. Funtime
8. Four Q
9. Proffessional Cookers Inc.
10. 7 Kinds of Smoke

Comments from the Winners

Four Q BBQ would like to thank BLQUE and Pelletheads.com for the donations of Forschner knives for the March Madness Backyard Event. You only have to read some of the threads on this bakyard event to appreciate how each team was nipping at the bit to win these knives. More importantly, now our prized brisket cooker has a great 12 inch granton edge knife to assure great cuts.

Thank you Eggs By the Bay for the fantastic basket of goodies they donated to the Backyard Event. For all of you who had a chance to see the basket today, you know that it contained some fantastic items. I am taking the liberty to speak for my teamates and say we are honored to be the recipients.

Kristen, Mama and Bently- thank you for your untiring work to make sure this event was successful and for providing the great baked goods awards.

Kelly and wife- thank you for overseeing and coordinating the judging of the backyard event.

Herschel- you saved the day. Thank you for stepping up to find us a site and quickly getting this event back. Much appreciated by all.

I can not forget to also thank Chris Rocke for offering his residence and neighborhood for this event and two others in the past. Crap happens and best laid plans get bumped by all sorts of things. We appreciate your offerings and want you to know we understand.

I hear the music noting my thank you speech time is up.

Four Q Thanks You