Backyard on the Lake 2013
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#Smokin Fools - Chicken, ribs, and maybe pork
#Smokin Fools - Chicken, ribs, and maybe pork
'''Team Waiting List'''
'''Team Waiting List'''
Revision as of 19:42, 8 February 2013
Backyard on the Lake '13
March 2, 2013
Lakeside Ranch, Westley
This is a PRIVATE Lake, as this event is open to CBBQA members only full address, maps and entry code/instructions are posted in the members area of our forums. ALL DOGS MUST BE KEPT ON A LEASH - NOT RUNNING FREE
Address of the Lake is posted here: http://bit.ly/g93I2Z if you get an error using this link, check that you are a logged in (paid) CBBQA Member, before asking for help.
TBD depending on number of teams (expect $40)
We will have some costs in this event from trash to porta-potties, napkins, boxes, water, etc. We'd like to be able to cover these as part of doing this event and not have to look elsewhere for funding. Any funds left over are donated to CBBQA.
In the past we have had some prizes to give away (and these are donated), hopefully we will have these again this year - it's only fair that the participants bear the costs.
What are we cooking?
Pick 2 & cook 2 of any of the standard competition meats - chicken, pork ribs, pork shoulder or butt (for pulled pork) and brisket. If you really want to cook 3 or 4 meats, well that's ok too!
All cooking MUST be done on site!
How will this work?
Judges and peers may be instructed to use knives and forks.
It is STRONGLY Recommended that ALL team members stay in the judging area as long as possible to gain the most insight as to what the judges think, not just during your teams turn in. Turn in times will be assigned so as to maximize this exposure.
The thing that's most important at this contest is the feedback the judges provide to the cooks. This comes at a sacrifice of maintaining any semblance standard turn in times, it's just not possible to do both at the same time. Once you have your taste and tenderness formulas down, you can practice your timing at home, with your own clock, even for all 4 meats. That said we still want to impress upon the cooks that timing IS very important, as such we've come up with a turn in schedule that provides 7-8 minutes per team to be judged (which we've seen is a good number). Since not all teams will be cooking all meats the judges will get some breaks and will have the option to get up and have someone take over nearly anytime.
So based on this we are going to use this turn in schedule:
The turn in times listed above are NOT "turn in" windows, but should be considered your assigned turn in time. Please do your best to be there 2 mins. before this time (entry in hand) to get the maximum exposure with the judges. Judges will begin on the next entry as soon as it arrives and as long as they are done with the previous entry. This way no entries are sitting for long periods while others get stuck in a traffic jam.
We have also found that this has been a good place for even experienced teams to experiment - i.e. want to try cherry cola ribs out on judges or another creative recipe that you wouldn't risk in a real contest, this is the place to give it a try.
Fun, practice and learning about competition BBQ.
What is a ‚ÄúBackyard Event‚ÄĚ
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 ‚Äúreal‚ÄĚ competition would be like without the expense/entry fee or pressure of a ‚Äúreal‚ÄĚ 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.
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 ‚Äúpressure‚ÄĚ 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 ‚Äúreal‚ÄĚ competition.
There is also an educational component for our judges in the backyard event. The judges will openly be discussing your entries aloud with you and the other teams, 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. Don't attend if you have thin skin, you come to this to hear others opinions and that's what you will get. 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‚Äôs showing up to judge!
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 get to taste and compare and talk trash with each other!!
There will be a Potluck dinner Friday evening after everyone arrives. If you will be arriving Friday and would like to contribute, please list your dish below along with your name.
Judges, please feel free to come early and socialize. We aren‚Äôt strict like a real competition and do encourage mixing.
We've reversed the turn in order so that if a team *just* wanted to do ribs and chicken they could do so without a Fri night stay over (they'd have to get to the lake pretty early Sat morning, and they'd miss out on the Fri night festivities, but it's possible). Making this a single day practice cook.
Ben "They Call me the Ringmaster" Lobenstein
Please list what categories you plan to cook after your name
- Jason Clark - Chicken, ribs, pork
- Canyon Riders
- Smokey Luv - Chicken, ribs
- Scott Bertken - All meats
- Jason Eads - Chicken, ribs, pork
- No Smoke, No Glory! - All four
- Burnt Offerings - All Four Meats
- Grill Sargent - Ribs, brisket
- Ron Stevens
- Smokin Fools - Chicken, ribs, and maybe pork
- Uncle Bucks
- Pig Pimpin' BBQ
Team Waiting List
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‚Äôt have ice available so you need to make sure you bring enough. There is water available and electricity. Gas stations and mini marts are ~2.5 miles, a little farther (albeit the other way) and you get SaveMart and Starbucks.
Please note there is a SaveMart a few miles down the road:
1035 Sperry Ave Patterson, CA 95363 (209) 892-5000 Open 6am-Midnight Everyday
- Bill Bain
- Ric Gilbert (official wine taster)
- Scott Hares
- Pam Hares
- Dave Tendick
- John Chips (official beer drinker)
- Jason Fisher
- Lacey Fisher
- Dale Zicarelli
- Scott Simpson
- Jon Lago
- Pat Burke (Ric's Back-up)
Judges Waiting List
Hope to see you there!