| T O P I C R E V I E W |
| Iso |
Posted - 03/04/2012 : 00:52:27
Washington State Spring BBQ Championship
Date: April 28 - 29, 2012
Location: Evergreen State Fairgrounds, 14405 179th Ave SE, Monroe, WA
Prize purse: Minimum $3500 cash (Pay to 6 places) Grand Champion wins $1000
Information & Registration: http://www.deadmanbbq.com/wssbbqc/
Registration fee: $180
Maximum teams: 40
Amenities: Most sites are 20x20 with larger and smaller available. Water, power, trash, ash, restrooms, & grey water disposal are provided by the Fairgrounds.
Sitemap: http://www.deadmanbbq.com/wssbbqc/documents/wssbbqcsitemap.png
This is a no garnish event
Sponsored by: Monroe Fireplace & Stove
Products and services in kind donated by
Adam's Bistro & Brewery, Best Western - Sky Valley Inn, Flowers by Karen, Grocery Outlet, Henry's Doughnuts, Paesano's Coffee, Sockeye's Restaurant & Bar, Starbucks, Sweet Indulgence, Zaycon Foods, mantestedrecipies.com
When you are in Monroe, please stop by and thank our sponsors & donors. Without donations and sponsorships this event would not be possible.
SATURDAY EVENTS
We have heard the cries for more on Saturday and added two cateogries at no charge for regsitered teams only for fun & glory.
If you have registered already, please contact us if you wish to compete in these categories. This helps us with the head count for judges.
On Saturday morning teams will have Starbucks drip coffee and Henry's Doughnuts to munch on while setting up.
BBQ Sauce
So who has the best BBQ sauce at the event?
Rules
1. Sauce MUST be made by the team.
2. Sauce must be made onsite. No pre-bottled, doctored sauces.
3. One and only one entry per team.
4. Category is open only to registered teams
5. Turn-in cups will be provided.
Cost of entry: $0 for registered teams.
Judging criteria; (same weighting as the main contest scores)
Appearance: Does the sauce look appetizing? Color, thickness
Texture: Does the sauce feel good in your mouth? (smooth, gritty, rich etc.)
Taste: Does it taste good, good flavor, are flavors in balance
Man Tested Recipes Chicken Breast Marinade
This category is sponsored by ManTestedRecipes.com
Chicken breast is provided by Zaycon Foods
Prize: Fame, Glory, Notoriety
Cost of entry: $0 for registered teams & chicken breasts are provided.
Rules
1. Must use chicken breasts provided by Zaycon Foods for this event
2. Minimum 6 portions of chicken breast per container.
3. Open edible garnish (no live animals).
4. Standard PNWBA meat turn-in container.
5. Marinade must use no more than 10 ingredients (not including salt and pepper) and take no longer than 1 hour to prepare.
6. No bottled, pre-made or commercial marinades are to be used in the recipe.
7. Must turn in fully-completed and signed recipe submission form with entry.
8. Picture of each entry will be taken and submitted at turn-in.
All recipes and pictures will be hosted on the Man Tested Recipes website with proper attribution to the submitting team. All teams are encouraged to set up team profiles on MTR for promotional purposes.
Prize:
ManTestedRecipes.com will permanently host the winning team’s recipe and photo on their site, and feature it on the home page for 2 days. The winning recipe will be featured in the MTR newsletter, delivered to over 5000 subscribers around the country. Newsletter and the homepage of MTR will include a logo linking to the team’s informational page or team-owned store (no links to Amazon, etc.) selling their BBQ product in the newsletter and on the home page run.
There is more....
Also on Saturday right next to us is the Evergreen Recreation & Sportsmen's Expo with outdoor & recreation vendors, the Les Schwab Trout fishing pond for kids, and various fair food vendors.
And if that is not enough for you the Evergreen Speedway will be running NASCAR Super Late Models Twin 50's & NASCAR Super Figure 8 races.
CHARITY
Bad Draw Wrestling will be selling pullled pork samples and raffling off rack of ribs to raise money for local youth wrestling. Bad Draw Wrestling is a 501c3 charitable organization that gives boys and girls from all walks the opportunity to wrestle locally and at state & national championship.
We are asking teams to cook pork shoulder provided to them for charity. Teams may rub, sauce, season the meat as they see fit. Pickup times will be staggered throughout the day on Saturday so there is no rush to cook. All meat for this will be provided. You are free to cook the shoulders however you see fit. Runners will pickup the meat from your site. No need to go anywhere.
Due to Snohomish County Health Department restrictions, only teams cooking for charity will be permitted to sample to the public if they wish. There is no requirement for these teams to sample to the public.
Classes
We are happy to host a PNWBA CBJ class starting at 9:00am on Saturday. If you are interested in the judging process and would like to become a PNWBA certified BBQ judge this is the class for you. A limited number of seats will be available to judge on Sunday for graduates of this class.
As part of the parent event we are excited at the opportunity to host short (30-45m) free BBQ centric classes/demos to the public. These classes will occur at the main stage on Saturday starting at 11:00am. These classes are geared towards the backyard BBQer and those curious about competition BBQ. At some point in our BBQ careers someone stoked our fires. This is your opportunity to inspire, and spread some BBQ love.
Wine Country Q, theBBQClass.com, Bush Cooking will be hosting classes on Saturday. This is a fantastic way to spread some BBQ love, share your skills, and generate interest in the art of BBQ.
If you are interested in teaching a class, seminar, or demo please contact us at bryan@deadmanbbq.com
 Vending
We have received permission for registered teams to vend items from their booth at the event. If you would like to vend here please shoot me an e-mail.
Due to contractual obligations with the venue food service we are unable to accept food vendors this year.
Notes:
*This event is being held in conjunction with the Evergreen Recreation & Sportsmen Expo.
*This is a first year event and requires only 15 teams for a qualifier.
*Teams registered for this year will receive an early registration opportunity for the 2013 event.
Special note:
This event is prototyping an online registration process that may be used in future PNWBA events as part of the website redesign.
Registration occurs in 3 steps. First, enter your data. Second, confirm your information. Third you may pay your registration fee online via PayPal or by mail using the registration form.
After you confirm your information you should receive an e-mail with your confirmation code and a copy of the information that you have entered.
If you experience any issues with the online registration process or have any feedback please contact bryan@deadmanbbq.com
Teams signed up
1. 3 Alarm BBQ
2. Big Daddy's Family BBQ
3. Black Sheep BBQ
4. Bs bar-b-que
5. C M Smoke
6. Daddy and Me BBQ
7. Damn Straight BBQ
8. Dances With Smoke Barbeque
9. DJ's BBQ and Grill
10. Duelin J's
11. DW SMOKERS
12. Fire for Effect
13. Frank's Q
14. Gold Bar BQ
15. Helluva Q
16. HiYallDoin BBQ
17. Junior's Que
18. Lake House BBQ
19. Left Hand Smoke
20. Lightin Logs and Smokin Hogs
21. Our Wive's Think We're in Vegas
22. Pork Que NW
23. Powder Hogs
24. Rockin' the Smoke
25. Roll the Bones
26. Sasqhatch Competition BBQ
27. Slow Porkin'
28. Smoke it if ya got it BBQ
29. Smokin' Bullets BBQ
30. Smoking Ogre
31. Stumble'n Smoke
32. The BBQ Class . com
33. The Not-So-Kosher Dawgs
34. The Rib Mafia
35. uncle leroys bar b que
36. Wine Country "Q"
37. T-REX BBQ
Full
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| 30 L A T E S T R E P L I E S (Newest First) |
| Iso |
Posted - 05/07/2012 : 22:41:42
It has been our priviledge and pleasure to be able to host this event. This event would not have been such a success without the teams, judges, our awesome head judges, and the PNWBA. We are working to grow this event for 2013 to accomodate over 60 teams. There is much for us to work on over the next 10 months to get everything ready for you.
If you have completed your survey thank you. All of the feedback is valued.
If you have not completed your survey please do so soon. If you did not receive the link please email me bryan@deadmanbbq.com and I'll send you the link.
Date to mark on your calendars:
Washington State Spring BBQ Championship 2013
April 27 & 28, 2013 (Early load-in availiable)
Early registration will open January 2013
General registration will open March 1st, 2013 |
| gary hedger |
Posted - 05/02/2012 : 09:45:14
Nice pics Mike~ |
| Gregg |
Posted - 05/01/2012 : 22:02:02
Thank you Bryan for putting together such a great event! This was our first competition in the NW (and our first cooking all four meats, Whew!). Thanks to all the other teams for your support and mentoring. We had a great time and will be back for more.
The Not-So-Kosher Dawgs |
| lynnae |
Posted - 05/01/2012 : 21:47:38
Awesome photographs Mike!!! |
| swamprb |
Posted - 05/01/2012 : 20:47:12
quote:
Originally posted by NorthwestBBQ
Here are my pics:
https://skydrive.live.com/?cid=5215EFCCB0189033&id=5215EFCCB0189033%2112878&sc=photos
AWESOME PICS!
Thank you very much Michael! |
| NorthwestBBQ |
Posted - 05/01/2012 : 18:55:32
Here are my pics:
https://skydrive.live.com/?cid=5215EFCCB0189033&id=5215EFCCB0189033%2112878&sc=photos |
| bigbill |
Posted - 05/01/2012 : 14:39:16
To everyone of the PNWBA, Fellow Teams, Judges and especially Bryan and crew I want to Thank you!! This is our first season competing and just the people of this community have made an incredible experience for us, AGAIN in Monroe!!! Cloverdale is next!! |
| Angie |
Posted - 05/01/2012 : 08:38:14
Bryan & Nancy, thank you for your hospitality. The set up for judges couldn't have been better. It was a great contest & it was a real pleasure to participate. You did a great job & your contest raised the bar for other events in the area. Congrats on your success and of course congratulations to everyone that walked.
I should also mention that there were 7 first time cooks there that also all did a fantastic job, I will look forward to seeing all of them on the bbq trail. |
| lynnae |
Posted - 05/01/2012 : 08:07:49
Thank You Brian and your crew! Outstanding job in every respect, you really make this look easy my friend
Big time congrats to LHS and Blacksheep for taking home the gold and a very special shout out to Bob Beeman, fresh out of retirement and nailed ribs! Awesome!!!!!
Next stop...Cloverdale! Yeehaw!!!!!!
Lynnae |
| RibTickler |
Posted - 04/30/2012 : 21:42:16
Thanks Bryan, Nancy and Brianna, you put on a first class event. You went above and beyond for teams, judges and volunteers. Good job. We're looking forward to next year.
Congratulations to Left Hand Smoke and Black Sheep for a great cook. Congratulations to all the teams, especially the 7 new teams that came out to cook. We look forward to seeing you all at other events this season.
Thanks to all the judges, and new judges, as well. Watch for those upcoming events.
Mayben & Jackie |
| pnwba |
Posted - 04/30/2012 : 11:32:43
Overall results for this event are posted |
| ckelly |
Posted - 04/30/2012 : 10:19:47
I too would like to give many thanks to both Bryan and his wife Nancy for the hospitality this weekend. As a "newcomer" they made me feel very welcomed, appreciated and valued. I cannot wait to work with Bryan and Nancy and all of the PNWBA members again in the future! |
| Slow Porkin |
Posted - 04/30/2012 : 10:11:27
I would like to say great work to Brian, PNBWA, all the volunteers and people that helped run/organize this event. It was nicely done. It was our first event and it was great group of competitors that are competitive yet friendly and helpful enough to give tips and advice to the rookies if they need it. I have a new found respect for all the work teams put in to compete in these things. We will see you all at a few more events!
|
| MADDOG |
Posted - 04/30/2012 : 09:32:09
I'm sure I'm not the only one interested. We normally post them on the website. Wanna paste 'em in here?
My email is patmaddock@cbbain.com
Thank you |
| DMee |
Posted - 04/30/2012 : 09:17:35
Happy to scan them to you - what is your email addr? |
| MADDOG |
Posted - 04/30/2012 : 09:11:43
For those of us out of state at the moment, overall results up anywhere?
|
| JD McGee |
Posted - 04/30/2012 : 08:27:53
Congrats to LHS for your GC, Black Sheep BBQ Boys for your RGC, and all who walked...great job guys! Big time thanks to Bryan and his crew for putting on an outstanding event for the PNWBA as well as your community...Rhana and I are already looking forward to next year! 
Cheers!
JD |
| NorthwestBBQ |
Posted - 04/29/2012 : 18:56:19
Results are in!
Grand Champion goes to Left Hand Smoke!
Reserve Grand Champion went to Black Sheep BBQ!
 |
| kevin |
Posted - 04/26/2012 : 22:58:41
I just want to take time out to thank Brian for doing a fantastic job with all my questons and concerns, you are certainly on top Brian "Atta boy to you" and all ur assistants as well.I am definately looking forward to this event and all the other attractions as well- race, outdoor expo and the like. Angie and Dave Jacky Mayben being there and all the big guns...I think we got us Big BBQQQQQ competitionNNNN.I am still hoping for wood..keep me fingers crossed - never tried dandilions before Hmm?
BBq Sauce is a vegetable.
See yall soon
God speed.
Kevin Phenix
Sasquatch Competition BBQ
Mission BC
I hope this posts where it should,,still learnin. |
| Angie |
Posted - 04/25/2012 : 20:22:16
Burnt ends are allowed. All standard meat presentation rules apply.
This is a NO Garnish event...which means nothing but meat in the box.
|
| JD McGee |
Posted - 04/25/2012 : 17:42:18
Bryan may think brisket burnt ends are still considered garnish...lol!  |
| swamprb |
Posted - 04/25/2012 : 17:33:29
CLARIFICATION NEEDED RE: INFORMATION PACKET.
On page 4 under Main Categories and the Helpful hints for the Non-Garnish events topic, it states:
"For Brisket add slices under the top slices. Remember no burnt ends."
Is this supposed to mean that Burnt ends are not allowed for a No Garnish event?
The 2012 Cooks Rules for Brisket Presentation allow Sliced, Chopped, Pulled or Cubed.
PLEASE REPLY
|
| bingo1912 |
Posted - 04/25/2012 : 11:59:16
If anyone needs any supplies for this or any other event please let me know in advance so I can make sure and have it there for you.
Thanks
Gary
Garys BBQ Supplies
gary@garysbbqsupplies.com |
| wileyscookingwoods |
Posted - 04/25/2012 : 08:25:15
Is anyone in the Portland area available to take some wood to the event? Lynnae is full and I would like to get some wood to Brad with the Rib Mafia and Kevin with Sasquatch BBQ.
Thank you for your help. |
| JD McGee |
Posted - 04/23/2012 : 08:30:08
Thanks for the heads up and clarification Bryan...see ya this weekend!
JD |
| Iso |
Posted - 04/22/2012 : 23:23:06
Each team should have received their Team Information Packet. If you have not received one by tomorrow's mail drop please contact me by e-mail.
A few clarifications from questions already posed by a few teams:
First - Read the whole packet.
1) Team DO NOT need a Snohomish County Health District permit (Item #2 on Req. To Operate). This has been purchased by the Event for all teams.
1a) No you can not sample to the public.
2) Hand-wash, dish wash, and dish rinse water temps are to be between 100 & 120F (~38-49C). Those cooking for charity expect the HD Inspectors to check. Santizer may be at ambient temperature.
3) Receipts. This is a request by the Health District for tracing meat in the event of a food borne illness report from the judges, volunteers, etc. Example: If a food borne illness is reported by s judge the HD will get a list of all foods eaten by that judge at the event. Which means each team will be contacted to provide source, procurement dates, etc for their meats. The HD then will continue walking back up the chain until it identifies the source of the contaminent. If your meat is being furnishment to you by a sponsor your should still have a receipt/PO/etc showing the source of meat.
Charity cooking:
Please do not sauce the meat.
You are being asked to cook 2-4 bone-in pork shoulders. Exact quantity and pick-up times are TBD pending the final meat order.
This event has grown significantly from 2011. We will be located on the midway with additional food vendors nearby. The inspectors may inspect any team but will focus mainly on the charity booth and teams cooking for charity.
|
| JD McGee |
Posted - 04/19/2012 : 13:40:32
Gary...the PNWBA does kick in some extra cash on ocassion for events that are "All Inclusive"...meaning the PNWBA collects all fees from the teams. Bryan is doing a "Basic" sanctioning because the gauranteed prize money is coming out of his own pocket...not from a sponsor. As his event matures and his sponsors kick in cash instead of "items" you will see the purse increase...
see ya soon!
JD |
| gary hedger |
Posted - 04/19/2012 : 09:06:09
Easy Boy's and Girls I was just asking? You don't have to be so sensitive! But I must admit that the PNWBA could throw out a few bucks after all the association isn't losing any money are they? It is not my intention to get anybody overly excited But this is a sanctioned PNWBA event? Before you go getting all sweaty over it your all right I don't know how it all works just throwing out idea's sorry if this isn't the place or time. |
| Iso |
Posted - 04/19/2012 : 08:45:35
quote:
Originally posted by NorthwestBBQ
quote:
Originally posted by gary hedger
With so many teams signing up is there any chance the PNWBA will throw some extra bucks in the kitty?
180 x 36 = $6,480 
How dare you question where the money goes!
Prize purse, PNWBA sanctioning costs, Health District permit fees, event insurance, and awards are the top 5 expenditures. Probably not in that order but pretty close.
I'd be happy to discuss this offline with either of you. The more people know about what goes into planning and executing an event the better the events as a whole can become. Happy teams play a vital role in any event. If you feel like you are not getting the value you expect then let's talk. We are open to ideas on how to make this better for 2013. |
| NorthwestBBQ |
Posted - 04/19/2012 : 00:21:35
quote:
Originally posted by gary hedger
With so many teams signing up is there any chance the PNWBA will throw some extra bucks in the kitty?
180 x 36 = $6,480
How dare you question where the money goes! |
