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Iso
USA
344 Posts |
 Posted - 03/04/2012 : 00:52:27
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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 teams 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 teams 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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Edited by - Iso on 04/26/2012 23:32:00 |
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JD McGee
USA
1460 Posts |
Posted - 03/04/2012 : 09:41:31
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Wine Country "Q" will be there with bells on! We will be teaching a "Competition BBQ 101" class at 1PM that includes a tour of our camp and everything you need to know to get started in competition cooking...and yes we can talk about Hot-N-Fast for those interested...we will be cooking 2 butts and 2 briskets HNF style for charity...hope to see you there!
Just paid online via PayPal...love the online registration and site information right on the registration form...great job Bryan! This will make life a whole lot easier for our teams to sign up and see what amenities are available to them...
JD & Rhana |
Wine Country "Q" Competition BBQ
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steve6224
Canada
113 Posts |
Posted - 03/05/2012 : 07:49:40
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| Rub My Butt just paid online |
Rub My Butt BBQ
2x WSM 22", WSM 18", FEC 100, 26" OTG, UDS |
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stogynoy
USA
159 Posts |
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Slow Porkin
USA
20 Posts |
Posted - 03/05/2012 : 10:46:26
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Rookie BBQ team here so please excuse my dumb questions..
Do we have to compete in all meat categories? I have seen on other competition registrations you pick which categories you are entering. I don't see that on this entry form.
No meat donated for competion on Sunday as I have seen at other contests?
If we supply our own meat is their a min. size required for brisket etc?? especially with how early that turn in time is. Might as well enjoy whiskey all night with a 10-11 am turn in.
Thanks for the help. I will take any other tips people want to give. Look forward to experiencing the fun and learning a bit from the experts. Stop by and say hi we will be the team that looks confused and unorganized!
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Eric
Slow Porkin' BBQ
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dgassaway
USA
180 Posts |
Posted - 03/05/2012 : 12:46:27
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Hi Eric,
Welcome, were glad to have you.
You are not required to cook all 4 meat categories (pork, brisket, chicken, ribs) but to have a chance at the overall prize money such as Grand Champion or Reserve Grand you must compete in all 4 categories. Usually all teams will cook all 4 categories.
I have not seen a contest where the organizer supplied the competition meats, not that there are not some that do, it is just not usually done that way around the NW. A lot of times your meat for sampling to the public will be supplied, just not your competition meats.
I believe the only minimum size requirement is for your pork shoulder, it must weight 5lbs or more. I'm sure others will jump in here and have other good information for you. Angie and I will be sure to stop by and meet you in Monroe...Good luck and have fun!
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David Gassaway
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CBJ #200356
Smokin' HOT Grillfriends | Well Seasoned & The CanadaQ Crew BBQ Team
Event Organizer: Big Red Barn Burner | Cloverdale Cowboy Cook-off | North Surrey Auto Mall CAR-B-QUE | BBQ on the By Pass
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joshua mason
USA
40 Posts |
Posted - 03/05/2012 : 15:33:56
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POWDER HOGS WILL BE THERE
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JOSHUA "FUZZY HOG" MASON
POWDER HOGS BARBECUE TEAM
PNWBA MEMBER |
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Iso
USA
344 Posts |
Posted - 03/05/2012 : 21:12:03
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Brad Rand: We have a number of sponsors that are contributing either goods or services in kind. These are all small local businesses that are happy to support the event. One business has a special treat just for the teams. As part of the sanctioning process organizers are required to guarantee a minimum prize purse. This is what we are covering regardless of sponsorships and team registrations. Like other organizers the prize purse will most likely go up. We tried very hard to keep the registration fee down as much as we could. Much like the price of fuel many other fees went up as well.
This year we only had 10 weeks to do what normally take 12-18 months of planning. Big name corporate sponsors usually take several months to get lined up and approval from the corporate offices. I would very much love to have a title angel sponsor with a $35k purse and be able to furnish all meats for the competitors. Great goal to work towards but not realistic for 2012. It takes teams, judges, and the public to keep any competition running and growing. The more teams that show up the greater the numbers of attendees and the greater the interest in sponsorship.
@Eric: As David stated you are not required to compete in every category.
The turn-in times are based on the venue + PNWBA requirements, then walk back up the clock in one hour increments from there. We are very fortunate to have a venue staff that is supportive and willing to work with us. At the same time we need to be considerate of their time as well. |
Respects,
Bryan
Dead Man BBQ
Washington State Spring BBQ Championship (4/27 & 28)
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MADDOG
Azores
800 Posts |
Posted - 03/05/2012 : 21:57:44
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Eric "Slow Porkin" from Kirkland, welcome!
First things first....look to the left column under EVENTS, find Rules, go to the Instructions for Cooks, read it, walk away from it, think about it and come back and read it again. THEN if you have questions, come back here and ask away....Many noob questions are answered in that well done document. We have ALL been exactly where you are and I don't know anyone in this association who won't be helpful to you. They are great folks. Pay particular attention to REQUIREMENTS such as fire extinguisher, hand washing station, dish washing, etc and NONE of that should require spending much $$ on. If you have not been to the basic cooking class the assoc offers - DO IT!!! Come to the competition early, get set up and start looking at what everybody else is doing. If you can't figure out the WHYS, simply ask. Over on the left, look at PHOTOS of old events, too. Just seeing what physically happens will help you get a mental picture of what you need to do. DON'T go rushing out spending a bunch of $$$ to get started. If you THINK you need something, ask here. OK? Welcome, welcome, welcome! ENJOY |
Pat "Maddog" Maddock
PNWBA Secretary 2013-14
PNWBA CBJ#200412
KCBS CBJ#60627
Webers, Traeger, Cookshack and a translucent Thermapen...it's magically delicious!
...MADDOG'S BBQ
Don't try to teach a pig to sing. It will frustrate you, annoy the pig and delay the damned BBQ! |
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Blacksheepbbq
USA
37 Posts |
Posted - 03/05/2012 : 22:33:21
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| This is one we are planning on attending for sure! I also just noticed that this is a garnish free event. That's pretty cool. Never competed without garnish. |
~Tim Jennings~
Black Sheep BBQ
~ When it comes to meat, ours can't be beat. ~
** Former team names, Drunken Pig BBQ and Jennings Custom Cookers ** |
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stogynoy
USA
159 Posts |
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swamprb
USA
1391 Posts |
Posted - 03/06/2012 : 02:28:29
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Left Hand Smoke will be there, just need to do some offshore banking transactions to cover paypal registrations.
Slow Porkin' Eric Mendel of Kirkland, WA - c'mon down to the Butcher Shop Cafe in Kenmore on Saturday March 10 and I would be happy to fill you in on any questions you may have regarding cooking all 4 meats at your first event that may not get answered here. First off, state on the Registration that you are a new team and you will be situated near a Mentor Team. |
Brian Moriarty
PNWBA Board Member, CBJ/KCBS CBJ
Left Hand Smoke 2010 PNWBA Team of the Year
Hobbyist Competitive Cook & CBJ since 2007
Cooking on a Backwoods Gater, Weber Smokey Mountains, Big Green Eggs, Big Drum Smoker clones, Cajun Bandit kettle conversions, Cookshack 008, Weber Performer, Genesis, Q & Kettles, La Caja China #2, Roastin' and toastin' on the Weber 1000/RK Drum Coffee Roaster, Vintage Kamado restoration hack.
*******Visit our supporters for 2013********
Oakridge BBQ http://www.OakridgeBBQ.com/
US BBQ Supply & Smoky Okie Rubs and Injections http://usbbqsupply.com/
Bigmista's BBQ Rubs http://bigmista.com/
Butcher Shop Cafe http://www.selectgourmetfoods.com/
Plowboys BBQ http://plowboysbbq.com/
Smoke on Wheels BBQ Marinades & Injection http://smokeonwheels.com/products/
Big Green Egg courtesy of AES http://www.biggreenegg.com/
Mojobricks http://www.mojobricks.com/ Cajun Bandit http://cajunbandit.com/
The Briner http://www.thebriner.com/ Rib-O-Lator http://www.ribolator.com/
Charcos Coconut Charcoal http://www.charcos.biz/
If I'm not competin', I'm smokin' and grillin'! Follow Left Hand Smoke on Facebook!
http://www.facebook.com/pages/Left-Hand-Smoke/116187658462391?sk=wall
Stay Hungry! |
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Slow Porkin
USA
20 Posts |
Posted - 03/06/2012 : 09:23:21
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| Thanks to everyone for answering questions, the tips and welcomes.. I have looked over the site throughly and it's very well done and helpful. Brian thank you for the invite! Unfortunately I am out of town this weekend. I look forward to meeting you all at the event! |
Eric
Slow Porkin' BBQ
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gary hedger
Netherlands
152 Posts |
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JD McGee
USA
1460 Posts |
Posted - 03/07/2012 : 12:19:18
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quote:
Originally posted by gary hedger
No garnish excellent!
Yep! A bonafide MEAT contest... |
Wine Country "Q" Competition BBQ
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lynnae
USA
599 Posts |
Posted - 03/07/2012 : 12:42:08
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Awesome! We may indeed see a trend here....
quote:
Originally posted by JD McGee
quote:
Originally posted by gary hedger
No garnish excellent!
Yep! A bonafide MEAT contest...
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Sugar's Championship Barbecue
www.sugarsbarbecue.com
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MADDOG
Azores
800 Posts |
Posted - 03/08/2012 : 08:20:22
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| Have you set a team limit? |
Pat "Maddog" Maddock
PNWBA Secretary 2013-14
PNWBA CBJ#200412
KCBS CBJ#60627
Webers, Traeger, Cookshack and a translucent Thermapen...it's magically delicious!
...MADDOG'S BBQ
Don't try to teach a pig to sing. It will frustrate you, annoy the pig and delay the damned BBQ! |
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Iso
USA
344 Posts |
Posted - 03/08/2012 : 09:49:24
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Pat, we are capping at 39 teams this year. If there is sufficent interest from teams we will try to accomodate more next year. If you are planning on competing sign-up early.
We have been able to raise the prize pool up a bit and have a few more plans in the works to raise it further. |
Respects,
Bryan
Dead Man BBQ
Washington State Spring BBQ Championship (4/27 & 28)
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Edited by - Iso on 03/08/2012 09:57:26 |
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gary hedger
Netherlands
152 Posts |
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Iso
USA
344 Posts |
Posted - 03/20/2012 : 16:35:02
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We have received a number of inquiries and requests for special categories or "something" to do on Saturday. We would like the teams to be around on Saturday to interact with the public. Talk story, share your knowledge, etc.
Please understand that due to the abbreviated timeline and (paying) job demands we had to cut the fun events to ensure the big event is successful. For 2013, there are a number of Saturday events already in the planning stages. Not quite ready to unveil the details but one involves a major national sponsor.
Classes
Please consider sharing your skills with the public by leading a short (30-45m) free class on your favorite BBQ topic. These classes are generally geared toward the public to inform, teach, and generate interest in our passion. A stage with a sound system is furnished for you. We are working on having grills, smokers, etc availiable. As per Snohomish County Health Department there will be no public sampling at these demos.
Optional category
We are considering adding a BBQ Sauce category on Saturday.
This is for fun. We are putting together a prize basket for the winner. There will be no charge for registered teams and all sauces must be made on site. No outside (non-registered) enteries allowed.
Is there anyone interested in participating in a BBQ sauce category?
Potluck supper
Would teams be interested in a potluck supper Saturday evening?
Vending
We have received permission for registered teams to vend items from their booth at the event. If you are interested in this please shoot me an e-mail so we can ensure you get sited appropriately.
Due to contractual obligations, if you would like to sell food there is another process that you will need to go through. |
Respects,
Bryan
Dead Man BBQ
Washington State Spring BBQ Championship (4/27 & 28)
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Edited by - Iso on 03/20/2012 16:44:39 |
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JD McGee
USA
1460 Posts |
Posted - 03/21/2012 : 06:24:25
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| WooHoo! One more team and we have a qualifier! |
Wine Country "Q" Competition BBQ
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Corree
USA
59 Posts |
Posted - 03/21/2012 : 08:53:22
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| I'm in! Just registered and paid on-line under my new team name :) Can't wait to get to this comp!!! My first heavy meat comp of the year, and my second year of competing... Looking forward to seeing some familiar, friendly faces :) |
Corree Schurman
Rockin' the Smoke
www.rockinthesmoke.com
PNWBA Board Member |
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waynef
Canada
577 Posts |
Posted - 03/22/2012 : 21:56:39
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| Any RV Parking on or near the site? |
Wayne Fettback
Mad Cow Barbeque
http://www.madcowbbq.com |
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Iso
USA
344 Posts |
Posted - 03/22/2012 : 22:13:11
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| Yes Wayne. Not at the event venue where your booths are at. How close to you need it? |
Respects,
Bryan
Dead Man BBQ
Washington State Spring BBQ Championship (4/27 & 28)
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Iso
USA
344 Posts |
Posted - 03/27/2012 : 21:54:53
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There are 4 weeks left until the Washington State Spring BBQ Championship. Get those registrations in at http://www.deadmanbbq.com/wssbbqc . Sites will be assigned on a first come first served basis. This year we are in the interior of the Fairgrounds near the midway. Site map is availiable at http://www.deadmanbbq.com/wssbbqc/documents/wssbbqcsitemap.png
We have added two Saturday categories for fun & glory - BBQ Sauce & Man Tested Recipes Chicken Breast Marinade. On Saturday morning teams will have Starbucks drip coffee and Henry's Doughnuts to munch on while setting up. Sunday morning breakfast starts at 0730.
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 of life the opportunity to wrestle locally and at state & national championship.
Along with the BBQ we will have the Evergreen Spring Recreation & Sportsmen Expo, NASCAR Super Late Models Twin 50s, & NASCAR Super Figure 8 races.
Miss Sky Valley 2012 and Mayor Robert Zimmerman will be presenting awards to the winners.
We have been truly blessed with a number of sponsors including Monroe Fireplace and Stove who are Big Green Egg, Traeger, and Green Mountain Grill dealers. They will be sited in with the teams so please stop by and say thank you for their support.
RV Parking is availiable. |
Respects,
Bryan
Dead Man BBQ
Washington State Spring BBQ Championship (4/27 & 28)
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Edited by - Iso on 03/27/2012 23:07:23 |
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gary hedger
Netherlands
152 Posts |
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Iso
USA
344 Posts |
Posted - 03/28/2012 : 10:25:58
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Sorry for the inconvenience Gary. Please try again or to go directly to the registration form go here http://www.deadmanbbq.com/wssbbqc/register.aspx
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Respects,
Bryan
Dead Man BBQ
Washington State Spring BBQ Championship (4/27 & 28)
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gary hedger
Netherlands
152 Posts |
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gary hedger
Netherlands
152 Posts |
Posted - 03/28/2012 : 10:33:18
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Keep getting this- Server Error in '/' Application.
Runtime Error
Description: An application error occurred on the server. The current custom error settings for this application prevent the details of the application error from being viewed remotely (for security reasons). It could, however, be viewed by browsers running on the local server machine.
Details: To enable the details of this specific error message to be viewable on remote machines, please create a <customErrors> tag within a "web.config" configuration file located in the root directory of the current web application. This <customErrors> tag should then have its "mode" attribute set to "Off".
<!-- Web.Config Configuration File -->
<configuration>
<system.web>
<customErrors mode="Off"/>
</system.web>
</configuration>
Notes: The current error page you are seeing can be replaced by a custom error page by modifying the "defaultRedirect" attribute of the application's <customErrors> configuration tag to point to a custom error page URL.
<!-- Web.Config Configuration File -->
<configuration>
<system.web>
<customErrors mode="RemoteOnly" defaultRedirect="mycustompage.htm"/>
</system.web>
</configuration> |
Smoke it if ya got it BBQ Team
CBJ 200806
http://smokeitifyagotitbbq.com/
https://www.facebook.com/smokeitifyagotitbbq
Alias The Threadkiller! |
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bigbill
USA
28 Posts |
Posted - 03/28/2012 : 17:02:44
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I am getting the same thing but I am signing up regardless. Looks to be a lot of fun!!quote:
Originally posted by gary hedger
Keep getting this- Server Error in '/' Application.
Runtime Error
Description: An application error occurred on the server. The current custom error settings for this application prevent the details of the application error from being viewed remotely (for security reasons). It could, however, be viewed by browsers running on the local server machine.
Details: To enable the details of this specific error message to be viewable on remote machines, please create a <customErrors> tag within a "web.config" configuration file located in the root directory of the current web application. This <customErrors> tag should then have its "mode" attribute set to "Off".
<!-- Web.Config Configuration File -->
<configuration>
<system.web>
<customErrors mode="Off"/>
</system.web>
</configuration>
Notes: The current error page you are seeing can be replaced by a custom error page by modifying the "defaultRedirect" attribute of the application's <customErrors> configuration tag to point to a custom error page URL.
<!-- Web.Config Configuration File -->
<configuration>
<system.web>
<customErrors mode="RemoteOnly" defaultRedirect="mycustompage.htm"/>
</system.web>
</configuration>
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Bill Stock
The Rib Mafia - "BBQ You Can't Refuse"
http://www.facebook.com/TheRibMafia
Traeger Lil' Tex
Weber Smokey Mountain
Weber Mini (Home-built) |
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Angie
Canada
368 Posts |
Posted - 03/28/2012 : 17:46:45
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Bill - that is AWESOME ! I can't wait to see you guys again.
I will be your head judge this time! |
Angie Quaale
Event Organizer -
* BBQ on the By Pass
* Big Red Barn Burner
* Cloverdale Cowboy Cook-off
* The North Surrey Auto Mall CAR-B-QUE
PNWBA Head Judge
PNWBA Board Member |
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Topic |
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Washington State Spring BBQ Championship
