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BackyardBum
USA
107 Posts |
 Posted - 04/11/2012 : 12:03:41
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quote:
Originally posted by Gregg
More silly questions from another rookie team...
Hand wash station and three-tub cleaning system... Hot Water really? How are y'all getting and keeping your water hot or warm?
"protective barrier under their pits" What is everyone using for this? Is astro-turf acceptable?
Thanks!
Gregg
Gregg Camp Chef has a 20 qt. steel/enamel product w/spigot called a Hot Pot that is very nice and versatile (backup for my Coleman HW on Demand). Ground/deck protection mats for bbq's are available at Home Depot or Lowes . I purchased a wall protector panel for wood stoves for under my pit , it has a smooth surface thats easier to clean than the mats . |
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Angie
Canada
368 Posts |
Posted - 04/11/2012 : 16:12:58
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| Bob - I will SO look forward to seeing you there! |
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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Blacksheepbbq
USA
37 Posts |
Posted - 04/12/2012 : 16:32:03
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Question regarding the chicken marinade bonus catagory.
Little confused as it says chicken marinade contest but then referenced as a recipe almost like its a full chicken dish. So my question is. Is this strictly chicken marinaded and cooked then served or is it ten ingredients to make a killer chicken dish? Can we stuff the chicken? Sorry if I am just missing something but we are really looking forward to this one and want to make sure we are within the rules. |
~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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Gregg
USA
11 Posts |
Posted - 04/12/2012 : 22:16:36
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quote:
Originally posted by BackyardBum
quote:
Originally posted by Gregg
More silly questions from another rookie team...
Hand wash station and three-tub cleaning system... Hot Water really? How are y'all getting and keeping your water hot or warm?
"protective barrier under their pits" What is everyone using for this? Is astro-turf acceptable?
Thanks!
Gregg
Gregg Camp Chef has a 20 qt. steel/enamel product w/spigot called a Hot Pot that is very nice and versatile (backup for my Coleman HW on Demand). Ground/deck protection mats for bbq's are available at Home Depot or Lowes . I purchased a wall protector panel for wood stoves for under my pit , it has a smooth surface thats easier to clean than the mats .
Thanks for the suggestion! |
The Not-So-Kosher Dawgs |
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Gregg
USA
11 Posts |
Posted - 04/12/2012 : 22:18:54
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quote:
Originally posted by Angie
HI Gregg, the only thing that cleans grease is hot water so yes, it is a requirement. Lots of teams are using Coleman hot water on demand units or a Coleman Water Jug with a spigot on it as outlined in the beautiful diagram in the rules - boil the water on the stove and transfer it to the water jug for convenient access.
Angie, Thanks for the help! |
The Not-So-Kosher Dawgs |
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Gregg
USA
11 Posts |
Posted - 04/12/2012 : 22:21:13
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quote:
Originally posted by Iso
Hi Gregg,
Protective barrier under the pit is to protect the venue's property. Something like a metal oil drip sheet pan to keep the grease dripping off the pavement. Astro turf, while pretty, is not peticularly suitable for this application. Additionally, astro turf under the firebox could present issues with the Fire Marshal and get real stinky if it gets a bit warm.
Hot water: I use a Camp Chef stove to heat up 5 gallons of water to ~130-140 then pour that into the water jug. It stays hot all day. Other teams use an on-demand system or built-in hot water heater for big trailers.
Bryan, I appreciate the comments. Thanks! |
The Not-So-Kosher Dawgs |
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Pappavitto
USA
54 Posts |
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NorthwestBBQ
USA
744 Posts |
Posted - 04/13/2012 : 00:06:58
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quote:
Originally posted by Pappavitto
Just paid, looking forward to my first comp. I will be in Kent on Sunday for the Pitmaster class. 
Good smoking luck, bro. The members of the PNWBA will be happy to mentor you! |
Michael Stevenson
PNWBA/KCBS Member, Cook, CBJ & Photographer
http://www.facebook.com/CncWoodCarving
michaels123@msn.com |
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Blacksheepbbq
USA
37 Posts |
Posted - 04/14/2012 : 18:31:36
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| Any more info on the chicken marinade? |
~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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Iso
USA
344 Posts |
Posted - 04/14/2012 : 21:21:22
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quote:
Originally posted by Blacksheepbbq
So my question is. Is this strictly chicken marinaded and cooked then served or is it ten ingredients to make a killer chicken dish? Can we stuff the chicken?
The objective of this category is to make a marinaded chicken breast with a minimum of 6 (six) servings.
The cooked marinaded chicken breast can be displayed inside a standard turn-in box as you see fit within reason. A picture of your entry will be taken to be paired with the recipie for posting on the mantestedrecipes.com website.
Within reason:
Various human edible vegetation like lettuce, parsley, etc to make it pretty.
Inedible matter (ie. foil, toothpicks, finger nails, toe nails, body hairs, etc) are foreign objects and would reason for DQ.
With respect to gravy, a marinaded chicken breast covered in gravy is very difficult to photograph and show the marinaded chicken. It is nearly impossible to judge the marinaded chicken breast for appearance when it is covered in gravy. If the judges can't see the chicken breast how are they supposed to grade for appearance?
Don't over think it. It is supposed to be simple that an average home cook can replicate at home in their home kitchen using ingediants that can be procured by the average person from the average local big box store.
A ten ingredient marinade would be something like: balsamic vinegar, mustard, EVOO, sage, cilantro, chipotle, onion powder, garlic, lime juice, pineapple juice.
Jojoba peppers or whole Vietamese old growth cinnamon bark are too specialized for the home cook.
For the sake of the judges make sure your temp your chicken.
Lastly, this is supposed to be fun an enjoyable. |
Respects,
Bryan
Dead Man BBQ
Washington State Spring BBQ Championship (4/27 & 28)
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Blacksheepbbq
USA
37 Posts |
Posted - 04/15/2012 : 08:07:39
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Gotcha. That's perfect. The reply earlier kinda through me off when it was referrenced as a "chopped or iron chef" style catagory. Had my brain spinning way too much, which is never a good thing!
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~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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wileyscookingwoods
USA
25 Posts |
Posted - 04/16/2012 : 19:03:07
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If there is enough interest in folks looking for wood for this event, I would drive up from Portland to accommodate everyone.
If you are interested leave a message here, call me 503-863-7708, or email mike@wileyscookingwoods.com.
Thank you. |
wileyscookingwoods
Mike Wiley
503-863-7708
smoke more, worry less |
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Iso
USA
344 Posts |
Posted - 04/17/2012 : 23:37:26
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There are two team sites remaining for this event. Team Information Packets will be in the mail tomorrow.
We now have a few non-food vendor spaces availiable. If you are interested in these please contact us directly.
Mike, dude I am sorry I totally spaced it. Been busier than a teen boy in a Vegas cat house these past couple of weeks. |
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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Deena
USA
1505 Posts |
Posted - 04/18/2012 : 12:17:39
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| No because this is a Basic Services event.. PNWBA is not collecting the registration fees. |
Christene James
Raven's Fyre BBQ
Master Judge #200002
Member #100001
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Bush Cook
Australia
189 Posts |
Posted - 04/18/2012 : 17:37:11
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quote:
Originally posted by Deena
No because this is a Basic Services event.. PNWBA is not collecting the registration fees.
For those who don't understand what this means please see the sanctioning information for the PNWBA http://www.pnwba.com/pnwba_santioning.htm
Thanks,
Saffron
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Saffron
Head Cook - Bush Kitchen
Follow me on Facebook! www.facebook.com/BushCooking |
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Iso
USA
344 Posts |
Posted - 04/18/2012 : 19:02:39
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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 = 6480 
With all due respect Gary et. al. I recommend that you host an event to fully understand what goes on behind the sceanes and the expenses involved.
From the PNWBA sanctioning rules:
The Pacific Northwest BBQ Association does not procure prize money for events. You must have a guaranteed source and amount of prize money 70 days prior to the event for us to proceed with scheduling and advertising your event.
irkLevel++;
To be crystal clear here: We are making $0 - nothing, nada, zip, zero, ziltch on this event.
Come and have fun. Family, friends, food, and fun. That is what BBQ is about. The 2013 event planning is already underway. |
Respects,
Bryan
Dead Man BBQ
Washington State Spring BBQ Championship (4/27 & 28)
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Edited by - Iso on 04/18/2012 22:36:46 |
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NorthwestBBQ
USA
744 Posts |
Posted - 04/19/2012 : 00:21:35
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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!  |
Michael Stevenson
PNWBA/KCBS Member, Cook, CBJ & Photographer
http://www.facebook.com/CncWoodCarving
michaels123@msn.com |
Edited by - NorthwestBBQ on 04/19/2012 00:31:55 |
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Iso
USA
344 Posts |
Posted - 04/19/2012 : 08:45:35
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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. |
Respects,
Bryan
Dead Man BBQ
Washington State Spring BBQ Championship (4/27 & 28)
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gary hedger
Netherlands
152 Posts |
Posted - 04/19/2012 : 09:06:09
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| 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. |
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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JD McGee
USA
1460 Posts |
Posted - 04/19/2012 : 13:40:32
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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 |
Wine Country "Q" Competition BBQ
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Iso
USA
344 Posts |
Posted - 04/22/2012 : 23:23:06
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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.
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Respects,
Bryan
Dead Man BBQ
Washington State Spring BBQ Championship (4/27 & 28)
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JD McGee
USA
1460 Posts |
Posted - 04/23/2012 : 08:30:08
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Thanks for the heads up and clarification Bryan...see ya this weekend!
JD |
Wine Country "Q" Competition BBQ
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wileyscookingwoods
USA
25 Posts |
Posted - 04/25/2012 : 08:25:15
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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. |
wileyscookingwoods
Mike Wiley
503-863-7708
smoke more, worry less |
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bingo1912
USA
160 Posts |
Posted - 04/25/2012 : 11:59:16
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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 |
Play with your food. PLEASE!
CBJ 200510 |
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swamprb
USA
1391 Posts |
Posted - 04/25/2012 : 17:33:29
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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
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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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JD McGee
USA
1460 Posts |
Posted - 04/25/2012 : 17:42:18
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Bryan may think brisket burnt ends are still considered garnish...lol!  |
Wine Country "Q" Competition BBQ
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Angie
Canada
368 Posts |
Posted - 04/25/2012 : 20:22:16
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Burnt ends are allowed. All standard meat presentation rules apply.
This is a NO Garnish event...which means nothing but meat in the box.
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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 |
Edited by - Angie on 04/25/2012 20:22:54 |
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kevin
Canada
44 Posts |
Posted - 04/26/2012 : 22:58:41
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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. |
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NorthwestBBQ
USA
744 Posts |
Posted - 04/29/2012 : 18:56:19
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Results are in!
Grand Champion goes to Left Hand Smoke!
Reserve Grand Champion went to Black Sheep BBQ!
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Michael Stevenson
PNWBA/KCBS Member, Cook, CBJ & Photographer
http://www.facebook.com/CncWoodCarving
michaels123@msn.com |
Edited by - NorthwestBBQ on 04/29/2012 23:34:17 |
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Topic |
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Washington State Spring BBQ Championship
