| T O P I C R E V I E W |
| Tom Rowe |
Posted - 02/05/2009 : 19:49:44
We would like to encourage all BBQ cooks and friends to attend the Astoria Days- Smokin on the Columbia lite cook -off. This will be a PNWBA event featuring chicken, ribs, tri-tip and salmon. We are looking at having a 1500 dollar prize money.Our city is really looking forward to having ya'll. Also happening at the same venue will be the Oregon State Tolbert Chili Championship. So mark you calender for May 2. The venue is really fantastic at pier 39 on the Columbia River. More to come soon! Tom Rowe TPJCC Smokin Eagles |
| 30 L A T E S T R E P L I E S (Newest First) |
| waynef |
Posted - 05/04/2009 : 18:34:27
Great Contest the boys of Mad Cow had a real good time looking forward to next year. Congrats to Tim and thanks to all the people that made this event possible good job
Wayne |
| ddmartin |
Posted - 05/04/2009 : 09:16:35
The long drive over the Pass from Winthrop by Piggy D's was well worth the experience in Astoria. We never realized there was a town instead of only the big bridge. We're looking forward to it again next year. One recommendation is to put the judges in the parking lot and the cooks on the pier.
Darel & Dona |
| lynnae |
Posted - 05/03/2009 : 19:27:16
Big Thanks!!
Bigger thanks goes out to all who braved the perfect storm to come out and play at the coast. What a weekend..I just finished cleaning out the trailer and coolers and all the rest of my crap and I'm pooped and ready for some salad!
Mr. Tom Rowe, you ROCK! You pulled this event together and that wasn't easy. I personally appreciated your hard work. I saw a side of Astoria I'd never seen and it was a treat to meet some of the locals who really appreciated us being there....of course we were in a gravel lot but you couldn't beat the view! WOW that was a long walk for turn ins!
Peace,
Lynnae
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| bigshirley |
Posted - 05/03/2009 : 14:22:40
Great job to everyone involved! Fun event even with a little rain. Congrats Tim and Lynnae
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| Tom Rowe |
Posted - 05/03/2009 : 09:12:33
Thanks everyone for coming out. Congrads to Sugars and Slabtown.
It is time for me to go on vacation.
Tom R |
| Bob B |
Posted - 05/03/2009 : 08:40:45
Congratulations Tim and Lynnae. You two are sure showing that you are on your game, with two great showing back to back. Also a congratulation to Tom Rowe for organizing what I am sure was an outstanding event in Astoria. I look forward to hearing more details. |
| Burnt Ends BBQ |
Posted - 05/02/2009 : 22:43:32
Unofficial results from Smokin on the Columbia. A great of cooking in the rain!! Great venue, good people and a lot of fun was had by all. Grand Champion - Slabtown, Tim King. Reserve - Sugars BBQ, Lynnae Oxley. Congratulations!! |
| Raven |
Posted - 05/01/2009 : 07:12:02
We could all probably use a bit of extra exercise... |
| Boardman |
Posted - 05/01/2009 : 00:39:02
The Judging 'tent' seems that it will be a long way away from where the bbq cooks are, maybe we need to adjust the turn in times. (LOL) If the tent is by the brewery - no problem!
Michael |
| Tom Rowe |
Posted - 04/30/2009 : 10:00:55
Just to let everyone know the Rogue/Pier 39 has the largest covered area in Astoria, as it was an old cannary. Although we are not able to BBQ on the pier we can use all the covered area for judging, public gathering, chili cooking or vending. So in other words we are planning for all conditions. We are, and will continue to get the word out. All of the hotels/bars ect. have requested event posters so there you have it. So I guess lets pray for a bit of sun, if not you are still in for one good time.
Tom R.
Jimmy G. - Rogue Public House
Darlene F. - United Way Clatsop Co. |
| Raven |
Posted - 04/30/2009 : 09:05:58
Tom, thanks a bunch! That's what I needed to know.
Rogue Public House! I love those guys!
(Anyone who's a whiskey drinker - Rogue's Dead Guy Whiskey is a thing of beauty.) |
| Tom Rowe |
Posted - 04/29/2009 : 20:01:19
All the streets in Astoria that run north to south are numbered 1 to 45 across along highway 30( Leif Erickson Blvd ). If you are coming in on highway 30 just as you are going done the hill into Astoria look for the sign that says Pier 39 Hanthorn Cannery and the Rogue Pulbic House. You can not miss it. Pier 38 is the R.V. park right next door. This is all open area at the water front.If you have gone past Safeway you have gone to far. THE VENUE IS RIGHT OFF HIGHWAY 30 (LIEF ERICKSON BLVD.) Several folks have made us aware that the GPS or whatever is incorrect. Think HWY 30 just as you come into Astoria from the east. I hope this helps.
Thanks, Tom |
| Raven |
Posted - 04/29/2009 : 09:13:15
Event Location Help!
OK. So Yahoo Maps and Google Earth show Pier 39 in one place, and 39th Street in a different one.
I suspect that the location shown for Pier 39 (off of Tounge Point Road) is correct, but I don't want to find myself cruising the streets of Astoria at 5 am on Saturday (with Christene commenting on why I didn't get better directions :) ). So, is this the right spot, or are the maps lying to me?
How 'bout GPS coordinates? Those are awesome.
Thanks. |
| pnwba |
Posted - 04/29/2009 : 09:07:26
Yes..that's out. you can still put lemon aioli on the top of the filet if you want. :) |
| lynnae |
Posted - 04/28/2009 : 23:30:18
no foreign substances....
so salmon cakes, stuffed with roasted garlic and fresh herbs then topped with lemon aioli is right out?
well sh*t! I've got to think of sumptin else then..... |
| Mack |
Posted - 04/28/2009 : 19:16:13
Annnnnthonnnnnny,
I was referring to chicken breast your gutter tramp |
| TomW |
Posted - 04/28/2009 : 19:14:52
In a word ---- NO! I repeat, this is not an Anything Butt category. Would you be allowed to turn in a little Pulled Chicken with your Pulled Pork along with a big pool of sauce in a regular competition? This is a regular competition. Salmon (only Salmon) and garnish in the box. If there is sauce, it must be attached to the meat. It's about the MEAT Baby!!
Tom W. |
| crackerjacks BBQ |
Posted - 04/28/2009 : 17:56:38
Can the salmon turn in include anything else? Sauce, additional meats, etc? |
| Raven |
Posted - 04/28/2009 : 16:44:42
I'm pretty certain there's a forum-inappropriate response to Mack's post, but I'm going to leave that alone.
So...I too find the salmon cooking / turn-in is a much smoother process if you portion out the fishy into (preferably more than 6) equal pieces prior to cooking. That said, since I generally do horrible in salmon, take this with a grain of salt.
Hmm...I suppose sashimi is out of the question... |
| Mack |
Posted - 04/28/2009 : 16:25:55
I'll bet you could cut the fillet into 6 or so pieces, rub each with pure maple syrup, coat with fresh ground black pepper, sea salt and garlic slivers. Cook on a cedar board for a few minutes over direct heat until it feels like a firm breast, then turn in 6 of the best. Simple is good. |
| pnwba |
Posted - 04/28/2009 : 11:17:39
You should cut it before you cook it into a size that would fit into the box. You don't want it folded over.. it should look nice. :) |
| huli huli |
Posted - 04/28/2009 : 11:10:47
will a whole salmon fillet fit in a 9x9 turn in box ???huh....(can we fold it in half?) |
| Raven |
Posted - 04/28/2009 : 10:38:49
Wow - in the NW?!? Maybe give me an excuse to show off my new wet weather gear! Speedos are acceptable, right?
On an actual competition related note...
Heads-up reminder all y'all: Salmon is the only meat which you do **NOT** have to provide 6 individual pieces for the judges. A whole fillet, with enough meat for 6 judges, IS allowed for the salmon. (Have you ever TRIED to cut cooked fish?) |
| lynnae |
Posted - 04/28/2009 : 08:08:54
ok well thanks. BTW just checked on the weather forecast and, you ready?
wait for it
wait for it
CHANCE OF RAIN!!!
But perhaps chance of some partly cloudiness too!
 |
| TomW |
Posted - 04/28/2009 : 07:59:35
Hey, this is not an "anything" but competition! All four meats will be in the standard turn-in box. That includes the Salmon. The garnish is also the standard (leaves of green lettus) allowed for our competitions.
Tom Wallin
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| lynnae |
Posted - 04/27/2009 : 22:08:14
Just to clarify: ribs and chicken = standard comp box. salmon and tip = open garnish right
Lynnae
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| TomW |
Posted - 04/19/2009 : 09:45:52
The BBQ is the standard turn-in (9x9 box).
Tom W |
| Burnt Ends BBQ |
Posted - 04/19/2009 : 09:30:42
We have a question regarding turn-ins for this event. Will all turn-ins be in the standard 9 x 9 box, or are any of the items to be "open?" Just curious... |
| Tom Rowe |
Posted - 04/01/2009 : 14:27:47
The entry form for the BBQ is now up and posted. Come join us for a wonderful north coast time in Astoria at the Rogue and pier 39!!
Tom Rowe |
| Tom Rowe |
Posted - 03/25/2009 : 21:50:54
The venue will be Pier 39 in Astoria, Oregon. You will be able to set up by 6am. There is an RV park next to the venue and we also are working on special motel rates for Comfort Suites which is also within walking distance.
We will feature Ribs, Chicken, Tri-tip, and Salmon. Pier 39 is right off highway 30 as you come into Astoria at the Rogue Public House. The fee to be paid to the PNWBA is 60 dollars for early sign up.
I hope this answers a few questions. We thank you all for your interest and look forward to hosting you. As Tom has stated the flier will be up really soon. Tom Rowe, Organizer Smokin on the Columbia P.S I will post more info on R.V. site and motel on this forum in the coming days |
