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Tom Rowe
60 Posts |
 Posted - 02/05/2009 : 19:49:44
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| 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 |
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lynnae
USA
277 Posts |
Posted - 02/25/2009 : 08:03:37
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I just know this will be a blast..I'll be there for sure!
Lynnae
Sugar's Barbecue and Catering |
Sugar's Championship Barbecue / solo
Sugar's Championship Barbecue / with Brad!
www.sugarsbarbecue.com |
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Tom Rowe
60 Posts |
Posted - 02/27/2009 : 04:23:55
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Lynnae, its great to hear you are coming.
Hope the Portland cooks are as fired up and ready to do some queing. Talked to Cindy today, Ella's BBQ is also coming...Sure won't have far to go for a cold Rogue. Anyone else gonna join us?
Tom, Smokin'Eagles
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Burnt Ends BBQ 2
USA
19 Posts |
Posted - 03/01/2009 : 15:04:20
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| John and I are planning on being there. A couple of years ago I did a cruse ship market and about half the summer at the Astoria farmers market. The people and tourist are so much fun. Pier 39 will add the the Great times I have had in Astoria. This time it will be Jonhs turn to show his skill of low and slow. Can't wait. |
Laura
BURNT ENDS BBQ |
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SmokeShow
9 Posts |
Posted - 03/01/2009 : 17:12:47
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SmokeShow will be there sounds great!! Cant wait to see you all there....
Dee Dee
SmokeShow BBQ |
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lynnae
USA
277 Posts |
Posted - 03/02/2009 : 06:22:11
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DEE DEE! What up girlfreynd? You competin 'round town this year??
luv yahz!
Sugar's BahBekew!
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Sugar's Championship Barbecue / solo
Sugar's Championship Barbecue / with Brad!
www.sugarsbarbecue.com |
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yippster
USA
73 Posts |
Posted - 03/02/2009 : 12:19:49
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| Ono BBQ may have to join you at this one Lynnae. |
Ono BBQ Team
Rainbow Catering
Steve Yip
206-295-8231 |
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Burnt Ends BBQ 2
USA
19 Posts |
Posted - 03/02/2009 : 13:04:55
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| This is looking to be a great Competition. Tom let me know if there is anything we can do to help. Cornelus Pass RD Hi way 30 and I could be there. It sounds like you are doing a great job getting ready for us. Keep up the good work. May will be here soon. |
Laura
BURNT ENDS BBQ |
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Tom Rowe
60 Posts |
Posted - 03/02/2009 : 22:13:04
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We are working our tail off to make this a fun event for all. Look for the flier soon. Thanks PNWBA for putting Astoria on the BBQ map.
Tom Rowe, Smokin Eagles |
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drake_87
19 Posts |
Posted - 03/08/2009 : 10:48:01
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| just wondering how much to enter and just a little more info thanks |
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Tom Rowe
60 Posts |
Posted - 03/08/2009 : 11:41:31
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| We don't have an exact fee yet for the BBQ end of the cook-off, however I do believe the average fee for a lite cook is somewhere around 60-70 dollars. The PNWBA will be handling all the fee arrangements. As far as the Chili end the fee is 15 dollars plus two gallons of peoples choice chili. Please feel free to contact me at my e-mail : trrowe64@ yahoo.com I will be grad to answer any other question. Thanks, Tom |
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lynnae
USA
277 Posts |
Posted - 03/08/2009 : 23:27:28
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don't be sad....be grad!
:^) |
Sugar's Championship Barbecue / solo
Sugar's Championship Barbecue / with Brad!
www.sugarsbarbecue.com |
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drake_87
19 Posts |
Posted - 03/11/2009 : 22:52:33
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| this will be my first competition cook any info on how to get to cook at this one would be great |
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Tom Rowe
60 Posts |
Posted - 03/17/2009 : 16:03:34
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I apologize for not responding in a timely manner. We will have a registration form up soon.With the Pikes Market cook off and last weeks chili cook off in Tacoma, I sure everyone has been working hard. I can promise you this will be one fun cook off. Hang in there! It is good to here from so many first event cooks. The vets may get some surprises.
Tom |
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drake_87
19 Posts |
Posted - 03/22/2009 : 17:11:28
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| just wondering if the bbq cook is tied into the chili cook do you have to do both?just asking because all i see is the sign up for the chili thanks for your help |
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TomW
370 Posts |
Posted - 03/22/2009 : 18:38:53
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The sign up for the BBQ Competition will be posted this week. You do not have to do both, unless you want to.
Tom W. |
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Boardman
24 Posts |
Posted - 03/25/2009 : 15:55:11
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Ok
It is this week and I saw on the Calendar for May 2nd - only the chili cook off info. We need more info about time and venue. TW, I sent you an email for more info.
Michael |
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TomW
370 Posts |
Posted - 03/25/2009 : 19:32:54
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Michael,
As I posted before, we hope to have the flyer/registration posted this week. If you noticed, we have posted several new flyers already this week. There are several people (not me) working on many more.
Tom |
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Tom Rowe
60 Posts |
Posted - 03/25/2009 : 21:50:54
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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 |
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Tom Rowe
60 Posts |
Posted - 04/01/2009 : 14:27:47
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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 |
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Burnt Ends BBQ
USA
108 Posts |
Posted - 04/19/2009 : 09:30:42
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| 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... |
John Roberts
Burnt Ends BBQ
Cedar Mill, OR.
http://burntendsbbq.blogspot.com |
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TomW
370 Posts |
Posted - 04/19/2009 : 09:45:52
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The BBQ is the standard turn-in (9x9 box).
Tom W |
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lynnae
USA
277 Posts |
Posted - 04/27/2009 : 22:08:14
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Just to clarify: ribs and chicken = standard comp box. salmon and tip = open garnish right
Lynnae
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Sugar's Championship Barbecue / solo
Sugar's Championship Barbecue / with Brad!
www.sugarsbarbecue.com |
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TomW
370 Posts |
Posted - 04/28/2009 : 07:59:35
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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
USA
277 Posts |
Posted - 04/28/2009 : 08:08:54
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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!
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Sugar's Championship Barbecue / solo
Sugar's Championship Barbecue / with Brad!
www.sugarsbarbecue.com |
Edited by - lynnae on 04/28/2009 08:23:21 |
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Raven
USA
497 Posts |
Posted - 04/28/2009 : 10:38:49
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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?) |
Anthony P. James
PNWBA President
Raven's Fyre BBQ
IN CARNARI FUMIDUS VICTUS |
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huli huli
21 Posts |
Posted - 04/28/2009 : 11:10:47
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| will a whole salmon fillet fit in a 9x9 turn in box ???huh....(can we fold it in half?) |
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pnwba
361 Posts |
Posted - 04/28/2009 : 11:17:39
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| 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. :) |
Your Friendly Neighborhood Administrator |
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Mack
94 Posts |
Posted - 04/28/2009 : 16:25:55
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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. |
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Raven
USA
497 Posts |
Posted - 04/28/2009 : 16:44:42
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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... |
Anthony P. James
PNWBA President
Raven's Fyre BBQ
IN CARNARI FUMIDUS VICTUS |
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crackerjacks BBQ
72 Posts |
Posted - 04/28/2009 : 17:56:38
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| Can the salmon turn in include anything else? Sauce, additional meats, etc? |
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Topic |
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Astoria Days-Smokin on the Columbia
