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View Full Version : Anyone seen this? The Rancher’s Reserve® Beef Cup


Stoke&Smoke
04-27-2011, 02:59 PM
Last year, at select events they did briskets.

This year, they're apparently doing top sirloin. The contest says " participating teams will be charged with preparing a top sirloin in a new and exciting way"

They don't say what way, so it leaves a lot to the imagination. Rules are at the KCBS website here http://kcbs.us/rancherspoints.php?id=3 Looks like 1 in CA and 1 in PA before here in IL, then 6 more.

You have to pre-reserve the order at the Safeway (parent) store nearest each event, and pick it up at the store, according to the organizer. But the link implies they'll have them at the event...dont know yet.

Ron_L
04-27-2011, 03:02 PM
There is also no information on turn in times , presentation, etc. I've asked and haven't received it yet.

I have a Safeway-owned store a mile from my house but I have to drive 20 miles to get the meat?

Stoke&Smoke
04-27-2011, 03:08 PM
I think its on Ogden pretty close to Ty Warner Ron, you could stop on the way. I signed up, but I'm feeling a bit hinky about it. The brisket we got last year was just select grade Excel packer. It a nice prize though, so threw our hat in

swamprb
04-27-2011, 04:01 PM
They had it at the Oregon State Fair in Salem last year. I didn't cook it so not sure when the turn is were.

huminie
04-27-2011, 04:33 PM
I am signed up for this for Morgan Hill. I asked a bunch of questions and was told it is "TBD". But I placed my order for 2 and I guess I will be completely winging it as I have no idea what to do. :-/

Slamdunkpro
04-27-2011, 04:49 PM
From what I understand from Bill at Que and Cruz it's being left up to the organizers when the turn in will be. Nothing has been said vis a vie garnish or presentation, but we're speculating that it's going to be straight KCBS rules.

Scottie
04-27-2011, 04:52 PM
Yes must buy from local Dominicks... id buy early... it might be a home field advantage... ;) just sayin... must show receipt from local store at meat inspection...

It's a grilling meat. My recommendation was to not have a 2:00 pm turnin. Just because of logistics of trying to get grill ready et al.

I have other details from the BBQ Committee meeting, but not ready to release info.

Westmont is almost sold out at 60 teams though.

Stoke&Smoke
04-27-2011, 05:03 PM
Yes must buy from local Dominicks... id buy early... it might be a home field advantage... ;) just sayin... must show receipt from local store at meat inspection...

It's a grilling meat. My recommendation was to not have a 2:00 pm turnin. Just because of logistics of trying to get grill ready et al.

I have other details from the BBQ Committee meeting, but not ready to release info.

Westmont is almost sold out at 60 teams though.

Yep, Jim was looking into it. I think this particular Dominicks is like 6 blocks west on Ogden, by the trader joes?

Rules say you have to order in advance (I ordered 3) and pick up the day of. Guess we'll wait to see.
Be fun to see how "participating teams will be charged with preparing a top sirloin in a new and exciting way" using only KCBS garnishes

Haven't seen Scotsmen or Joel on the list yet, but looks like the last time they updated was 4/9

I think they already have dessert set for 2 don't they?

huminie
04-27-2011, 05:11 PM
It would be nice to have a few more details seeing as how our contest is a week and a half away.

Chipper
04-27-2011, 05:14 PM
We have one in two weeks as well, and would really appreciate any help on details.

White Dog BBQ
04-27-2011, 06:28 PM
I like how the grocery store for Green Lane is 1/2 an hour away. Not sure I'm going to bother.

Red Valley BBQ
04-27-2011, 06:59 PM
Wow, the store providing the meat for the Green Lane contest is 16 miles from the contest. I wonder if it could be any more of a pain in the arse to enter this ancillary category. There is also nothing on the website or the application if there is an additional entry fee to enter like there is with the dessert and chef's choice categories.

White Dog BBQ
04-27-2011, 07:31 PM
Wow, the store providing the meat for the Green Lane contest is 16 miles from the contest. I wonder if it could be any more of a pain in the arse to enter this ancillary category. There is also nothing on the website or the application if there is an additional entry fee to enter like there is with the dessert and chef's choice categories.

You're driving all the way from Oil City and you're worried about 16 extra miles? :-)

Just kidding -- I'm with you. In Montgomery County 16 miles can seem like 100 the way traffic gets sometimes.

I would like to see more info on the category. What is garnish? What is permitted besides the meat?

BearCat
04-28-2011, 12:51 PM
I was looking to do this in Westmont, when I contacted the Dominics listed on the KCBS, they were not aware of this and when I asked about reserving a few he wanted to know if I wanted 3 pallets. any help would be greatly appriciated.

Scottie
04-28-2011, 01:56 PM
They have not been in contact with the meat manager at the Downers Grove Dominicks. They will though. I would biy early. Never know when a local team might go in and buy all the steaks!!!! ;) Dann, no schedule turnin times have been set on the side categories. That will be finalized at the next meeting on May 9th. They are leaning certain ways. I made sure that the cooks voice at the meeting was heard.

A few teams are 'reserving' a spot. Saying they are coming. Not sure if I should reveal who that is?

Stoke&Smoke
04-28-2011, 01:57 PM
I sent a PM Joe, but go to this link http://kcbs.us/rancherspoints.php (http://kcbs.us/rancherspoints.php). Go to the box labled Navigation at the upper left, and click rules. There is a link there where you can register, and say how many you want. Doesn't go by pounds apparently, but by steaks..

I didn't call the store yet either. The Westmont organizer said you go to the store the day of, the link description makes it sound like they bring them to the event. Hopefully, we'll see how it goes for the first two of these in time to get it figured out. If it proves to be too much hassle I'll just blow it off.

BearCat
04-29-2011, 12:18 PM
Thanks found the link, I think I have 3 reserved, Jim also Emailed and said they were waiting on Ranchers to figure it out.

Oh well good reason to throw a couple top sirloins on the barbie this weekend

Ron_L
05-26-2011, 09:01 AM
For those of you who have already cooked one of these, what happened? What were the rules, etc.? We're three days away and haven't heard a thing. I may just skip it.

Funtimebbq
05-26-2011, 09:27 AM
We participated in the Morgan Hill event. At this one, the organizer allowed the steaks to be presented as "anything but". The usual limits on the size of platters, etc. were being enforced. The instructions to the judges were to judge for overall presentation but to focus on the meat for taste and tenderness. If there were sides such as potatoes or veggies, the judges were asked to eat them after scoring the meat. This was done on behalf of Rancher's so the focus would be on the meat.
However, the organizer of the next contest in OC has told the teams to be as creative as possible but everything must fit in the standard styrofoam box. There was some indication, Rancher's wants it that way.
So, I'd ask your organizer.

Benny

Scottie
05-26-2011, 10:10 AM
For those of you who have already cooked one of these, what happened? What were the rules, etc.? We're three days away and haven't heard a thing. I may just skip it.


There arent anymore steaks left anyway....:becky:

Ron_L
05-26-2011, 10:17 AM
There arent anymore steaks left anyway....:becky:

That brings up another point. I signed up on the web site but I have no information on how to get the meat when i get to the designated store.

Is it just me? Has anyone else received any information?

Scottie
05-26-2011, 10:32 AM
Ron, call up and reserve a few. The one's that they put out are about 1/4" thick....

I really cant say too much... we have had discussion behind the scenes and i sure dont want to make anyone look bad.

General 9x9 clam shells. Turn-in is in 'discussion' with the committee.n in should be Sunday, so CBJ's can judge it. Time was in 'discussion' with the bbq committee. It's very political folks, so hopefully that gives you some indication...

Anyone have any questions can PM me. That includes questions on anything. Obviously with ot being my hometown, i want all angles to shine. Ive got recommendations or advice for any questions, so please ask.

Look forward to a fun weekend. Be easy on me in the bbq contest... :boxing:

BearCat
05-26-2011, 10:51 AM
This is what I recieved from the organizer, I applied for my steaks via KCBS site.
SIDE CONTESTS

RANCHERS RESERVE
This is going to be a very exciting contest this year. Rancher’s is looking for you to be as creative as you can be in preparing the top sirloin identified as the meat this year. What you prepare is up to you, it can range from a steak sandwich to a stew, to stroganoff. The key word is CREATIVE.

Specifics:
1) We will supply each participating team with a 9 x 9 clam shell. You may garnish if you wish, but KCBS garnish rules will apply as to how you decorate the box. Any garnish (onions, lettuce, etc. on a sandwich for example) used in the product to be eaten as part of the turn in is allowed and must be part of the product to be sampled and CANNOT be put on as a side.
2) One important rule is that the container must be able to be closed.
3) It will be a blind turn in with each participating team being assigned a number. Only the KCBS reps will know the numbering system
4) Turn In will be at 11:30AM on Sunday. Standard KCBS rules will apply. Turn In will be from 11:25AM to 11:35AM.
5) There will be tables of 6 judges and each table will receive up to 6 separate teams turn in. The number of tables will be determined by the number of participating teams.
6) Each team should supply sufficient pieces or tastes to accommodate the 6 judges and 1 table captain. KCBS rules will apply if there is not sufficient number of pieces or tastes to give each judge. It is your choice to either cut up one item cut into 6 pieces or turn in multiple items cut into bigger pieces.
7) Committee will supply forks and/or spoons if necessary.
8) KCBS judging rules for this turn in will be forthcoming & forwarded to you.
9) Creativity is the key word.
10) Winners will be announced at awards ceremony.

KCBS and Ranchers Reserve is sending out some additional criteria for this contest. As soon as we receive it will be forwarded to you.

Ron_L
05-26-2011, 12:06 PM
Ron, call up and reserve a few. The one's that they put out are about 1/4" thick....


Well, I thought I had them reserved via the web site. If I call and ask for the meat department will they know what I am talking about?

!/4" thick?? really? That's going to be interesting.

Look forward to a fun weekend. Be easy on me in the bbq contest... :boxing:

We'll be as easy on you as you are on us :becky:

BearCat
05-26-2011, 12:18 PM
Well, I just called there and spoke with "Hank" (630) 512.0218 ext 7 and he has no idea what is going on just that he expects a bunch of people to stop by. so i reordered my qnty from him to have them ready

route66
11-11-2011, 12:15 AM
Those of you who entered, how did it go and what did you cook? Was it steaks you were sold at Safeway or the whole Top Sirloin Roast? We have a contest next month and nobody seems to know here. Thanks.

Ron_L
11-11-2011, 07:22 AM
What everyone received varied greatly, and that was a big problem for a lot of teams. Thanks to the info that Bearcat posted above I called and had meat cut the way I wanted it waiting for me to pick up. Folks who didn't call ahead got whatever they had, and that ranged from large chunk to very thin slices.

In general, it wasn't very well organized at the Safeway side. No one at the store knew anything until Bearcat and I called. Even on Friday morning the butcher didn't even have a list of teams. It arrived via fax as we were checking out and he ran up front to catch us so we could verify that it looked right.

Chipper
11-12-2011, 06:45 AM
What everyone received varied greatly, and that was a big problem for a lot of teams. Thanks to the info that Bearcat posted above I called and had meat cut the way I wanted it waiting for me to pick up. Folks who didn't call ahead got whatever they had, and that ranged from large chunk to very thin slices.

In general, it wasn't very well organized at the Safeway side. No one at the store knew anything until Bearcat and I called. Even on Friday morning the butcher didn't even have a list of teams. It arrived via fax as we were checking out and he ran up front to catch us so we could verify that it looked right.


Te RR event at Louisa VA this year had the same issues. The butchers at the store had no idea what they were to do and we ended up buying a whole 9lb roast.

Jacked UP BBQ
11-12-2011, 09:30 PM
I see the Ranchers Reserve cup everyday I walk in my restaurant! hahahaha :-D

Matt_A
11-12-2011, 09:58 PM
I judged the RR at the Bedford TX comp. I know that really good teams entered, but all of the entries were way tough. I seriously doubt that all the teams failed to cook it right, I suspect that the meat provided by Safeway was less than optimal.

thillin
11-13-2011, 09:26 AM
I judged the RR at the Bedford TX comp. I know that really good teams entered, but all of the entries were way tough. I seriously doubt that all the teams failed to cook it right, I suspect that the meat provided by Safeway was less than optimal.

I may have to enter if Bedford does it again next year. Only like 7 teams cooked, and payout was really good.

Matt_A
11-13-2011, 09:36 AM
I may have to enter if Bedford does it again next year. Only like 7 teams cooked, and payout was really good.
It was very good odds for a $$$ walk.