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View Full Version : Roll Call. Inside 30 days. Battle of the BBQ Brethren PA -BBQ @ The Beach, Heston, PA Sept. 17-18th 2011


Smokin Turkey
08-18-2011, 08:59 AM
Roll call!!

Also - is anyone thinking potluck? If so - would you want to use the cruise to do it this year? If noone is thinking potluck - would u rather all chip in to have pizza or chinese delivered? Just a thought. Let me know! If someone has any other ideas for something or would just like to organize that, go for it!

Mike - CSBBBQ
08-18-2011, 09:03 AM
We are in :-D Great location for sure. Have to discuss the potluck with Barbara. Unless it is early I'll be in bed:icon_blush: Travel safe everyone.

Slamdunkpro
08-18-2011, 09:18 AM
Aporkalypse Now is in. Potluck when, Friday or Saturday?

begolf25
08-18-2011, 09:30 AM
Slumpbuster BBQ is in again. Can't wait!

Dan - 3eyzbbq
08-18-2011, 10:00 AM
I'm in for the delivery option. Chinese is always good before/after a BBQ competition.

Slamdunkpro
08-18-2011, 10:58 AM
I'm in for the delivery option. Chinese is always good before/after a BBQ competition.

Yeah, save room for the deep dish on Saturday

2littlepiggys
08-18-2011, 12:07 PM
2 Little Piggy's is in, we are game for either option...

HawgNationBBQ
08-18-2011, 12:31 PM
HAWG Nation is in this year!

Chipper
08-18-2011, 03:06 PM
Red Lion is in. Lean toward Pot Luck on Friday but delivery is cool too.

Smokin Turkey
08-26-2011, 07:53 AM
Would someone like to take the reins as far as organizing the team potluck or delivery? We have a local pizza sponsor so pizza delivery is cool. The chinese would need to be ordered and I can run out and pick it up for everyone. If someone wants to be incharge of this - PM me. Thanks!

Smokin Turkey
08-26-2011, 08:40 AM
open grilling rules are as follows. any amendments will be announced at the cooks meeting...

BELOW ARE LISTED THE RULES AND REGULATIONS FOR THE OPEN GRILLING EVENT AT BARBECUE AT THE BEACH 2011 ON SEPTEMBER 17, 2011. ENTRY IN THE EVENT IS IMPLIED AGREEMENT OF THE RULES AND REGULATIONS.
1. CONTESTANT - A contestant is any individual, group, restaurant, etc. hereinafter referred to as a team that will prepare and cook an entry or entries for the purpose of being judged according to BARBECUE AT THE BEACH 2011. Each team will be comprised of a head cook and as many assistants as required. No team shall enter more than one turn-in box per meat category in a contest. Neither a family member of a competing cook team nor any cook team member of that cook team may enter the judging area at any time during the contest. These rules apply to both Professional Division and Backyard Teams. All contestants must have at least one representative of their team present at the Cook Team Meeting held on the evening prior to the contest. In the event this is not possible, the team shall contact the Contest Organizer and inform them of their absence. Cook teams absent from the meeting accept all responsibility for understanding these rules and any changes to them that may have occurred. Violation of these rules may result in disqualification from this contest.
2. INTERPRETATION of RULES - The interpretation of the BARBECUE AT THE BEACH 2011 rules and regulations are those of the BARBECUE AT THE BEACH 2011 Organizers and decisions are final.
3. EQUIPMENT - Each team will supply all of the equipment necessary for the preparation and cooking of their entry including a cooker, wood, charcoal, propane, electric, or wood pellets. A brief safety inspection will be required prior to competing by the contest organizer. The organizer will not accept liability for any damage or harm a team’s equipment may cause.
4. MEAT INSPECTION - Official Meat Inspector as appointed by the BARBECUE AT THE BEACH 2011 contest organizer will be announced at the cooks meeting. Meat inspection begins at noon on the day prior to the contest. All meat must be maintained at a maximum temperature of 40 degrees F prior to inspection. Prior to cooking, all meat that is resting in preparation for cooking must be covered at all times. All meats must be cooked to a minimum internal temperature of 145 degrees F. After cooking,all meat must be maintained at a minimum temperature of 140 degrees F in a covered container until turned in for judging. All contest meat, once inspected, may not leave the cook team's site until turn in.
5. APPROVED COOKERS - Any wood, charcoal, propane, electric, or wood pellet fired cookers homemade or commercially manufactured, will be allowed to be used in BARBECUE AT THE BEACH 2011.
6. CONTESTANT'S SITE - Each team will be assigned a cook site. All equipment including cooker, canopy, trailer, etc. must be contained within this space. If additional space is required, the team should contact the contest organizer and make satisfactory arrangements.
7. BEHAVIOR - Every team, including members and guests, are expected and required to exhibit proper and courteous behavior at all times. No alcoholic beverages will be distributed to the General Public. Failure to abide by these rules of behavior may result in expulsion from the contest, and repeat offenders will be barred from competing in future BARBECUE AT THE BEACH contests.
8. CLEANLINESS AND SANITATION - All teams are expected to maintain their cook sites in an orderly, and clean, manner and to use good sanitary practices during the preparation, cooking, and judging process. The use of sanitary gloves is required at all times while handling food. Failure to use sanitary gloves may result in disqualification. Teams are responsible for cleanup of their site once the
competition has ended. All federal, state and local food safety rules and regulations must be adhered to at all times.
9. Competition CATEGORIES - the following categories will be judged at BARBECUE AT THE BEACH 2011:
a. Beef burger: One pound of ground beef will be provided to the teams. The teams must use this meat. This meat may be altered or blended with other meats and or seasonings but must be used in the turn in. The team may turn in one patty cut into at least 6 pieces or at least 6 individual patties. A burger, for this event, is defined as a single mass of meat comprised of ground beef and or other meats in a flattened shape. Condiments, buns, and garnishes are open and will be discussed in a later section. Turn-in must be cooked to at least medium rare (145F as suggested by the USDA) anything found to be less will be disqualified. A standard 9x9 container will be provided.
b. PIZZA: Ingredients may be precooked, pre-cut, dough may be pre-mixed or pre-cooked. Pizzas must be assembled the day of the event post inspection. No pre-assembly is accepted and will result in disqualification. Also it should go without saying,pizzas must be cooked on site and may not be ordered or delivered from off site. Condiments and garnishes are open and will be discussed in a later section. Turn-in must be cooked to at least medium rare (145F as suggested by the USDA) anything found to be less will be disqualified.
c. Dessert: A dessert class is defined by BARBECUE AT THE BEACH 2011 as being a non-savory category. Turn-ins must include one item cooked on a grill. Example: ice cream in grilled waffle cones. Condiments and garnishes are open and will be discussed in a later section. A standard 9x9 container will be provided.
10. JUDGING - BARBECUE AT THE BEACH 2011 sanctioning allows for blind judging only. Entries will be submitted in an approved container, with any or no garnish. Only the entry to be judged is allowed in the container. Marking of any kind will disqualify the entry. Marking is to be defined as anything placed in the box to allow the judges to identify who placed the entry in the container. The organizer panel (in consultation with KCBS representatives and/or the meat inspector) will be the final judge as to disqualifications. Each entry will be judged on PRESENTATION, TASTE / FLAVOR, and TENDERNESS / TEXTURE. A minimum of 6 separate and identifiable portions must be submitted.
11. SCORING - Each entry will be scored by 6 BARBECUE AT THE BEACH 2011 judges in the areas of PRESENTATION, TASTE / FLAVOR, and TENDERNESS / TEXTURE. Scoring ranges from a low of 1.0 to a high of 10.0 in increments of .5 points for each category. Any entry that is disqualified as per section 13 will receive a score of zero for that category from all six judges at that table.
12. DISQUALIFICATION - An entry can be disqualified by the BARBECUE AT THE BEACH 2011 organizer panel (3) (in consultation with the KCBS representatives and/or meat inspector) only. An entry can be disqualified for any of the following reasons:
a. There is evidence of marking or sculpting. Marking is defined as: any handwritten or mechanically made mark inside or outside the turn-in box that identifies the submitting team to any judge. Sculpting is defined as: the carving, decorating, forming, or shaping of a meat entry contained in a turn-in box that identifies the submitting team to any judge.
b. There are not a minimum of 6 separate and identifiable pieces.
c. There is evidence of blood such that the meat is uncooked.
d. The entry is turned in after the officially designated time.
e. Gloves are not used while handling food products.
f. Not cooking the meat that was inspected.
g. Placing money in the container. (yes it has happened at events before)
13. JUDGING PROCEDURE - The table captain brings all the boxes to the table. He or she announces the number of the box to be judged, opens that box and checks for rules violations such as marking, insufficient number of samples, etc. All judges score this box for presentation. Each judge then takes a sample and scores this box for taste and tenderness. The table captain makes sure that all scores for that box are recorded before moving on to the next box. This procedure is repeated for boxes 2 through 6. After all the boxes have been scored the table captain will return the boxes to a designated area. The table captain will then collect the judging slips and turn them over to the BARBECUE AT THE BEACH 2011 score collector/auditor.
14. WINNERS - The winners in each meat category will be determined by adding all the scores together and the team with the most points will be 1st. place, the team with the next highest total will be 2nd. place, etc. The GRAND CHAMPION will be the team with the most total points, and the RESERVE CHAMPION will be the team with the second highest total points. To qualify for either GRAND CHAMPION or RESERVE CHAMPION a team must submit entries in all 3 categories. Ties in any category, grand or reserve champion are allowed. In the event of a tie in a category the next lowest rank will be omitted and the tied teams will be awarded the same rank. In the event of tie for grand champion the tied teams will be declared grand champions and there will be no reserve champion. In the event of a tie for reserve champion the tied teams will be declared reserve champions. Any prize money for the tied rank and the next lowest rank will be combined and distributed evenly amongst the tied teams. The results of BARBECUE AT THE BEACH 2011 grilling contest are considered to be certified at the awards ceremony at completion of the contest.
15. TURN IN TIMES - Each meat category turn in time will allow for a 10 minute window, that is 5 minutes before and 5 minutes after the time as suggested below:
a. Beef Burger 12:00pm
b. Pizza 12:30pm
c. Dessert 1:00pm
The contest organizer may revise these times at the cooks meeting. Leftover turn ins may be given to the contest organizer however, the Judges at the contest have first claim to leftovers.
ALL PARTICIPANTS MAY HAVE THEIR PICTURE TAKEN DURING THE EVENT AT ANY TIME. PARTICIPATION IS IMPLIED CONSENT TO USE PICTURES IN MEDIA OR ADVERTISMENTS FOR FUTURE BARBECUE AT THE BEACH EVENTS.
THESE RULES ARE SUBJECT TO CHANGE!!! RULES AND CHANGES WILL BE DISCUSSED AND ANNOUNCED AT THE COOKS MEETING SEPTEMBER 16th @ 8PM IN THE JUDGES AREA.

Smokin Turkey
08-26-2011, 08:41 AM
PS - not listed in there is the pizza box size. Standard 16x16 pizza box. same as last year if u were here.

twinsfan
08-31-2011, 07:43 PM
Sounds like you guys are going to have some fun. No BBQ, just burgers and pizza? Interesting.. couldn't find Heston, could find Hesston, PA, a little too far for me. But sounds fun.

Smokin Turkey
09-01-2011, 06:36 AM
Sounds like you guys are going to have some fun. No BBQ, just burgers and pizza? Interesting.. couldn't find Heston, could find Hesston, PA, a little too far for me. But sounds fun.

We are still having a KCBS 4 cat competition but we also have a peoples choice pulled pork event (which we supply the meat and winnings are split with team and a paired charity) and this non-sanctioned grilling event. The non-sanctioned grilling we think gives the competitors the chance to just show off and have fun and it gives backyard teams a chance to try out competition and see how they stack up. It helps shore up our prize pool, spark public interest, and give our sponsors another way to participate through meat and supply offerings.

It worked out well last year with some really crazy recipes. I can't wait to see what comes out this year!

Big Ugly's BBQ
09-01-2011, 06:47 AM
Its a whole weekend thing. Saturday is the open grilling, with the KCBS portion going Sat/Sun.

So according to the rules, we have to use the 9x9's for turn-in, no anything goes????

Smokin Turkey
09-01-2011, 08:51 AM
We can ammend that at the cooks meeting if we can all agree. To me I have no problem with it but these rules were written by the competition committee. We would just need to vote on it at the cooks meeting. Right now, prep for 9x9 which we will provide. If it goes to an anything goes, then by all means, run what u brung! lol.

Big Ugly's BBQ
09-01-2011, 01:02 PM
If that is what the committee wants, not a problem, just wanted to be sure. If its the box, then its the box. the last thing you want to happen, is for it to change by a vote at the cooks meeting and a few teams not be prepared for that.

Smokin Turkey
09-06-2011, 06:39 PM
OK couple things from tonight's meeting...

We will keep the grilling rules as is. I am putting together the welcome packet materials for Friday.

Is anyone planning on doing any of the potluck / ordering organizing? If not I will try to do it as everyone place an order. Also I am going to talk to Brandon at Doans Bones who is bringing a giant pizza oven to the event. He could possibly sell pizzas on site friday night but that is not concrete yet.

Would anyone like to talk about their team or any kind of BBQ theme class for 15 -30 min? Either saturday or Sunday. Just let me know here or in a private.. So far we have 4 signed up from here. I am doing 2 - a basic what is competition BBQ, and a PIGGLES demo. Anything BBQ related is up for grabs and it would give you a chance to show your rubs, sauces, shirts.. hock your wheres.

Is anyone on the fence thinking about coming? We are close to closing the gap on our 25 team requirement to be a state championship and a jack qualifier for 2012. We right now officially have 23 teams but have 25 promised so within 2 weeks, the board is panicking a little is all.

Awards in typical fashion with our comp are being provided by HCC and will be pretty cool. We will also have event cups, and shirts.

Smokin Turkey
09-07-2011, 05:00 PM
Spoke with Brandon from Doan's and he said he would run his giant wood fired pizza oven on Friday and sell pizzas to the teams for a discounted price (friday only)

Is that ok with everyone? Save the headaches of ordering and delivery or cooking something after you drove all the way here and then set up...

Slamdunkpro
09-07-2011, 05:13 PM
Works for me

On a different subject, are we going to be in the same lot that we were in last year?

dbonesbbq
09-07-2011, 08:15 PM
Doan's Bones BBQ is in. We will be vending again and will have our wood fired pizza oven there. I can do discounted pizza's friday night for team's if anybody want's to do that.

Smokin Turkey
09-08-2011, 09:24 AM
Works for me

On a different subject, are we going to be in the same lot that we were in last year?

Yes. Same beach, same parking lot. We will be using more of it and expanded to cover more of the point.

Slamdunkpro
09-08-2011, 10:04 AM
Yes. Same beach, same parking lot. We will be using more of it and expanded to cover more of the point.

Are the spaces going to be the same size? When can we get our butts for the People's choice? Friday night?

Mike - CSBBBQ
09-08-2011, 12:01 PM
Are the spaces going to be the same size? When can we get our butts for the People's choice? Friday night?

Friday would be good.

Smokin Turkey
09-08-2011, 09:01 PM
The standard size space is 20x30 and extra space was available for purchase on the form. we can try to accommodate anything you need.

I will put the question out for answer and see what time Ed says the pork will arrive but I would think Friday evening would be the plan. Saturday morning would almost be too late for some people.

Smokin Turkey
09-09-2011, 06:37 AM
Pork will be given out Friday night at the Grilling cooks meeting.

Smokin Turkey
09-09-2011, 06:45 AM
I did a video promo last week for this event... check it out! Video may not be available on this for a few hours but will be at this link..
http://wearecentralpa.com/fulltext-keystonekitchen?nxd_id=304237

Smokin Turkey
09-09-2011, 08:55 PM
Full event schedule now posted on our website! Anything else you need to know, please post it here or PM me. I'm here to make this as easy and fun for you guys as possible!

http://raystown.org/upcoming-events/barbeque-at-the-beach.html

HawgNationBBQ
09-11-2011, 06:43 PM
Would you review the people’s choice pulled pork charity event.

If I understand correctly, we will pick up our pork at the meeting Friday night. What size pan do we use for turn-in? What time is turn-in? Thanks. Michael

Smokin Turkey
09-12-2011, 09:09 AM
The pan to turn in will be a regular alum chaffing pan I believe we are supplying but I will make sure of that and the times for turn in will depend on the "heat" The schedule is as follows....

http://raystown.org/upcoming-events/barbeque-at-the-beach.html

9:00 PM VIP MEAT & GREET CRUISE at Seven Points Marina
SATURDAY
10:00 AM RECREATION SHOW OPEN at Oak Picnic Area
"CHARITY DRAFT” at Event Tent
KIDS’ AREA OPEN at Oak Playground $
PNC MOBILE LEARNING ADVENTURE at Oak Pavilion
11:30 AM VIP SEMINAR: “COMPETITION BARBEQUE” by BRIAN NEVEL at VIP
Viewing Area
12:00 PM OPEN GRILLING TURN IN – Burger at Judge’s Tent
12:30 PM OPEN GRILLING TURN IN – Pizza at Judge’s Tent
1:00 PM OPEN GRILLING TURN IN – Dessert at Judge’s Tent
1:30 PM PUBLIC SEMINAR: “HERBAL COOKING” by ANN MARIE WISHARD of
SWEET ANNIE HERBS at Event Tent
2:00 PM PEOPLE'S CHOICE HEAT 1 TASTING at Judge’s Tent $
2:20 PM PEOPLE'S CHOICE HEAT 2 TASTING at Judge’s Tent $
2:40 PM PEOPLE'S CHOICE HEAT 3 TASTING at Judge’s Tent $
3:00 PM PEOPLE'S CHOICE HEAT 4 TASTING at Judge’s Tent $
3:20 PM PEOPLE'S CHOICE HEAT 5 TASTING at Judge’s Tent $
3:30 PM VIP SEMINAR: “COOKING GREAT CHILI” by RED LION SPICY FOODS
at Event Tent
4:00 PM CONCERT: THE NICK MILLER PROJECT on Schrack Realty Floating
Stage- View from Beach Tie-Up Area
VIP BEER & WINE TASTING at Lighthouse Patio
KIDS’ AREA CLOSED
PNC MOBILE LEARNING ADVENTURE CLOSED
5:30 PM OPEN GRILLING & PEOPLE'S CHOICE AWARDS at Event Tent
6:00 PM CONCERT: AC EXPRESS on Seven Points Marina Princess Lake
Cruiser Floating Stage - View from Beach Tie-Up Area
8:00 PM CONCERT: SHALLOW NINE on Schrack Realty Floating Stage - View
from Beach Tie-Up Area
10:00 PM EVENT CLOSED TO PUBLIC
SUNDAY
10:00 AM RECREATION SHOW OPEN at Oak Picnic Area
CAR SHOW REGISTRATION OPENS at Oak Pavilion
BEACH CRUISE BEGINS at Seven Points Beach
11:00 AM KIDS’ AREA OPEN at Oak Playground $
VIP SEMINAR: “PIGGLES” by BRIAN NEVEL at Event Tent
12:00 PM KCBS TURN IN – Chicken at Judge’s Tent
BEACH CRUISE ENDS
CAR SHOW OPEN TO PUBLIC at Oak Pavilion
12:30 PM KCBS TURN IN – Ribs at Judge’s Tent
1:00 PM KCBS TURN IN – Pork at Judge’s Tent
1:30 PM KCBS TURN IN – Brisket at Judge’s Tent
2:00 PM VIP BEER & WINE TASTING at Lighthouse Patio
KIDS’ AREA CLOSED
2:30 PM VIP SEMINAR: “CRAFT BEER” by MARZONI’S BRICK OVEN BREWERY
at Lighthouse Patio
4:00 PM KCBS AWARDS at Event Tent
CAR SHOW AWARDS at Oak Pavilion
VIP BEER & WINE TASTING CLOSED
5:00 PM EVENT ENDS – THANKS FOR VISITING!

Smokin Turkey
09-12-2011, 09:10 AM
12:00 PM
TEAMS & VENDORS LOAD IN
8:00 PM
OPEN GRILLING MEETING *BRIAN & CHRISTY NEVEL
9:00 PM
Meat & Greet Cruise
10:00 PM
Meat & Greet Cruise (if needed), QUIET HOURS
SATURDAY
7:00 AM
OPEN GRILLING MEAT INSPECTION *BRIAN NEVEL
10:00 AM
EVENT OPEN TO PUBLIC
10:00 AM
"CHARITY DRAFT"/OPEN GRILLING SAFETY INSPECTION *BRIAN NEVEL / BILL LEDFORD"
10:30 AM
Judges' Meeting for Open Grilling
12:00 PM
OPEN GRILLING TURN IN - Burger
12:30 PM
OPEN GRILLING TURN IN - PIZZA
1:00 PM
OPEN GRILLING TURN IN - Dessert
2:00 PM
PEOPLE'S CHOICE Heat 1
2:20 PM
PEOPLE'S CHOICE Heat 2
2:40 PM
PEOPLE'S CHOICE Heat 3
3:00 PM
PEOPLE'S CHOICE Heat 4
3:20 PM
PEOPLE'S CHOICE Heat 5
5:30 PM
OPEN GRILLING AWARDS / PEOPLE'S CHOICE AWARDS
7:00 PM
KCBS COOKS' MEETING *Don & Lesley Lovely
10:00 PM
EVENT CLOSED TO PUBLIC, QUIET HOURS
SUNDAY
10:00 AM
EVENT OPEN TO PUBLIC
12:00 PM
KCBS TURN IN - Chicken
12:30 PM
KCBS TURN IN - Ribs
1:00 PM
KCBS TURN IN - Pork
1:30 PM
KCBS TURN IN - Brisket
4:00 PM
KCBS AWARDS - TENTATIVE (hinges on time to evaluate scores)
5:00 PM
EVENT CLOSED TO PUBLIC

HawgNationBBQ
09-12-2011, 11:12 AM
Got it. Thanks.

Smokin Turkey
09-12-2011, 12:19 PM
Just to clairify if anything looked confusing, all the turn-in's will be immediately judged. Somewhere apparently it looked like desserts were going to be judged an hour after turn in and if that is what was posted here, that was a mistake. We are supplying the peoples choice pans and your turn in time will be assigned Friday night at the meeting.

Smokin Turkey
09-12-2011, 04:51 PM
If anyone is interested in judging and is a CBJ - please come! We are having some judges drop out due to the area flooding in the east of the state last week. If you would like to judge please send an email to raystowned@gmail.com to get on the list. If you have issues with email, please PM me. thanks!!

trohrs123
09-13-2011, 05:38 AM
anyone have a street address for me to enter into my GPS to get to contest site...thanks

Chipper
09-13-2011, 08:32 AM
anyone have a street address for me to enter into my GPS to get to contest site...thanks

Or coordinates?

Smokin Turkey
09-13-2011, 08:33 AM
anyone have a street address for me to enter into my GPS to get to contest site...thanks

This will get you right to our front door! 40.375010090042060,-078.073310852050781 - Google Maps (http://maps.google.com/maps?q=40.375010090042060,-078.073310852050781&ll=40.375010090042060,-078.073310852050781&spn=0.001,0.002&t=h&hl=en)

Smokin Turkey
09-13-2011, 08:34 AM
We now have 25 teams and are a Jack qualifier! Maybe that will drum up some more interest in our comp again but right now we got it!

Dan - 3eyzbbq
09-13-2011, 10:42 AM
More importantly, we still have fire pits this year? Gonna be chilly :-P

Slamdunkpro
09-13-2011, 10:48 AM
More importantly, we still have fire pits this year? Gonna be chilly :-P

I've already stocked up on Anti-chill (Tuaca):rockon:

Smokin Turkey
09-13-2011, 07:49 PM
Not sure of the fire pit situation but I will have 2-3 available for sale. They are a more compact and decorative setup than last year.

Smokin Turkey
09-14-2011, 09:40 AM
Dont forget about the sweet pizza deal with Doan's Bones Friday night and the 9pm lake cruise on the Princess! The weather looks perfect!!

Smokin Turkey
09-14-2011, 09:45 AM
Weather This Weekend, :thumb:

Friday
Sep 16
Mostly sunny and cool
63° Lo 41°
RealFeel®70° / Lo 43° :wink:


Saturday
Sep 17
Mostly sunny and nice
68° Lo 44°
RealFeel®72° / Lo 46° :becky:


Sunday
Sep 18
Mostly sunny and pleasant
69° Lo 50°
RealFeel®72° / Lo 51° :thumb::becky::clap2:

Smokin Turkey
09-14-2011, 02:31 PM
Keep up to date and check out all our pictures at our facebook group! We have last years pics, some pics our teams are submitting, pictures of the trophies, and more!
https://www.facebook.com/RaystownBBQ

WannaBeBBQueen
09-15-2011, 08:15 AM
Anyone wanna help Skip this weekend?

Smokin Turkey
09-16-2011, 07:58 AM
Dropping trailers, equipment, awards, more equipment... See you all there!!

Slamdunkpro
09-16-2011, 10:15 AM
I'm leaving in an hour or so, as soon as I finish this stupid rush job.

tmcmaster
09-16-2011, 01:27 PM
7:00 PM
KCBS COOKS' MEETING *Don & Lesley Lovely


So, if I can't make it up to judge until Sunday morning, I can't judge?:confused:

ClayHill
09-16-2011, 04:08 PM
do judges go to cooks meetings?

ClayHill
09-16-2011, 04:09 PM
do the judges go to cooks meetings?

trohrs123
09-16-2011, 07:30 PM
Well tim? Do judges go to cooks meetings?

Red Valley BBQ
09-17-2011, 01:49 PM
Well....we're waiting...

http://i790.photobucket.com/albums/yy186/redvalleybbq/caddyshack_judge_smalls_nice_hat.jpg

Dan - 3eyzbbq
09-17-2011, 04:10 PM
Live from raystown. 3eyz wins peoples choice :) no sign of tim..........

watg?
09-17-2011, 05:05 PM
Great job Dan, Chris and crew!