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jvan
06-16-2013, 06:32 PM
Looking for some guidance. I built a UDS this winter been cooking all kinds of stuff on it. Been thinking of going to a comp. I know I have a long way to go in BBQ cooking. Should I just go and enjoy the festivities or enter in the comp? I feel that I would struggle to make turn- ins especially with only 1 cooker. I want to learn but don’t want to waste my money entering and not learn anything. Any information would be great. Thanks in advance
can you walk around and get sample of food?
are there vendors there?
are there any cooking class going on?

buttburnersbbq
06-16-2013, 06:45 PM
If you want o start comps. I would find a comp with a back yard division. They are cheaper to enter and usually only 2 meats. That would be a good start. Also they usually have the pro comps at the same time. Which gives you the opportunity to walk around and talk to teams. Good luck.

Sawdustguy
06-16-2013, 06:52 PM
If you want o start comps. I would find a comp with a back yard division. They are cheaper to enter and usually only 2 meats. That would be a good start. Also they usually have the pro comps at the same time. Which gives you the opportunity to walk around and talk to teams. Good luck.

I respectably disagree. Here in the northeast there are few contests with a backyard division. The contests up here are usually coupled with a one day grilling event. I recommend you jumping in with both feet. The experienced teams around you will render you advice. It is rare that a first time team wins so it will be a great learning experience for you. There will be no better education than to try it. YMMV.....

CBQ
06-16-2013, 07:25 PM
I recommend you jumping in with both feet. The experienced teams around you will render you advice

What Guy said, just do it. Most teams are happy to help out - until you start to win :becky:

I would recommend doing a practice cook at home, on a timeline, with all 4 meats. Doing all the meats at the same time, and turning them on a timeline is a challenge. Be certain you can manage it before you plunk down an entry fee. If you have one cooker, bring a cooler to rest the big meats, and practice getting them out early so you can get the other on. As long as the big meats are over 140 degrees at turn in time, you are fine.

motoeric
06-16-2013, 08:13 PM
If you are able to make it to the Battle of the BBQ Brethren and would like to compete, pm me. I'll hook you up with another smoker. Not a problem. I can bring down the Pit Barrel Cooker and you can do your ribs on there. Or you can use the WSM.

I'm sure that you can be put between two friendly teams that can offer advice and suggestions.

The BotBB is a NY State Championship and people take the competition seriously. That doesn't alter the fact that most everyone is extremely friendly and happy to lend a hand.

If you want to get your feet wet, this would be a good place to do so.

Eric

BBQchef33
06-16-2013, 10:20 PM
If you come to NY Battle of the Brethren, I will set you up with a mentoring team or put u between 2 teams that can help u out.. also can offer a WSM as an additional cooker.

scottysprings
06-17-2013, 12:23 AM
I also have only one smoker (18" WSM) and I am planning on making my first attempt at competition BBQ at the Battle of the BBQ Brethren. I know it's going to be a big challenge but I figure there's no better way to learn than jumping in full speed. I saw a Q&A with Harry Soo, who also uses WSMs, and he said it's difficult but possible to do a KCBS cook on one WSM so I'm optimistic about being able to pull it off. I'm really looking forward to seeing some of the experienced teams at work and hopefully picking up some BBQ knowledge. As long as I don't come in dead last I'll be happy!

timzcardz
06-17-2013, 08:35 AM
Looking for some guidance. I built a UDS this winter been cooking all kinds of stuff on it. Been thinking of going to a comp. I know I have a long way to go in BBQ cooking. Should I just go and enjoy the festivities or enter in the comp?

Either way is a win. The venue is a great place for a competition. The teams that will be competing are a truly great, helpful, friendly bunch. It is fun to be there and just visit and hang with a team or teams. If you can accept the likelihhod that you're not going to do very well in your first competiton, than there is no pressure and the competition can be fun; just look at it as a learning experience. That said, should you decide to enter my advice would be to just enter the BBQ competition and skip the grilling competition. There will be a lot less pressure and it will afford you more time to settle in and meet other competitiors.


I feel that I would struggle to make turn- ins especially with only 1 cooker.

1 cooker may be a struggle, but it is doable with proper planning. Plus, you already have offers above for loaners which will take the "1 cooker" challenge out of the equation. That is just an example of the truly great, helpful, friendly bunch that I mentioned above. In what other endeavor do you find competitors that will help you?

I want to learn but don’t want to waste my money entering and not learn anything.

It is IMPOSSIBLE to enter a contest and not learn anything, unless you are completely stubborn and unteachable, and/or completely drunk out of your mind the entire weekend. If either one of those are the case, than do everyone a favor and stay home!

If you want to learn, then your first competition will be an eye opener, revealing two things. First, you'll learn and be amazed at how much you actually know, and secondly, you'll also learn and be amazed at how little you know. :twitch:

Any information would be great. Thanks in advance


You;re welcome.


can you walk around and get sample of food?


The short answer: no.

The long answer: As a Brethren, you will find yourself welcome in many teams' sites and probably be offered both food and beverage. Again, the competitors will be a truly great, helpful, friendly bunch. Just be willing to introduce yourself, and don't do so with an expectation that you'll be fed.


are there vendors there?


Yes, there are. There will be BBQ vendors, and the host is a bar so they will be vending beer and alcohol, and it's always a good idea to give them business in appreciation for the venue that they provide. They usually have some very good locally produced beers on tap served from their beer trailer.


are there any cooking class going on?
There have been in the past. I don't know if that has been finalized yet for this year.




FYI, depending on where you are in MA, if you come to the comp, it may be beneficial for you to travel via the ferry from New London CT, to Orient Point, NY. It's a nice relaxing ferry ride and may save you significant travel time. It also avoids the traffic going through NYC.


As a final note, I'll extend an offer to you to hang with us for the weekend at the competition, or if you decide to compete you may request that you be placed next to us and we'll impart to you what little information and help that we can. We're usually good for a call or two each competition, so we might actually know something! Now if only we could get all four cyclinders to fire together . . .

Muzzlebrake
06-17-2013, 08:44 AM
If you are going to try and compete, accept one of the offers to borrow another WSM. You are going to be struggling enough at your first contest, no need to have added pressure of trying to fit it all into only one cooker.

Like the others have said don't be afraid to ask for help. I'm trying my best to be able to make this contest, if I'm there don't be shy, come by and ask if you have any questions (just a heads up though, I am Mr. AntiWeber so don't be surprised if my first suggestion is get a different cooker :becky:)

kenthanson
06-17-2013, 08:45 AM
jvan meet scottysprings, scottysprings meet jvan.....teammates?

early mornin' smokin'
06-17-2013, 10:11 AM
jvan, do it! The brethren helped teach me everything I know. I wouldn't be able to build a box today if it wasn't for most of the guys you're going to meet. Everyone's willing to help, it's a great morale.

exhorns
06-17-2013, 10:39 AM
As a final note, I'll extend an offer to you to hang with us for the weekend at the competition, or if you decide to compete you may request that you be placed next to us and we'll impart to you what little information and help that we can. We're usually good for a call or two each competition, so we might actually know something! Now if only we could get all four cyclinders to fire together . . .

[/QUOTE]

Hey Tim, If the offer is open forget the new guys, I want to be next to you. lol Matt

timzcardz
06-17-2013, 11:51 AM
Hey Tim, If the offer is open forget the new guys, I want to be next to you. lol Matt




Matt, ANY TIME! You're bringing the "Apple Pie," right? :clap:

Sawdustguy
06-17-2013, 12:15 PM
If they put you next to the Polocks don't forget to bring a crash helmet.:razz:

Mornin' Wood
06-17-2013, 12:21 PM
Looking for some guidance. I built a UDS this winter been cooking all kinds of stuff on it. Been thinking of going to a comp. I know I have a long way to go in BBQ cooking. Should I just go and enjoy the festivities or enter in the comp? I feel that I would struggle to make turn- ins especially with only 1 cooker. I want to learn but donít want to waste my money entering and not learn anything. Any information would be great. Thanks in advance


I agree with the above responses. Come on down! This will be our second year.... Great people, great contest.

I know you have offers of other pits to borrow...but if the UDS is the only pit you're comfortable cooking on, let me know and I will bring one for you.

Hope to see you there.
Chuck

MattCom
06-17-2013, 02:21 PM
Using one cooker will be an additional challenge, if you can avoid that you should. Figure your UDS can do the big cuts (brisky and poak) and use a kettle or a wsm for the ribs/chix.
It's a fun comp and all competitors are very friendly helpful, especially if they know you're a first timer.
Just watch out for 2 guys delivering egg sandwiches in rain Sunday morning, I think they keep them in their shorts so they dont get cold. :icon_smile_tongue:

exhorns
06-17-2013, 03:05 PM
Matt, ANY TIME! You're bringing the "Apple Pie," right? :clap:

I will be sure to bring it. I gotta bring my "air horn" for Paul too.

BBQchef33
06-17-2013, 03:30 PM
Using one cooker will be an additional challenge, if you can avoid that you should. Figure your UDS can do the big cuts (brisky and poak) and use a kettle or a wsm for the ribs/chix.
It's a fun comp and all competitors are very friendly helpful, especially if they know you're a first timer.
Just watch out for 2 guys delivering egg sandwiches in rain Sunday morning, I think they keep them in their shorts so they dont get cold. :icon_smile_tongue:


i cant believe you gave us away.... :mmph::mmph:

so much for trade secrets.! :drama:

exhorns
06-17-2013, 03:57 PM
Phil,, It's only a secret among the Brethren. Although it is funny watching you and Sled riding around like Tooty and Muldoon hawking breakfast. The only better golf cart pairing was Paul Kirk and Willie. Classic. Matt

BBQchef33
06-17-2013, 04:35 PM
The tradition of breakfast delivery is me and Jeremy from out of the ashes. Sled is still counting sheep at that time of the morning. :sleep:

Cue's Your Daddy
06-17-2013, 07:05 PM
I will be sure to bring it. I gotta bring my "air horn" for Paul too.

I can't wait to see the air horn. That's what legends are made of. and u have to make that apple pie stuff. Stuff was insane. And maybe the pollocks can have a tutorial on long islands very own barbequed fried chicken.

BBQchef33
06-17-2013, 07:35 PM
This went up in todays Newsday.


http://long-island.newsday.com/restaurants/feed-me-1.812004/battle-of-the-bbq-brethren-call-for-entries-1.5504152

So if you havent gotten your entry forms in, get'em in and keep your spots. :)

jvan
06-17-2013, 09:10 PM
thanks for all the responses guys. its really appreciated. I need to work out the logistics of the trip. I will be in touch.

BBQchef33
06-17-2013, 11:49 PM
Check out the ferrys in your logistics checks

Bridgeport/Port jeff line leaves you about 20 minutes form the venue

New london/orient point leaves you about an hour, buts its one road, straight thru wine country. Thats a nice run especially in the mornings or at sundown.

NS Mike D
06-18-2013, 09:00 PM
we are another team that this will be our second year. Actually, this will be my third. My first was as a helper who knew nothing about BBQ nor the Brethren. By the end of the weekend I said I have to do this and bought a WSM and entered a people's choice rib contests. The brethren were super helpful with advice, and not to mention the friendliness. It's only been a year and now I look forward to seeing my new friends as much as I do wanting to compete.

Enter and stop by BuenosDiazBBQ and say hello. We took first in Ribs last year so trust me when I say the Brethren are more than generous with mentoring. Here is my tip for you - pay attention to everything I do with my brisket and do the opposite - you're sure to get a walk.

Mahoney86
06-19-2013, 10:25 AM
Im in the same boat as some of you guys here, except I have a big lang 84 cooker. Im dieing to get into a comp but definitely a little nervous to get my feet wet. This might be a good idea for me to head out to this one also. We shall see

Sawdustguy
06-19-2013, 10:28 AM
Don't forget to stop by the Polocks and say howdy also. You will recognize us by our braided underarm hair and bowling shirts.

motoeric
06-19-2013, 10:52 AM
Im in the same boat as some of you guys here, except I have a big lang 84 cooker. Im dieing to get into a comp but definitely a little nervous to get my feet wet. This might be a good idea for me to head out to this one also. We shall see


Let us know what we can do to make it easier for you to make it. I might be able to find a judge who wants to get their feet wet in competitions who could give you a hand.

It's a fun event and we'd love to have you come down.

Eric

cbenney
06-19-2013, 09:53 PM
I am thinking of doing this contest on the 3rd-4th. I read the application and it says we can start getting there after 5pm on Friday. Does anyone know if it is possible to arrive on Saturday and is there any time restrictions on when I can arrive? I am not going to do the grilling contest...

Thanks - Chris

motoeric
06-19-2013, 11:05 PM
Chris,

I'm sure that Phil will pipe in w/ specifics, but 'yes' to both your questions. You can arrive Saturday and there are definitely time constraints on when you can load in.

You'll either have to do it Saturday morning prior to the publics arrival or Saturday evening after their departure.

I'm sure that it can be arranged, however. I hope to see you there!

Eric

BBQchef33
06-20-2013, 12:15 AM
because of the public and the crowds, you would have to get in before 10:30 Saturday, or wait until after 5:30. If you need to arrive in between, let me know and we may be able to work something out down the isle with the car show.