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wmrrock
10-19-2013, 08:44 PM
We are pleased to announce the date for the 1st ANNUAL SOUTHERN NEW ENGLAND KOSHER BBQ CHAMPIONSHIP will be September 7, 2014. The event will be located at Congregation Beth El in Fairfield CT. Please watch this board for more detail. In the meantime, if you have any questions feel free to leave them below or email us at SNEKBBQ@icloud.com Our website with more details will be going live within the next few weeks.

wmrrock
11-01-2013, 02:41 PM
UPDATE:We are pleased to announce the date for the 1st ANNUAL SOUTHERN NEW ENGLAND KOSHER BBQ CHAMPIONSHIP will be September 7, 2014. The event will be located at Congregation Beth El in Fairfield CT. Please watch this board for more detail. In the meantime,Please check out our FACEBOOK PAGE www.facebook.com/SNEKBBQ or if you have any questions feel free to leave them below or email us at snekosherbbq@icloud.com

Stark-O-Rama
11-01-2013, 09:07 PM
Awesome! 1st Annual......makin' history!:clap2:

wmrrock
11-01-2013, 09:25 PM
Awesome! 1st Annual......makin' history!:clap2:We need to talk - would love to use your product at our BBQ Competition. We are part of 6 city Nationwide Kosher BBQ Circuit. More than 2000 people will attend our event next September. You have a great product and we would love to help you promote it at our event.

Stark-O-Rama
11-01-2013, 11:26 PM
We need to talk - would love to use your product at our BBQ Competition. We are part of 6 city Nationwide Kosher BBQ Circuit. More than 2000 people will attend our event next September. You have a great product and we would love to help you promote it at our event.

ABSOLUTELY - I sent you a PM about free product/sponsorship. I almost made it to Kosherfest, but the timing just didn't work. I'm hoping to be there next year FOR SURE!

wags
11-02-2013, 03:21 PM
Would this be a peoples choice or would you have judges similar to kcbs. I'm a certified judge and I'd be interested in judging the event.

motoeric
11-03-2013, 03:06 AM
I believe that it's being run similar to the one on Long Island and if that's true, it will be a standard competition format utilizing judges and standard scoring.

Eric

blackeyedpig
11-07-2013, 09:41 AM
Can you use a pit that has cooked ribs and butts in a kosher contest? Similarly, do you have to do special prep to tools, coolers, etc.?

boogiesnap
11-07-2013, 10:19 AM
Can you use a pit that has cooked ribs and butts in a kosher contest? Similarly, do you have to do special prep to tools, coolers, etc.?

none could be used if had non-kosher interaction.

i live in trumbull. i might just throw my hat in that ring.

motoeric
11-07-2013, 12:46 PM
Can you use a pit that has cooked ribs and butts in a kosher contest? Similarly, do you have to do special prep to tools, coolers, etc.?

Again, if it's similar to the one on Long Island, the event provides you with everything as far as equipment. You can't bring anything from home. Not your pit, not your knives, not your thermometers.

Eric

landarc
11-07-2013, 01:24 PM
Not your knives? Why not?

And for the record, I really know very little about Kosher laws.

blackeyedpig
11-08-2013, 06:49 AM
Again, if it's similar to the one on Long Island, the event provides you with everything as far as equipment. You can't bring anything from home. Not your pit, not your knives, not your thermometers.

Eric

Is the meat also provided? Can you give some more details about the event you're familiar with? If all you have to do is show up and cook I am in.

Cast Iron Chef
11-08-2013, 10:01 AM
They had one here in Vegas last week. I did not attend but our club was invited. All the grills, meat and utensils were provided. I never knew there were kosher utensils. I guess the cook also has to be kosher so the Rabbi had to light all the fires as well. Also, you had to turn in all your spices a week early to show they were kosher.

motoeric
11-08-2013, 01:44 PM
Here's how the Long Island event worked for the past two years.

You paid your entry fee well in advance of the event (to ensure your spot as they ran out of space - a good problem to have for any event).

They emailed the team lead a fairly detailed list of ingredients that you could check off.

They had a cooks meeting on the Thursday evening prior to the event. When you arrived, they had your ingredients waiting for you as well as your meats. You could bring other kosher ingredients with you, but they had to be submitted onsite to the Rabbi. If the Rabbi approved them, you would be allowed to use them. If not, you couldn't. There are variations of 'Kosher'. Some items were approved, others weren't.

After prepping your meats at this meeting, they were sealed in plastic bags and put in a refrigerated truck. Your ingredients went into a numbered bag and were saved for you.

When you arrived after sunset on Saturday you were given your space, two tables, a few chairs, your meat, your ingredients, two weber kettles, charcoal, a charcoal chimney, heat resistant gloves and your bag, which also contained two knives, utensils and a thermometer.

The categories this year were chicken, beans, beef ribs and brisket. The first year there was no chicken category.

The public came down in force and with a full expectation of eating food cooked by the teams. The teams were not given extra food to satisfy this expectation. We made sure to make extra beans that we served in 2oz cups and we cubed up some of the leftover brisket and served that with toothpicks.

Judging, scoring and awards were pretty standard.

I hope that helps.

Eric

motoeric
11-08-2013, 01:47 PM
Not your knives? Why not?

And for the record, I really know very little about Kosher laws.

They have no way of telling if your knives have ever touched food that's not Kosher, therefor rending them not useable for Kosher cooking.

Eric

wags
11-08-2013, 03:03 PM
Wow, talk about leveling the playing field!

dr pearl
11-08-2013, 05:47 PM
Not your knives? Why not?

And for the record, I really know very little about Kosher laws.

Kosher 101
1 Certain animals may not be eaten at all. This restriction includes the flesh, organs, eggs and milk of the forbidden animals.

2 Of the animals that may be eaten, the birds and mammals must be killed in accordance with Jewish law.

3 All blood must be drained from meat and poultry or broiled out of it before it is eaten.

4 Certain parts of permitted animals may not be eaten.

5 Fruits and vegetables are permitted, but must be inspected for bugs (which cannot be eaten)

6 Meat (the flesh of birds and mammals) cannot be eaten with dairy. Fish, eggs, fruits, vegetables and grains can be eaten with either meat or dairy. (According to some views, fish may not be eaten with meat).

7 Utensils (including pots and pans and other cooking surfaces) that have come into contact with meat may not be used with dairy, and vice versa. Utensils that have come into contact with non-kosher food may not be used with kosher food. This applies only where the contact occurred while the food was hot.

A utensil picks up the kosher "status" (meat, dairy, pareve, or treif) of the food that is cooked in it or eaten off of it, and transmits that status back to the next food that is cooked in it or eaten off of it. Thus, if you cook chicken soup in a saucepan, the pan becomes meat. If you thereafter use the same saucepan to heat up some warm milk, the fleishik status of the pan is transmitted to the milk, and the milchik status of the milk is transmitted to the pan, making both the pan and the milk a forbidden mixture.

Kosher status can be transmitted from the food to the utensil or from the utensil to the food only in the presence of heat, (including hot spices) or prolonged contact, thus if you are eating cold food in a non-kosher establishment, the condition of the plates is not an issue. You could use the same knife to slice cold cuts and cheese, as long as you clean it in between, but this is not really a recommended procedure, because it increases the likelihood of mistakes.

Stove tops and sinks routinely become non-kosher utensils, because they routinely come in contact with both meat and dairy in the presence of heat. It is necessary, therefore, to use dishpans when cleaning dishes (don't soak them directly in the sink) and to use separate spoon rests and trivets when putting things down on the stove top.

Dishwashers are a kashrut problem. If you are going to use a dishwasher for both meat and dairy in a kosher home, you either need to have separate dish racks or you need to run the dishwasher in between meat and dairy loads.

You should use separate towels and pot holders for meat and dairy. Routine laundering kashers such items, so you can simply launder them between using them for meat and dairy.

8 Grape products made by non-Jews may not be eaten.

wmrrock
11-15-2013, 10:00 PM
Would this be a peoples choice or would you have judges similar to kcbs. I'm a certified judge and I'd be interested in judging the event.

We will be utilizing KCBS rules and regs although we will not be officially a KCBS event this year. We would be very happy to have you judge the event. Please contact me at snekosherbbq@icloud.com

Thanks,

Warren

wmrrock
11-15-2013, 10:05 PM
I believe that it's being run similar to the one on Long Island and if that's true, it will be a standard competition format utilizing judges and standard scoring.

Eric

You are correct. We will be utilizing KCBS rules and regs and all of our judges will be KCBS Certified judges.

wmrrock
11-15-2013, 10:16 PM
Is the meat also provided? Can you give some more details about the event you're familiar with? If all you have to do is show up and cook I am in.

We will provide absolutely everything. Meats, beans, grills (Weber 22.5 kettles), veggies, spices, knives, cutting boards, pots, tongs, thermometers etc, etc, etc. You may bring your own lump charcoal if you would like, otherwise we will provide charcoal and wood. You may also bring brand new sealed spices as long as they are marked "Kosher" and they are checked by our kosher specialists prior to use. Any food you bring for personal consumption must be kosher and kept in your own cooler in your booth. No dairy products will be allowed - even if they are for your own personal use. Until our website goes live, check out our Facebook page at https://www.facebook.com/SNEKBBQ

wmrrock
11-15-2013, 10:23 PM
Can you use a pit that has cooked ribs and butts in a kosher contest? Similarly, do you have to do special prep to tools, coolers, etc.?

For this competition you may only use materials that we provide and we will provide everything. The only thing you need to bring is a match and your knowledge of bbq. You may also bring your own empty cooler More information will be available when our website goes live. Feel free to contact me directly if you have any further questions at snekosherbbq@icloud.com

Thanks,

Warren

wmrrock
11-15-2013, 10:28 PM
none could be used if had non-kosher interaction.

i live in trumbull. i might just throw my hat in that ring.

boogiesnap - I live in Trumbull as well. Its going to be a great event. Shoot me an email at snekosherbbq@icloud.com and check out and please "LIKE" our Facebook page at https://www.facebook.com/SNEKBBQ

Thanks,

Warren

wmrrock
11-15-2013, 10:34 PM
Here's how the Long Island event worked for the past two years.

You paid your entry fee well in advance of the event (to ensure your spot as they ran out of space - a good problem to have for any event).

They emailed the team lead a fairly detailed list of ingredients that you could check off.

They had a cooks meeting on the Thursday evening prior to the event. When you arrived, they had your ingredients waiting for you as well as your meats. You could bring other kosher ingredients with you, but they had to be submitted onsite to the Rabbi. If the Rabbi approved them, you would be allowed to use them. If not, you couldn't. There are variations of 'Kosher'. Some items were approved, others weren't.

After prepping your meats at this meeting, they were sealed in plastic bags and put in a refrigerated truck. Your ingredients went into a numbered bag and were saved for you.

When you arrived after sunset on Saturday you were given your space, two tables, a few chairs, your meat, your ingredients, two weber kettles, charcoal, a charcoal chimney, heat resistant gloves and your bag, which also contained two knives, utensils and a thermometer.

The categories this year were chicken, beans, beef ribs and brisket. The first year there was no chicken category.

The public came down in force and with a full expectation of eating food cooked by the teams. The teams were not given extra food to satisfy this expectation. We made sure to make extra beans that we served in 2oz cups and we cubed up some of the leftover brisket and served that with toothpicks.

Judging, scoring and awards were pretty standard.

I hope that helps.

Eric

Our event will be very similar to the Long Island Kosher - same rules and regs and same schedule - Prep Thursday night and set up on saturday night after sun down. After the "turn ins" the teams may do what they wish with the extra food - 7 slices of brisket form a 14lb packer cut will leave plenty of extra. We will have plenty of bbq for public consumption for sale by our bbq food vendor. Its going to be a great event and I hope you will join us.

wmrrock
11-15-2013, 11:09 PM
UPDATE:We are pleased to announce the date for the 1st ANNUAL SOUTHERN NEW ENGLAND KOSHER BBQ CHAMPIONSHIP will be September 7, 2014. The event will be located at Congregation Beth El in Fairfield CT. Please watch this board for more detail. In the meantime,Please check out our FACEBOOK PAGE www.facebook.com/SNEKBBQ or if you have any questions feel free to leave them below or email us at snekosherbbq@icloud.com

Our Brand New Logo

ITBFQ
11-16-2013, 08:37 AM
This sounds like a REALLY cool competition. I wish I lived closer. I hope you have an excellent turnout!

wmrrock
12-16-2013, 12:07 AM
Can you use a pit that has cooked ribs and butts in a kosher contest? Similarly, do you have to do special prep to tools, coolers, etc.?
We supply everything - the only thing you need to bring is your team and your BBQ expertise. www.facebook.com/SNEKBBQ

wmrrock
12-24-2013, 01:31 PM
We are PLEASED TO WELCOME GOYA FOODS as our newest sponsor. Check out our Facebook page at www.facebook.com/SNEKBBQ

wmrrock
01-02-2014, 12:02 PM
UPDATE:We are pleased to announce the date for the 1st ANNUAL SOUTHERN NEW ENGLAND KOSHER BBQ CHAMPIONSHIP will be September 7, 2014. The event will be located at Congregation Beth El in Fairfield CT. Please watch this board for more detail. In the meantime,Please check out our FACEBOOK PAGE www.facebook.com/SNEKBBQ or if you have any questions feel free to leave them below or email us at snekosherbbq@icloud.com

We are now accepting JUDGES applications for the SOUTHERN NEW ENGLAND KOSHER BBQ CHAMPIONSHIP & FESTIVAL. Please send your information to info@snekosherbbq.org

Thank you!

wmrrock
01-03-2014, 10:21 AM
We are now accepting JUDGES applications for the SOUTHERN NEW ENGLAND KOSHER BBQ CHAMPIONSHIP & FESTIVAL. Please send your information to info@snekosherbbq.org

Thank you!

WE ARE NOW AN OFFICIAL NEW ENGLAND BBQ SOCIETY EVENT and will be utilizing NEBS Rules. This will be a Non-Garnish event. Please "LIKE" our page on Facebook and follow us for more information.