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View Full Version : If you aren't going to Harpoon 8/28-29...(MIM Contest)


SmokeInDaEye
05-21-2007, 02:00 PM
For anyone in the Northeast who didn't make the Harpoon cut, there is a MIM/MBA sanctioned event scheduled that same weekend.

BBQ Festival at Princeton Forrestal Village will be held in Princeton, NJ July 28-29 with the professional turn-ins (you can compete in either whole hog, shoulder or ribs) on Saturday and some ancillaries on Sunday.

Grand Champion
$2,000 a trophy and a 42 Panasonic Plasma TV


Whole Hog
1st prize $1,500
2nd prize $1,000
3rd prize $500

Pork Shoulder
1st prize $1,500
2nd prize $1,000
3rd prize $500

Pork Rib
1st prize $1,500
2nd prize $1,000
3rd prize $500

Poultry
1st prize $500
2nd prize $250
3rd prize $100

Seafood
1st prize $500
2nd prize $250
3rd prize $100

BBQ Sauce $200
Hot Sauce $200

Best T-Shirt $200
Best Booth $200

rbsnwngs
05-21-2007, 04:33 PM
how do we enter

The Anchorman
05-21-2007, 04:34 PM
Please more Info...
I sure would like to try my hand at this.

The_Kapn
05-21-2007, 04:40 PM
how do we enter

Hint--Hook up with Greg and Nancee for whole hog!!!!!!!!!!!! :wink:

Unless Myron Mixon comes to town anyway.

TIM

SmokeInDaEye
05-21-2007, 05:02 PM
Hint--Hook up with Greg and Nancee for whole hog!!!!!!!!!!!! :wink:

Unless Myron Mixon comes to town anyway.

TIM

Actually, Myron's the one who told me about it. He's planning to come up and compete.

Entry is $200, plus a little extra for any of the ancillary categories you may want to do Sunday.

Email Kristen kmurphy@thegalecompany.com for an application.

rbsnwngs
05-21-2007, 05:03 PM
Hint--Hook up with Greg and Nancee for whole hog!!!!!!!!!!!! :wink:

Unless Myron Mixon comes to town anyway.

TIM

i'm looking at this as a comp to drink at

SmokeInDaEye
05-21-2007, 05:08 PM
i'm looking at this as a comp to drink at

Now I'm definitely in!

SmokeInDaEye
05-23-2007, 09:00 AM
Dropped my check in the mail this morning. No one else wants to come and play that weekend? Princeton is only 90 minutes from Long Island and they sell beer!

Kirk
05-23-2007, 09:06 AM
I thought about going just to do ribs and chicken and drink. The smaller backyard comp we were hoping to do this summer got merged into the Yardley event so it would be nice to replace it with something like this. Maybe we could even hook up with someone who wants to concentrate on the bigger stuff.

backyardchef
05-23-2007, 09:18 AM
Dropped my check in the mail this morning. No one else wants to come and play that weekend? Princeton is only 90 minutes from Long Island and they sell beer!

Sounds like fun to me.......:razz:

Kirk
05-23-2007, 09:35 AM
Found this on MIM's site:

7/27-29/07
BBQ Festival at Princeton Forrestal Village Princeton, NJ
Contest Contact:
Fred Knapp
201 Rockingham Row
Princeton, NJ 08540
609-799-7400
email (fknapp@thegalecompany.com) fknapp@thegalecompany.com
Judging Contact:
Kristen Murphy
201 Rockingham Row
Princeton, NJ 08540
609-799-7400
email kmurphy@thegalecompany.com

rbsnwngs
05-23-2007, 12:52 PM
just spoke to Kristen and i she is e-mailing me an app

Kirk
05-23-2007, 02:59 PM
just spoke to Kristen and i she is e-mailing me an app
Hey Willie. If you do this one, will you do the whole deal (as in whole hog too)?
Do you have a regular (or irregular) bunch of guys you normally compete with?
Why do I have the feeling I'm setting you up to ask you out? :icon_smil

rbsnwngs
05-23-2007, 03:57 PM
Kirk yes barfly myself and one-eyed-fred we will be doing everything so if you would like to cook with us you are more then welcome. If you would like to take care of some of the other stuff you can and for that matter anyone who would like to go down with us your more then welcome. maybe we can divide all the turn-ins amongest brethren

Sledneck
05-23-2007, 04:02 PM
I will do chicken!!!!

rbsnwngs
05-23-2007, 04:29 PM
I will do chicken!!!!

that works for me

The Anchorman
05-23-2007, 04:33 PM
How much is it to enter?
Do you have to enter all categories or you can pick the ones you want? MIM is completely foreign to me, Ray

rbsnwngs
05-23-2007, 05:31 PM
the entry fee varies by the size of the space it starts at $200 and goes up from there. no you do not have to enter all categories but you have to do whole hor shoulder and ribs to win grand champion

motoeric
05-23-2007, 05:43 PM
I will do chicken!!!!


I'd heard that about you.


Eric

Kirk
05-23-2007, 05:48 PM
maybe we can divide all the turn-ins amongest brethren
Intersting..., very interesting. I have to make sure the calendar's clear before I can commit but that sounds like a lot of fun. I also want to make sure that there will be plenty of drinking and cigar smoking. If not, forget it. :-D
I thought this would be a good idea because I have no idea when I'm going to be able to make it back out to LI for a bash. This one's only about a 1/2 hr from my place so I'll definately se what I can do.

SmokeInDaEye
05-23-2007, 05:53 PM
the entry fee varies by the size of the space it starts at $200 and goes up from there. no you do not have to enter all categories but you have to do whole hor shoulder and ribs to win grand champion

You sure? I thought normally the grand champion was the highest point total from any category. Results from one of the recent MIM-sanctioned contests shows the GC winning in shoulder.

Loose Caboose Festival, Newton, MS
Grand Champion: Party Q (Shoulder)

butt head
05-23-2007, 06:07 PM
i can help with the beer and cigars:wink:

rbsnwngs
05-23-2007, 07:52 PM
You sure? I thought normally the grand champion was the highest point total from any category. Results from one of the recent MIM-sanctioned contests shows the GC winning in shoulder.

Loose Caboose Festival, Newton, MS
Grand Champion: Party Q (Shoulder)

i could be wrong its been known to happen

Kirk
05-23-2007, 08:02 PM
You sure? I thought normally the grand champion was the highest point total from any category.
I took a quick look at their rules earlier and I believe it said that to be considered for GC you had to enter whole hog, pork ribs and shoulder.

SmokeInDaEye
05-23-2007, 10:00 PM
I took a quick look at their rules earlier and I believe it said that to be considered for GC you had to enter whole hog, pork ribs and shoulder.

You have the rules? I'd love to understand them better! I was thinking of doing all three categories Turducken style...Whole hog stuffed with rib-wrapped shoulders. Sounds good to me!

Sledneck
05-23-2007, 10:10 PM
You have the rules? I'd love to understand them better! I was thinking of doing all three categories Turducken style...Whole hog stuffed with rib-wrapped shoulders. Sounds good to me!
all cooked in the caja china

Kirk
05-23-2007, 10:19 PM
You have the rules? I'd love to understand them better! I was thinking of doing all three categories Turducken style...Whole hog stuffed with rib-wrapped shoulders. Sounds good to me!
I got an email at work from Kristen today with the rules attached. I'll post them here tomorrow (Thursday).

SmokeInDaEye
05-23-2007, 10:54 PM
all cooked in the caja china


Nah, I'm sleeping in the La Caja. I think I'll cook the Ho-Ri-Der on a backwoods or something.:biggrin:

Kirk
05-24-2007, 06:41 AM
OK, here's what I got:
7684

7685

7686

7687

Cue's Your Daddy
05-31-2007, 01:29 PM
Is anyone already signed up for this?

SmokeInDaEye
05-31-2007, 01:52 PM
Is anyone already signed up for this?

I know I am, Jack's Old South (Myron Mixson) is, Jacks Down Home BBQ (Jack McDavid) is, and I believe Willie B is.

QN
06-01-2007, 01:35 PM
See http://www.geocities.com/memphis_angelpig/judging.html for a good explanation of MIM judging. Even though this web site is talking about the Memphis in May event, MIM sanctioned contests are judged the same way. You do not have to cook all three categories. The top three whole hog, shoulder, and rib entries make finals and are then judged by the four finals judges. The grand champion is the best barbecue of the day overall. The preliminary round for each meat category (hog, shoulder,ribs) consists of a blind box turn-in that is judged by a table of four judges and three on-site judges. The blind box scores count 60% so if you don't have a good product you will not make finals. There is no garnish at all; just a box full of meat. I'll be glad to answer any questions you have about MIM events. I hope this information helps. Good luck with this contest!

ique
06-01-2007, 02:31 PM
Here is a file on MIM cooking that i saved at some point...

http://home.comcast.net/%7Ecjejhart/MIMTips.html

CTSmokehouse
06-01-2007, 07:47 PM
Here is a file on MIM cooking that i saved at some point...

http://home.comcast.net/%7Ecjejhart/MIMTips.html

Wow! I have dreamed of doing MIM. That really is intense!

Yours in BBQ,

Cliff

P.S. Congrats on GC Lime Rock

P.S.S. Top of the 4th, bases loaded 3-3....

ique
06-01-2007, 08:16 PM
P.S. Congrats on GC Lime Rock


Thanks Bro.


P.S.S. Top of the 4th, bases loaded 3-3....


9-3 now in the wrong direction :mad:

Q Haven
06-01-2007, 09:31 PM
I don't think I've ever seen Torre that angry....

SmokeInDaEye
06-12-2007, 04:34 PM
Hey, I just spoke to the organizers and they are looking for a couple more teams to make this first contest strong. Should be fun if there are any fence sitters out there who want to try MIM-style cooking.

I'm also going to see if they will join here as members. I'm sure we'd appreciate an insiders take on how these contests run, are judged, etc. since many NE-based members have never had the chance to see a MIM contest or cook one.:mrgreen:

Sledneck
06-15-2007, 11:04 PM
What a fruity looking bunch

SmokeInDaEye
06-16-2007, 12:28 AM
What a fruity looking bunch

Just because his name is Peaches (far right) doesn't give you the right to call us fruity, Ash Hole!

Nice digging, though, to find that picture. My first grilling contest (grilling was enough of a challenge out of the gate so I skipped the real BBQ challenge at Grill Kings) a year ago, moments after I discovered the Brethren.

I'm pretty darn amazed when I consider what I thought I knew then compared to what I know now, thanks entirely to you all!!! I've been trying to focus on work and family all week but my mind is actually on next week's Rock N Ribfest in New Hampshire, my first real bbq contest on my own after an eye opening try in Hudson Valley late last year.

I was ready to call it quits after that until some very good advice from our own Poobah: "Stop trying to do it all yourself." (or something like that). Point being, I was creating my own rubs and sauce from scratch when it was just as easy -- and tasted better -- to modify an existing rub and sauce. I was up all night watching a couple of leaky vertical cookers with no real clue what temperature they were at, let alone the meat inside, going strickly on a "feeling".

Fighting a crazy rainstorm that took my canopy away while my team got ready for bed (read: passed out). So some things have changed. I am relaxed and ready to see how the chips fall next weekend, at the MIM contest, and whatever I do there after. Don't try to do it all yourself and don't take it so seriously and it'll be a great ride!