PDA

View Full Version : Contest Announcment Pauly's Brew-B-Q Throw-Down 7/11-7/12


tonto1117
03-19-2009, 04:53 PM
Wanted to let everyone know about a new KCBS santioned contest "Pauly's Brew-B-Q Throw-down".All the information can be found below. This will be a STATE CHAMPIONSHIP and a qualifier for the Jack Draw.Also it is a Saturday/Sunday contest They just recieved the Governor's Proclamation and will be forwarding the document to KCBS so they can put "State Championship" on thier site. Information including both contest or judging application can be found through the KCBS Website or:

http://www.riverwalkfestival.org/ (http://www.riverwalkfestival.org/)

Just look on the right side menu for "Pauly's Brew-B-Q


07/11/09
to
07/12/09 Pauly's Brew-B-Q Throw-down Lowell, MI
Contact: Liz Baker, 113 Riverwalk Plaza, PO Box 224, Lowell, MI 49331.
Phone: 616-897-9161. Fax: 616-897-9101. info@lowellchamber.org (info@lowellchamber.org)

KCBS Reps: GRANT FORD, JENI FORD

Scottie
03-20-2009, 09:16 AM
too bad it's up against Shannon and Kettering. Otherwise, I bet you'd get a lot more teams there...

tonto1117
03-20-2009, 10:20 AM
I hear ya Scottie. I explained to them what they were up against, but they wanted to tie it to thier exsisting RiverWalk Festival.Nice thing is it's a Sat/Sun contest...so we are making plans on a "caravan" from Kettering to Lowell and doing both...would have considered Shannon(among our favorite 3) except the time change works against us.

All I can say is they are working hard to make it a cooker friendly contest...water to every site, electric, dump station on fairground site and a Beer Garden.....6 miles from home....priceless...8)

Bud's BBQ
04-06-2009, 09:49 AM
Bump!!


The Lowell Chamber of Commerce team came down to the Clarksville Tn event this weekend to 'shadow' the organizers and get ready for the Lowell event.

Hope to see many of you there. Remember, it's a Saturday Sunday event. Anyone else interested in the Caravan of Carnage from Kettering back to Lowell ? :-D

The Scotsmen compound(5 miles from Lowell) is available for stop over / showers (cheap hourly rate :icon_devil).

walt and tonto

Bbq Bubba
04-06-2009, 10:01 AM
too bad it's up against Shannon and Kettering. Otherwise, I bet you'd get a lot more teams there...

I'm betting there will be PLENTY of teams there.

Ford
04-06-2009, 03:51 PM
I've sent in my app. Going to do all 6 in the lower penn. this year. And I won't be doing any caravan. Just don't want to show up at 9 pm to get started when big stuff starts cooking at 6:00. Concentrate on doing one good rather than 2 out of sync.

tonto1117
05-07-2009, 07:00 AM
Bumping this one up.

EatonHoggBBQ
05-07-2009, 11:25 AM
I'll be there in my official capacity. :icon_smil

Bud's BBQ
06-10-2009, 08:33 AM
Okay Michiganers,

Who's coming to beucolic Lowell Michigan for a great, first year event? The Scotsmen will be there in spite of the long drive from Ada Michigan (approx. 7 miles :lol:).

Ron_L
06-10-2009, 09:37 AM
Beucolic? That there is a fancy word! :-D I hope the fuel costs don't eat into your winnings too much :)

Bbq Bubba
06-10-2009, 03:01 PM
Kick arse Walt!
We'll be missing this one.

Bud's BBQ
06-11-2009, 05:21 AM
Beucolic? That there is a fancy word! :-D I hope the fuel costs don't eat into your winnings too much :)

Did I at least spell the darn word correctly?????:razz:

At a little over 7 miles, the Scotsmen can push the SmoSco to Lowell :lol:.





Kick arse Walt!
We'll be missing this one.


Steve, was hoping to see you. T tells me the vending is going gang busters!!! Congrats and continued success.

Bud's BBQ
06-24-2009, 05:50 AM
Bumping this one up again with just a few weks to go.

On a side note, I hear they are still looking for some venders for Sunday if anyone is interested.

Bbq Bubba
06-24-2009, 08:39 AM
Bumping this one up again with just a few weks to go.

On a side note, I hear they are still looking for some venders for Sunday if anyone is interested.

Thanks for the call Walt but i'm booked for that weekend.
I will miss seeing ya'll but kick some arse! :biggrin:

sfisch
06-24-2009, 08:47 AM
As of right now Deb and I are planning on coming over for the weekend and hanging out.

Scott

Scottie
06-24-2009, 09:15 AM
Hey Walt, how many teams? I hope more Michigan cooks show up then there were at the grilling contest in GR... I'd be there in a minute if I didn't lose an hour coming from Shannon. Are memberships still available in the Great Lakes BBQ Assoc.?

Ford
06-24-2009, 09:26 AM
Bumping this one up again with just a few weks to go.

On a side note, I hear they are still looking for some venders for Sunday if anyone is interested.
I won't have the trailer inspected by then and I will need to vend from the trailer so can't do it for this event. Looks to me like every food vendor will need a special events permit if trailers are not allowed.

Ford
06-24-2009, 09:27 AM
Hey Walt, how many teams? I hope more Michigan cooks show up then there were at the grilling contest in GR... I'd be there in a minute if I didn't lose an hour coming from Shannon. Are memberships still available in the Great Lakes BBQ Assoc.?
Here's a link to the site http://www.glbbqa.com/.

sfisch
06-24-2009, 12:05 PM
Scottie;
Would love to have you sign up and join our association.

Thanks
Scott

Stoke&Smoke
06-24-2009, 01:04 PM
2 Skinny Cooks will be there. Just got our new EZ-up as parts for the one trashed at Elk Grove will be a while!

Is there a link somewhere to teams signed up so far?

Scottie
06-24-2009, 01:06 PM
What? Supporting a Michigan contest over an Illinois one? Arghhhhhh.....

Stoke&Smoke
06-24-2009, 01:12 PM
And where were you last weekend when we were getting pummeled in EG??:-D

Scottie
06-24-2009, 01:32 PM
I was out in SNowbird Utah. Where I had a free entry. If I had one for EG, I would of given it back... Shannon is also THE Illinois State Championship... EG is not in the same league... I know that, cause I was at the first 2 contests that they put on...

Back on track though... I hope everyone has a good time in Lowell...

Stoke&Smoke
06-24-2009, 01:45 PM
I hope everyone has a good time in Shannon as well, and no storms like last year!:eek:

Todd, good luck on the Butt to Butt!

We figured the distance isn't too different between our place and either Shannon and Lowell, and Diane has freinds in MI that we havent seen since our wedding who may come say hello. At 10:22 EST we'll remember to raise a glass to you all!

sfisch
06-25-2009, 07:02 AM
Stoke,
Its glass raising time at 9:22am in Michigan!!
Hoping to get several GLBBQA members to this one.


Scott

Stoke&Smoke
06-26-2009, 07:54 AM
Stoke,
Its glass raising time at 9:22am in Michigan!!
Hoping to get several GLBBQA members to this one.


Scott

Cool! We'll do one in MI at 9:22, and another at 10:22 to our brothers and sisters in IL!

We watched an Iron Chef episode last night where Texas chef Tim Love and his crew drank a shot every 15 minutes during the show....and they won!:-D:-D Maybe it's a strategy!:icon_smil

Have to say, it will be nice returning to my home state! Haven't been in quite a few years!

J Appledog
06-26-2009, 09:12 AM
I sent my check in yesterday!

J Appledog
06-29-2009, 12:45 PM
Anyone know how many teams?

Stoke&Smoke
06-29-2009, 01:01 PM
Was looking for that info also, and which ones?

tonto1117
06-29-2009, 01:11 PM
Tried to call Liz today to find out that info and post it. The Chamber is closed on Monday's. I'll give her a call tommorow and post the numbers and teams to date.

Anyone who's not already cooking that weekend should take a look at thier website and think about coming.......thev'e done thier homework and should be a good one!! Just click on Pauly's Brew B-Q on the menu on the left hand side for all the info.

http://www.riverwalkfestival.org/

Ford
07-06-2009, 08:47 AM
I'm looking for a runner at Lowell. If anybody is going to be onsite and can help let me know.

Also if anybody feels like helping finish chicken and ribs for vending let me know. I can pay.

And if anybody wants to hang out all night and help out I'll be prepping 36 slabs of spares at about 2:30 am. Just basically pulling membrane and cutting off flap meat. Plan to vend whole spares.

Scottie
07-06-2009, 09:47 AM
Can I ask a stupid question? Why trim spares at 2:30? Why not do them on Friday night, so you don't have to do them at 2:30 in the morning? At that rate, you will be passed out by noon from exhaustion. As I would say you are spending too much energy to vend. Try and make it easier... Pre-cooking also works, then all you have to do is re-heat to vend...

michiana mark
07-06-2009, 10:22 AM
I'm looking for a runner at Lowell. If anybody is going to be onsite and can help let me know.

Also if anybody feels like helping finish chicken and ribs for vending let me know. I can pay.

And if anybody wants to hang out all night and help out I'll be prepping 36 slabs of spares at about 2:30 am. Just basically pulling membrane and cutting off flap meat. Plan to vend whole spares.

Ford, I'll be coming up to judge. Joneser and his wife may be riding along. Send him a pm about running for you.

Bbq Bubba
07-06-2009, 11:31 AM
PM sent Ford......

Ford
07-06-2009, 12:25 PM
Can I ask a stupid question? Why trim spares at 2:30? Why not do them on Friday night, so you don't have to do them at 2:30 in the morning? At that rate, you will be passed out by noon from exhaustion. As I would say you are spending too much energy to vend. Try and make it easier... Pre-cooking also works, then all you have to do is re-heat to vend...
I plan to cook them and sell fresh. It's a better product. But the real reason is I don't have the STFU yet so I am not allowed to cook offsite. The health dept. will be checking to see my meats are still in packaging from the store and bought that morning. If I could cook them the Friday at home then show up for the contest on Saturday morning to vend Sunday I'd consider cooking both pork and ribs ahead. FYI - It's a Sat/Sun contest. I should have the STFU for the next vending situation and then I'll be precooking lots. Have to buy a new chest freezer to take full size steam pans of product.

Also trimming in advance means keeping them cold after they are out of packaging. It's easy to throw cryovacs in an ice chest. Once trimmed they have to be held on ice but don't want the meat in contact with the ice. It makes it a challenge. But if I figure out a good way to hold them on ice I will trim the night before. Still trying to figure out some details. I know for example I can hold pork for hours and keep it above 140 and still have good quality. So pork will be done real early. Chicken on the other hand doesn't hold as well. But it did reheat for a neighbor on the 4th so now I'm considering cooking the chicken Saturday afternoon and cooling and then reheat and finish on the new event grill. I love gas:mrgreen:

Scottie
07-06-2009, 12:30 PM
I meant pre-cooking on site at the contest.

While I do not want to diminish the BBQ fans in Michigan. I am willing to bet that none of them will be able to tell the difference with re-heated ribs or "fresh" ribs. When done right...

sfisch
07-06-2009, 05:56 PM
Bubba,
you still not coming?

Ford,
If'n I wasn't judging I'd run for you, most likely eat up most of your profits though!!

Scott

Ford
07-08-2009, 01:46 PM
I meant pre-cooking on site at the contest.

While I do not want to diminish the BBQ fans in Michigan. I am willing to bet that none of them will be able to tell the difference with re-heated ribs or "fresh" ribs. When done right...
The health dept guys say that don't want to hold cooked meat for more than 4 hours in coolers and asked me to get another fridge. Doesn't seem right but I need to do more checking. Now I may buy a fridge after all I only have 4 now. Think it will fit on the drop gate as long as the grill and one FE are off on the ground.

Scottie
07-08-2009, 02:04 PM
I can see no cooler rule. Plus, everything that goes int he fridge needs to be labled..

Ford
07-08-2009, 05:40 PM
well they almost got the team name right but it is publicity and today it's on the main Wood TV Blog list and has been all day. Let's see - good weather, beer tent, farmers market, 50,000 newspaper inserts and a day on the local TV. Do I have enough food.

http://blogs.woodtv.com/2009/07/08/up-for-the-bbq-challenge/

Bbq Bubba
07-08-2009, 05:46 PM
well they almost got the team name right but it is publicity and today it's on the main Wood TV Blog list and has been all day. Let's see - good weather, beer tent, farmers market, 50,000 newspaper inserts and a day on the local TV. Do I have enough food.

http://blogs.woodtv.com/2009/07/08/up-for-the-bbq-challenge/


Wow, that was a terribly written story.

Wulfie
07-08-2009, 08:49 PM
Wow, that was a terribly written story.

Stories like that, written by hack producers like that make me almost glad that they eliminated my position from there 6 months ago. Oi Vey!

Ford
07-09-2009, 11:13 AM
As of this morming we were up to 21 teams. Pretty good for a first year with both Kettering and Shannon as competition. And over 18 so that means 4 tables of judges so no teams hit the hot table twice at this one. Looks like I'm in trouble.

Weather during moving in may be less than ideal but looking good for most of Saturday and Sunday is getting better with temps jsut under 80 and lots of sun. Should get a good crowd for the music and beer tent.

sfisch
07-09-2009, 12:19 PM
Ford,
That is a great number for a first time event. Been watching the weather too, looks like any of the bad stuff will be gone early Saturday and Sunday will be bright and sunny.
Looking forward to seeing you all.
My wife will be with me so you all better be nice to me!!

Scott

michiana mark
07-10-2009, 03:50 AM
Ford,
That is a great number for a first time event. Been watching the weather too, looks like any of the bad stuff will be gone early Saturday and Sunday will be bright and sunny.
Looking forward to seeing you all.
My wife will be with me so you all better be nice to me!!

Scott

What, she going to beat us up if we don't play nice with you:?:
See you there.

Spydermike72
07-10-2009, 09:36 AM
What, she going to beat us up if we don't play nice with you:?:
See you there.

No, I have met Deb, and she will be just as mean to Scott as we are!! That is why we love her!!

sfisch
07-10-2009, 11:38 AM
Why do I even try?

Scott

EatonHoggBBQ
07-10-2009, 03:40 PM
Scott, don't forget my breakfast.

sfisch
07-10-2009, 04:31 PM
I'll tell them I need two and just eat them both!

Scott

sfisch
07-11-2009, 09:05 AM
Deb and I are leaving in a couple hours, everyone have a safe trip, looks like the rain storms have passed and clear sailing the rest of the weekend.

Scott