Battle of the BBQ Brethren, Long Island, NY

[motoeric]

The Battle of the BBQ Brethren
Presented by: RUB BBQ

A NY State Championships, KCBS competition

Oct. 23 – 25, 2009

Competitors and Judges Applications:
www.bbqbattleli.com (http://www.bbqbattleli.com/)

BBQ – Sunday, Oct. 25th
Grilling – Saturday, Oct. 24th
Setup and Potluck Dinner – Friday, Oct. 23rd

Payouts:
Dependant on attendance. 2007 almost $10,000. 2008 almost $11,000. Both years 100% of the entry fees were returned to the competitors in payouts.

Grilling:
Full rules will be posted on September 23rd
The winner of the Grilling competition will receive a Big Green Egg, courtesy of Vitale Fuels.


KCBS:
Standard categories and times

KCBS Reps:
Don and Leslie Lovely
Jerry and Linda Mullane

Ancillary Contests:
Best Lot – most unique, attractive, friendly lot
The team with the best lot will receive a 22" Weber Kettle with a custom grill from Huntingdon County Customs.

Pies
Cakes
Cookies

Location:
Gillette Park, Sayville, Long Island, NY

Other Points of Interest:
Live music both days
Children’s costume parade on Saturday, the 24th
Pumpkin carving contest on Saturday, the 24th
Children’s Mad Science show on Saturday, the 24th
The world’s largest grill will be on hand (Johnsonville Big Taste Grill)

Team dinner on Saturday, the 24th

Team breakfast on Sunday, the 25th

[motoeric]

The worlds largest grill will be on hand at the Sayville Fall Festival (the host of the Battle of the BBQ Brethren).

http://www.youtube.com/watch?v=ZhRxiE5W7gM

Video of the Johnsonville Big Taste Grill. 65' long and 20' high.

(no, it's not mananana)


Eric

[pigmaker23]

Theres a reason its called the worlds largest grill , Mr. Bobo Times Square Good Morning America Appearance 2005... we cooked 1500 brats at once!

[motoeric]

CHANGES FOR 2009

1) The awards ceremony is being moved up as early as possible. Our tentative time (if Linda can get the results in and printed in time) is 4:00 pm. If we can get it done even earlier, we will. We will NOT be having the awards at 5:00 like last year.
A) The awards ceremony will be considerably more succinct than last year.

2) We will have staff on hand whose only job will be to answer teams questions and offer assistance. We are shooting at a ratio of one staff member per ten teams.

3) There will be event staff on hand and easily accessible 24 hours a day.

(thanks to Brandon and others for their feedback)

Hi,

If you attended the Battle of the BBQ Brethren last year or the previous year we would like to hear your suggestions on how we can make 2009 the best year yet.

We are looking for input from competitors, judges and attendees.

Please shoot me an email at saberinc at verizon dot net

Thanks!

Eric

[BBQchef33]

if you attended the battle of the bbq brethren last year or the previous year we would like to hear your suggestions on how we can make 2009 the best year yet.

We are looking for input from competitors, judges and attendees.

Please shoot me an email at saberinc at verizon dot net

thanks!

Eric


important: Email or PM Eric with your comments to avoid this thread becoming 2000 posts long.

[motoeric]

I'm not sure what the specific nomenclature is, but the team with the best lot/space/area at the Battle of the BBQ Brethren will receive a 22" weber kettle and a custom grate from Huntingdon County Customs.

Taste, texture and appearance will not be the criteria. Well, ok... maybe appearance. And friendliness.

More prize announcements next week.

Eric

[Jacked UP BBQ]

Thank You to Eric and all else involved will be there vending along with competing. Look forward to bringing bbq to the public at the event.

[Smokin Turkey]

Looking forward to another NY trip. See you guys soon!

[WannaBeBBQueen]

Excellent glad to see Matt & Brian will be joining us!!

[early mornin' smokin']

we'll be there, and i'm sure a great time will be had by all!!!

[SmokeInDaEye]

No Jack means I'm back! Perhaps Mr. Bobo will bring my 22" WSM or do I have to wait another year? :)

If any Brethren are interested in helping me try to defend my title and/or win back my grilling title, shoot me a PM. Otherwise I'm cooking solo.

[Muzzlebrake]

No Jack means I'm back! Perhaps Mr. Bobo will bring my 22" WSM or do I have to wait another year? :)


I may be wrong but won't he be somewhere else that weekend?

[motoeric]

There might be a team from outside the US joining us.

If anyone has any basic equipment that they can loan another team, please let me know.

Suggestions:

Chairs
Tents
Tables
Beer


Thanks,

Eric

[barfly]

I'm not sure what the specific nomenclature is, but the team with the best lot/space/area at the Battle of the BBQ Brethren will receive a 22" weber kettle and a custom grate from Huntingdon County Customs.

Taste, texture and appearance will not be the criteria. Well, ok... maybe appearance. And friendliness.

More prize announcements next week.

Eric
How about a prize for the best team banner?

[Smokin Turkey]

How about a prize for the best team banner?
Just go ahead and sign that check over to me then.. :rolleyes:

[SmokeInDaEye]

I may be wrong but won't he be somewhere else that weekend?

Oh that's right. He's taking my lucky WSM to the Jack.

Just go ahead and sign that check over to me then.. :rolleyes:

Have you seen my new banner? It's a photocopy of my butt.

[Muzzlebrake]

There might be a team from outside the US joining us.


from where?

[Cue's Your Daddy]

New jersey

[Westexbbq]

from where?

If I only had one guess, it would be Germany.

(good one Paul....)

[early mornin' smokin']

hey Clint, how'd you make out on your trip to restaurant depot for briskets, i know i sent you there, hope you werent misguided.

[SmokeInDaEye]

hey Clint, how'd you make out on your trip to restaurant depot for briskets, i know i sent you there, hope you werent misguided.

Turned out well, or at least 13th out of 72! Funny though, I wrote down the address and got there and it was still under construction. They're building a new one about 3 blocks from the one you meant.

[motoeric]

Hi,

If the team that rented the RV for the event could contact me, I would appreciate it.

Thanks,

Eric

[rbsnwngs]

are there still over sized spaces left

[motoeric]

Yes, oversize lots are still available.

Eric

[BigBarry]

We'll take one. Can I pay there or ahead?

[motoeric]

We'll take one. Can I pay there or ahead?

Oversized lots must be paid for in advance.

Eric

[BigBarry]

Oversized lots must be paid for in advance.

Eric

OK. I'll send in a check this week for the difference.

[Frank Sacco]

If any Brethren are interested in helping me try to defend my title and/or win back my grilling title, shoot me a PM. Otherwise I'm cooking solo.

The only way your winning "your" grilling title back is if you come cook with us big guy! The regning, defending, Battle of the BBQ Brethren Grilling Champions, The Blazin' Nuttz (and the crowd goes wild......) :biggrin:

maybe that only happens in my head, but it sounds good.

[SmokeInDaEye]

The only way your winning "your" grilling title back is if you come cook with us big guy! The regning, defending, Battle of the BBQ Brethren Grilling Champions, The Blazin' Nuttz (and the crowd goes wild......) :biggrin:

maybe that only happens in my head, but it sounds good.

I'll cook the grilling contest with you all if you have room. First year champs and second year champs team up to take the third year title.

[Skip]

Smoke in Da Nuttz?

[Frank Sacco]

smoke in da nuttz?

rotflmao

[MilitantSquatter]

Smoke in Da Nuttz?

Nuttz in Da Eye :eek:

[SmokeInDaEye]

Nuttz in Da Eye :eek:

You are very disturbed Vinny.

[WannaBeBBQueen]

Eye smoke da nuttz...lol

[motoeric]

As a heads up, there IS a space on the competitors application noting the availability of oversized lots. It's on the second page, in the same area as other costing factors.

Eric

[Frank Sacco]

Eye smoke da nuttz...lol
Figures you would come up with that one :wink:

[motoeric]

Event Announcement 2



Last week we were pleased to announce that the team with the best lot would receive a 22" Weber Kettle with a custom grill from Huntingdon County Customs.

This week we are very happy to announce that the winner of the Grilling contest will receive a Big Green Egg, courtesy of Vitale Fuels.

We will have another announcement next week.


Eric Devlin

[SmokeInDaEye]

Event Announcement 2



Last week we were pleased to announce that the team with the best lot would receive a 22" Weber Kettle with a custom grill from Huntingdon County Customs.

This week we are very happy to announce that the winner of the Grilling contest will receive a Big Green Egg, courtesy of Vitale Fuels.

We will have another announcement next week.


Eric Devlin

That's awesome!

[smknwhlswife]

Smoke On Wheels will be there!

[Diva]

Smoke On Wheels will be there!

Sunday evening, you weren't sure..... :lol:

[Smokin Turkey]

If I decorate my site up best, can I win my grate back? :rolleyes::twisted::lol:

[Skip]

Event Announcement 2




Last week we were pleased to announce that the team with the best lot would receive a 22" Weber Kettle with a custom grill from Huntingdon County Customs.

This week we are very happy to announce that the winner of the Grilling contest will receive a Big Green Egg, courtesy of Vitale Fuels.

We will have another announcement next week.


Eric Devlin


Damn that means we have to do the grilling now. How Big is that Big Green Egg?

[SmokeInDaEye]

Damn that means we have to do the grilling now. How Big is that Big Green Egg?

Not quite as big as your 26 inch Weber but straighter.

[Skip]

Not quite as big as your 26 inch Weber but straighter.


Thats my "low rider" mod

[motoeric]

If you are interested in lending a hand at the event, please shoot me an email.

We could use the assistance of some people on-site.

Thanks,

Eric

[motoeric]

Hello,

There will be 8 oversize lots and at last half of them are gone. If you need an oversized lot, please get it quickly.

Thanks,

Eric

[Sledneck]

Noticed the recently added "Presented by RUB BBQ" what does that mean? are the prize monies going up?

[BBQchef33]

No, RUB is graciously footing some of the costs of the contest fees and the reps..

[Sledneck]

Good luck to them on that :rolleyes:

[MattCom]

Ashes will be there!!

[SmokeInDaEye]

Smoke On Wheels will be there!

Sweet. Stop by and say hi. My site is usually next to the one on fire.

[Skip]

Sweet. Stop by and say hi. My site is usually next to the one on fire.


Hahahahahaha thats too funny.

[BBQ Bandit]

Hahahahahaha thats too funny.


Yea... it ruined my beauty sleep... parked right next to the unintended campfire.

[kyles Q crew]

i would love to cool at Sayville

[biggs98]

i would love to cool at Sayville

Are Two Fat Polocks making a appereance at Sayville???????

[BigBarry]

Eric,

Will there be a 2009 flyer available for download? I have a bunch of people who I want to send it to and who will then forward it again.

I also have 500+ customers on our email list at Ruby's that I will send it to.

[motoeric]

Fliers will be available shortly.

As an FYI, updates and mailings to teams and judges will start on Sept. 23rd.


Eric

[Cue's Your Daddy]

Maybe i am just not seeing it, but what are the grilling categories?

[Skip]

I don't see them either. I remember it took a while to button up the categories last year. They may not be chosen yet. If its anything like last year though I think it will be
Vegetables 12:00
Hagus 12:30
Arroz con Pollo 1:00
Tofu 1:30
Anything but meat 2:00

lol

[timzcardz]

Maybe i am just not seeing it, but what are the grilling categories?

I don't care just as long as we win "Best Decorated Site"!!!! :wink:

Actually, I just read something in The Bullsheet from Eric the other day, about the grilling comp. I don't have it in front of me and don't want to confuse anything by paraphrasing.

[SmokeInDaEye]

I think it was a main course and either an appetizer or dessert, your choice, for the second category and both should be from the same region/country. And it's on site judging only, no blind turn-ins.

[HoDeDo]

How do you sign up to Judge the grilling only?

[timzcardz]

How do you sign up to Judge the grilling only?

Here you go:

http://www.bbqbrethrenbattle.com/docs/judgessayville09.doc

[motoeric]

As stated in the opening post, full grilling rules will be posted and emailed to the teams on Wednesday, Sept. 23.


Eric

[The Giggler]

How do you sign up to Judge the grilling only?

Get signed up as soon as you check in. Eric, Grace, and I volunteered last year - I ended up as a table captain. It was a lot of fun to see what goes on behind the scenes. Especially fun, was watching teams "sprint" their entries in!

[SmokeInDaEye]

Get signed up as soon as you check in. Eric, Grace, and I volunteered last year - I ended up as a table captain. It was a lot of fun to see what goes on behind the scenes. Especially fun, was watching teams "sprint" their entries in!

The sprints are my favorite part about Sayville. I've turned in 14 categories there in 2 years and think I got them in with under 30 seconds left every time. Even ran over the turn-in table once with 2 seconds left.

[motoeric]

Hi,

Regardless of any prior discussions we have had, if you would like to have your team located near another team you NEED to send me an email at
s a b e r i n c at v e r i z o n dot n e t

I have had a few conversations with teams that would like to be either adjacent to or within close proximity of another team. We will absolutely attempt to comply with your requests. Please note that we can't guarantee any teams placement with the sole exception of those teams that have requested and received oversize lots.

Thanks,

Eric

[kyles Q crew]

Are Two Fat Polocks making a appereance at Sayville???????

i would really like to cook at Sayville, im most likely just gonna come home for the weekend and go to the comp

[bbqpitstop]

I may get a wild hair and drag someone to Sayville to cook with me.....are southern comfort soaked cherries allowed at this event?

[motoeric]

Battle of the BBQ Brethren
2009 Grilling Rules


On-Site Judging Definition – Judges will come to your plot at a predetermined time. You will have the option of presenting your dishes any way that you would like. Tablescapes, presentation, flatware, etc. are only limited by your imagination. You will have 20 minutes with the judges. During that time you may offer a verbal presentation in addition to the food and the judges are free to ask you questions.
There will be 6 judges and one table captain. If you need chairs for the judges, see the organizers and if possible we will loan you chairs from the judging tent.
We ask that you afford the judges some privacy after they eat as they score your Grilling entry.

Grilling Rules –

1) Scoring categories are (in order of grading impotance): Taste, Presentation and Originality
2) Teams must prepare an entrée and either an appetizer or dessert. Once those requirements are met, teams may prepare and present anything else that they would like (such as a soup or amuse bouche). Scoring on ancillary items will only count towards presentation. Ancillary items must conform to the theme (see 3 below).
3) The meal provided must have a unified national or regional theme. For example, a team may present food with an Asian theme of grilled beef with hoisin sauce and egg rolls OR Italian with braciole and cannoli OR South Western with fajitas and black bean soup and so on.
4) Everything must be prepared on site with the exception of: bread, ice cream and sauces.
5) Any ‘secret ingredients’ provided to the teams must be used in the preparation of their meal.

There will be a Hot Dog category that will not count towards the Grilling Grand Championship. Teams will be provided with Sabrett hot dogs and will have free reign to do with them what they will. Standard grilled dogs, pigs in a blanket, chili dogs, hot dog tempura, franks and beans, etc.

The Grand Champion for Grilling will receive a Big Green Egg. There will be monetary payouts and other prizes as well.

Thank you and good luck.


Eric

[motoeric]

Oversized lots are now sold out.

Thanks,

Eric

[motoeric]

I need the following teams/people to send me an email address that works (I believe there was a transposing error or two when the information was entered into the spreadsheet):

Ma's Que Crew (Brian)

Team Big Barry (Greg)

BBQ Brothers (Kevin)

Pit Posse (Mark)

Thanks!

Eric

[timzcardz]

Eric, Thanks for the info and THANK YOU for all of your efforts with this competition.

[Skip]

Judges will come to your plot at a predetermined time.

Will each team be given an expected window? Last year it seemed that it was sprung on us and we pulled shortest straw (first seating). Maybe our grilling captain didn't relay the info?

[motoeric]

Yes, each team will be assigned a time and notified of that time Friday evening or Saturday morning (depending on when they arrive).


Eric

[Skip]

So there is no NEBS sanctioned event this year? No categories for normal turn ins? It will all be the one on site judging?

[timzcardz]

Eric,

I haven't seen anything yet regarding collections for Sayville Food Pantry and/or Long Island Cares, or raffles/baskets for Breast Cancer Research.

Are these running again this year?


Thanks.

[motoeric]

So there is no NEBS sanctioned event this year? No categories for normal turn ins? It will all be the one on site judging?

From the Grilling Rules:

'There will be a Hot Dog category that will not count towards the Grilling Grand Championship. Teams will be provided with Sabrett hot dogs and will have free reign to do with them what they will. Standard grilled dogs, pigs in a blanket, chili dogs, hot dog tempura, franks and beans, etc.'

This will be a normal turn-in item. The time for turn-ins will most likely be 1:00 pm.

As was the case last year, NEBS can't or won't sanction the Battle of the BBQ Brethren. I believe that our grilling falls outside of their purview due to its on-site nature.

Eric

[Skip]

Ah ok. I thought the on site wasn't part of the GC last year and that NEBS had sanctioned the other categories.

[motoeric]

We are working out the details currently and I will follow up when everything is ironed out, but we are going to have 'BBQ All-Stars' competition running concurrently with the BBQ.

If your team makes a donation to Breast Cancer Help, Inc. (who will be onsite), you will be eligible to enter. There are no constraints on the donation at all. It could be $5.00, it could be $500.00.

The food will be judged by a panel of local celebrities. The winners will receive trophies/plaques and whatever other prizes we can arrange for between now and the event.

The categories will most likely be chicken and ribs. We will probably need two samples per box and we will try to keep the times near or simultaneous to the KCBS times to make it as easy as possible for you.

Eric

[Muzzlebrake]

How do you sign up to Judge the grilling only?

work you too hard?
lol
:biggrin:

[radeadler]

Coming from Charlotte, NC for the first time in NY. Looking forward to smoking the competition!

Ernie's BBQ

[Sledneck]

Eric,

I haven't seen anything yet regarding collections for Sayville Food Pantry and/or Long Island Cares, or raffles/baskets for Breast Cancer Research.

Are these running again this year?


Thanks.I will not be here this year but still can arrange for Island Harvest to pick up the leftover meats and any other cooked food that teams wish to donate. As far as canned goods I would assume they go to the sayville food pantry but if I recall from last year nobody from there ever got back to me. Tim, would you like to be the host site to receive the donations? Just make sure to watch that nobody steals your table:roll:

[Westexbbq]

Speaking of tables,
anybody got an extra 5 or 6 footer I can borrow?

[timzcardz]

I will not be here this year but still can arrange for Island Harvest to pick up the leftover meats and any other cooked food that teams wish to donate. As far as canned goods I would assume they go to the sayville food pantry but if I recall from last year nobody from there ever got back to me. Tim, would you like to be the host site to receive the donations? Just make sure to watch that nobody steals your table:roll:


Steve, I can certainly do that.

[deez20]

Battle of the BBQ Brethren

2009 Grilling Rules

On-Site Judging Definition – Judges will come to your plot at a predetermined time. You will have the option of presenting your dishes any way that you would like. Tablescapes, presentation, flatware, etc. are only limited by your imagination. You will have 20 minutes with the judges. During that time you may offer a verbal presentation in addition to the food and the judges are free to ask you questions.


I have a couple questions about the grilling. If I'm alotted 20 minutes with the judges does all of the food need to be ready when they arrive or lets say i'm doing an entree with dessert can the entree be served while i'm still putting the dessert together? I'm thinking of something possible with ice cream and I'd rather not have it sitting out and melting while the judges are eating the entree.

Also what are the rules in regards to frying something as part of a dessert?

[motoeric]

You can do whatever you would like within your 20 minutes. You can use the first 10 for the entree and then bust out your dessert with a 'ta da' and a flourish, you can present everything simultaneously, you can serve them an amuse bouche per minute. As long as you have met the minimum requirements of having an entree and either a dessert or appetizer, you can do with your 20 minutes whatever you would like.

I will get back to you about the frying.

Eric

[SmokeInDaEye]

What's the latest we can sign up for grilling? Trying to find a team mate or two so I can compete.

[HoDeDo]

work you too hard?
lol
:biggrin:

You have got first dibs - just keeping my options open :-P

THANK YOU SIR, MAY I HAVE ANOTHER!!!!!!

[smokincracker]

Sweet. Stop by and say hi. My site is usually next to the one on fire.

Now you guys got me thinkin' (Jet Blue or Bust?)

Man that was funny. Nothin like brushin off the grass and hosin off the dirt and putting it back in the cooker. O after you put out the fire:) and put the drunk guy to bed in the back of the truck in the rain....

I sure did have fun last year even with all the rain and willie with all that beer.... I think the place was called LaFamilia and Hooters right Sled and WILLI?

[spicewine]

I also had a blast!! Gonna miss this one this year!!

[motoeric]

Frying food is acceptable as long as it is done using charcoal or wood as it's heat source.


Eric

[motoeric]

SouthWest is having a crazy sale on flights into the airport that is about 4 miles from the event.

$59.00 or less one way from lots of locations.

You need 21 day advance purchase, so move quick.

http://travel.southwest.com/specialoffers/offerDetails.html?id=534165

Hope to see you there.

Eric

[Skip]

Now you guys got me thinkin' (Jet Blue or Bust?)

Would be great to have you back Jimmy.



Man that was funny. Nothin like brushin off the grass and hosin off the dirt and putting it back in the cooker. O after you put out the fire:) and put the drunk guy to bed in the back of the truck in the rain....

Allegedly.....legal mod:icon_shy:icon_shy:icon_shy

Better still is when you take fifth in that category :shock::eek::biggrin:

[biggs98]

So the only category for grilling is that app/entree/or desert and the Hot Dogs????????
Did they get rid of the other categories like Pizza, Fatty???

[motoeric]

So the only category for grilling is that app/entree/or desert and the Hot Dogs????????
Did they get rid of the other categories like Pizza, Fatty???

Yes and yes.

Eric

[biggs98]

Why???? Those categories were a lot of fun.

[motoeric]

Directions and Accommodations


From the Long Island Expressway:
Exit 60 – Take Ronkonkoma Avenue south to Lakeland Avenue. Turn left onto Lakeland Avenue. Although Lakeland Avenue changes names, you will stay on it until you reach your destination of Gillette Park.
Lakeland Avenue becomes Railroad Avenue which becomes Gillette Avenue when Railroad Avenue intersects with Main Street in Sayville (rt. 27a).
Gillette Park and the Common Ground are one half block south of Main Street on Gillette Avenue.

From the Southern State Parkway:
(note: When heading east, the Belt Parkway becomes the Southern State Parkway)
Follow the Southern Parkway to the 44 (rt. 27 - Sunrise Highway). Head east on Sunrise Highway to exit 49 (Lakeland Avenue). Proceed on Lakeland Avenue south.
Although Lakeland Avenue changes names, you will stay on it until you reach your destination of Gillette Park.
Lakeland Avenue becomes Railroad Avenue which becomes Gillette Avenue when Railroad Avenue intersects with Main Street in Sayville (rt. 27a).
Gillette Park and the Common Ground are one half block south of Main Street on Gillette Avenue.

From Sunrise Highway – Rt. 27:
Head east on Sunrise Highway to exit 49 (Lakeland Avenue). Proceed on Lakeland Avenue south.
Although Lakeland Avenue changes names, you will stay on it until you reach your destination of Gillette Park.
Lakeland Avenue becomes Railroad Avenue which becomes Gillette Avenue when Railroad Avenue intersects with Main Street in Sayville (rt. 27a).
Gillette Park and the Common Ground are one half block south of Main Street on Gillette Avenue.

Long Island Rail Road:
There are regular trains that leave from Penn Station, Flatbush Avenue and Jamaica that stop at the Sayville Station. Upon exiting the train you will see Railroad Avenue in front of you. Take Railroad Avenue roughly 1 mile south to Gillette Park.
http://www.mta.info/lirr/html/ttn/sayville.htm

Islip Macarthur Airport:
Islip Macarthur Airport is roughly 5 miles north of Gillette Park, home of the Sayville Fall Festival. This regional airport has major airlines such as US Airways and Southwest Airlines. Car rental and public transportation is available at the airport.
There are four car rental companies on the grounds of the airport.

Accommodations:
Looking to stay overnight? The Holiday Inn at Islip Macarthur Airport is convenient, clean and reasonably priced. They have plentiful parking and are situated between the Long Island Expressway and Sunrise Highway. The Sayville Fall Festival has arranged for discounted rooms for our visitors. Use code BV6 when making your reservations and you will receive your choice of a single or a double for $99.00

3845 VETERANS MEMORIAL HIGHWAY
RONKONKOMA, NY 11779
UNITED STATES
Hotel Front Desk: 1-631-585 9500

[timzcardz]

Directions and Accommodations


Long Island Rail Road:
There are regular trains that leave from Penn Station, Flatbush Avenue and Jamaica that stop at the Sayville Station. Upon exiting the train you will see Railroad Avenue in front of you. Take Railroad Avenue roughly 1 mile south to Gillette Park.
http://www.mta.info/lirr/html/ttn/sayville.htm




NOTE: THERE ARE SCHEDULE CHANGES AND POSSIBLE DELAYS FOR THAT WEEKEND AFFECTING TRAINS TO/FROM SAYVILLE

http://www.mta.info/lirr/News/2009/ValleyStreamCutover.htm

[Westexbbq]

How about the flyers Eric?
Have had requests and checked the site earlier to note just last years; any time frame on this year's for publicity etc.?

[motoeric]

How about the flyers Eric?
Have had requests and checked the site earlier to note just last years; any time frame on this year's for publicity etc.?

The flyers should be done and posted this week. The delay was due to last minute sponsor movements.

Eric

[gb7488]

Hey Eric
Are there still spots avail. We're a new team and hoping to enter our first event

greg

[motoeric]

Hey Eric
Are there still spots avail. We're a new team and hoping to enter our first event

greg


There are and we would love to have you. Oversize lots are sold out, but we still have normal size lots available.

Eric

[biggs98]

SOOOO.....I guess there is no explanation as to why the categories for the Grilling were removed for that entree/app/desert brain storm?:?::biggrin:
Is it because NEBS won't sanction the on site portion of the event?
Just my2cents but I don't like this idea for the grilling. I heard last year a team pulled out real china and silver flatware and silk tablecloths for the iron chef portion. I don't know....imo I liked having 4/5 categories and having to turn them in. Like a warm-up for Sun. Seems like its stretching to be different without any real guidelines. Once again just my opinion/thoughts not trying to be mean or anything.:mrgreen:

How many teams have signed up for the grilling so far?

[Sledneck]

Personally I think it was way to much last year. Gotta have some fun or else its not worth my time.

[BBQchef33]

Alot of teams felt it was too much to have the onsite catagories PLUS 2 other catagories. (3 with the hot dog). Judges also felt it was too much food and getting thru it all was difficult. The organizers listened to the feedback from last year and made some changes based on that feedback.

[biggs98]

Alot of teams felt it was too much to have the onsite catagories PLUS 2 other catagories. (3 with the hot dog). Judges also felt it was too much food and getting thru it all was difficult. The organizers listened to the feedback from last year and made some changes based on that feedback.

Thanks for the explanation. I really liked how it was last year..once again just my opinion. I guess we'll see how it goes this year. Only a couple of weeks away, can't wait.

[timzcardz]

The only thing about last year's grilling, was that you were tied down to the grilling comp for such an extended period of time on Saturday, that there wasn't an opportunity for cooks to take in anything else that was going on with Sayvill's Fall Festival.

Hopefully, this year's plan will afford that opportunity.

[volkanator]

Regarding the grilling contest...just trying to understand the logistics...they give you a mystery ingredient and then you have 20 minutes to cook it in front of the judges? Is there time to run to the store to pick up other stuff? Im not sure what we'll be cooking so I'm not sure what I'll want to go with it.

Or am I completely misunderstanding this grilling contest?

[motoeric]

If you receive a mystery ingredient you have to include it in your food.

Your food can be cooked whenever you want.

The only thing that you have to do for the judges is give them the food to eat and evaluate. You may discuss what you made, present it in a unique or fun fashion, entertain questions about the food or anything else that you would like.

Thanks for asking and let me know if you have any other questions.

Eric

[Muzzlebrake]

OK so whats with this "mystery ingredient" we may or may not get something that we must include in our preparation that only counts towards presentation?

can we be any more vague about this chit or what? lol

and say I wanted to make the mentioned eggrolls do I have to make the wrappers on site too? same for the pasta? how about the tortillas?

[Yakfishingfool]

OMG Sean, it's clear as mud what's the problem???? Ok, not quite clear, but for a guy like you the 20 minute schmooz should be no issue!

[biggs98]

If they are going with this format I just think there should be more explained about everything involved. More guidelines this way its fair to everyone. Not everyone can serve their courses on real china and Flatware with candles, fresh floral arrangement and silk tablecloths. Thats not to say that just cause someone does that they are automatically going to win. It's about the food, but lets be honest, judges walking up to a tent with all the bells and whistles are going to have a better vibe about the food.. I'm not trying to buck the system here or anything, I'm just trying to figure out what's expected cause on top of the entry fee is not only just the food cost now but maybe I have to buy window treatments for the tent thats on grass next to a BGE and UDS.....LOL:biggrin:

[SmokeInDaEye]

It'll be nice to have poobah back this year. What's the latest I could sign up for grilling?

[motoeric]

OK so whats with this "mystery ingredient" we may or may not get something that we must include in our preparation that only counts towards presentation?

can we be any more vague about this chit or what? lol

and say I wanted to make the mentioned eggrolls do I have to make the wrappers on site too? same for the pasta? how about the tortillas?

The 'mystery ingredient' (if there is one) must be included in your entree, app or dessert.

You may bring prepared wrappers (but not rappers), pasta and tortillas. If you bring Peanut M&M's they have to immediately be handed over to myself or the Reps.

Eric

[motoeric]

If they are going with this format I just think there should be more explained about everything involved. More guidelines this way its fair to everyone. Not everyone can serve their courses on real china and Flatware with candles, fresh floral arrangement and silk tablecloths. Thats not to say that just cause someone does that they are automatically going to win. It's about the food, but lets be honest, judges walking up to a tent with all the bells and whistles are going to have a better vibe about the food.. I'm not trying to buck the system here or anything, I'm just trying to figure out what's expected cause on top of the entry fee is not only just the food cost now but maybe I have to buy window treatments for the tent thats on grass next to a BGE and UDS.....LOL:biggrin:

Ok, I'm not following you here.

1) You seem to be saying that the format is not clear and needs more explanation but the rest of your note seems to be saying that you aren't fond of the fact some people will go all out. Is that an accurate assessment?

2) This is exactly as it was last year, so it shouldn't be a surprise. We had people using full china and beautiful arrangements, we had people going with a full on Halloween theme and we had people going bare bones.

Eric

[motoeric]

It'll be nice to have poobah back this year. What's the latest I could sign up for grilling?

I hadn't thought of a cut-off date until you asked. I'll put some thought into it, but at the latest it will be one week prior to the event to allow the chamber enough advance notice to have the payouts ready.

I'll try to have a definitive answer by Monday or Tuesday.

Eric

[biggs98]

Ok, I'm not following you here.

1) You seem to be saying that the format is not clear and needs more explanation but the rest of your note seems to be saying that you aren't fond of the fact some people will go all out. Is that an accurate assessment?

2) This is exactly as it was last year, so it shouldn't be a surprise. We had people using full china and beautiful arrangements, we had people going with a full on Halloween theme and we had people going bare bones.

Eric

It may have been the way it was last year but last year it was 1 out of 5 categories. This year its 1 out of 2 and 1 doesn't count. Last year the iron chef portion was a cluster fark. We got told 3 different times the judges were coming. As far as people going all out, thats great but put some more fair guidelines. Give everyone white plastic, plates, forks, cups and tablecloths.
Listen...I'm not trying to argue with anyone. I'm expressing my opinion as a competitor. I know you can't please everybody and that's fine. I'm obviously a little upset and surprised that the categories were taken away. I was looking forward to it this year. We'll all see how this pans out and I hope for everyone involved it works. I'm just not a fan and thats how I feel, so I was throwing it out there.

[Cue's Your Daddy]

Here is an easier question eric,A) What is the earliest that a judge can come to your tent. and what approximately will be the latest. Trying to get my timing down.
B) Eric, can you break down the pythagorean thereom please?:)

[Cue's Your Daddy]

Joe,
If you really look at it, you can actually put all 4 grilling categories into your iron chef this year. Think of it as an app contest, meat or fish, desert and so forth.

[timzcardz]

It may have been the way it was last year but last year it was 1 out of 5 categories. This year its 1 out of 2 and 1 doesn't count.

For the sake of accuracy, less I've gone senile, last year th hot dog didn't count (it ws separate from the overall grilling, and two fo the entries wer on-sit, teh iron chef and dessert. So it was 2 out of 4 last year.

As I understnad it, this year the hot dog is also separate, and there are two entries for the girlling, entree' plus dessert or appetizer. So it is still 2 on-site elemnents with the 2 turn-in boxes eliminated, or 2 out of 2 for the grilling competition.

Obviously the on-site judging at 100% is greater than last year, but it jumped from 50% (2 of 4) and not 20% (1 of 5).



The rules are what they are and we are looking forward to having some fun again.

[biggs98]

Joe,
If you really look at it, you can actually put all 4 grilling categories into your iron chef this year. Think of it as an app contest, meat or fish, desert and so forth.

I can see that and thats fine. It is what it is. I was just trying to see if there was anyone else out there that felt the way I do.....I guess not. I'm not going to beat a dead horse, I said my opinion/thoughts so thats that.
I can't wait for the contest, its going to be a fun weekend and hopefully a cool weekend. Hudson Valley was really hot and humid. Us big guys do better in the cooler weather.:mrgreen:

[biggs98]

For the sake of accuracy, less I've gone senile, last year th hot dog didn't count (it ws separate from the overall grilling, and two fo the entries wer on-sit, teh iron chef and dessert. So it was 2 out of 4 last year.

As I understnad it, this year the hot dog is also separate, and there are two entries for the girlling, entree' plus dessert or appetizer. So it is still 2 on-site elemnents with the 2 turn-in boxes eliminated, or 2 out of 2 for the grilling competition.

Obviously the on-site judging at 100% is greater than last year, but it jumped from 50% (2 of 4) and not 20% (1 of 5).



The rules are what they are and we are looking forward to having some fun again.

Maybe you are going senile but thats none of my buisness. Eat more fish it helps the nourish the brain. I know last year the iron chef/desert was judged on site and thats fine. But there were different scores for each one making it seperate. This year its together for a combined score. Last year you got judged for 5 categories 1. Pizza 2. Fatty 3. Iron chef 4. Desert 5. Hot Dogs(optional) This year 1.entree/desert or app 2. Hot Dogs(optional).
Like I said in my last post, it is what it is. I was just throwing it out there to see if anyone else felt the same way I do...thats all. I'm not trying to hate on the event or anything. I've been looking forward to it since last year.(especially since its really close to my house..lol) Plus I wanted to improve on my 2nd place pizza....lol

[motoeric]

Here is an easier question eric,A) What is the earliest that a judge can come to your tent. and what approximately will be the latest. Trying to get my timing down.
B) Eric, can you break down the pythagorean thereom please?:)

A) As long as there is an understanding that it is a rough (maybe very rough) estimate, I'll try to get you a time frame by Tuesday.

B)
http://upload.wikimedia.org/math/1/4/5/1455314a78f39a594485adbaf74d63f9.png
Eric

[timzcardz]

I know last year the iron chef/desert was judged on site and thats fine. But there were different scores for each one making it seperate. This year its together for a combined score.


Intersting. My take was that there were two separate items being scored, one being the entree and the other being the app/dessert.



ERIC,

Can you clarify if the scoring is just all together, or separately for the entree and the app/dessert?

[motoeric]

ERIC,

Can you clarify if the scoring is just all together, or separately for the entree and the app/dessert?

TIM,

I will confer with my compatriots this evening and give you a definitive answer tonight.

[motoeric]

Tim and all,

There will be two scoring segments for the onsite.

1) Entree

2) Dessert/App.

Eric

[BBQchef33]

Let me try to clear things up.

Last year, reading the competitors feedback much of it had a common issue, "fun, but too much work". The onsite judging of entrée and dessert took alot of attention, and the fatty and pizza in the 9x9 detracted from that. It also complicated the judging process having 2 categories in the tent, and 2 onsite. The judges also complained of WAYYYY to much food.
This year, taking the competitors feed back into consideration and to allow competitors to concentrate on the onsite portion, fattys and pizza were eliminated. Again the goal is to bring out creativity and originality, not only in presentation but your recipes, but without overburdening everyone. If this years feedback reflects a preference for more catagories, they will be back in 2010. The organizers are going out of their way to cater to the competitors wishes and really did take the feedback forms into consideration.


We have taken down the walls for the onsite judging. There are very few contstraints.
The presentation window is 20 minutes long.
I think I read this somewhere(someone please confirm)

The onsite is TWO CATAGORIES, judged as 2 categories. Presented however you want.

How your serve the judges and your presentation is ENTIRELY UP TO YOU. BE AS CREATIVE AND ORIGINAL AS YOU WANT!

Here are some examples of choices. They're not meant to be the only options, just the ones I can think of.


Eric, please correct me if Im wrong.

Serve the appitizers, have judges sampling that while you carve the entree and serve it
or serve the entree and be finishing up your desert and scooping the ice cream while they sample.
Serve Family style in a big platter, let the judges take form the platters just as they would a 9x9,
or have a place setting ready for each judge and or carve and serve yourself from a steamship roast.
The goal here is to bring out creativity outside of the 9x9. As long as the judge gets 2 catagories to sample in those 20 minutes, you have done your job.

The judges will score each SEPERATLY. The entree gets one score card and the other(appitizer or desert) gets one score card.

You may cook sides or other things to go along and add to presentation, but they will be considered like a garnish and not scored. If you decide to do this, make sure the judges know which they are scoring. :confused:


Creativity is your appearance/presentation score.
Originality is the originality of your recipe.
Taste is..well.. the taste. :mrgreen:


Hope this clears things up.

[Muzzlebrake]

so then let me get this straight....
the grilling contest has two categories, entree and appetizer or dessert?
both are being judged in 3 separate areas, taste, creativity and originality?
both must represent the same specific culinary nationality or region?
we may or may not have a secret ingredient that must be used in the preparation of the both categories?
we will have a group of 6 judges and a table captain visit our site for 20 minutes but we will not be given a time when they will be there?
we are expected to have seats at a table for them and no walls on the ez-ups?
we can serve them our entries in any way we see fit?
4 categories is too much food for the judges?
what are the few constraints?
remind me to miss this cooks meeting...........

[deez20]

I've got another question about the grilling portion :-P. Let's say i wanted to do cheeseburgers for my entree. Do I need to make them all the same for the judges or can I provide the burgers/buns and then put out condiments(lettuce, tomato, onion, pickles,bacon...etc..) for them to assemble the way they like?

[timzcardz]

I've got another question about the grilling portion :-P. Let's say i wanted to do cheeseburgers for my entree. Do I need to make them all the same for the judges or can I provide the burgers/buns and then put out condiments(lettuce, tomato, onion, pickles,bacon...etc..) for them to assemble the way they like?


How your serve the judges and your presentation is ENTIRELY UP TO YOU.


Steve, it seems pretty clear.

I imagine that if you wanted to, you could have an hibachi on the table and have them grill it themselves!


Heck, we've gone and hired a Victoria's Secret model for the day and will be serving our entries upon her naked body laid out on the table. We just have to work out a few kinks though. In our practice cook, her constant complaining about the food burning her got a bit annoying, and that screech she lets out if you accidentally poke her with the fork hurts ones ears.

[JimDandysNYDan]

Heck, we've gone and hired a Victoria's Secret model for the day and will be serving our entries upon her naked body laid out on the table. We just have to work out a few kinks though. In our practice cook, her constant complaining about the food burning her got a bit annoying, and that screech she lets out if you accidentally poke her with the fork hurts ones ears.

LMAO......First laugh of the day and a good one at that, Thanks.:lol:

Does anyone know about the Hot Dogs?....Are those going to be judged on site or not?

[timzcardz]

LMAO......First laugh of the day and a good one at that, Thanks.:lol:

Does anyone know about the Hot Dogs?....Are those going to be judged on site or not?


Here you go.

From the Grilling Rules:

'There will be a Hot Dog category that will not count towards the Grilling Grand Championship. Teams will be provided with Sabrett hot dogs and will have free reign to do with them what they will. Standard grilled dogs, pigs in a blanket, chili dogs, hot dog tempura, franks and beans, etc.'

This will be a normal turn-in item. The time for turn-ins will most likely be 1:00 pm.

As was the case last year, NEBS can't or won't sanction the Battle of the BBQ Brethren. I believe that our grilling falls outside of their purview due to its on-site nature.

Eric

[JimDandysNYDan]

Thanks, I should have read that a little more carefully...

[MikeR]

Heck, we've gone and hired a Victoria's Secret model for the day and will be serving our entries upon her naked body laid out on the table. We just have to work out a few kinks though. In our practice cook, her constant complaining about the food burning her got a bit annoying, and that screech she lets out if you accidentally poke her with the fork hurts ones ears.

Hey Bro- you do realize if my wife sees this it will just be you and your son cooking.

[MikeR]

And let's not mention the hot dogs.

[BBQchef33]

so then let me get this straight....
the grilling contest has two categories, entree and appetizer or dessert? Right
both are being judged in 3 separate areas, taste, creativity and originality? Right
both must represent the same specific culinary nationality or region? Right
we may or may not have a secret ingredient that must be used in the preparation of the both categories? No, if there is something, it will be becase it was donated by a sponsor and can be used it either or both.

we will have a group of 6 judges and a table captain visit our site for 20 minutes but we will not be given a time when they will be there? Wrong. You will be given the time window, and how many judges depends on how many teams sign up. KCBS reps will figure that out and let everyone know that morning also. They are familiar with the process and have it done it at other contests.
We are expected to have seats at a table for them and no walls on the ez-ups? :confused: However u want. Tables and chairs will be available and can be brought to your site by event staff if you want. EZ up is up to you. (*EDIT*: If some team need it, a few tables will be available from the judging tent for the onsite judging, but must be returned after grilling for the KCBS judging. Since its a limited supply, its recommended you have your own table).
we can serve them our entries in any way we see fit? Right
4 categories is too much food for the judges? Cant comment. Feedback form to chamber organizers said yes.
What are the few constraints? Must be present to win. Must cook on site, must use wood or charcoal for primary heat source for both catagories.
Remind me to miss this cooks meeting. See previouis rule..


<*sigh*>

[lunchlady]

minor clarification to ... "NEBS can't or won't sanction" ...

NEBS just doesn't get involved in on-site judging...
it isn't covered in the NEBS Grilling Rules.
(which were developed so that every competitor knows what to expect when going into a NEBS sanctioned event...)

It sure looks like Sayville will be an awesome time!
I'm sad to miss it, especially when it looks as though baseball playoffs are right around the same time... :twisted:

May the best win! (I'm talking food here!) :lol:

[Muzzlebrake]

OK am I missing something? I don't see the post that Poobah just quoted

[timzcardz]

OK am I missing something? I don't see the post that Poobah just quoted

It's your post, number 129 in this thread.

So yes, I guess you are missing something! :eek:

[BBQchef33]

i quoted post 129(yours), and I answered your stuff in red. :)

[motoeric]

we will have a group of 6 judges and a table captain visit our site for 20 minutes but we will not be given a time when they will be there?
we are expected to have seats at a table for them and no walls on the ez-ups?


You will be told when they will be at your area at the cooks meeting.

You do not have to have tables or chairs. It is recommended and if you would like to have them and need assistance getting them, we will do our best to help you.

Eric

[motoeric]

The winners will be announced on the radio.

The format will probably be something akin to:

Bob Smith of Burnin' Love BBQ was the Grand Champion blah, blah, blah.

That being said, I will need 1 persons name with each team name. As a default, I will use the name for the contact person for the teams. If the name you would like announced is different than that you signed up under, I need to know.

Eric

[MattCom]

The winners will be announced on the radio.

The format will probably be something akin to:

Bob Smith of Burnin' Love BBQ was the Grand Champion blah, blah, blah.

That being said, I will need 1 persons name with each team name. As a default, I will use the name for the contact person for the teams. If the name you would like announced is different than that you signed up under, I need to know.

Eric

Nice I can hear it now:

Norma Stitz of "OUT of the Ashes BBQ"... AM or FM or SiriXM?

[Muzzlebrake]

i quoted post 129(yours), and I answered your stuff in red. :)

I gotcha now homeboy, I thought that whole thing in grey was a quote from somwhere else......so stop yelling at me, you know I'm kinda slow...:biggrin:

so with the judging categories, taste, creativity and originality, are they going to be weighted like the KCBS scores are?

[drumfreak]

What is Gillete Park like?..can I set up some tent for me and my team to catch a couple of zzzzz's? The few comps that I have participated in have all been in the summer...cold night time temps never have been an issue and I usually sleep on a beach chair underneat my canopy...not sure how to play it for this one. Any advise....?

[Smoker'sLoungeBBQ]

Gilette Park is right in the middle of a residential area, but setting up tents and the like has never been an issue before. I would however recommend relying more on warm clothes than shelter in terms of keeping warm.

[motoeric]

We are very pleased to announce that the Battle of the BBQ Brethren has been deemed an on-site certification locale by IMBAS for those wishing to apply for Certified MOINK Baller status.

Please contact me off site to schedule a time for your examination.

Good luck.

Eric

[smknwhlswife]

Looking forward to this contest. Can't wait to see everyone!

[motoeric]

It'll be great to see you guys as well.

I'm looking forward to the potluck dinner and getting to sit down and kibitz with everyone.

I can't believe it's only a couple of weeks out!

Eric

[Smoker'sLoungeBBQ]

I can't believe it's only a couple of weeks out!

Me either! I can't believe the lack of board chatter about Sayville this year, this is really the only time of year that I usually post in the forums.

Eric, any idea as to how many teams will be competing this year? Will the list be posted on the website prior to the comp? Also, any idea when the official flyer will be posted to the website? I saw it up sayvillefallfestival.com.

Thanks

[smknwhlswife]

You said something about a pot luck... need to know more info please. We fly in Friday night so I need to be able to figure something out.

[Jorge]

Me either! I can't believe the lack of board chatter about Sayville this year, this is really the only time of year that I usually post in the forums.

Thanks

Sled is cooking elsewhere this year:lol:

[Sledneck]

Sled is cooking elsewhere this year:lol:damn obscenity filter:evil:

[Westexbbq]

The flyers should be done and posted this week. The delay was due to last minute sponsor movements.

Eric


Here was the latest on the flyers back on 9/29.

[SmokeInDaEye]

Sled is cooking elsewhere this year:lol:

And unlike Poobah, I will be coming back to try to defend my GC title.

Should be a ton of fun. Wine&Swine is also flying in to lend a hand and I'm planning a few surprises.

[motoeric]

The winner of the 'BBQ All-Stars' competition will receive free entry into the 2010 Battle of the BBQ Brethren.

All you have to do to enter is make a donation to Breast Cancer Help of Bay Shore ($ amount is up to you) and present 2 extra ribs and chicken during turn-ins. The secondary ribs and chickens will be in a separate box and will be without garnish.

Eric

[SmokeInDaEye]

The winner of the 'BBQ All-Stars' competition will receive free entry into the 2010 Battle of the BBQ Brethren.

All you have to do to enter is make a donation to Breast Cancer Help of Bay Shore ($ amount is up to you) and present 2 extra ribs and chicken during turn-ins. The secondary ribs and chickens will be in a separate box and will be without garnish.

Eric

Sounds fun. Judged only on taste and tenderness?

[BBQPETE]

Are there anymore spots open

[BigBarry]

It'll be great to see you guys as well.

I'm looking forward to the potluck dinner and getting to sit down and kibitz with everyone.

I can't believe it's only a couple of weeks out!

Eric

Eric,

I tried searching the thread for the pot luck dinner details and I am having no luck. Did a roll call get done yet? If so, did I volunteer?

Getting old...old timer's disease!!

[motoeric]

I will be working with the individual who is handling the repositioning of the park and the lot assignments to try to accommodate everyone who has a special request.

To date, that list includes:

Swamp Pit
Wes Tex
Baldwin Butt Burners
Good Smoke BBQ

If there is anyone that I have left out, please contact me asap.

Eric

[Cue's Your Daddy]

Hey eric, If you can put us, Cue's Your Daddy! near Grills Gone Wild which is my dads team it woudl be appreciated.

[HoDeDo]

What constitutes a special request? With "repositioning" will there be power issues, or other issues we need to consider?

Also, just a bump on the pot luck question - Kim and Greg have both asked about details :)

[SmokeInDaEye]

What constitutes a special request? With "repositioning" will there be power issues, or other issues we need to consider?

Also, just a bump on the pot luck question - Kim and Greg have both asked about details :)

Last year there was a pot luck early on Friday, say 6 or 7ish if I remember right. Nothing formal last year on Saturday though there were rumblings of doing some sort of seafood boil this year. I think we just need someone to make an official suggestion. Pot luck/seafood boil just following the cooks meeting at the biggest site that will allow us? What say ye?

[Skip]

Sayvilles pot luck has always been a "Yeah its happening.....somewhere....sometime."

So I figure we'll just cook and see who eats.

[motoeric]

Hey eric, If you can put us, Cue's Your Daddy! near Grills Gone Wild which is my dads team it woudl be appreciated.

Sorry, but Grills Gone Wild got their request in first and it was to be placed far from you.

Maybe next year.

Eric

[motoeric]

Also, just a bump on the pot luck question - Kim and Greg have both asked about details :)

The potluck is by and for the teams (mostly).

What I would recommend is that it take place at 8:00 pm at the picnic tables in Gilette Park.

For the past two years I have tried to make something and failed due to handling a thousand and one loose ends. If I can break that trend, I'm going to make armadillo eggs and maybe a cucumber salad.

Eric

[Cue's Your Daddy]

Sorry, but Grills Gone Wild got their request in first and it was to be placed far from you.

Maybe next year.

Eric

I have peanut M&M's. We could make this happen.

[WannaBeBBQueen]

I have peanut M&M's. We could make this happen.


Hey no bribing...that's our job!!:biggrin:

Eric remember it's all about the skippy burgers:biggrin::biggrin:lol

[Yakfishingfool]

Cucumber salads????? Is this a pinky in the air affair?

[motoeric]

LI Smoke Wood is a wood wholesaler and retailer in Riverhead that will deliver wood to the event.

They have good prices and a large variety (including wine barrels, cherry, black cherry, apple, peach and grape wood).

I would suggest working together with other teams to split an order if that helps with pricing or minimums.

You can contact them via their website

http://www.lismokewood.com/index.php

Eric

[Frank Sacco]

Just a reminder Eric, Collins Ave - Thanks

[motoeric]

Just as a heads up, there is a Restaurant Depot on the same road as the event. They should have plenty of briskets, ribs, pork butts and chicken.

There are also a number of nice fishmongers in the area if anyone is doing fish for the grilling. South Bay Seafood is near the Restaurant Depot and they are huge. There are a couple of others actually in the town.

Eric

[motoeric]

In addition to the BGE and other prizes, the winner of the Grilling competition will receive free entry to the 2010 Grillin' on the Bay.

I will follow up with dates, locations and other details asap.

Eric

[timzcardz]

Timzcast

Looking good so far :biggrin:

Friday, Oct 23

http://www.cal-lector.com/Brethren/Shorts.jpg
TimzFeel®: Shorts weather



Friday Night, Oct 23
http://www.cal-lector.com/Brethren/Shorts.jpg
TimzFeel®: Shorts weather





Satruday, Oct 24
http://www.cal-lector.com/Brethren/Shorts.jpg
TimzFeel®: Shorts weather



Saturday Night, Oct 24
http://www.cal-lector.com/Brethren/Shorts.jpg
TimzFeel®: Shorts weather





Sunday, Oct 25
http://www.cal-lector.com/Brethren/Shorts.jpg
TimzFeel®: Shorts weather




:biggrin: :biggrin: :biggrin:

[motoeric]

Not to complain, but your forecast is less than comprehensive.

It's coming up a bit short(s)!

Ha! See what I did there? Because you had used... eh, forget it.


Eric

[motoeric]

Hello,

The GC of the BBQ portion of the Battle of the BBQ Brethren will receive free entry to the 2010 Hudson Valley Ribfest. I'm relatively sure that there will be some restrictions (ie. doesn't pass down, can't be sold, etc). I'll follow up when I have more information.

We appreciate the continued friendship and support of our friends from the Hudson Valley Ribfest.

Eric

[biggs98]

There's a lot of nice goodies being tossed to the winner. I likey a lot. Maybe next announcement winner will get the worlds biggest grill????

[tgellert]

Hey Eric:

Can you post a list of the teams competing at Sayville?

Thanks,
Tom

Ed-'Que-Cators BBQ
Northport, NY

[motoeric]

I'll try to get an updated list from the Chamber and post the teams by tomorrow.

Eric

Hey Eric:

Can you post a list of the teams competing at Sayville?

Thanks,
Tom

Ed-'Que-Cators BBQ
Northport, NY

[Westexbbq]

Flyers?
Did someone mention flyers?

[timzcardz]

Flyers?
Did someone mention flyers?


You want Flyers?


I'LL GIVE YOU FLYERS!!!


http://www.sayvillefallfestival.com/images/BBQ_poster.pdf

http://www.sayvillefallfestival.com/images/bakeoff.pdf

[MikeR]

Are you looking for the ones from Philly?

[Westexbbq]

You want Flyers?


I'LL GIVE YOU FLYERS!!!


http://www.sayvillefallfestival.com/images/BBQ_poster.pdf

http://www.sayvillefallfestival.com/images/bakeoff.pdf


Great, yet amazing in that they still had 2008 ones at www.battleli.com (http://www.battleli.com) when I posted at 11:11.
Go figure.
Thanks Tim

[SmokeInDaEye]

I didn't see anything on there about the firewalkers Saturday night?

[Skip]

I didn't see anything on there about the firewalkers Saturday night?

The crew responsible for the hot coals has yet to announce their participation in the event and may still be procuring the necessary spirits to facilitate the expected outcome. Also last years champion firewalker Brendan from Transformer will not be back to defend his crown.

[SmokeInDaEye]

The crew responsible for the hot coals has yet to announce their participation in the event and may still be procuring the necessary spirits to facilitate the expected outcome. Also last years champion firewalker Brendan from Transformer will not be back to defend his crown.

That sucks. Perhaps we can persuade the Pollocks to come out of retirement and bring back the midnight junkie olympics from 2007. See how long it takles to run the junkie out of your site while answering questions like "So you all are traveling carnival people?"

[LindaM]

Just as a heads up, there is a Restaurant Depot on the same road as the event. They should have plenty of briskets, ribs, pork butts and chicken.

There are also a number of nice fishmongers in the area if anyone is doing fish for the grilling. South Bay Seafood is near the Restaurant Depot and they are huge. There are a couple of others actually in the town.

Eric

And now as a KCBS member you can get your very own Restaurant Depot card. That's right membership benefits.

[Skip]

And now as a KCBS member you can get your very own Restaurant Depot card. That's right membership benefits.


Wow Linda that info is treadworthy. So just for being a paid member of KCBS we can get a Restaurant Depot card?

[Westexbbq]

Wow Linda that info is treadworthy. So just for being a paid member of KCBS we can get a Restaurant Depot card?

Copy that, good to know.
Any special references required or just a valid KCBS membership card?

[early mornin' smokin']

wow, i havent needed one, my friend owns a pizzeria and i just go in and get a day pass under his name, i guess a paid membership to kcbs actually has some merits.

[BigBarry]

That sucks. Perhaps we can persuade the Pollocks to come out of retirement and bring back the midnight junkie olympics from 2007. See how long it takles to run the junkie out of your site while answering questions like "So you all are traveling carnival people?"

Now that's funny. I remember that well. Watch out for the "biker", too.

[Yakfishingfool]

And now as a KCBS member you can get your very own Restaurant Depot card. That's right membership benefits.

Need more information please, what do we have to do to get one? Is there an annual fee? Anybody with info?? Scott

[Westexbbq]

No annual fee that I know of at RD.
I have been using a 'borrowed' card for some time now but signed up yesterday after I got the news and was "approved" pending the ability to provide the tax ID number and probably the KCBS membership card.
I believe the number info will be made available soon.

[Yakfishingfool]

WOOHOO!!!!! Got the number from KCBS, my KCBS membership card and a photo ID and show up at RD and get a Card!!!!! WOOOHOOO!!!!!!!!!

[motoeric]

We need some help.

If you are:

1) going to be at the event
2) are comfortable talking to the public
3) willing to lend a hand

we could use your help. We need a few people who would be willing to lead a 'walking tour' of the competition for people off the street who don't know burgers from briskets when it comes to BBQ.

If you could donate about 20 - 30 minutes of your time, it would be great. We would like to have these tours scheduled for 11:00 am and then every two hours until 5:00 pm.

General topics would be

1) What are standard BBQ foods (ribs, briskets, pork (chopped and pulled), chicken, cracklin', sausage etc.).
2) The differences between BBQ and Grilling.
3) What sort of equipment is used.
4) How BBQ competition works.

If any teams would be willing to be destinations (not during turn-in times) please let us know.

If anyone is willing to lead tours, let us know.

Thanks!

Eric

[motoeric]

Fairly Current Team List

Swamp Pit
Ma's Que Crew
Ernie's BBQ
Up in Smoke
Smoker's Lounge BBQ
Smokopolis BBQ
Team BigBarryQ
Smokin' Irish
Bad Ass Competition BBQ Team
BBQ's Brothers
Barkburners
Smokenstein and his Smokin Bride
TNT Dynamite BBQ
Smokehouse Rules
Smoke In Da Eye
Ideal Prime Meats
Grim Reaper Smokers
Green Mountain Smoke Shack
Ed-Que-Catori BBQ
Sit.Smoke.Good Piggie/Good Piggie BBQ
Smoke on Wheels
Long Island Porkers
Pit Posse
Out of the Ashes BBQ
Jim Dandy's
ZBQ
Smokin' Aces
The T Smoke & the Revolutions
Cue's Your Daddy!
Westex BBQ
Grills Gone Wild NY
Baldwin Butt Burners
Chubby Hubby BBQ
Smokin Hoggz BBQ
Meat at Slims
Sweet Chicken
Good Smoke BBQ
Blazin' Nuttz BBQ
Early Mornin' Smokin'
Beef Rubbers
Babylon GrillBillies
Hot Dawg Truck Team BBQ
Brothers in Smoke
OC Pig Assassins

[WannaBeBBQueen]

We need some help.

If you are:

1) going to be at the event
2) are comfortable talking to the public
3) willing to lend a hand

we could use your help. We need a few people who would be willing to lead a 'walking tour' of the competition for people off the street who don't know burgers from briskets when it comes to BBQ.

If you could donate about 20 - 30 minutes of your time, it would be great. We would like to have these tours scheduled for 11:00 am and then every two hours until 5:00 pm.

General topics would be

1) What are standard BBQ foods (ribs, briskets, pork (chopped and pulled), chicken, cracklin', sausage etc.).
2) The differences between BBQ and Grilling.
3) What sort of equipment is used.
4) How BBQ competition works.

If any teams would be willing to be destinations (not during turn-in times) please let us know.

If anyone is willing to lead tours, let us know.

Thanks!

Ericadd me to the list...:biggrin: We could be a destination as well.

[Cue's Your Daddy]

Babylon Grillbillies are back, NICE to see.

[Skip]

Brothers in Smoke????

Branch of the BBQ Brethren team?

[SmokeInDaEye]

We need some help.

If you are:

1) going to be at the event
2) are comfortable talking to the public
3) willing to lend a hand

we could use your help. We need a few people who would be willing to lead a 'walking tour' of the competition for people off the street who don't know burgers from briskets when it comes to BBQ.

If you could donate about 20 - 30 minutes of your time, it would be great. We would like to have these tours scheduled for 11:00 am and then every two hours until 5:00 pm.

General topics would be

1) What are standard BBQ foods (ribs, briskets, pork (chopped and pulled), chicken, cracklin', sausage etc.).
2) The differences between BBQ and Grilling.
3) What sort of equipment is used.
4) How BBQ competition works.

If any teams would be willing to be destinations (not during turn-in times) please let us know.

If anyone is willing to lead tours, let us know.

Thanks!

Eric

I can lead a tour or two depending on timing and don't mind having our site as a destination.

[Westexbbq]

We can be a destination if you wish,
maybe folks could play count the armadillos......

[MAsQue]

We need some help.

If you are:

1) going to be at the event
2) are comfortable talking to the public
3) willing to lend a hand

we could use your help. We need a few people who would be willing to lead a 'walking tour' of the competition for people off the street who don't know burgers from briskets when it comes to BBQ.

If you could donate about 20 - 30 minutes of your time, it would be great. We would like to have these tours scheduled for 11:00 am and then every two hours until 5:00 pm.

General topics would be

1) What are standard BBQ foods (ribs, briskets, pork (chopped and pulled), chicken, cracklin', sausage etc.).
2) The differences between BBQ and Grilling.
3) What sort of equipment is used.
4) How BBQ competition works.

If any teams would be willing to be destinations (not during turn-in times) please let us know.

If anyone is willing to lead tours, let us know.

Thanks!

Eric

We'll be a destination. Do we get to hand out samples, or would the BoH frown on that?

[drumfreak]

We could be a destination as well.

[early mornin' smokin']

hey Eric, you guys are more than welcome to put early mornin' as one of the teams on the spot if the public would like to see what a complete clusterfark looks like.

[motoeric]

We'll be a destination. Do we get to hand out samples, or would the BoH frown on that?

I'm sorry, that message was garbled. Darn internets. Since I can't read it I can't say 'yes' or 'no'. I'm not concerned though as what I don't know usually doesn't bother me.

Eric

[MrsBigBarry]

Brothers in Smoke????

Branch of the BBQ Brethren team?

I think that is when Phil competes only with James and no outside help.

[trohrs123]

add me to the list...:biggrin: We could be a destination as well.
same

[Sledneck]

I would like to be a destination

[HoDeDo]

hey thanks bud....I think:confused::biggrin:

Sled: A journey down the road less traveled.

Or is it highway to hell? lol

Good luck at the jack next weekend!!!!! We'll miss your spidey sense at camp

[motoeric]

For those for whom it matters, the Battle of the BBQ Brethren will be an official NEBS ToY event.

Eric

[UNCLE EGGY]

I will have available BGE lump charcoal and Wicked good for sale also wood chuncks and chips and also smokin dust (not what it sounds like) if any questions or needs give me a shout Good Luck to all, Uncle Eggy.:biggrin::biggrin::biggrin:

[Hugh Jorgan]

I will have available BGE lump charcoal and Wicked good for sale also wood chuncks and chips and also smokin dust (not what it sounds like) if any questions or needs give me a shout Good Luck to all, Uncle Eggy.:biggrin::biggrin::biggrin:

Darn! I guess I won't make it after all then. Well that and the hundreds of miles and the missed time at work.

[early mornin' smokin']

eggy...how much for the wicked good, and what different kinds of wood r u bringing???

[goodsmokebbq]

For those for whom it matters, the Battle of the BBQ Brethren will be an official NEBS ToY event.

Eric


That is great to hear, Thanks!

[Muzzlebrake]

For those for whom it matters, the Battle of the BBQ Brethren will be an official NEBS ToY event.

Eric

how does that work?

I had asked before, don't know if you missed it, are the 3 judging categories of taste, creativity and originality going to be scored the same way KCBS categories are scored? Is that the proper order?

thanks!

[goodsmokebbq]

I think he means the KCBS BBQ will count for the NEBS TOY.

[Smoker'sLoungeBBQ]

Looks like we're looking at another rainy/windy Saturday this year.

[Meat@Slim's]

The bright side of "rainy/windy" is the high of 60 and the low of 45!

[Westexbbq]

We have 2, not one - not three, but count 'em -2 nor'easters forecast for THIS weekend.
So, I am figuring we'll get all the inclement weather out of the way now so NEXT weekend will be much nicer.
I did take a climatology course once, by the way......

[BBQchef33]

I will have available BGE lump charcoal and Wicked good for sale also wood chncks and chips and also smokin dust (not what it sounds like) if any questions or needs give me a shout Good Luck to all, Uncle Eggy.:biggrin::biggrin::biggrin:


Eric, what are the prices on the lump?


Folks, Uncle Eggy is one of our Battle of The Brethren event sponsors. I requested he bring lump down to the site so teams may not have to transport fuel if they can get it at the contest for fair prices.

He is supplying the BGE as the Grilling Grand Prize and doing demos all weekend long.

[motoeric]

I'm not trying to be draconian here, but if general chatter could be kept to the Roll Call thread, it would be great.

I have already received more than one email from new teams asking questions and mentioning how 'daunting' this thread is.

If we can try to limit this thread to information as pertinent to the comp as possible it would be appreciated.

Thanks,

Eric

[Q Haven]

how does that work?

I had asked before, don't know if you missed it, are the 3 judging categories of taste, creativity and originality going to be scored the same way KCBS categories are scored? Is that the proper order?

thanks!

Good Smoke is right, the KCBS event points will go towards NEBS team of the year awards. The NEBS TOY season begins and ends at Harpoon, so it is really still very early in the NEBS season. NEBS gives team of the year awards in chicken, ribs, pork and brisket, along with overall. I believe we gave awards to the top 3 this past season.

Also, the top 10 in NEBS TOY are invited to the Best of the Best in Georgia.

Last year was an awesome battle for TOY awards. Here's the link to the final 2009 results:

http://www.jamhart.com/bbq/iQue.html

[motoeric]

I had asked before, don't know if you missed it, are the 3 judging categories of taste, creativity and originality going to be scored the same way KCBS categories are scored? Is that the proper order?


As per post #70

'Scoring categories are (in order of grading impotance): Taste, Presentation and Originality'

They will be scored in a similar fashion to the KCBS categories.

Eric

[Arlin_MacRae]

I'm not trying to be draconian here, but if general chatter could be kept to the Roll Call thread, it would be great.

I have already received more than one email from new teams asking questions and mentioning how 'daunting' this thread is.

If we can try to limit this thread to information as pertinent to the comp as possible it would be appreciated.

Thanks,

Eric

I cleaned up some posts, Eric.

Arlin

[motoeric]

Current Teams Participating in Grilling


Ma's Que Crew
Ernie's BBQ
Up in Smoke
Smokin Irish
BBQ’s Brothers
Smokenstein and his Smoken Bride
Ideal Prime Meats
Grim Reaper Smokers
Green Mountain Smoke Shack
Ed-Que-Catori BBQ
Smoke on Wheels
Out of the Ashes BBQ
Jim Dandy's
The T Smoke & the Revolutions
Cue's Your Daddy!
Grills Gone Wild
Blazin Nuttz BBQ
Babylon Grillbillies
Long Island Luau
Paizonos Fumure




Eric

[MilitantSquatter]

As per post #70

'Scoring categories are (in order of grading impotance): Taste, Presentation and Originality'

They will be scored in a similar fashion to the KCBS categories.

Eric

Eric - If time permits, can you please expand upon the definition of "originality" for purposes of this contest judging criteria ? Will all the judges be aligned and have a clear and consistent approach as to what originality should be ?

Ex. Is baked ziti less original than veal osso bucco ? If so, what makes it less original ? To that end, would a panchetta and garbanzo bean and basil mash be the most original and ideally yield the most points ?

[Muzzlebrake]

As per post #70

'Scoring categories are (in order of grading impotance): Taste, Presentation and Originality'

They will be scored in a similar fashion to the KCBS categories.

Eric

does "in a similar fashion to" mean "same as"? If not what are the differences?

Eric - If time permits, can you please expand upon the definition of "originality" for purposes of this contest judging criteria ? Will all the judges be aligned and have a clear and consistent approach as to what originality should be ?

is it the dish, the presentation or a combination that is being judged on originality?

[Sledneck]

Current Teams Participating in Grilling


Ma's Que Crew
Ernie's BBQ
Up in Smoke
Smokin Irish
BBQ’s Brothers
Smokenstein and his Smoken Bride
Ideal Prime Meats
Grim Reaper Smokers
Green Mountain Smoke Shack
Ed-Que-Catori BBQ
Smoke on Wheels
Out of the Ashes BBQ
Jim Dandy's
The T Smoke & the Revolutions
Cue's Your Daddy!
Grills Gone Wild
Blazin Nuttz BBQ
Babylon Grillbillies
Long Island Luau
Paizonos Fumure




EricI dont see bbq-brethren.com brothers in smoke team listed?? :confused:

[BBQchef33]

Heres my take on the rules. The KCBS reps are running the grilling contest. im sure this will all be explained at the cooks and judges meetings by the reps.

Again, this is MY interpertation.. I will ask Linda to stop by and confirm.

My interpertration: cme from this post (http://www.bbq-brethren.com/forum/showpost.php?p=1033856&postcount=70). No. 70 in this thread.

When it comes to scoring percentages

Presentation equates to the Appearance score in the KCBS contest.

Originality will equate to texture/tenderness in the KCBS contest.

Taste... um.. well.. Taste.. in the KCBS contest.

The actual weighting factors will be different, but the overall percentages will be similar where presentation is the least and taste is the most heavily weighed.

originality? If the recipe is a plain old baked ziti recipe, i think it would tank,. but add a personal twist to a baked ziti that would make it unique and it will do well. Baked ziti containg red cherry pepper sausage and wild mushrooms sauted in red wine.. Thats something original.... on a basic recipe. Its what you choose to make and HOW you do it.



hopefully this is accurate.. I'll ask Linda to stop by.

[MilitantSquatter]

originality? If the recipe is a plain old baked ziti recipe, i think it would tank,. but add a personal twist to a baked ziti that would make it unique and it will do well. Baked ziti containg red cherry pepper sausage and wild mushrooms sauted in red wine.. Thats something original.... on a basic recipe. Its what you choose to make and HOW you do it.



hopefully this is accurate.. I'll ask Linda to stop by.


That make sense but the term originality should really be defined to the teams in advance for planning purposes to maximize their chance of success. Originality to some may mean something not even fathomable before vs. something a step above the usual that may have been done elsewhere.

[BBQchef33]

Ok.. I can ask the chAmber to send that out in an email tomorrow.

[Yakfishingfool]

I dont see bbq-brethren.com brothers in smoke team listed?? :confused:

What do you care, you aint going...:biggrin::eek::tongue:

[Muzzlebrake]

That make sense but the term originality should really be defined to the teams in advance for planning purposes to maximize their chance of success. Originality to some may mean something not even fathomable before vs. something a step above the usual that may have been done elsewhere.

That makes no sense to me at all, I don't care what you make it with, baked ziti at a contest in the NY metro area is not original at all.

What is being graded on originality? the food, the presentation or a combination of both? What about the whole must represent a culinary region or country? where does that fit into the judging?

I also think that a less than a week before the contest is not really advance notification that will maximize anyones chances of success.

I think that it would be much more beneficial to teams to have clear concise answers to questions about things that are far from the norm encountered throughout the area than having a college intern at our beck and call.

[MilitantSquatter]

That makes no sense to me at all, I don't care what you make it with, baked ziti at a contest in the NY metro area is not original at all.

What is being graded on originality? the food, the presentation or a combination of both? What about the whole must represent a culinary region or country? where does that fit into the judging?

I also think that a less than a week before the contest is not really advance notification that will maximize anyones chances of success.

I think that it would be much more beneficial to teams to have clear concise answers to questions about things that are far from the norm encountered throughout the area than having a college intern at our beck and call.

well, if you somehow figure out how to "grill" baked ziti, that would be pretty original !!!... umm well maybe maybe.. depending on the rules :biggrin:

From what I've gathered, the culinary region/country thing is just a requirement for uniformity of the food being served but it not part of the scoring..

So in that sense if you grill bacon wrapped liverwurst and pickled gherkin slices (German version of Bacon Explosion and Piggles), that should be more original than grilled steak fajitas.... I think :confused:

[Muzzlebrake]

well, if you somehow figure out how to "grill" baked ziti, that would be pretty original !!!... umm well maybe maybe.. depending on the rules :biggrin:

From what I've gathered, the culinary region/country thing is just a requirement for uniformity of the food being served but it not part of the scoring..

So in that sense if you grill bacon wrapped liverwurst and pickled gherkin slices (German version of Bacon Explosion and Piggles), that should be more original than grilled steak fajitas.... I think :confused:

grilling baked ziti is a staple at any tri-state summertime birthday, graduation, confirmation and christening ....:biggrin:

that is why I'm trying to find out what is what. would say a sauerbraten eggroll be creative or not representative of a region/country?

[motoeric]

1) What is being graded on originality? the food, the presentation or a combination of both?

2) What about the whole must represent a culinary region or country? where does that fit into the judging?

3) I also think that a less than a week before the contest is not really advance notification that will maximize anyones chances of success.

4) I think that it would be much more beneficial to teams to have clear concise answers to questions about things that are far from the norm encountered throughout the area than having a college intern at our beck and call.

1) Only the food/recipe is graded on originality. Originality does not include presentation.

2) The "unified theme" is a rule, but it’s not scored. It must be adhered to the same as the "NO RED TIP LETTUCE IN THE GARNISH" rule for KCBS.

3) The rules have been up since Sept 23.

4) I have no idea where this is coming from and the two are not mutually exclusive.


Eric

[Muzzlebrake]

thank you, sorry if I'm a PIA......

[SmokeInDaEye]

1) Only the food/recipe is graded on originality. Originality does not include presentation.

2) The "unified theme" is a rule, but it’s not scored. It must be adhered to the same as the "NO RED TIP LETTUCE IN THE GARNISH" rule for KCBS.

3) The rules have been up since Sept 23.

4) I have no idea where this is coming from and the two are not mutually exclusive.


Eric

Just to lend a hand, all the folks involved with putting this contest together realize that all of us competitors take this very seriously and want to know what to expect when stepping in to the contest next weekend.

I'm not competing in the grilling contest and am going to try to help everyone wade through the process and have a great time on Saturday. Obviously "thinking outside the box" when it comes to cooking contests is a slippery slope since we don't have NEBS or KCBS rules to fall back on but I'm going to try to help build a framework based off of where these folks are taking this and make it as easy as possible to understand.

For the region thing, just have fun a try to have a unifying theme between your main course and app/dessert. For presentation, just make it look nice, maybe even playing off of the region you're using.

For creativity, don't kill yourself but have a reason in mind for why you cooked something and sell it to the judges. To use Phil's example of Ziti, sure everyone out here has ziti 3x a day but if I steal a page from some award winning Memphis in May cooks I know and say "Sure all these other folks have their fancy truffles, corn fed pork, and infused oils, but I have what got me here...my grandma's top secret ziti recipe which has never been shared with someone outside of our family until today." Then that ziti becomes extra special. Or you make some crazy sh*t and hope they like it!

Now someone tell me how to cook on the world's largest grill and we're in business! Can't wait until next weekend.

[motoeric]

If you are going to arrive prior to 5:00 pm and would like to set up early, please send me an email or pm and let me know.

There will be people onsite and we will try to accommodate you. I can't guarantee what can be done, but we will do our best.

I'll be there early to mid afternoon as will Mr. Rizzardi. The folks setting up the park and handling the lot assignments will be there around 2:00 pm.

If you arrive early and want to hang out and relax until 5:00 pm, there is a parking lot directly to the north of the park.

Eric

[exhorns]

Eric, Will anyone be there around 7pm Friday for lot assignments. Probably can't there until then, and Saturday setup is a no go. Thanks. Matt
PS What time is the potluck actually taking place on Friday? Not sure based on the many posts about it. Sorry.

[motoeric]

The potluck will taking place at 8pm on Friday evening at the picnic tables on the north side of the park.

Arriving at 7 pm shouldn't present a problem.


Eric

[exhorns]

The potluck will taking place at 8pm on Friday evening at the picnic tables on the north side of the park.

Arriving at 7 pm shouldn't present a problem.


Eric

Thanks Eric.

[Sledneck]

Wow culinary lectures
http://www.exploreli.com/restaurants/feed-me-1.812004/food-and-family-fun-in-sayville-1.1533033

[motoeric]

Walking Tour of BBQ

First off, let me say ‘thank you’ to everyone that agreed to participate. I believe that this is an excellent way to bridge the gap between the curious and the ‘in the knows’. There is no one who will be able to explain and share the passion for BBQ the way that it’s practitioners can.

What I would like to see happen is that there be 15 minute or so tours every other hour from 11:00 am to 5:00 pm. Attendees will sign up at the demo booth and would depart in groups of about a dozen. The person leading the group would explain what is happening and why. They would offer a brief description of the categories and how judging works. An overview of equipment, time and expense would also be great. An emphasis on ‘the everyman’ would also be nice, touting how you don’t have to be an expert on some form of culinary esoteria in order to participate.

If the destinations would like to offer something with the tours, that is entirely up to them. Whether it is an anecdote, a close up look at a rig or a delicious morsel; the choice is theirs.

If anyone would like to jump in and help out, please let me know. I will need someone to help out on Sunday as both Julie and Clint are competing.

Julie and Clint, is the following schedule ok with you: Julie – 11:00 am and 1:00 pm, Clint – 3:00 pm and 5:00 pm

Willing to Lead Tours

Julie
Clint


Willing to be Destinations

Swamp Pit
Smoke in da Eye
WesTex
MasQue
Smokehouse Rules
Early Mornin Smokin
TNT Dynamite BBQ

[WannaBeBBQueen]

works for me.

[Frank Sacco]

Eric,
Please add Blazin' Buttz BBQ as a destination.

Also, we will be attending the pot luck. Mrs Bob S. is making a bakers delight for dessert.

[Jacked UP BBQ]

You can send them by my vending spot as a destination if you would like.

[musicmanryann]

I would really like to make it out for this one next year. Have fun and good luck to all!

[SmokeInDaEye]

Looks cool with me. That's Saturday, right? What time is the cooks meeting Saturday?