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View Full Version : Contest Announcment Roc City Rib Fest, May 29 – 30, 2010


goodsmokebbq
12-16-2009, 10:56 AM
Just a quick announcement, we are now accepting applications for teams and judges for Roc City Rib Fest 2010.

$15,000 in prize money!

KCBS BBQ comp, NEBS Grilling comp, and a very inexpensive rib only cook-off.


VERY team friendly (details to come).


We have a limited number of package deals available until the end of Jan. Get in early and save a bunch.

See the website for details: http://www.roccityribfest.com


Also the first leg of the Empire State Barbecue Championship: http://www.nybbqchamp.com
Thanks!

HoDeDo
12-16-2009, 12:50 PM
I'll be there! Can't wait!! What's this Empire State BBQ Championship you speak of?:twisted:

HoDeDo
12-16-2009, 01:11 PM
BTW, I get an error on the application page -- when I saved the file it was corrupt, both times... Can I get it in email, Brian? or maybe it is a Windows 7 issue?

Sledneck
12-16-2009, 01:13 PM
COuld you move it closer to LI?

Jacked UP BBQ
12-16-2009, 02:36 PM
COuld you move it closer to LI?

Nope, but you can come with me.....don't be a queer:icon_pissed

SmokeInDaEye
12-16-2009, 03:26 PM
Nope, but you can come with me.....don't be a queer:icon_pissed

He can't help it, god made him that way.

ique
12-16-2009, 03:28 PM
I'll be there! Can't wait!! What's this Empire State BBQ Championship you speak of?:twisted:

Same here! I am going after that Empire State cup this season :twisted:

HoDeDo
12-16-2009, 04:48 PM
Same here! I am going after that Empire State cup this season :twisted:

I hope I get to give you a run for your money.:-P It will be a blast! We'll see if I get to cook as much out that way this year... But I know I am in for Roc City and Boston Hills.

Skip
12-16-2009, 05:00 PM
I hope I get to give you a run for your money.:-P It will be a blast! We'll see if I get to cook as much out that way this year... But I know I am in for Roc City and Boston Hills.


Not Oink too?

goodsmokebbq
12-16-2009, 05:12 PM
BTW, I get an error on the application page -- when I saved the file it was corrupt, both times... Can I get it in email, Brian? or maybe it is a Windows 7 issue?

Works fine for us living in the past. Let me try to get you a .docx version and see if that works.

Mods or Phil: Can you update the attachment file types to include .docx files, Thanks!

dreed
12-16-2009, 08:15 PM
We will be there, and gunning for the much coveted Statue of Liberty.

Sledneck
12-16-2009, 09:22 PM
He can't help it, god made him that way.
No pictures of me lying in bed with another guy have surfaced:rolleyes:

WannaBeBBQueen
12-17-2009, 04:06 AM
No pictures of me lying in bed with another guy have surfaced:rolleyes:
Yet....:biggrin:

Diva Q
12-17-2009, 07:06 AM
Looking forward to this competition~!

Red Valley BBQ
12-17-2009, 07:34 PM
We'll be there. Heard ALOT of good things about this comp!!! :icon_cool :icon_clown

Skip
12-17-2009, 08:33 PM
Both Roc City and Boston Hills are top notch events. You won't be disappointed

HoDeDo
12-17-2009, 08:42 PM
skip, don't know about Oink yet.... that is too far into the season. Gotta be employed, and scoring well enough to keep cooking, or season may be over by then :)

But I am coming out early and often :)

smknwhlswife
12-18-2009, 10:41 AM
Looking forward to this competition~!

Ready for another parsley party?!!!

goodsmokebbq
12-18-2009, 02:24 PM
Ready for another parsley party?!!!
I'll bring the beer :-D

HoDeDo
12-18-2009, 10:39 PM
I'll bring the beer :-D
I'll have a beer with you while I watch :razz:

Kim has three drinks she cycles on:
Vodka/Cran
Diet DP/Vanilla Rum
Cinnamon Whiskey - shots!

She will drink woodchuck or hornsbys though I think lol

pigmaker23
12-18-2009, 10:49 PM
can I stay at your house the weekends you are here in ny,


I'll have a beer with you while I watch :razz:

Kim has three drinks she cycles on:
Vodka/Cran
Diet DP/Vanilla Rum
Cinnamon Whiskey - shots!

She will drink woodchuck or hornsbys though I think lol

HoDeDo
12-18-2009, 11:00 PM
can I stay at your house the weekends you are here in ny,

Why would you need to ask to stay in your own place :twisted:

Trailer will be in your shop, I figured we are living in your guest room, or your empty place :p

HandsomeSwede
01-19-2010, 02:38 PM
Just sent in the entry form. Looking forward to kicking off another BBQ season with the Buckner's in our backyard. You have come a long way guys ...

goodsmokebbq
01-19-2010, 03:22 PM
Ohh Yeah!

Diva Q
01-19-2010, 04:15 PM
Ready for another parsley party?!!!

Cant wait for the parsley party LOL

U2CANQUE
01-19-2010, 07:04 PM
I am bummed that I am going to miss out this one....but, I will be out cooking in the middle of nowhere KS with the help of a few friends while I am on assignment out there....but, man, I can say, this was an awesome contest this year, and can only imagine how much improvement there will be this year! Great job guys

U2CANQUE
01-19-2010, 07:06 PM
Nope, but you can come with me.....don't be a queer:icon_pissed

wow, the lull in the season has so much smack tawk.....Matt is on game......awesome

ique
01-19-2010, 07:38 PM
I am bummed that I am going to miss out this one....but, I will be out cooking in the middle of nowhere KS with the help of a few friends while I am on assignment out there....but, man, I can say, this was an awesome contest this year, and can only imagine how much improvement there will be this year! Great job guys

Bummer, was looking forward to seeing your new Jambo

goodsmokebbq
01-19-2010, 08:18 PM
I am bummed that I am going to miss out this one....but, I will be out cooking in the middle of nowhere KS with the help of a few friends while I am on assignment out there....but, man, I can say, this was an awesome contest this year, and can only imagine how much improvement there will be this year! Great job guys

:frown::frown::frown:, very sad. Thanks for the nice comments!

comfrank
01-20-2010, 03:57 PM
I'm not sure if this is really appropriate to post here, but I thought Brian might be monitoring and some others might want to know the answers too.

We've never cooked an NEBS contest before, which Roc City will have on Saturday with wings, pizza, hamburgers, and dessert. I got the impression from the web site that these were tentative categories. Any idea when they'll be final?

I downloaded the NEBS rules, and there are three categories of garnish. I don't have the rules right in front of me, so the terminology may be wrong, but it's something like "open garnish," "standard garnish," and "no garnish." Which will we be using at Roc City? Will it depend on the category?

Finally, what about containers? I've heard of some contests using pizza boxes for the pizza entry. And what about burgers? I'm not sure I could fit six burgers in a single 9x9 clamshell, well sliders maybe, but we're thinking of entering monster burgers.

My wife is going to be in charge of coordinating the entries for the NEBS contest (me and my buddy will be doing the KCBS), and I know she'll have more questions.

Thanks!
--frank in Wilson, NY

theBBQspecialist
01-21-2010, 10:46 AM
We'll be there for sure! Don't forget to preorder your Humphrey's Charcoal for extra savings! Let us bring it for you, Save the room in your truck for the BEER! PM me for details!

goodsmokebbq
01-21-2010, 11:32 AM
I'm not sure if this is really appropriate to post here, but I thought Brian might be monitoring and some others might want to know the answers too.

We've never cooked an NEBS contest before, which Roc City will have on Saturday with wings, pizza, hamburgers, and dessert. I got the impression from the web site that these were tentative categories. Any idea when they'll be final?

I downloaded the NEBS rules, and there are three categories of garnish. I don't have the rules right in front of me, so the terminology may be wrong, but it's something like "open garnish," "standard garnish," and "no garnish." Which will we be using at Roc City? Will it depend on the category?

Finally, what about containers? I've heard of some contests using pizza boxes for the pizza entry. And what about burgers? I'm not sure I could fit six burgers in a single 9x9 clamshell, well sliders maybe, but we're thinking of entering monster burgers.

My wife is going to be in charge of coordinating the entries for the NEBS contest (me and my buddy will be doing the KCBS), and I know she'll have more questions.

Thanks!
--frank in Wilson, NY

Thanks for the questions!

The categories should be in stone shortly, just waiting to have a final conversation with NEBS, and then we can clear up the details. The garnish will be open, just too much fun for the cooks and judges. We will have pizza boxes for the pizza. With the burgers I was orignally going to just use the 9x9. You could do sliders or cut the burger up. Putting large burgers in could just be a waste as the judges only take a bite. I can however understand having a nice thick burger for the judges which could be hard with the small box. Let me think, maybe we can just do open container with it and you could do platters or something?

What do people think?

goodsmokebbq
01-21-2010, 11:37 AM
We'll be there for sure! Don't forget to preorder your Humphrey's Charcoal for extra savings! Let us bring it for you, Save the room in your truck for the BEER! PM me for details!


Great to have you on board! Can't sing the Humphrey praises enough. Can't have Good Smoke without Humphreys! :-P

jbiesinger
01-21-2010, 12:02 PM
We've never cooked an NEBS contest before, which Roc City will have on Saturday with wings, pizza, hamburgers, and dessert. I got the impression from the web site that these were tentative categories. Any idea when they'll be final?



OOOOOOH NOOOOOO!

after the insanely poor placing these chinese bbq ribs came in last year.
http://i323.photobucket.com/albums/nn455/jbiesinger/IMG_2388.jpg
I promised myself I'd stick to the basics.

but now that I see things like wings and burgers might be categories on sat, my first thought was Bah Mi sliders and Yakitori wings. Some day I'll learn my lesson.

http://i323.photobucket.com/albums/nn455/jbiesinger/IMG_2816.jpg

btw Brian, we're still deciding if we can make the contest. I'm might be short one of my wing men. hopefully we'll have it sorted out soon.

Jacked UP BBQ
01-21-2010, 01:28 PM
Get rid of dessert!!!!!!!

ique
01-21-2010, 01:28 PM
Thanks for the questions!

The categories should be in stone shortly, just waiting to have a final conversation with NEBS, and then we can clear up the details. The garnish will be open, just too much fun for the cooks and judges. We will have pizza boxes for the pizza. With the burgers I was orignally going to just use the 9x9. You could do sliders or cut the burger up. Putting large burgers in could just be a waste as the judges only take a bite. I can however understand having a nice thick burger for the judges which could be hard with the small box. Let me think, maybe we can just do open container with it and you could do platters or something?

What do people think?

I've seen platters create a logistics problem at turn-in window. I'd vote for either 9x9 or 1/2 alums. Level playing field too.

Fatback Joe
01-21-2010, 02:41 PM
Application just sent via email.

Looking forward to putting more faces with names.

goodsmokebbq
01-21-2010, 04:19 PM
OOOOOOH NOOOOOO!

after the insanely poor placing these chinese bbq ribs came in last year.
http://i323.photobucket.com/albums/nn455/jbiesinger/IMG_2388.jpg
I promised myself I'd stick to the basics.

but now that I see things like wings and burgers might be categories on sat, my first thought was Bah Mi sliders and Yakitori wings. Some day I'll learn my lesson.

http://i323.photobucket.com/albums/nn455/jbiesinger/IMG_2816.jpg

btw Brian, we're still deciding if we can make the contest. I'm might be short one of my wing men. hopefully we'll have it sorted out soon.

Hope you can make it! And boy am I hungry now!

goodsmokebbq
01-21-2010, 04:19 PM
I've seen platters create a logistics problem at turn-in window. I'd vote for either 9x9 or 1/2 alums. Level playing field too.


Good point!

goodsmokebbq
01-21-2010, 04:20 PM
Get rid of dessert!!!!!!!

OK, so what would you put in its place?

comfrank
01-21-2010, 04:52 PM
Get rid of dessert!!!!!!!

I say keep dessert--we've got a killer dessert person :mrgreen:

On the other hand, Diva Q's entered. Didn't she get a 180 in dessert at the Oink? :icon_shock1:

Seriously, though, last time I judged a grilling contest, the last turn-in was Chef's choice, and it seemed like the entire judging tent was hoping for desserts. Everyone was kind of bummed that only two dessert entries were turned in--none at my table.

--frank in Wilson, NY

goodsmokebbq
01-21-2010, 05:00 PM
I say keep dessert--we've got a killer dessert person :mrgreen:

On the other hand, Diva Q's entered. Didn't she get a 180 in dessert at the Oink? :icon_shock1:

Seriously, though, last time I judged a grilling contest, the last turn-in was Chef's choice, and it seemed like the entire judging tent was hoping for desserts. Everyone was kind of bummed that only two dessert entries were turned in--none at my table.

--frank in Wilson, NY


I like doing the dessert, for NEBS you can't just assemble the dessert onsite it has to be grilled in someway (main component has to be cooked onsite). Very technical category.

Jacked UP BBQ
01-21-2010, 05:54 PM
OK, so what would you put in its place?

Fatty, seafood, etc, not sure what other choices you have. Dessert to me turns into everyone buying storebought crap and throwing it together. A lot of cheaters when it comes to the dessert category. I already know what I am making. Worm and brain pie!

Jacked UP BBQ
01-21-2010, 05:56 PM
Sorry Brian - one more cry - standard garnish, some people cannot afford or do not have the time to have dry ice steaming off their platters or buy 500 dollar platters or put gold leaf all over the place. Even though all that looks very tacky, the judges love it. I go very simple and clean, along the lines of fine dining and that does nothing againts Joes chocolate pudding with cool whip and a bush of fresh mint popping out the top!!!!:)

Diva Q
01-21-2010, 07:39 PM
Keep Dessert!!!

Death by Diva (I don't EVER do anything store bought) is going to come out again this year !

HoDeDo
01-21-2010, 09:22 PM
Keep Dessert!!!

Death by Diva (I don't EVER do anything store bought) is going to come out again this year !

We love the death by diva :)

Muzzlebrake
01-21-2010, 10:19 PM
dessert sucks! I'd rather grill veggies. already have pizza, is it a grilling contest or a bake off?

WannaBeBBQueen
01-22-2010, 07:40 AM
dessert sucks! I'd rather grill veggies. already have pizza, is it a grilling contest or a bake off?

Both!:tongue:

jbiesinger
01-22-2010, 08:04 AM
I see the entry fee for kcbs is still at $150 until 1/31. I guess I got to decide soon.

ique
01-22-2010, 09:21 AM
dessert sucks! I'd rather grill veggies. already have pizza, is it a grilling contest or a bake off?


I'm missing where the event organizer asked for everyones opinion on the selected categories :confused:

Suck it up and cook the categories they selected.... or you could just hang out, drink beer and prepare for the KCBS contest :-D

goodsmokebbq
01-22-2010, 09:25 AM
Sorry Brian - one more cry - standard garnish, some people cannot afford or do not have the time to have dry ice steaming off their platters or buy 500 dollar platters or put gold leaf all over the place. Even though all that looks very tacky, the judges love it. I go very simple and clean, along the lines of fine dining and that does nothing againts Joes chocolate pudding with cool whip and a bush of fresh mint popping out the top!!!!:)

Standard garnish really limits the creativity, this means no bun, no dipping sauce for wings, no chunky sauce etc...

Stop being so lazy, get your mug on TV once and you think you are king :-P:-P:-P (Congrats again!)

The Giggler
01-22-2010, 09:36 AM
Standard garnish really limits the creativity, this means no bun, no dipping sauce for wings, no chunky sauce etc...

At Boston Hills we have Open Garnish in a standard 9 x 9 styrofoam box for the NEBS Grilling. It allows cooks to be creative with their presentation, while keeping things simple with the container.

Diva Q
01-22-2010, 10:14 AM
At Boston Hills we have Open Garnish in a standard 9 x 9 styrofoam box for the NEBS Grilling. It allows cooks to be creative with their presentation, while keeping things simple with the container.

Also at Boston Hills the organizer wears the Gayest flowery shorts ever. Thats a presentation unto itself. (nttiawwt)
http://i211.photobucket.com/albums/bb279/Diva_Q/Giggler-Gayestshortsever.jpg

WannaBeBBQueen
01-22-2010, 10:17 AM
Also at Boston Hills the organizer wears the Gayest flowery shorts ever. Thats a presentation unto itself. (nttiawwt)
http://i211.photobucket.com/albums/bb279/Diva_Q/Giggler-Gayestshortsever.jpg


Hey Just for the record I like those gay shorts!! Who says their gay?lol:biggrin:

HoDeDo
01-22-2010, 10:43 AM
I'm missing where the event organizer asked for everyones opinion on the selected categories :confused: Suck it up and cook the categories they selected.... or you could just hang out, drink beer and prepare for the KCBS contest :-D

I'll be hanging out drinking beer.... My NY Pit Beyotch owns all decisions in the grilling comp. I am just there to mix drinks. :twisted:
Also at Boston Hills the organizer wears the Gayest flowery shorts ever. Thats a presentation unto itself. (nttiawwt)
http://i211.photobucket.com/albums/bb279/Diva_Q/Giggler-Gayestshortsever.jpg

NTTAWWT!!!!!!:-P

ique
01-22-2010, 12:22 PM
My NY Pit Beyotch owns all decisions in the grilling comp. I am just there to mix drinks. :twisted:


Cool. I like single barrel Jack with two ice cubes. :-D

Muzzlebrake
01-22-2010, 03:34 PM
I'm missing where the event organizer asked for everyones opinion on the selected categories :confused:

I got the idea from post #40 in this thread

Get rid of dessert!!!!!!!
OK, so what would you put in its place?

but maybe I'm missing something...

Suck it up and cook the categories they selected.... or you could just hang out, drink beer and prepare for the KCBS contest :-D

by prepare do you mean heckle or shig? :twisted:

Cool. I like single barrel Jack with two ice cubes. :-D

As you know us peasants are not worthy of drinking such fine burnt whiskey and will more than likely be studying under Professors Bushmill and Goose....unless of course you are sharing some of that lifetime supply I hear you got for winning.....
:biggrin::biggrin:

Muzzlebrake
01-22-2010, 04:31 PM
Cool. I like single barrel Jack with two ice cubes. :-D

the real competitors don't stay up drinking, don't you watch pitmasters?:biggrin:

Muzzlebrake
01-22-2010, 04:33 PM
At Boston Hills we have Open Garnish in a standard 9 x 9 styrofoam box for the NEBS Grilling. It allows cooks to be creative with their presentation, while keeping things simple with the container.

what are the categories there?

ique
01-22-2010, 04:43 PM
I got the idea from post #40 in this thread

but maybe I'm missing something...



Oh, I'm sorry I must have been distracted by all the whining


Professors Bushmill and Goose....unless of course you are sharing some of that lifetime supply I hear you got for winning.....
:biggrin::biggrin:

Sorry, drinking Irish Whiskey on the sacred grounds of the hollow (while cooking the Jack no less) automatically disqualifies you from participating in the lifetime whiskey program :twisted:

Scottie
01-22-2010, 05:08 PM
Sorry, drinking Irish Whiskey on the sacred grounds of the hollow (while cooking the Jack no less) automatically disqualifies you from participating in the lifetime whiskey program :twisted:



Exactly. You are a quick learner!!! :shock:

Did they deliver your barrel yet? :rolleyes:

Jorge
01-22-2010, 05:29 PM
I just want to see Muzzlebrake get kicked in the nards again;). Man up redleg;)

ique
01-22-2010, 06:17 PM
Exactly. You are a quick learner!!! :shock:

Did they deliver your barrel yet? :rolleyes:

Already worked my way through the 1st barrel. 2nd should arrive soon :icon_cool

LindaM
01-22-2010, 06:35 PM
We love the death by diva :)

Me too, makes my weekend. She always has an extra one for me an I love it.

WannaBeBBQueen
01-22-2010, 07:46 PM
ok now I feel deprived...can I have some? pretty please:biggrin:

Diva Q
01-22-2010, 07:54 PM
ok now I feel deprived...can I have some? pretty please:biggrin:

Yup Illl have to make a few extras. Wait till you see what I came up with this winter its going to be awesome. This is version 4.0 LOL
I figure ill just keep trying to improve on it.

Jacked UP BBQ
01-22-2010, 11:41 PM
[QUOTE=ique;1152776]I'm missing where the event organizer asked for everyones opinion on the selected categories :confused:

You must really want to turn in that Jack dessert!!! And a few posts back he asked for suggestions! I will smoke my cake if I have to!!!:tongue:

Muzzlebrake
01-23-2010, 09:42 AM
Oh, I'm sorry I must have been distracted by all the whining

Man you get grumpy when the Pats get knocked out early! At least the you got a playoff game. Don't worry pitchers and catchers report in less than a month.:biggrin:

and yes I realize that I may have upset the gods but I had to go for the whiskey trifecta! rookie mistake, hopefully one day I get to redeem myself.........:icon_smil

Muzzlebrake
01-23-2010, 09:56 AM
I just want to see Muzzlebrake get kicked in the nards again;). Man up redleg;)

If you really want to see that come on up to NY buddy, it seems to be happening a lot lately

Im not sure if you're trying to tell me to man up for dessert but if you are thats as silly as a french hat......:biggrin:

I'm now running for cover see you all later............

The Giggler
01-25-2010, 04:13 PM
what are the categories there?

NEBS Grilling Entries for 2010 at Boston Hills are Chicken Wings, Beef Burgers, Pork Chops, and Dessert.

Garnish will be open as long as entries are turned in with the standard 9 x 9 styrofoam containers. There are no restrictions on stuffings or sauces. The event will be billed again as the Boston Hills BBQ Fest NEBS Wide Open Grilling Contest. The entries were really open last year, and the judges felt it was a little too general. (Yes, we take feedback from teams AND judges to make the event the very best it could be). So the categories this year are more specific.

I'm getting ready to put together the Contest Announcement, and like last year, the Grand Champion of Roc City Ribfest will receive a free entry to both the KCBS and NEBS contest at Boston Hills BBQ Fest.

And gimme some love on the shorts, would you people!

The Giggler
01-25-2010, 04:14 PM
Yup Illl have to make a few extras. Wait till you see what I came up with this winter its going to be awesome. This is version 4.0 LOL
I figure ill just keep trying to improve on it.

I'd like to see you incorporate some edible flowers into your entry. Its all the rage you know. :wink:

Jorge
01-25-2010, 04:46 PM
If you really want to see that come on up to NY buddy, it seems to be happening a lot lately

Im not sure if you're trying to tell me to man up for dessert but if you are thats as silly as a french hat......:biggrin:

I'm now running for cover see you all later............

Chicks used to dig it. Now to get your cup fitted, so Chris can kick you in the jewels again.

TooSaucedToPork
01-25-2010, 08:24 PM
I'll be there...

mdr67
01-26-2010, 08:59 AM
This is exciting! and in my backyard!!! Ok, so a few questions from the newbie, in no way would I consider competing but I'll certainly go to watch and learn. So, how much access to the teams will I have? Is there any interaction with the public from the competitors? Most importantly do I get to eat??? The only thing I know about competition is what I've seen on TV.

WannaBeBBQueen
01-26-2010, 09:06 AM
This is exciting! and in my backyard!!! Ok, so a few questions from the newbie, in no way would I consider competing but I'll certainly go to watch and learn. So, how much access to the teams will I have? Is there any interaction with the public from the competitors? Most importantly do I get to eat??? The only thing I know about competition is what I've seen on TV.Come hang out, swamp pit bbq welcomes everyone~! You and see and talk to all the teams, just don't bother them during turn ins. There are always vendors on site and if you make friends they may share their goodies:biggrin: There isn't much interaction between the public and the teams except people walking around asking questions and checking out what's going on.

LindaM
01-26-2010, 01:33 PM
Yup Illl have to make a few extras. Wait till you see what I came up with this winter its going to be awesome. This is version 4.0 LOL
I figure ill just keep trying to improve on it.

Does it really get better than a 180 over and over

LindaM
01-26-2010, 01:40 PM
This is exciting! and in my backyard!!! Ok, so a few questions from the newbie, in no way would I consider competing but I'll certainly go to watch and learn. So, how much access to the teams will I have? Is there any interaction with the public from the competitors? Most importantly do I get to eat??? The only thing I know about competition is what I've seen on TV.

Sign up for the judging class, you will get to eat all that great food. NEBS grilling contest, Backyard BBQ competition and KCBS wow a weekend of food and at the class you also get to eat Chicken, Ribs, Pork and Brisket just like the KCBS contest. Now doesn't that sound like a plan? There are now 4 KCBS contests Between Rochester and Buffalo.

TooSaucedToPork
01-26-2010, 01:46 PM
Moved up here to Buffalo, from Memphis in August, haven't gotten a new team together yet, so count me in for judging :-)

mdr67
01-26-2010, 02:59 PM
Linda, Thank you thank you thank you, found a class downstate!

HandsomeSwede
01-26-2010, 03:52 PM
4 KCBS comps between Buffalo and Rochester this year? I know of Roc City, Boston Hills and Oinktoberfest - what one am I missing?

goodsmokebbq
01-26-2010, 04:24 PM
There is a new one in Brockport...

http://www.kcbs.us/events.php?year=2010&month=07&id=2216

dreed
01-26-2010, 06:04 PM
Is the one in brockport part of the Empire series?

goodsmokebbq
01-26-2010, 08:07 PM
Is the one in brockport part of the Empire series?

We are in contact and it looks good for them joining now that the sanctioning has gone through.

HandsomeSwede
01-27-2010, 05:06 PM
So basically I will have 4 KCBS sanctioned Empire State qualifiers within an hour and a half drive from home? Joy!

When did Western NY become a BBQ epicenter? Judging by the results of the Jack I would say that this circuit is one of the better ones in which to learn the ropes of competing for newer teams like ours, screw ice fishing bring on Q season.

dreed
01-27-2010, 10:03 PM
So basically I will have 4 KCBS sanctioned Empire State qualifiers within an hour and a half drive from home? Joy!

When did Western NY become a BBQ epicenter? Judging by the results of the Jack I would say that this circuit is one of the better ones in which to learn the ropes of competing for newer teams like ours, screw ice fishing bring on Q season.

Last year was our first year, and there are some pretty good teams that compete in the Northeast at these NY competition. An excellent opportunity to learn a lot.

goodsmokebbq
01-28-2010, 09:01 AM
I think the comps in the Northeast and NY specifically work very hard to develop new teams, which has helped the growth of Comp BBQ in the region. The help and mentoring from the experienced teams is invaluable!

The Giggler
01-28-2010, 11:21 AM
So basically I will have 4 KCBS sanctioned Empire State qualifiers within an hour and a half drive from home? Joy!

When did Western NY become a BBQ epicenter? Judging by the results of the Jack I would say that this circuit is one of the better ones in which to learn the ropes of competing for newer teams like ours, screw ice fishing bring on Q season.

Yup 4 all within an hour and a half drive. I remember when there was ONE, and anything you wanted to cook outside of that meant an 8+ hour car ride to New England or the Mid-Atlantic Region. (Back-in-my-day Mod)

I'd really like to see Erie, PA add a KCBS Contest to their ribfest, and I know there's someone working on something for Cleveland.

WNY became a force when Cooks became Organizers, and the KCBS Organization supported that effort.

Muzzlebrake
02-04-2010, 11:49 PM
I like doing the dessert, for NEBS you can't just assemble the dessert onsite it has to be grilled in someway (main component has to be cooked onsite). Very technical category.

Brian,

IAW with NEBS rules doesn't the entire entry other then sauce, stuffing or garnish have to cooked onsite?

theBBQspecialist
02-05-2010, 09:25 AM
This is exciting! and in my backyard!!! Ok, so a few questions from the newbie, in no way would I consider competing but I'll certainly go to watch and learn. So, how much access to the teams will I have? Is there any interaction with the public from the competitors? Most importantly do I get to eat??? The only thing I know about competition is what I've seen on TV.

I'd have to agree, Turn in gets pretty hetic, but other than that most teams are very social and are willing to give ya a few pointers. Don't hesitate to ask any of the brethren your questions here. It's a great time and a lot of really cool people.

goodsmokebbq
02-05-2010, 09:35 AM
Brian,

IAW with NEBS rules doesn't the entire entry other then sauce, stuffing or garnish have to cooked onsite?


I think so, I guess thats what I was trying to get to with main component. I see that could be misleading. I will double check with NEBS (or maybe lunchlady can chime in). I will have a cooks packet out to the teams soon with the exact details and rules for each event.

Thanks!

lunchlady
02-05-2010, 04:42 PM
dammit, I missed that memo... I don't know what IAW means...???? :oops:

here is part of rule #5,

4. ... Contestants may prepare and cook sauces, stuffing, and/or garnishes in advance. They may be cooked and/or re-heated on any heat source, without specific allowance in the cook’s packet, except where specifically excluded by the contest organizer in the approved cook’s packet.
(for example “all preparation/cooking must be done on site” or “all cooking must be done on “type of heat source” or other clearly defined wording.)
but mostly that is in regards to sauces, etc, like Sean said.
The part in parentheses is what needs to be stated clearly in the cook's packet.

Once that cook's packet comes out, all will be revealed... basically it is up to the organizer to state how much or how little must be cooked onsite in regards to the dessert, otherwise it should be generally understood that this is a grilling contest... The beginning of that rule says:
Cooking media must consist of wood, wood pellets, or charcoal. Allowance of any alternate cooking media is subject to approval by the NEBS Board of Directors, and must be designated in the cook’s packet.

So, If the cook's packet says that the dessert, or the main component of the dessert, must be cooked onsite then you better make sure you heat up the milk for your pudding parfait over charcoal, wood, or wood pellets. :twisted:

(taking off BoD hat and putting on lunchlady crown...)
(I gotta say... I'm with OC on this one... nothing irks me more than pudding turned in and placing at a grilling contest...)


Brian, I can't get your site to load, are you updating or something, or is it me?

HoDeDo
02-05-2010, 07:23 PM
Michelle.... you have never had Trish Trigg's Banana / nilla wafer pudding... that deserves 9's baby!!!

Muzzlebrake
02-05-2010, 08:30 PM
Michelle, sorry I at times revert to legalese/milspeak...IAW=in accordance with

I think the language you quoted was rule 4, but you are saying that the details are up to the contest which IAW with rule 5 must be clearly stated in the cooks package that has to be approved and published NLT that 60 days prior to the contest?

lunchlady
02-06-2010, 12:22 PM
oops. it was 4. going back and forth between windows, and saw that, just forgot to change it when I finally posted.

I'm gonna say yes to your question, although I fear it may be bait...
The NEBS rules are continually being scrutinized, because NEBS wants to be fair, not only to competitors, but also to organizers and everyone else involved.
(bit of explanatory history...for those who don't know)
For the longest time New England seemed to be the only place where grilling comps existed. There was nothing set in stone, and when grilling comps were announced, the sheer number of questions from competitors was enough to make an organizer wonder why they even tried. For this reason the grilling rules were developed so that any event that was billed as a 'NEBS event' would hold some sort of predictability and structure for the teams entering it. They would know basically what to expect when they signed up, instead of having things defined at the cook's meeting, and thereby causing teams to run to the store when the answer was not what they thought going in.
There were serious issues when NEBS 'published' the rules, which have continued. even to this year. But, that is another long, involved story which doesn't belong on Brian's thread. (but I would be happy to explain to anyone that wants to know)
Getting back...
In order to fully support an event, new ones especially, there is a need for cook's packets to come in early... for everyone's benefit.
On the other hand, events that have been around for years, usually they don't have critical issues anymore.
Still, the ability to 'fully support' events that DON'T get their packets in early diminishes drastically with every passing day. We can't get the word out, teams/judges, etc. don't KNOW, and therefore can't plan.
The '60 days' is still being debated within the BoD/committee.

All of that being said, this is a relatively new slope for NEBS. Not the grilling contests themselves (Snowshoe is in it's 17th year), but hard and fast rules. There is going to be some ironing needed, but looking at the big picture, these rules are working.

So, I believe I answered your question, although rather long-winded-ly.

Muzzlebrake
02-06-2010, 02:36 PM
thanks Michelle and no worries not trying to bait you at all. Since I got called a whiner and told to man up I just wanted to actually read the rules and understand what I'm getting into.........lol

I can see how there may be room for discussion and I don't envy the policy makers that make those rules.
As it is now, is it fair to say that in the current NEBS ayatem I should be able to have the approved cooks package approximately 45 days before a contest? I understand that things happen but is that a reasonable time frame?

Also, inline with your pudding analogy, if I were to make a cheese cake with a graham cracker crust, would the crackers for the crust have to be cooked on site under the current rules? I understand that the organizer may change those requirements but was just curious if I'm reading the rule correctly.

Thanks!

NewEnglandQ
02-06-2010, 03:43 PM
This will be my first competition. I was looking at the rules and it said vehicles only allowed for loading and unloading. Does this means RVs are not allowed at grill site? If not, how about towable trailers? Anyone know?

goodsmokebbq
02-06-2010, 04:43 PM
This will be my first competition. I was looking at the rules and it said vehicles only allowed for loading and unloading. Does this means RVs are not allowed at grill site? If not, how about towable trailers? Anyone know?

That is mainly for the tow veicles. No problem with rvs or trailers, depending on size of course:-P, but we should be able to fit you in. Great to have you for your first comp!

lunchlady
02-06-2010, 05:25 PM
... if I were to make a cheese cake with a graham cracker crust, would the crackers for the crust have to be cooked on site under the current rules? I understand that the organizer may change those requirements but was just curious if I'm reading the rule correctly.

Thanks!

lol... these are the kinds of questions I was referring to earlier.

I think that competitors should ask the organizer those specific types of questions, although I would also say to use common sense.
It really comes down to... If you aren't sure, ASK!!
The organizer can then figure it out, relay to the rep what he/she has approved and/or denied.
Communication here is key, along with a clear cook's packet.

NEBS doesn't want to micro-manage someone's event for them.
Allow the the organizer to do what they want... it is their contest.
NEBS just wants everything clearly spelled out for the teams LONG BEFORE they get to the event.

helpful?

lunchlady
02-06-2010, 05:35 PM
As it is now, is it fair to say that in the current NEBS ayatem I should be able to have the approved cooks package approximately 45 days before a contest? I understand that things happen but is that a reasonable time frame?

forgot this question...

yep. That's what we're going for.

Black Cat BBQ
02-06-2010, 05:53 PM
Does this means RVs are not allowed at grill site? If not, how about towable trailers? Anyone know?

We wondered the same thing... contacted Brian and we are good to go!

goodsmokebbq
02-06-2010, 08:29 PM
lol... these are the kinds of questions I was referring to earlier.

I think that competitors should ask the organizer those specific types of questions, although I would also say to use common sense.
It really comes down to... If you aren't sure, ASK!!
The organizer can then figure it out, relay to the rep what he/she has approved and/or denied.
Communication here is key, along with a clear cook's packet.

NEBS doesn't want to micro-manage someone's event for them.
Allow the the organizer to do what they want... it is their contest.
NEBS just wants everything clearly spelled out for the teams LONG BEFORE they get to the event.

helpful?

Thanks Michelle! I will have a cooks packet out soon with ALL the details. I also am from the school of cooking everything on site so expect that with dessert.

goodsmokebbq
02-06-2010, 08:30 PM
We wondered the same thing... contacted Brian and we are good to go!

Glad to have ya!

HoDeDo
02-06-2010, 08:42 PM
Thanks Michelle! I will have a cooks packet out soon with ALL the details. I also am from the school of cooking everything on site so expect that with dessert.

So then the answer to Sean's question is... if you are making a cheesecake, and you dont use a storebought crust...you can't make the crust at home... it has to be cooked onsite?

I think he was just trying to determine... if the cheesecake itself had to be cooked and assembled onsite... or if all components of the dessert had to be done onsite.

I'm sure the cooks packet will explain all :) Can't wait!!!

goodsmokebbq
02-06-2010, 09:30 PM
So then the answer to Sean's question is... if you are making a cheesecake, and you dont use a storebought crust...you can't make the crust at home... it has to be cooked onsite?

I think he was just trying to determine... if the cheesecake itself had to be cooked and assembled onsite... or if all components of the dessert had to be done onsite.

I'm sure the cooks packet will explain all :) Can't wait!!!

Lid of pandora's box opening... I would think that a crust can be made prior to the event, with the cake assembled and cooked onsite. Understand that there are endless perturbations in this category. It would be impossible to address every possible situation. Keep the questions coming and will try to answer.

Muzzlebrake
02-06-2010, 11:51 PM
Lid of pandora's box opening... I would think that a crust can be made prior to the event, with the cake assembled and cooked onsite. Understand that there are endless perturbations in this category. It would be impossible to address every possible situation. Keep the questions coming and will try to answer.

Brian, I don't think its pandora's box opening and I certainly am not trying to kick a hornet's nest or anything.

I don't see how integral part of a dish other than the sauce of garnish, can be made beforehand under the current NEBS rules which specify in rule 6 that; " Contest entries must be raw and unseasoned at the time of inspection..............Only AFTER inspection can entries begin to be, flavored, marinated and/or cooked."
I'm just using crust as an example, Michelle used pudding, I mean it could be anything, ice cream, marshmellow's shortcakes, whatevever.
I think you as long as state the requirements clearly in the cook's package it will be cool. Either we have to cook it all there or we can use precooked ingredients.....clear as mud..lol

ique
02-07-2010, 10:46 AM
Brian, I don't think its pandora's box opening and I certainly am not trying to kick a hornet's nest or anything.

I don't see how integral part of a dish other than the sauce of garnish, can be made beforehand under the current NEBS rules which specify in rule 6 that; " Contest entries must be raw and unseasoned at the time of inspection..............Only AFTER inspection can entries begin to be, flavored, marinated and/or cooked."
I'm just using crust as an example, Michelle used pudding, I mean it could be anything, ice cream, marshmellow's shortcakes, whatevever.
I think you as long as state the requirements clearly in the cook's package it will be cool. Either we have to cook it all there or we can use precooked ingredients.....clear as mud..lol

The NEBS rules are guidelines that a contest organizer may choose to use. Likewise, a contest organizer can establish their own rules for a category and ask the NEBS board to sanction it. I think as long as the rules are 1) clear 2) established well in advance and included in the cooks packet, the Board will likely sanction.

I can tell you the grilling rules really don't take into account categories like Dessert. My .02 is things will be clearer if rules are written explicitly for the RCRF dessert category and not try to figure out how to fit the dessert category into the standard NEBS rules.

Muzzlebrake
02-07-2010, 12:47 PM
The NEBS rules are guidelines that a contest organizer may choose to use. Likewise, a contest organizer can establish their own rules for a category and ask the NEBS board to sanction it. I think as long as the rules are 1) clear 2) established well in advance and included in the cooks packet, the Board will likely sanction.


Chris,

thanks I get it, both the NEBS rules and the cooks packet work together to clearly define the rules, hopefully available about six-eight weeks prior to the contest.


I can tell you the grilling rules really don't take into account categories like Dessert. My .02 is things will be clearer if rules are written explicitly for the RCRF dessert category and not try to figure out how to fit the dessert category into the standard NEBS rules

that makes a lot of sense...

who do you like today?

HoDeDo
02-07-2010, 11:31 PM
Sorry not trying to open any pandoras boxes. I just noticed that Sean's question was still there, so I just threw a spitball at the wall to see if it stuck.

That is why I made the distinction about " if you didnt use a store bought crust"... If I turn in a cheesecake... I am using a Keebler Shortbread crust. LOL

For the record, I have no worries at all about any of the rules, or the contest packet. :)

goodsmokebbq
02-12-2010, 10:43 AM
Brian, I can't get your site to load, are you updating or something, or is it me?


Darn web hosting (Netfirms) was terrible, I transfered the site to a new host and it is very fast now.

goodsmokebbq
02-26-2010, 02:59 PM
UPDATE:

We are going to host a charity casino night / social event / potluck on Friday night of the contest (May 28th) for the teams and other event VIPs (and maybe judges :-P). The event will benefit the Ronald McDonald House of Rochester. Roc City Rib Fest will match the first ten dollars per team buy in (one match only per team, but any amount of team members or guests can play). We will have blackjack, poker and roulette. Players can win chips that are good for raffle tickets that they can enter for prizes (or just buy raffle tickets). Probably run from 7pm to 11pm ish. Local teams that have not set up in the park yet are invited also. There is a rumor that participants will be given free beer.

Come out and have some fun and support a great charity!

We are also looking for prize donations for the casino night: rubs, sauce, charcoal, t-shirts, contest entries etc. Get your product in front of the comp teams and help out the families Ronald McDonald House supports.

Teams are welcome to arrive anytime Friday, although it would be best before 5pm. You are also welcome to stay over on Sunday night and leave Monday morning.

The team comfort station will be back with:

Free ice

Dedicated personnel for concierge service and problems

Free 24/7 Coffee

For Saturday night we are working on putting together a free buffet dinner for the teams so you can concentrate on the competition.

Sunday morning Good Smoke BBQ will again cook a full spread breakfast for the teams as a thank you for coming!

Beer!


Thanks!

smknwhlswife
02-26-2010, 03:39 PM
Hey Brian - Don't forget about my offer if you want to set something up for Friday night.

goodsmokebbq
02-26-2010, 03:42 PM
Hey Brian - Don't forget about my offer if you want to set something up for Friday night.

Forget, I'm counting on it! :-D I'll get you a email list...

smknwhlswife
02-26-2010, 03:47 PM
Forget, I'm counting on it! :-D I'll get you a email list...

Cool!! Then when you get a chance will you sent me a list of the teams/head cooks with their email address and we can start working on the potluck. We have plenty of time.

So the next question is what kind of food should we do? What are you putting out for the buffet on Sat? We will try to pick something different for Friday.

Kaylin and Lauren can't wait! They are sooo ready to see their NE friends.

goodsmokebbq
02-26-2010, 07:50 PM
Cool!! Then when you get a chance will you sent me a list of the teams/head cooks with their email address and we can start working on the potluck. We have plenty of time.

So the next question is what kind of food should we do? What are you putting out for the buffet on Sat? We will try to pick something different for Friday.

Kaylin and Lauren can't wait! They are sooo ready to see their NE friends.

We are working a couple options, not sure yet. Will keep you posted...

Cloe is counting the days.

goodsmokebbq
03-12-2010, 09:19 AM
Cool!! Then when you get a chance will you sent me a list of the teams/head cooks with their email address and we can start working on the potluck. We have plenty of time.

So the next question is what kind of food should we do? What are you putting out for the buffet on Sat? We will try to pick something different for Friday.

Kaylin and Lauren can't wait! They are sooo ready to see their NE friends.

Jon should have sent you the list, let me know if you got it.
Thanks!

Also, we are looking at Mexican or Gourmet Pizza / Burgers for Saturday, so something besides these will work.

goodsmokebbq
03-12-2010, 09:21 AM
Cooks packet attached, freshly approved by the NEBS BOD

smknwhlswife
03-12-2010, 12:22 PM
Jon should have sent you the list, let me know if you got it.
Thanks!

Also, we are looking at Mexican or Gourmet Pizza / Burgers for Saturday, so something besides these will work.

Got it. I will start working on after things calm down around here.

NewEnglandQ
03-17-2010, 09:13 PM
Hello - This is my first competition and I have a few questions. One of my team members plays in a band and wants to set up his equipment and play guitar and sing. Is there any issues with playing music? Does it have to be at a certain sound level? Is there a time when everyone is expected to be quiet?

thanks
Kevin

theBBQspecialist
03-18-2010, 11:33 AM
Great to have you on board! Can't sing the Humphrey praises enough. Can't have Good Smoke without Humphreys! :-P


It's truely been a joy to work with you guys! Good luck in Little Rock!

goodsmokebbq
03-23-2010, 04:29 PM
Hello - This is my first competition and I have a few questions. One of my team members plays in a band and wants to set up his equipment and play guitar and sing. Is there any issues with playing music? Does it have to be at a certain sound level? Is there a time when everyone is expected to be quiet?

thanks
Kevin

It really depends on what you are talking about. Acoustic guitar or very quite amp is cool (during the day, there are quite hours at night). Full on Rock band I would have to say no. IT really depends on your neighbors (this is your first comp so the spaces might be closer than you think), if they complain then I will have to have you shut it down. Thanks for choosing Roc City, let me know if you have any other questions...

LindaM
03-23-2010, 06:42 PM
Hello - This is my first competition and I have a few questions. One of my team members plays in a band and wants to set up his equipment and play guitar and sing. Is there any issues with playing music? Does it have to be at a certain sound level? Is there a time when everyone is expected to be quiet?

thanks
Kevin

KCBS rules say 11 PM to 7 AM is quiet time. As the rep for the contest, PLEASE don't make us come visit you during that time.

TooSaucedToPork
03-24-2010, 09:00 AM
Hey - Neil from Too Sauced To Pork here -

I'm blowing my May Comp money for Memphis in May, so if anyone wants an extra hand to help out or an extra smoker (Stumps 223 offset) for the weekend let me know...

Red Valley BBQ
03-24-2010, 08:23 PM
I'm blowing my May Comp money for Memphis in May, so if anyone wants an extra hand to help out or an extra smoker (Stumps 223 offset) for the weekend let me know...

Neil,

I'm pretty sure we have plenty of help for Roc City, but you are more than welcome to hang out if you want...maybe share a beer or two. We could also chat about having a guerilla bbq this year and maybe hammer out some details.

Sean
Red Valley BBQ

TooSaucedToPork
03-24-2010, 11:01 PM
Hells ya...beer and guerilla bbq sound good to me :becky:

goodsmokebbq
03-30-2010, 09:30 AM
Roc City Rib Fest is proud to announce a partnership with Humphreys BBQ store! See the link below for ordering charcoal and wood chips and chunks. These will be delivered directly to your site during the competition with NO shipping costs! Order a pallet for the entire season! We only use Humphreys in competition!

Humphreys Charcoal and Wood Pre-Order Form (http://www.roccityribfest.net/index.php?option=com_content&task=blogsection&id=6&Itemid=28)

Konrad_Haskins
03-31-2010, 11:13 AM
BBQ Hog will be there, Rochester is our first KCBS contest of 2010. Signed up for all three events. Got my buddy Jonathan Stewart from the Smokin' Carnivores (Canyon Texas) roped in to help.

Konrad_Haskins
04-11-2010, 02:50 PM
Rochester is a whole long list of first for me. The latest is we will be cooking for the Judging class. The Lang will be fired up anyway for the cooking class so we are happy to help.

comfrank
04-11-2010, 03:17 PM
Roc City Rib Fest is proud to announce a partnership with Humphreys BBQ store! See the link below for ordering charcoal and wood chips and chunks. These will be delivered directly to your site during the competition with NO shipping costs! Order a pallet for the entire season! We only use Humphreys in competition!

Humphreys Charcoal and Wood Pre-Order Form (http://www.roccityribfest.net/index.php?option=com_content&task=blogsection&id=6&Itemid=28)


I'd like to take advantage of the Humphreys charcoal deal and I was going to send in an order via email, but as I was filling out the form I realized I don't know where it should be sent. I can't find an email address on the form. Where should I send it?

Thanks,
--frank in Wilson, NY

goodsmokebbq
04-12-2010, 11:28 AM
Rochester is a whole long list of first for me. The latest is we will be cooking for the Judging class. The Lang will be fired up anyway for the cooking class so we are happy to help.

Thanks for stepping up, I figured it would work out pretty easy.

goodsmokebbq
04-12-2010, 11:28 AM
I'd like to take advantage of the Humphreys charcoal deal and I was going to send in an order via email, but as I was filling out the form I realized I don't know where it should be sent. I can't find an email address on the form. Where should I send it?

Thanks,
--frank in Wilson, NY
'
Checking right now which we should use...

EDIT:
nicole@msmco-metal.com

goodsmokebbq
04-23-2010, 11:46 AM
We are getting close and now up to 52 KCBS teams and 74 Overall! We have plenty of room for more so sign up today. Competition prices go up May 1st, so if you have been holding out or on the fence, now is the time.

Thanks!

ique
06-02-2010, 12:20 PM
Sorry, drinking Irish Whiskey on the sacred grounds of the hollow (while cooking the Jack no less) automatically disqualifies you from participating in the lifetime whiskey program :twisted:


and yes I realize that I may have upset the gods but I had to go for the whiskey trifecta! rookie mistake, hopefully one day I get to redeem myself.........:icon_smil

Son, you are officially redeemed of your sin. (Thanks for that ice cold bottle of gentlemen jack Sunday morning in Rochester)