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View Full Version : Houston Livestock Rodeo BBQ contest, 2/26 - 2/27


SmokinOkie
01-07-2010, 11:43 AM
So, got an invite from a team to join them and compete and cook a couple of categories.

HLSR has been one of those contest I think a lot of us want to do (MIM, Jack, Royal, etc).

So, anyone who's competed, any advice? I've got a lot of info, but I'm looking more for competition help/advice. The whole process as far as differences, tagging, etc.

Appreciate any help. I'll post photos during the contest.

Russ

Scottie
01-07-2010, 12:25 PM
You will assigned a rep or contact person. I don't remember what their fancy title is called. They will inspect your meat and tag it. You can't trim anything is the way I remember it. They will come by your site about 15 minutes prior to turn-in to watch you prepare your box. I want to say after you have it in the box, they seal it and you are good to go for turn in. If you are lucky enough to make the cut, they will come by and let you know, then you have about an hour for the finals table.

It's way different than a KCBS contest, but it's also Houston and that is what makes it so special.

the team parties are more like bars. As the one's I went to actually had bars under their huge tents. Some teams have 4 spots, which I believe are 40' x 40' and each spot gets to turn in one entry. So if a team has 4 spots, they get 4 different turn-ins.

good luck Russ.

It's a lot of fun.

Scottie

SmokinOkie
01-07-2010, 12:44 PM
thanks Scottie, Appreciate the help.

That's exactly the situation we have. 4 spots, so four entries. They sent me photos of their spots last year and when i saw waiters and a full service bar AND Mrs. Smokin and I don't have to set up the site... well COUNT us in. We did MIM one year with a team (Smoky Bones) and they spent almost 100K for a smiliar set up. The full service bar was sweeeeetttttt.

Those are some of the details you put I need to find out.

Like chicken. Is it similar to IBCA and halves? What about flavor profiles (you know, stick burners, lots of smoke, houston, tx) etc.

For ribs, I'm assuming spares, but if it is and you can't trim, is it full spares?

Looks like I'll be doing a chicken and rib entry, but we're still sorting that out.

Saulnier
01-07-2010, 01:49 PM
The "contest" rules:
http://www.rodeohouston.com/access/bbq/index.aspx
Page 18 for the part about meats and prep.

I cook with a team called the Willis Group. This is the only cook off we do as this team. We have 3 spaces and therefore turn in Ribs, Chicken, and Brisket.
The ribs are Spares, We always tag WHOLE chickens. I tend to cook them whole on a stand so I tag them around the spine. I tag ribs so that I can "St. Louis" (cut off the knuckle, flap, and remove the membrane) them before cooking but after tagging.

You will be assigned a turn in time that is VERY specific to your team. You will have a small window around that time to cut, box and turn in. You may not turn in before your time. You only have about 15 minutes of time to turn it in. (Maybe 10 minutes)

Example:
Turn in time is 1:30
Contestant supervisor shows up at 1:25 and gives you the go ahead to cut.
You can cut and box and turn in. You can not turn in before 1:30 or after 1:45
They will not even touch the box.
Nothing can be in the box other than Aluminum Foil.
NO sauce
NO Garnish
NO kidding.

It is a great contest with some of the best of the best.
Have fun.

Saulnier

Scottie
01-07-2010, 01:52 PM
I did chicken and you could split it, but the 2 halves had to be cooked together. You had to cut it in half when your representaitve was there. I was all freaked out about sauce and smears and she was like don't worry about it.

They have a huge packet that goes out, so get tyour hands on that.

They did have something with the spares, but I just don't recall what the rule was for trimming.

I'd give you my flavor profile, but all I will say is I should of just cooked what I know how to cook. Meaning, I should of stuck with my flavors and cooking ribs. But chicken had won 3 years in a row, so I went with the odds. If you do chicken... Brine Brine and more brine... Get it so juicy when you cut into it, you get splashed in the face.... Also, use a very thin sauce and it has to set.

Saulnier
01-07-2010, 01:56 PM
Looks like I'll be doing a chicken and rib entry, but we're still sorting that out.

Check the rules.
Page 18
"Each space with an entry must have a separate pit and chief cook"

"Under NO circumstances will one person be allowed to monitor the cooking on several pits. Violations will result in disqualifications"

Now that I have said that I will also say that "what happens in the cook-off tent, stays in the cook-off tent"

Just sayin

Saulnier

Butcher BBQ
01-07-2010, 02:41 PM
Russ congrats on getting to go and cook this cookoff. Call Paul Schatte he cooked it last year.

SmokinOkie
01-07-2010, 03:27 PM
Thanks Saulnier. Info is helpful. The team I'm cooking with has been there for years and years, won it back in the 80's.

For the spares were the full or St. Louis?

Thanks Dave, I'll give Paul a shout.

Appreciate all the help.

Saulnier
01-07-2010, 03:33 PM
The spares can be done either way.
For comp I tend to St. Louis my spares.

What team?

SmokinOkie
01-07-2010, 03:56 PM
Team: Damnifino.

Last year's winner also asked me, but the other team asked first... :D

Butcher BBQ
01-07-2010, 04:55 PM
Team: Damnifino.

Last year's winner also asked me, but the other team asked first... :D

I thought Ronnie of Blazen BBQ won last year.

Dustaway
01-07-2010, 04:57 PM
yea he did win last year don't think he is asking for any help?

ZILLA
01-07-2010, 05:00 PM
He did, and Dennis May won the year before that. I doubt either would ask for outside help.

Couple of categories? You get to choose one meat in advance.

Are you going to be the head cook? If so there was a very important deadline for head cooks last month and packets were sent out some time ago. There is one more "must attend" meeting on Friday the 14th at the Astrodome at 10:00am. Just an FYI....

drbbq
01-07-2010, 05:54 PM
Guess who's coming to judge?!!
See you there.

ZILLA
01-07-2010, 05:58 PM
Jack and Coke at C-430

Saulnier
01-07-2010, 07:44 PM
Guess who's coming to judge?!!
See you there.

Dr. BBQ,
I wanna shake a hand and meet you.

Been following you on Twitter and other "social networks" for awhile.

Willis Group is the name of the team.
My name is Chris.
I will be there from late Wednesday night till late Saturday night.

drbbq
01-07-2010, 08:35 PM
Dr. BBQ,
I wanna shake a hand and meet you.

Been following you on Twitter and other "social networks" for awhile.

Willis Group is the name of the team.
My name is Chris.
I will be there from late Wednesday night till late Saturday night.

Allright, we'll stop by and say hi. Do we need some wristbands or something?

Saulnier
01-07-2010, 09:24 PM
Dr. you will need wristbands.
I will hold some back for you and a guest.

Chris Saulnier
832-969-5467 cell
livesformore@gmail.com

Dustaway
01-08-2010, 08:39 AM
Jack and Coke at C-430


Have a Winston Churchill Marrakesh & Gentleman Jack and that will go a long way to smoothing thing over between us :biggrin:


Dr. BBQ hope to have a drink or two with you also

SmokinOkie
01-08-2010, 09:17 AM
See you there Ray.

Ronny Wade was the chief cook for "hill country" the "official" name of the winner.

Someone on that team was discussing the whole idea of inviting me, but I didn't go that route anyway for other reasons.

No biggie, I'm on DAMNIFINO and just happy for an invite.

See ya'll there.

ZILLA
01-08-2010, 10:56 AM
Have a Winston Churchill Marrakesh & Gentleman Jack and that will go a long way to smoothing thing over between us :biggrin:

Dr. BBQ hope to have a drink or two with you also

OK, brother! I'll see if'n I can rustle up a special stogie for us. :wink:

gilbo
01-30-2010, 06:51 PM
So, got an invite from a team to join them and compete and cook a couple of categories.

HLSR has been one of those contest I think a lot of us want to do (MIM, Jack, Royal, etc).

So, anyone who's competed, any advice? I've got a lot of info, but I'm looking more for competition help/advice. The whole process as far as differences, tagging, etc.

Appreciate any help. I'll post photos during the contest.

Russ


WEATHER WEATHER WEATHER b prepared cuz seems like ever other year it rains and windy and cold

Smokin J
02-27-2010, 08:14 AM
Man, this is a gret event! I flew in from NY yesterday morning, out of a snow storm, and I'm so glad to be here. I was partying at the "Brisket Cases" tent last night, and will be there all day & night tonight. Great food, music & people! I will be on the look out for Brethren. I would love to have a drink with you guys!

Good luck to all competing!

Jeff_in_KC
02-28-2010, 09:30 PM
OK so who won???

ZILLA
03-01-2010, 08:18 AM
Grillin & Drillin were the winners. I don't know these folks.

mw
03-01-2010, 09:45 AM
Ronny Wade was the chief cook for "hill country" the "official" name of the winner.

Someone on that team was discussing the whole idea of inviting me, but I didn't go that route anyway for other reasons.




:shock: I'm confused.
I think you have posted some incorrect information in this entire thread.

Michelle Wade

Jeff Hughes
03-01-2010, 03:42 PM
Michelle

Did you all win?

See ya on the trail-Jeff

drbbq
03-01-2010, 07:02 PM
Not sure who cooked it but I judged one kickass rib in the finals. Had a great time.

mw
03-01-2010, 07:07 PM
Michelle

Did you all win?

See ya on the trail-Jeff

Grillin' and Drillin' was GC. They are a cooperate team and I have not heard the name of their chief cook.

We made finals which means they came by for a second sample.
Only 24 entries make the finals, (the top 8 ribs, 8 briskets and 8 chickens)
and only the top 3 in each catagorie are recognized at awards.
We had 4th rib and came in 7th overall.

Jeff Hughes
03-01-2010, 09:09 PM
7th is great out of that crowd any day...

What Okie comps are you all doin' this year?

You should add Bixby, then just stay for Claremore the next week. Stay down at Darcy's and hang by the lake...

SmokinOkie
03-02-2010, 08:41 AM
:shock: I'm confused.
I think you have posted some incorrect information in this entire thread.

Michelle Wade

Not trying to be confusing, the other team that invited me gave me some bad info.

Either way, we didn't win but we had a good time.

Saulnier
03-02-2010, 03:26 PM
I cook for a 3 space team called The Willis group.
Finals in chicken.
7th out of 108 chickens
21st overall.
3000 people fed.

1 tired cook.

Saulnier

ZILLA
03-02-2010, 03:32 PM
Good work Saulnier!

Blowin smoke
03-02-2010, 05:13 PM
Grillin & Drillin were the winners. I don't know these folks.
they won grand champion but my team won brisket and recycle award (beer cans)
houston is a very expensive deal it cost for 40x40 to just say we are gonna show up about 16k i think our total tab was right under 90k this year

Blowin smoke
03-02-2010, 05:17 PM
Grand Champion Overall
Team Name: Drillin' N Grillin'
Champion Chicken
Team Name: Just N Time Cookers 1
Champion Ribs
Team Name: Drillin' N Grillin'
Champion Brisket
Team Name: Blowin' Smoke 2
Most Colorful Team
Team Name: Chevy Cookers
Cleanest Team Area
Team Name: Good Time Cookers
Most Unique Pit
Team Name: Xtreme Texas Cookers - 3
Best Team Skit
Team Name: Holy Cow Cookers
Go Texan Best Bar-B-Que
Team Name: Tyler County
Go Texan Most Colorful Team
Team Name: Harrison County
Recycling Award
Team Name: Blowin' Smoke
Go Texan Recycling
Team Name: Colorado County
Dutch Oven Contest Award
Team Name: Nacogdoches County Go Texan

ZILLA
03-02-2010, 09:41 PM
they won grand champion but my team won brisket and recycle award (beer cans)
houston is a very expensive deal it cost for 40x40 to just say we are gonna show up about 16k i think our total tab was right under 90k this year

We spent about $1200.00 overall and that was with a free space and only serving a few folks. :shock:

Jorge
03-02-2010, 10:33 PM
We spent about $1200.00 overall and that was with a free space and only serving a few folks. :shock:

That Jack & diet was appreciated! You and the Jellyman made me a happy camper.

In all seriousness... The hospitality was appreciated. You and Craig did it right!

luke duke
03-03-2010, 10:55 AM
We won the Go Texan recycling.