Des Moines / Great Pork BarbeQLossal

Balls Casten · Mar 20, 2009

Was just filling out our app for the BarbeQlossal. And I noticed it says that you have to cook 3 slabs of ribs, 2 shoulders and 3lbs of loin. It also says this will be judged to KCBS standards.

I assume we cook and turn everything in just as we normally do with the white boxes. And they pick up the rest to sell or give away at the pork expo? We have never been to the event. Is there anything different here except cooking the extra meat?

Scottie · Mar 20, 2009

they want teams to put your leftovers out for folks to sample... You get big crowds walking around trying different BBQ.

Qlossal is a very cool contest... I've always had a good time. But it might be the good folks I get to be with too.

Balls Casten · Mar 20, 2009

Great, we snt in our app today. I also see we can get a golfcart permit.

I dont know why we have always missed this in the past. Sounds fun.
Thx

BBQ_Mayor · Mar 20, 2009

Yea, I think thats what draws the crowds knowing that there will be free samples.

See ya there..I'll have to come over and see how that stoker works for you.

KC_Bobby · Mar 20, 2009

We haven't send in our app yet, but Anne is aware we're planning on being there.

Smokin' Joe · Mar 20, 2009

We are considering it as well...is it a change from years past that the whole hog catergory does NOT count towards the overall? I don't have the equipment(or know how for that matter) to do a whole hog. I assume Friday arrival is ok, the only reason I ask is the website says meat inspection is on Thursday?

Plowboy · Mar 20, 2009

Smokin' Joe said:
We are considering it as well...is it a change from years past that the whole hog catergory does NOT count towards the overall? I don't have the equipment(or know how for that matter) to do a whole hog. I assume Friday arrival is ok, the only reason I ask is the website says meat inspection is on Thursday?

Thursday inspection is for folks that have hogs and get there early. You want to be prepping that thing early and getting it on.

I like that the minimum size of the hog has increased from a piglet. :roll: We've always done 90+ lb dressed hogs.

Caseyjoenz · Mar 20, 2009

Smokin' Joe said:
We are considering it as well...is it a change from years past that the whole hog catergory does NOT count towards the overall? I don't have the equipment(or know how for that matter) to do a whole hog. I assume Friday arrival is ok, the only reason I ask is the website says meat inspection is on Thursday?

It is a change this year that Whole Hog does not count towards the overall. Whole Hog deterred us from this contest for years, but we tried it last year and had a blast (and placed pretty decent for our first time doing a whole hog). I think eliminating the Whole Hog from the overall will attract more teams. Great contest...Anne really has things under control and mixing with the public is great.

n-2-que · Mar 21, 2009

me and the wife will be visiting again this year, have yet to cook it just always enjoy seeing the brethren.

musicmanryann · Mar 21, 2009

This would be a hometown event for me
(even though I live in Ames, I grew up in DSM), but we are still trying to figure out if it will work for us to go. If we do I don't think we will do whole hog as I don't think we could stuff one in our WSMs :shock:.
I do like the idea of the expectation of having leftovers for public tasting.

Buster Dog BBQ · Mar 21, 2009

musicmanryann said:
I do like the idea of the expectation of having leftovers for public tasting.

It's good and bad. The BBQlossal people are better than some contest. I have been to some where they literally will try and take it out of your turn in box or get down right nasty with you if you don't have samples for them.

My advice, keep your turn in stuff and area where you get that ready for turn in far away as possible.

Smokin' Joe · Mar 21, 2009

Thanks guys, I think we are gonna give it a try. Sounds like a fun and well run event. I better start practicing pork loin:shock:...any one have any great tips/techniques they want to share:lol:

thenewguy · Mar 21, 2009

Only tip I can give is turn in the loins pork side up...I think I'm doing this one as well. Who's bringin the liquer?

Plowboy · Mar 21, 2009

Buster Dog BBQ said:
It's good and bad. The BBQlossal people are better than some contest. I have been to some where they literally will try and take it out of your turn in box or get down right nasty with you if you don't have samples for them.

My advice, keep your turn in stuff and area where you get that ready for turn in far away as possible.

I agree that in six years we've never had an issue with the public. They've always been great. Of course, Iowa people are pretty awesome.

n-2-que · Mar 22, 2009

until me and the wife pick the wrong loin for you plowboy

Balls Casten · Mar 22, 2009

Plowboy said:
Of course, Iowa people are pretty awesome.

Stop it you're making me blush. :icon_blush:

Diva · Mar 22, 2009

Qlossal is a very cool contest... I've always had a good time. But it might be the good folks I get to be with too.

I'd have to agree with that statement.

Plowboy · Mar 22, 2009

n-2-que said:
until me and the wife pick the wrong loin for you plowboy

You are the exception, Bill.

Des Moines / Great Pork BarbeQLossal

Balls Casten

is Blowin Smoke!

Scottie

Quintessential Chatty Farker

Balls Casten

is Blowin Smoke!

BBQ_Mayor

is Blowin Smoke!

KC_Bobby

Babbling Farker

Smokin' Joe

is one Smokin' Farker

Plowboy

somebody shut me the fark up.

Caseyjoenz

Knows what a fatty is.

n-2-que

Guest

musicmanryann

is Blowin Smoke!

Buster Dog BBQ

Guest

Smokin' Joe

is one Smokin' Farker

thenewguy

Full Fledged Farker

Plowboy

somebody shut me the fark up.

n-2-que

Guest

Balls Casten

is Blowin Smoke!

Diva

is one Smokin' Farker

Plowboy

somebody shut me the fark up.

Similar threads