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I'm not up to speed on the categories & rules but aren't hot dogs pre-cooked 
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Battle of the BBQ Brethren, Sayville, NY - Oct 24-26, 2008
- Thread starter motoeric
- Start date
Frank Sacco
is Blowin Smoke!
Don't worry about the judges, go for it. Backing out is easy, compete and see how you make out. You 'll have a great time.
As for the times, they will be given out at the cooks meeting.
S
SmokeInDaEye
Guest
Eric, I'm happy to speak, help, whatever offline but I personally will not be competing in the grilling contest this year.
I'm still on board to do a demo and you all can keep my grilling fee but you all are over thinking this thing. For the record, I cannot express my praise of this contest and all that you and the fellow brethren have done to build this, butttttt...
I still don't understand the fatty category and am going to get slapped by Phil again, but it's a sausage category. No casing makes no sense. The size makes no sense.
Hot dog is what it is if you have the sponsor. I'm good with that. But then we have three more categories plus some sort of on-site judging??? Pizza, chef's choice, then dessert? I've competed in MIM contests and it's a huge focus many teams won't take a day before doing KCBS categories.
Again, I'm here to add input as are other brethren. We have a month to go.
I'm still on board to do a demo and you all can keep my grilling fee but you all are over thinking this thing. For the record, I cannot express my praise of this contest and all that you and the fellow brethren have done to build this, butttttt...
I still don't understand the fatty category and am going to get slapped by Phil again, but it's a sausage category. No casing makes no sense. The size makes no sense.
Hot dog is what it is if you have the sponsor. I'm good with that. But then we have three more categories plus some sort of on-site judging??? Pizza, chef's choice, then dessert? I've competed in MIM contests and it's a huge focus many teams won't take a day before doing KCBS categories.
Again, I'm here to add input as are other brethren. We have a month to go.
deez20
Full Fledged Farker
I've got 2 questions on the grilling. Can the fatty be wrapped in something? I've got an idea that I want to try but requires wrapping, sort of like a fatty wellington.
Second question. The iron chef portion is now the chef's choice?
Second question. The iron chef portion is now the chef's choice?
Frank Sacco
is Blowin Smoke!
The fatty can be wrapped, stuffed, sliced or diced as long as it weighs 1lb or greater and doesn't have a casing
Smokin J
Full Fledged Farker
I always look forward to the grilling competitions....... when it includes wings, steak, pork chop, fish ect.....
Fattie and Pizza are ok too, if they were in addition to some of the other categories.
I'm sure it will be a lot of fun, but I just can't get myself excited about cooking a hot dog or a dessert, and have to shmooze a judge in our area.
Maybe next year we can vote on what the grill competition categories will be.
Fattie and Pizza are ok too, if they were in addition to some of the other categories.
I'm sure it will be a lot of fun, but I just can't get myself excited about cooking a hot dog or a dessert, and have to shmooze a judge in our area.
Maybe next year we can vote on what the grill competition categories will be.
pigmaker23
is Blowin Smoke!
its not to late to change the whole program is it ?, with some teams making a long trip to compete it only seems fair that a proper grilling event is offered, also this event will not count for NEBS points. Seems like there was way to much thought in putting this together, Keep it Simple
Sledneck
Full Fledged Farker
Why change it? What is not proper about it?
timzcardz
Babbling Farker
Well I for one am looking forward to the grilling, and based on what I am reading here it is beginning to look like we will win . . . albeit by default!
This whole judging at the site thing fits right into our overall game plan, which is to have fun. Looking forward to what should be a blast.
P.S. Why knock the only game in town . . . when it hasn't even happened yet? Is grilling a hot dog going to take that much out of your game for Sunday's turn-ins?
Obviously, Sabrett has taken at least a minimum interest in this event. Having a brand name sponsor is good for the future of this or any event. Any Company showing an interest is something that should be embraced, if not for the present, then at least for the future potential. Maybe Premio or another company will take notice and provide sausage next year.
This whole judging at the site thing fits right into our overall game plan, which is to have fun. Looking forward to what should be a blast.
P.S. Why knock the only game in town . . . when it hasn't even happened yet? Is grilling a hot dog going to take that much out of your game for Sunday's turn-ins?
Obviously, Sabrett has taken at least a minimum interest in this event. Having a brand name sponsor is good for the future of this or any event. Any Company showing an interest is something that should be embraced, if not for the present, then at least for the future potential. Maybe Premio or another company will take notice and provide sausage next year.
pigmaker23
is Blowin Smoke!
timzcardz
Babbling Farker
Damn you!
That is the exact thing that I've been working on since I asked back on 07/28 "For the "Fatty" turn-in, is stuffing or wrapping the Fatty with something permitted?"
And yes, my wife thinks I'm nuts when I talk about Fatty Wellington.
rookiedad
is Blowin Smoke!
if i am correct the grilling event that is in question requires an entry fee. to remedy this controversy why not have a standard grilling event per the fee, and hold the present one simultaniously and complementary. IMHO this should give everyone a choice, the ability to do both and provide more opportunitys for having fun. take what i say for what its worth though, i gotta work saturdays and don't show up till 11:00pm!
Sledneck
Full Fledged Farker
Easy solution. If you do not like then don't compete. I could see you bashing it after the fact if it didnt work out but before it happens? Nobody is forcing you to participate. You are out of line
Westexbbq
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Hey y'all.
I am really saddened to read some of this stuff this morning.
I believe that perhaps too much is being read into the guidelines.
There have been several meeting on this and other topics over the past year and believe me, nobody was looking to make this more complicated; the idea was and still is to have some fun with this whole thing.
Why not re-condsider some postitions per above and give it a shot for the sake of giving it a shot? ; we're not talking rocket surgery here, just some guidelines to have some fun and creativity. If it doesn't work out or needs some tweaking and refinements for next year, I am sure all comments and input etc. will be well recieved.
Regards to all,
Wes
I am really saddened to read some of this stuff this morning.
I believe that perhaps too much is being read into the guidelines.
There have been several meeting on this and other topics over the past year and believe me, nobody was looking to make this more complicated; the idea was and still is to have some fun with this whole thing.
Why not re-condsider some postitions per above and give it a shot for the sake of giving it a shot? ; we're not talking rocket surgery here, just some guidelines to have some fun and creativity. If it doesn't work out or needs some tweaking and refinements for next year, I am sure all comments and input etc. will be well recieved.
Regards to all,
Wes
deez20
Full Fledged Farker
It sounds like a good concept in my head although I haven't tried it out yet. If you google fatty wellington the first link has a picture of one and it looks pretty good. We can have a battle of the fatty wellington come October.
timzcardz
Babbling Farker
It sounds like a good concept in my head although I haven't tried it out yet. If you google fatty wellington the first link has a picture of one and it looks pretty good. We can have a battle of the fatty wellington come October.
And I thought that it was such an obscure idea that I never even thought of googling it!
pigmaker23
is Blowin Smoke!
I'm not bashing it, and I'm not cooking it, its just my opinion, and since when did you become the sentinal of this forum ?
Sledneck
Full Fledged Farker
I am very sensitive when it comes to my home contest. Seems like a lot of complaining about an event out here can dismantle it quickly.I'm not bashing it, and I'm not cooking it, its just my opinion, and since when did you become the sentinal of this forum ?
You are entitled to your opinion. Are you not tired tired of the same old thing? Sarcastic----->Here we go, give me my (4) 9x9 and some standard garnish ughhhh.That is what Sunday if for. Who knows you might just end up liking it.:tongue:edit: I read your post wrong, thought you said you WERE cooking it. Now that I reread it and realized that you stated that you were NOt cooking it I can only say this....a shut up a you face
Last edited:
motoeric
Babbling Farker
I'm not bashing it, and I'm not cooking it, its just my opinion, and since when did you become the sentinal of this forum ?
You don't think that equating a cook-off to a circus is bashing it?
And wouldn't you consider that criticizing an event in that matter when you are not cooking, judging or assisting in any way makes you the one that is a self appointed sentinel?
Eric
- Joined
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First off..
Hot Dog? that was news to me.
I believe it came in from a sponsor. They will be optional and not count towards GC.
Now lets discuss the Chefs Choice/Dessert category. This was my idea. It came from my visit to The Jack and how impressed I was at the Chefs Choice presentations down there. We wanted to do something different for this contest. We decided to give you guys carte blanche in your presentations and have some fun.. use a farkin balloon animal to display your pork chops.. chit I make palm trees out of carrots and green peppers.. rosettes out of radishes, and crowns our of tomatoes. Why are we being close minded?
A quick note on Dessert.. nothing pisses me off more than someone turning in cheescake they bought at the local bakery. Deserts must be made on site. Chocolate mouse can be prepared onsite, grilled fruits, even baking. Use your talents to make something NOT pre-purchased. We had a fruit catagory last year, its now expanded to include ANY desert.
On to Chefs choice and the onsite judging. This is NOT MIM type judging. Its just a presentation table at your site. This idea was discussed for weeks with many of us, I asked for input from alot of respected folks on the circuit and it was even brought to the New Ideas and R&D committee at KCBS who thought it was a great expansion of concept. It was never met with anything negative except the logistics of judging on time and we will work that out.
First off.. dont confuse this with MIM judging. It IS NOT. We are NOT JUDGING SHOWMANSHIP. It is not relevant and you do not have to schmoose the judges. You don't even have to talk to them. We did this to enable competitors to use everything at their disposal without having to bring it to the judges tent.
All u need to do is present a platter, with an open garnish in the middle of your table, OR, make place settings. We are doing this so you have full reign over your presentation, not limited to 9x9 boxes and don't have to carry large serving dishes to a judges tent. We felt that having open sizes would make it impossible to fit all entries at the judges table(under the tent) and detract from your presentations. Thats why its at your site. We only care about the table, not the site, not the speech, non of that. Its ALL the presentation.
The goal here is to bring out your creativity beyond the 9x9 inch box. We wanted an open garnish and for folks to go crazy on the displays using whatever they wanted. There will be a 2 hour window after the fatty turn in to prepare your iron chef displays. When I was at The Jack, I saw some of the most amazing turn ins I have ever seen.
You know that big ass dish you use once a year at thanksgiving?? Or that fish shaped wicker basket u never use? .. Take it and dress things up!!! We felt that if you want to use a Sterling silver platter, then do so, if u want an ice sculpture in your presentation, go for it.. but we felt that NOT having to limit sizes to 9x9, and not having to carry it to the judges tent would make it easier for you, and allow you options you don't normally have. You can use things you would not normally use and you can setup your display at your site however you want.
If you dont want to do the presentation platter, then instead of a 9x9 inch box, we will give 9 inch plates and you can make seperate place settings. thats up to YOU.
C'mon folks.. its a contest. No one ever said that we are limited to 9x9 styrofoam. Look at the creations here from Ricks Tropical delight, look at the stuff from Curt McAdams and our other members who create amazing displays using nothing but a serving platter and open garnish. This is where we are going.. You can still do steaks, pork chops, fish, wings, whatever you want. But it will NOT be displayed in a 9x9, instead, its a true all out presentation like you would for a formal dinner at your holiday tables, or when you want to impress.
Think outside of they box guys..
The goal here was to do something different and something fun.. not to start a damn boycott because we dumped the styrofoam. The alternative is we do beef, steak, fish, fruit in a 9x9 box. Same ol same ol. Do we not want to try something different?
Heres a simple example(wasnt a comp), something like this, with your desert next to it. If you want additional sides to make it prettier, they simply count as garnish. Why is this such a bad thing?
Hot Dog?
that was news to me. I believe it came in from a sponsor. They will be optional and not count towards GC.
Now lets discuss the Chefs Choice/Dessert category. This was my idea. It came from my visit to The Jack and how impressed I was at the Chefs Choice presentations down there. We wanted to do something different for this contest. We decided to give you guys carte blanche in your presentations and have some fun.. use a farkin balloon animal to display your pork chops.. chit I make palm trees out of carrots and green peppers.. rosettes out of radishes, and crowns our of tomatoes. Why are we being close minded?
A quick note on Dessert.. nothing pisses me off more than someone turning in cheescake they bought at the local bakery. Deserts must be made on site. Chocolate mouse can be prepared onsite, grilled fruits, even baking. Use your talents to make something NOT pre-purchased. We had a fruit catagory last year, its now expanded to include ANY desert.
On to Chefs choice and the onsite judging. This is NOT MIM type judging. Its just a presentation table at your site. This idea was discussed for weeks with many of us, I asked for input from alot of respected folks on the circuit and it was even brought to the New Ideas and R&D committee at KCBS who thought it was a great expansion of concept. It was never met with anything negative except the logistics of judging on time and we will work that out.
First off.. dont confuse this with MIM judging. It IS NOT. We are NOT JUDGING SHOWMANSHIP. It is not relevant and you do not have to schmoose the judges. You don't even have to talk to them. We did this to enable competitors to use everything at their disposal without having to bring it to the judges tent.
All u need to do is present a platter, with an open garnish in the middle of your table, OR, make place settings. We are doing this so you have full reign over your presentation, not limited to 9x9 boxes and don't have to carry large serving dishes to a judges tent. We felt that having open sizes would make it impossible to fit all entries at the judges table(under the tent) and detract from your presentations. Thats why its at your site. We only care about the table, not the site, not the speech, non of that. Its ALL the presentation.
The goal here is to bring out your creativity beyond the 9x9 inch box. We wanted an open garnish and for folks to go crazy on the displays using whatever they wanted. There will be a 2 hour window after the fatty turn in to prepare your iron chef displays. When I was at The Jack, I saw some of the most amazing turn ins I have ever seen.
You know that big ass dish you use once a year at thanksgiving?? Or that fish shaped wicker basket u never use? .. Take it and dress things up!!! We felt that if you want to use a Sterling silver platter, then do so, if u want an ice sculpture in your presentation, go for it.. but we felt that NOT having to limit sizes to 9x9, and not having to carry it to the judges tent would make it easier for you, and allow you options you don't normally have. You can use things you would not normally use and you can setup your display at your site however you want.
If you dont want to do the presentation platter, then instead of a 9x9 inch box, we will give 9 inch plates and you can make seperate place settings. thats up to YOU.
C'mon folks.. its a contest. No one ever said that we are limited to 9x9 styrofoam. Look at the creations here from Ricks Tropical delight, look at the stuff from Curt McAdams and our other members who create amazing displays using nothing but a serving platter and open garnish. This is where we are going.. You can still do steaks, pork chops, fish, wings, whatever you want. But it will NOT be displayed in a 9x9, instead, its a true all out presentation like you would for a formal dinner at your holiday tables, or when you want to impress.
Think outside of they box guys..
The goal here was to do something different and something fun.. not to start a damn boycott because we dumped the styrofoam. The alternative is we do beef, steak, fish, fruit in a 9x9 box. Same ol same ol. Do we not want to try something different?
Heres a simple example(wasnt a comp), something like this, with your desert next to it. If you want additional sides to make it prettier, they simply count as garnish. Why is this such a bad thing?
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