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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.


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Unread 09-16-2012, 10:07 AM   #61
JD McGee
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Who's coming? These folks are...so far!
http://www.worldfoodchampionships.com/whos-coming

Payouts and Judging...

WFC Announces Payouts & Judging Processes
The World Food Championships announced today information regarding the payouts and judging processes that will be used this year at the inaugural World Food Championships.
World Barbecue Championship
The World Barbecue Championship will be judged by 100 WFC judges including both certified judges and distinguished food professionals. Categories being judged are Pork Shoulder & Butt and Sauce on Friday, and Pork Ribs and Beef Brisket on Saturday.
Competitors will be allotted a 40 foot by 20 foot space in which to compete. 20 AMPs of power and water will be provided to the competitors.
All other category competitions will be judged using the WFC’s own proprietary EAT™ Scoring Method. Each competitor’s entries will be evaluated in and across all categories based on Execution, Appearance and Taste. Scores for all categories will be a mixture of both trained or certified judges, food professionals and master judges. Scores will be weighted within the EAT methodology and blind judging will be used for all categories, except World Chef Challenge.
In each competition execution and appearance will have specific criteria with which they are judged. Specific detail at the category level of EAT™ methodology will be released very soon, including presentation guidelines and specific category turn-in and judging processes including size of turn-in platter, garnish rules and regulations.
“We are very excited to introduce the EAT methodology, which will standardize scoring systems across multiple food genres and competitions and will provide an equal basis within the category championships,” said Mike McCloud, President/CEO of Trybe Targeting.
Prize Purses for Each Category are as Follows:
WFC Final Table - $75,000
Grand Champion - $50,000
Second Place - $10,000
Third Place - $5,000
Fourth – Seventh - $2,500
World Barbecue Championship - $50,000
Grand Champion - $10,000
Reserve Grand - $7,500
3rd Overall - $5,000
4th Overall - $3,000
5th Overall - $2,500
6th Overall - $2,000
7th Overall - $1,500
8th Overall - $1,300
9th Overall - $1,200
10th Overall - $1000

Each Category
1st in each category - $1,500
2nd in each category - $750
3rd in each category - $500
4th in each category - $500
5th in each category - $500

World Open Chili Championship - $25,000
Overall:
Grand Champion - $10,000
2nd $5,000
3rd $1,500
4th $1,000
5th $750
Each Category
WFC Competition Chili:
1st $1,000
2nd $750
3rd $500
WFC Freestyle Chili:
1st $1,000
2nd $750
3rd $500
WFC Freestyle Chili - People's Choice:
1st $1,000
2nd $750
3rd $500

Recipe, Sandwich, Burger and Side Dish – $25,000 each
Grand Champion - $10,000
Reserve Grand - $4,000
Third Place - $3,000
Fourth Place - $2,000
Fifth thru Tenth - $1,000 each

World Chef Challenge - $50,000
Payout Rounds – Chefs who advance to each round will receive the following payout per round:

Round of 16 - $1,000 each
Final 4 - $5,000 each
Runner Up - $4,000
Champion - $10,000
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Unread 09-16-2012, 11:30 AM   #62
sfisch
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We are putting the final touches on shipping our equipment out there, hopefully team Rubbed, Smoked, and Sauced will be flying in from Michigan on that Wednesday.
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Unread 09-19-2012, 11:23 AM   #63
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Has anyone received their competitor info packet yet? Any details you could share?
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Unread 09-19-2012, 01:16 PM   #64
Bigmista
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I thought this was October. It's in November. Rats.
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Unread 09-21-2012, 02:01 PM   #65
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Packets available on line.
https://worldfoodchampionships.com/f...t_barbecue.pdf

$210 for 20amp electric!
and if you want 24hr service ... call for quote.
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Unread 09-21-2012, 02:14 PM   #66
JD McGee
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Looks like a lot of "wild card" teams got their invitations today...plus the prize money increased to 300,000...it's gonna be a monster!
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Unread 09-21-2012, 02:15 PM   #67
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Quote:
Originally Posted by Balls Casten View Post
Packets available on line.
https://worldfoodchampionships.com/f...t_barbecue.pdf

$210 for 20amp electric!
and if you want 24hr service ... call for quote.
Doug,on the lefthand side of page 8 it states 20 amp is provided the additional charge might be for vendors..I have a number for Gail who is in charge..PM me if you would like it she was very nice when we talked and will answer any questions you have.
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Unread 09-21-2012, 02:19 PM   #68
JD McGee
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Quote:
Originally Posted by Balls Casten View Post
Packets available on line.
https://worldfoodchampionships.com/f...t_barbecue.pdf

$210 for 20amp electric!
and if you want 24hr service ... call for quote.
Ouch!
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We cook on MAK Grills, WSM's, & BPS Drums.
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Unread 09-24-2012, 03:11 PM   #69
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Quote:
Originally Posted by JD McGee View Post
Looks like a lot of "wild card" teams got their invitations today...plus the prize money increased to 300,000...it's gonna be a monster!
Yes, we got our wild card invite email Friday night.
I am still trying to figure out all of the logisitics and how we are going to make it happen though (coming in from Niagara Falls, Canada).

Someone please save me a piece of parsley to use!!

I beleive the $300,000 prize money is combined for all 7 contests, $50,000 for the BBQ contest.
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Unread 09-24-2012, 04:21 PM   #70
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Congrats and a shout out to Ryan Pang of Bad "S" BBQ making that list. I had the honor of being right next to him this past weekend at our 1st BBQ Competition in Mariposa, CA and what a great guy. Very helpful and shared whatever info he had with us, well not "everything" but he answered the questions we did have. We had a blast and have gotten bit by the bbq bug big time! We will back there again next year.
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Unread 09-25-2012, 08:38 AM   #71
Iamarealbigdog
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The Black Pig BBQ is in, we just have to figure how we deal with the 42 hr drive and hudge fuel costs to move the equipment down.

Good luck all


Mike
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Unread 09-25-2012, 03:51 PM   #72
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Quote:
Originally Posted by Iamarealbigdog View Post
The Black Pig BBQ is in, we just have to figure how we deal with the 42 hr drive and hudge fuel costs to move the equipment down.

Good luck all


Mike

Wowzers. That's a hell of a travel. Good luck!
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Unread 09-25-2012, 08:59 PM   #73
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Teams who are going ... You WILL want to be in Las Vegas Halloween night !! (enough said)
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Unread 09-26-2012, 09:51 AM   #74
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Quote:
Originally Posted by BBQBeaver View Post
Teams who are going ... You WILL want to be in Las Vegas Halloween night !! (enough said)
That didn't even cross my mind. This ought to......um.....be interesting.
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Unread 09-26-2012, 11:56 AM   #75
sfisch
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Quote:
Originally Posted by BBQBeaver View Post
Teams who are going ... You WILL want to be in Las Vegas Halloween night !! (enough said)
We fly out of Detroit that morning, arrive just after noon L.V. time. Was wondering what it will be like that night!
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