Battle of the BBQ Brethren, Sayville, NY - Oct 24-26, 2008 - Page 2

timzcardz · 07-28-2008, 07:48 AM

A couple of questions for clarification about the Grilling part of the competition:

1. Since KCBS rules are being followed both days of the comp, does that mean that standard turn-in boxes are being used for everything in the grilling comp including the Pizza and Dessert?

2. For the "Fatty" turn-in, is stuffing or wrapping the Fatty with something permitted?

3. For the "Dessert" turn-in is garnish "limited to chopped, sliced, shredded or whole leaves of fresh green lettuce, curly parsley, flat leaf parsley and/or cilantro"?

Enquiring minds want to know.

mfalco · 08-02-2008, 10:34 PM

May be a dumb question, but what is "Fatty?

Also not sure how I can fit a pizza in a standard KCBS Box

MilitantSquatter · 08-02-2008, 10:42 PM

Quote:

Originally Posted by mfalco

May be a dumb question, but what is "Fatty?

Also not sure how I can fit a pizza in a standard KCBS Box

1) Fatty FAQ

2) Not sure of the rules for the pizza.. Maybe Open presentation in real Pizza box or Mini Pizza ?

HolySmoke · 08-03-2008, 07:08 AM

maybe another crazy question but couldn't filling a fatty a certian way be considered marking?

SmokeInDaEye · 08-03-2008, 10:58 AM

How can I fit six identifable pieces of an Iron Chef into a turn-in box?

MattCom · 08-03-2008, 12:18 PM

Quote:

Originally Posted by HolySmoke

maybe another crazy question but couldn't filling a fatty a certian way be considered marking?

From you? Crazy indeed. What exactly do you plan to do to the fattie?

I'm thinking Peanut butter and Jelly.

mfalco · 08-04-2008, 09:31 AM

Quote:

Originally Posted by MilitantSquatter

1) Fatty FAQ

2) Not sure of the rules for the pizza.. Maybe Open presentation in real Pizza box or Mini Pizza ?

Thanks for the info - my mind is going on what I can do to change what might be natures perfect food

Regarding the Pizza and Iron Chef portion - I'm all for open garnish - let's have the competitors strech their creative legs a bit - why be so rigid?

motoeric · 08-05-2008, 09:39 PM

Hello!

Sorry to have not answered earlier. I am waiting on word from NEBS regarding some garnish questions (specifically for dessert and Iron Chef). As soon as I hear back I will post the info.

We have some fun and interesting plans and I don't want to give any wrong answers before I hear back from the good people at NEBS.

Thanks!

Eric

motoeric · 09-14-2008, 10:01 PM

There will be a posting shortly that will answer Tims questions in post 19.

I wanted to let everyone know that the Sayville Chamber has arranged to have rooms available for our use at $99 a night at the Holiday Inn adjacent to Islip Macarthur Airport.

I will have the promotion code for those that need it tomorrow.

Eric

rbsnwngs · 09-15-2008, 06:40 AM

how many teams have singed up so far

U2CANQUE · 09-15-2008, 08:53 AM

wish that we could make it, but, the following weekend heading down to Shelby NC for the contest down there.....gotta get in that last fix before snow flies.....
But, anyone interested in heading to FL sometime this winter for a contest or two?

timzcardz · 09-15-2008, 11:04 AM

Quote:

Originally Posted by rbsnwngs

how many teams have singed up so far

Why do you ask?

Does this competition have a reputation for burning the contestants?

spicewine · 09-15-2008, 11:19 AM

Cracker and I are looking forward to meeting all of you!!! We fly in on Thursday and fly back out on Monday.

Spice

Sledneck · 09-15-2008, 11:55 AM

last I heard 30 teams

beerguy · 09-15-2008, 12:01 PM

Quote:

Originally Posted by spicewine

Cracker and I are looking forward to meeting all of you!!! We fly in on Thursday and fly back out on Monday.

Spice

I bet the airline charges extra for a "carry-on" medium spicebox!

07-28-2008, 07:48 AM	#16
timzcardz is Blowin Smoke! Join Date: 07-22-05 Location: Long Island, NY Downloads: 0 Uploads: 0	A couple of questions for clarification about the Grilling part of the competition: 1. Since KCBS rules are being followed both days of the comp, does that mean that standard turn-in boxes are being used for everything in the grilling comp including the Pizza and Dessert? 2. For the "Fatty" turn-in, is stuffing or wrapping the Fatty with something permitted? 3. For the "Dessert" turn-in is garnish "limited to chopped, sliced, shredded or whole leaves of fresh green lettuce, curly parsley, flat leaf parsley and/or cilantro"? Enquiring minds want to know. __________________ GRIM REAPER SMOKERS - "BBQ To Die For" ™ Weber Smokey Mountain x 2 Weber Genesis Silver x 2 Weber One Touch Gold Weber Smokey Joe Weber Performer Bottle of Absolut Bottle of Beer Everything Ripken "Cards and Que. One tastes of cardboard, the other sweet blue." ©

08-02-2008, 10:34 PM	#17
mfalco Got Wood. Join Date: 07-22-04 Location: Lake Grove, NY Downloads: 0 Uploads: 0	May be a dumb question, but what is "Fatty? Also not sure how I can fit a pizza in a standard KCBS Box __________________ SirSauceAlot Competition BBQ Team Cooking on a custom build trailer Big John's Grill Powered by Vitamin B Jerry on Newman: "He's pure evil....a mystery wrapped in a twinkie"

08-03-2008, 07:08 AM	#19
HolySmoke is one Smokin' Farker Join Date: 09-14-07 Location: Long Island Downloads: 0 Uploads: 0	maybe another crazy question but couldn't filling a fatty a certian way be considered marking? __________________ -Joe Out of the Ashes BBQ Team "Keeping the Bar in Barbecue" JC'S BAR-B-QUE & CATERING http://www.jcbbq.com LANG 84-Deluxe warmer, Yard Pit, JC'S Bar-B-Que Roadhouse (SOLD), 18WSM 22.5WSM, Smokey Joe, Meadow Creek PR60

08-03-2008, 10:58 AM	#20
SmokeInDaEye Quintessential Chatty Farker Join Date: 07-13-06 Location: Germantown, TN Downloads: 0 Uploads: 0	How can I fit six identifable pieces of an Iron Chef into a turn-in box? __________________ [URL="http://www.bbq-brethren.com"]http://www.SmokeInDaEye.com[/URL] Gen II Komodo Kamado, Pit Barrel Cooker, 3x 18.5" WSMs, 22.5" WSM, modified 18.5" Weber Kettle, 22.5" Weber Kettle circa 1960ish, Weber One Touch Platinum, copper Weber Smokey Joe, La Caja China, Bubba Keg, Bodom Picnic Grill, Weber Genesis

08-05-2008, 09:39 PM	#23
motoeric Babbling Farker Join Date: 08-07-06 Location: huntington, ny Downloads: 0 Uploads: 0	Hello! Sorry to have not answered earlier. I am waiting on word from NEBS regarding some garnish questions (specifically for dessert and Iron Chef). As soon as I hear back I will post the info. We have some fun and interesting plans and I don't want to give any wrong answers before I hear back from the good people at NEBS. Thanks! Eric __________________ Smoke Signals Current Issue A BBQ Brethren Publication 2 Thessalonians 2:15 Exodus 12:9

09-14-2008, 10:01 PM	#24
motoeric Babbling Farker Join Date: 08-07-06 Location: huntington, ny Downloads: 0 Uploads: 0	There will be a posting shortly that will answer Tims questions in post 19. I wanted to let everyone know that the Sayville Chamber has arranged to have rooms available for our use at $99 a night at the Holiday Inn adjacent to Islip Macarthur Airport. I will have the promotion code for those that need it tomorrow. Eric __________________ Smoke Signals Current Issue A BBQ Brethren Publication 2 Thessalonians 2:15 Exodus 12:9

09-15-2008, 06:40 AM	#25
rbsnwngs is One Chatty Farker Join Date: 06-22-04 Location: Islip NY Downloads: 0 Uploads: 0	how many teams have singed up so far __________________ Will B WILLIE PALOOOOZA 2013 is here http://williepallooza.blogspot.com/ www.williebsbbq.com 38th IS ALMOST LIKE WINNING

09-15-2008, 08:53 AM	#26
U2CANQUE is One Chatty Farker Join Date: 07-04-06 Location: Cleveland, OH Downloads: 0 Uploads: 0	wish that we could make it, but, the following weekend heading down to Shelby NC for the contest down there.....gotta get in that last fix before snow flies..... But, anyone interested in heading to FL sometime this winter for a contest or two? __________________ Them Ohio City Boys BBQ Competition Team 2 Worthless Nuts Them Ohio City Boys All Jacked Up Cleveland, Ohio Jambo (J-3) Black on Black-with Hot Rod Flames FEC w/ IQ4

09-15-2008, 11:19 AM	#28
spicewine Babbling Farker Join Date: 09-13-04 Location: Columbia Missouri Downloads: 0 Uploads: 0	Cracker and I are looking forward to meeting all of you!!! We fly in on Thursday and fly back out on Monday. Spice __________________ The "Sauce Whisperer" SPICEWINE IRONWORKS Award Winning Smokers, Sauces and Spices Columbia Missouri www.spicewineironworks.com PERFECT, PERFECT 180 CHICKEN 2011 1ST. PLACE PORK AMERICAN ROYAL (OPEN) 2012 BEST SAUCE IN THE WORLD ( BLUE COLLAR ) AMERICAN ROYAL 2009 BEST RUB IN THE WORLD ( HEFFER DUST ) AMERICAN ROYAL 2007 MOFO Chapter CISC Master BBQ Chef

09-15-2008, 11:55 AM	#29
Sledneck is one Smokin' Farker Join Date: 12-04-05 Location: Wantagh, NY Downloads: 0 Uploads: 0	last I heard 30 teams __________________ BBQ Illuminati Blog Disclaimer: The poster does not take any responsibility for any bad feelings or sense of exclusion that the reader of this post may have-whether real or imagined. Reading threads poses inherent risks. The poster of this thread would like to also remind readers to make sure they have a functional sense of humor before they visit any discussion board.

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