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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 07-28-2008, 07:48 AM   #16
timzcardz
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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.
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Unread 08-02-2008, 10:34 PM   #17
mfalco
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May be a dumb question, but what is "Fatty?

Also not sure how I can fit a pizza in a standard KCBS Box
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Unread 08-02-2008, 10:42 PM   #18
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Quote:
Originally Posted by mfalco View Post
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 ?
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Unread 08-03-2008, 07:08 AM   #19
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maybe another crazy question but couldn't filling a fatty a certian way be considered marking?
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Unread 08-03-2008, 10:58 AM   #20
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How can I fit six identifable pieces of an Iron Chef into a turn-in box?
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Unread 08-03-2008, 12:18 PM   #21
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Quote:
Originally Posted by HolySmoke View Post
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.
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Unread 08-04-2008, 09:31 AM   #22
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Quote:
Originally Posted by MilitantSquatter View Post
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?
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Unread 08-05-2008, 09:39 PM   #23
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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
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Unread 09-14-2008, 10:01 PM   #24
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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
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Unread 09-15-2008, 06:40 AM   #25
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how many teams have singed up so far
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Unread 09-15-2008, 08:53 AM   #26
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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?
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Unread 09-15-2008, 11:04 AM   #27
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Quote:
Originally Posted by rbsnwngs View Post
how many teams have singed up so far
Why do you ask?

Does this competition have a reputation for burning the contestants?
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Unread 09-15-2008, 11:19 AM   #28
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Cracker and I are looking forward to meeting all of you!!! We fly in on Thursday and fly back out on Monday.

Spice
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Unread 09-15-2008, 11:55 AM   #29
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last I heard 30 teams
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Unread 09-15-2008, 12:01 PM   #30
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Quote:
Originally Posted by spicewine View Post
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!
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