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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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04-08-2013, 11:08 AM | #31 |
On the road to being a farker
Join Date: 11-07-08
Location: South Western Ontario
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Black Pig BBQ
Hog 161
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BLACK PIG BBQ - Great food, Anywhere, Anytime & Team Canada BBQ - Canadian National BBQ TEAM |
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04-09-2013, 03:41 PM | #32 |
is one Smokin' Farker
Join Date: 09-23-09
Location: Buffalo NY
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We are in R018 ON THE RIVER! Woot!
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[B][COLOR="DeepSkyBlue"]KCBS, MBN, and MIM CBJ. KCBS, MBN, NEBS, and MIM cook[/COLOR][/B] Stumps OS223, Stumps GF223, Grilla Pellet Cooker, RectTec680, Traeger Tex, HM Offset Barrel, 18.5 and 22 inch WSM, UDS, Orion, 2 Weber Kettles...and a couple turkey fryers "We're a drinking team...with a BBQ problem" Want to join the team for Memphis in May? [url]http://www.toosaucedtopork.com[/url] |
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04-12-2013, 06:01 PM | #33 |
is one Smokin' Farker
Join Date: 09-23-09
Location: Buffalo NY
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For those of you teams that have not been in MIM before...
The “Crap they don’t tell you about Competing in Memphis in May” list… Let’s start with the planning, since getting in is a matter of turning in the application…and I assume that has already happened 1. Cooks meeting - first timers - go if you can…great way to network You can add ancillaries, wed. night tickets, and 3 day wristbands up until cooks meeting in april 2. Patio Porkers get 5 - 24 hour bands 3. Regular Teams get 15-24 Hour bands Larger teams (like mine) will buy your extra 24 hour bands…(good way to recoup some costs or to get your kegs or a case of pork paid for) 4. 3 day wristbands are only for gate hours Thurs-Sat 5. Big hog package is a waste of money for a small team… 6. Cattlemans offers free sauce to teams…sign up for it, get the maximium amount…free stuff is good stuff, and if you sign up for the max, that’s like 200 dollars worth of free bbq supplies. The Contest 1. If you have a large trailer you want in your team booth get there the Saturday before the contest starts because once the fences go up it is dang near impossible to get that hoss into a muddy rutted out spot. 2. Put up your fence as soon as you get there - If you do not, then your empty spot will be used as a parking lot, a turn around, and a way to put a trailer into the spot behind yours. THIS SUX. The booth gets all rutted out and very nasty with mud. So prevention is the best policy 3. BRING some kind of floor. You will thank me for this. They don’t call it Memphis in Mud for nothing. It has to sit above the ground. No wood chips, plywood directly on the ground, etc. We use pallets then hammer plywood over em…cheap and easy. I say bring b/c the rental company charges 28 bucks per 4ftx4ft square of flooring. 4. Get the Fire Marshall permit tag as soon as you can on Monday or Tues…DO NOT FORGET…it will be absolute HELL trying to track these guys down come Wednesday 5. Bring your own grounding wire kit for your tent, if you don’t the electricians will charge you for a kit..AND INSTALLATION…if you bring your own they will hook you in no charge 6. WATCH your team boundaries…there are some teams that will move paint and stakes to get a bigger area. I won’t name names, but it is rude and sh**ty to do. Measure your spot, then drive BIG stakes into the ground at the corners… 7. Count on electric to not be hooked up until Tuesday…it usually gets hooked up before, but there have been snafu’s in the past. Make sure you have an alternative plan for meat, tools, light, etc 8. RENT A PORT-O-JOHN, and put it in the BACK of your booth. You can thank me later for this. If your crapper is in the front people will just walk into your booth and use it without permission…not cool. If you don’t have one you will regret it when you go to relive yourself only to find overflowing crappers from the 100,000 people that used them before you. Plus all the drunks= PUKE in the public ones…NASTY 9. Beer sales end early by 9pm everyday…PLAN FOR THIS. Wed is like 6pm and Sat is 7 pm…Remember to stock up or you will be SOL… 10. Wednesday is the last day to load in…7am - NOON Vehicles must leave by 3pm…those of you driving in from points unknown This is the ABSOLUTE LAST time to load big stuff in…otherwise you will be hoofing it in from ½ a mile away…that is no exageration…½ a mile at least carrying stuff. 11. GET A WAGON - this will save you LOTS of heartache. From kegs to meat, to the 2 kids you can haul everything you need in them. A must for MIM. 12. You will need to have Blockers and runners for your entries. The crowds are thick and you will need 2 or 3 person teams to get your stuff to the judging quickly and safely. 13. You need to bring a fire extinguisher with a CURRENT INSPECTION TAG ATTACHED. They will not give you a fire permit without one. 14. All propane tanks must have a holder…a milk crate is perfect for this, without a holder…no permit AND THE BIGGEST RULE If things go wrong with your pork entry put the beautiful portions in the blind box. (remember pork entries can have NO garnish) You have to learn to B.S. and sell your onsite judge on your product. You can talk your way out of a burnt looking rib or shoulder to an onsite judge, you can’t explain anything to the blind judges…. I think that’s all my tips…anyone else got anything?
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[B][COLOR="DeepSkyBlue"]KCBS, MBN, and MIM CBJ. KCBS, MBN, NEBS, and MIM cook[/COLOR][/B] Stumps OS223, Stumps GF223, Grilla Pellet Cooker, RectTec680, Traeger Tex, HM Offset Barrel, 18.5 and 22 inch WSM, UDS, Orion, 2 Weber Kettles...and a couple turkey fryers "We're a drinking team...with a BBQ problem" Want to join the team for Memphis in May? [url]http://www.toosaucedtopork.com[/url] |
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Thanks from: ---> |
04-12-2013, 07:11 PM | #34 |
On the road to being a farker
Join Date: 09-20-08
Location: Endwell NY & Belmont NC
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Ranucci's Big Butt BBQ Shoulder S-231
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www.bigbuttbbq.com |
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04-15-2013, 09:11 AM | #35 |
On the road to being a farker
Join Date: 11-07-08
Location: South Western Ontario
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Good job Neil... Another reminder, Sam's Club ran out of bottled water on site and then at every wharehouse in the region... get your stock early
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BLACK PIG BBQ - Great food, Anywhere, Anytime & Team Canada BBQ - Canadian National BBQ TEAM |
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Thanks from:---> |
04-15-2013, 08:15 PM | #36 |
Full Fledged Farker
Join Date: 06-15-10
Location: Menomonie, WI
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My wife and I are going to be hanging out with PLANET BARBEQUE, INC. This will be our first time and we can't wait!
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Extreme BBQ Trailer, Backwoods Competitor, 2- 22.5" WSM, 22.5" & 18.5" Weber kettles, 2 Smokey Joe's, Blue & Red Thermapens, KCBS CBJ, Captain PJ's BBQ |
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04-15-2013, 08:49 PM | #37 |
Take a breath!
Join Date: 05-07-12
Location: Woodstock ga
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Do you have to win your way in or just pay a lot of money?
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04-16-2013, 06:26 AM | #38 |
Full Fledged Farker
Join Date: 06-25-10
Location: Leicester UK
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Can anyone tell me turn in times including beef/ancillaries please? I am helping a friend to prepare a corporate team from the U.K. Thanks.
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Miss Piggy's BBQ. U.K. European Champions. Jack Daniel's 2012 Top International Team. |
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04-16-2013, 01:42 PM | #39 |
Knows what a fatty is.
Join Date: 03-19-13
Location: Mississippi
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My wife and I will be in the crowd this year. Definitely going to write down team names and lot numbers so we can come by and visit for a moment.
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Go Gators! |
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04-17-2013, 11:16 AM | #40 |
is One Chatty Farker
Join Date: 10-05-11
Location: Greenville, SC
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My fiancee and soon to be mother in law and myself had a BLAST last year hanging out with everyone. It was about a bazillion degrees but it was still an awesome time.
Unfortuantly, we won't be able to make it this year since we're getting married on the 11th and will be in Jamaica. Therefore, yes, I hate to inform you all ... there will be NO cream colored ash grey Brethren shirt at MIM this year Good luck to all the teams.
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Lang 36" Original Patio (Jessica), WSM 18.5 (Bullet Bill), 60" Weber Genesis E-330 |
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04-17-2013, 02:42 PM | #41 | |
is one Smokin' Farker
Join Date: 01-16-06
Location: North Alabama
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Quote:
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Mark D. (QN) Traeger PRO SERIES 34 22" WSM 22" Weber Weber Summit SS natural gas |
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04-18-2013, 11:57 AM | #42 | |
is one Smokin' Farker
Join Date: 09-23-09
Location: Buffalo NY
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Quote:
Neil
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[B][COLOR="DeepSkyBlue"]KCBS, MBN, and MIM CBJ. KCBS, MBN, NEBS, and MIM cook[/COLOR][/B] Stumps OS223, Stumps GF223, Grilla Pellet Cooker, RectTec680, Traeger Tex, HM Offset Barrel, 18.5 and 22 inch WSM, UDS, Orion, 2 Weber Kettles...and a couple turkey fryers "We're a drinking team...with a BBQ problem" Want to join the team for Memphis in May? [url]http://www.toosaucedtopork.com[/url] |
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04-18-2013, 11:59 AM | #43 | |
is one Smokin' Farker
Join Date: 09-23-09
Location: Buffalo NY
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Quote:
1245pm - Tomato Sauce Turn in 115pm - Seafood Turn in 115pm - Mustard Sauce Turn in 145pm - Poultry Turn in 145pm - Vinegar Sauced Turn in 215pm - Beef Turn in 245pm - Hot Wings Turn in If they need anything, Please have them contact us, we try to help all the first timers out as much as possible Send me your email...I'll send you the complete team manual as a pdf Neil
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[B][COLOR="DeepSkyBlue"]KCBS, MBN, and MIM CBJ. KCBS, MBN, NEBS, and MIM cook[/COLOR][/B] Stumps OS223, Stumps GF223, Grilla Pellet Cooker, RectTec680, Traeger Tex, HM Offset Barrel, 18.5 and 22 inch WSM, UDS, Orion, 2 Weber Kettles...and a couple turkey fryers "We're a drinking team...with a BBQ problem" Want to join the team for Memphis in May? [url]http://www.toosaucedtopork.com[/url] |
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04-18-2013, 12:00 PM | #44 |
is one Smokin' Farker
Join Date: 09-23-09
Location: Buffalo NY
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Thursday in our tent R-018, BBQ Brethren Mixer, All Brethren are invited...
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[B][COLOR="DeepSkyBlue"]KCBS, MBN, and MIM CBJ. KCBS, MBN, NEBS, and MIM cook[/COLOR][/B] Stumps OS223, Stumps GF223, Grilla Pellet Cooker, RectTec680, Traeger Tex, HM Offset Barrel, 18.5 and 22 inch WSM, UDS, Orion, 2 Weber Kettles...and a couple turkey fryers "We're a drinking team...with a BBQ problem" Want to join the team for Memphis in May? [url]http://www.toosaucedtopork.com[/url] |
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04-18-2013, 12:05 PM | #45 |
is one Smokin' Farker
Join Date: 09-23-09
Location: Buffalo NY
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Awesome, Remember to come by and say hi...Especially Thursday at 5pm for the mixer...Trying to get a Big Brethren photo taken.
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[B][COLOR="DeepSkyBlue"]KCBS, MBN, and MIM CBJ. KCBS, MBN, NEBS, and MIM cook[/COLOR][/B] Stumps OS223, Stumps GF223, Grilla Pellet Cooker, RectTec680, Traeger Tex, HM Offset Barrel, 18.5 and 22 inch WSM, UDS, Orion, 2 Weber Kettles...and a couple turkey fryers "We're a drinking team...with a BBQ problem" Want to join the team for Memphis in May? [url]http://www.toosaucedtopork.com[/url] |
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Thanks from:---> |
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