Contest Announcment Hicksville Hose 4 Cookoff and Car show 9/22/13

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BlazinSS934

Knows what a fatty is.
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Hicksville Volunteer Hose Company 4 is proud to announce it's Third annual event.

Who: Hicksville Fire Dept, Volunteer Hose Co. 4
Where: Cantiauge Park West John St Hicksville NY
When:Sunday September 22nd 2013
How much? $100 dollar entry fee

Contact info
Email- co4cookoff@optonline.net
Website- hicksvillehose4cookoff.com
Phone Sal 516-924-0785 Greg 516-315-3250


Cash prizes as well as trophies for BBQ Competition
Prizes and trophies for the people's choice Competion

Buck A Bone/ people choice competition included in entry fee
We supply each team with 1-1/2 to 2 cases of ribs to cook for the Buck a Bone portion.


The BBQ Competition has 3 categories
Chicken- chefs choice
Pork ribs
Beef - chefs choice

This is a great competition for rookies and seasoned BBQ teams. A nice and laid back event in a great comfortable location also makes this a good way to wrap up the summer. Bring your family and friends down too, plenty of vendors and things to do with the kids!

Last year was a success thanks to the Bretheren, with 15 teams, 275 cars and approximately 2000 spectators.

Look forward to seeing you guys
 
Sal still waiting on my e mail want to get my app in asap
website not working
 
my moneys on last years gc to win again!, the two rookies who beat all you seasoned teams hahhaha
 
Hi Sal,

Any chance I can get a application sent to me. Talked to someone last week and they were supposed to send me one. Also can I get some flyers to put up at the fire houses and at work. I thought I saw you walking around bellmore train station tonite but wasn't sure if it was you.
Thanks,
Tony
Road Runner BBQ
 
I sent an application and check in. Do you have rules for the judged categories? Any word on the contest website?
 
I'm looking forward to this event. It might be the last for the year on Long Island.

I'll probably be judging, which I don't get a chance to do a lot of these days.

Who's coming down? It's a fun, inexpensive, local event. Linda and Jerry are repping it and the vast majority of the judges will have been certified (and some are certifiable).

Eric
 
Jimmy's Smokin' Hangout is in!!! First competition and very excited about it!!! (as well as quaking in my boots!!!)
 
motoeric said:
and the vast majority of the judges will have been certified (and some are certifiable).
Click to expand...


Too bad it would be nice if they stayed home and gave people who actually like BBQ the chance to judge ours fairly.
 
jlester710 said:
Jimmy's Smokin' Hangout is in!!! First competition and very excited about it!!! (as well as quaking in my boots!!!)
Click to expand...

Awesome! Don't feel scared no one bites. BBQ competition is one of the oddest competition sports out there. Its the one place where the people you compete against will give and tell you just about anything they can. We don't (normally) run you out of the site and have been known to lend everything from a jar of sauce to spare racks of ribs or a brisket.

One warning though. Once you are in you ain't getting out. My wife likes to tell people that "there is no 12 step program". :)
 
jlester710 said:
Anyone have any last minute tips or tricks that might help us get through the day?
Click to expand...

As for ribs- Peoples choice cook them as fall off the BONE. For judged; not fall off the bone.
for the other categories, cook something taht is easy and looks nice and tastes awesome.

Good LUCK!!!
 
#1 TIP just have fun !!!!!!!!

we are coming down the home stretch trying to get the final count of teams and we also need to order ribs for peoples choice.

we are paying out 100% of the entry fees into the prize pool so MORE TEAMS = MORE CASH
 
I look forward to seeing everyone there! For a lot of us, this is the final event of the season.

Should be a great time.

Eric
 
I hope this doesn't sound too much like a stupid question but due to the weather forcast is the cook off still on.
 
Are the Chef's Choice entries being turned in platter style or in the standard turn in box? If the turn in box, how many portions? Also, the packet says green garnish is allowed. Does the mean garnish is optional or mandatory?
 
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