Contest Announcment 2012 Winter Burnoff, Des Plaines, IL - Feb 12, 2012

Porky Joes · 01-02-2012, 02:52 PM

I see the competition was officially announced today. Here is the link to their website. I see sausage is a category as well which is something I have never tried to work with. I'm guessing it is not a traditional competition is it?

http://www.kresmokers.com/index.html

JD McGee · 01-02-2012, 03:02 PM

Quote:

Originally Posted by Porky Joes

I see the competition was officially announced today. Here is the link to their website. I see sausage is a category as well which is something I have never tried to work with. I'm guessing it is not a traditional competition is it?

http://www.kresmokers.com/index.html

It is not a "qualifying event" if that is what you mean by traditional. Looks like a one day "tune up" comp...very common in the off season! We have a few up here as well!

They can be a lot of fun...no pressure...just hang out, bs, and cook some meat for braggin' rights...

Divemaster · 01-02-2012, 08:12 PM

Quote:

Originally Posted by Porky Joes

I see the competition was officially announced today. Here is the link to their website. I see sausage is a category as well which is something I have never tried to work with. I'm guessing it is not a traditional competition is it?

http://www.kresmokers.com/index.html

Quote:

Originally Posted by JD McGee

It is not a "qualifying event" if that is what you mean by traditional. Looks like a one day "tune up" comp...very common in the off season! We have a few up here as well!

They can be a lot of fun...no pressure...just hang out, bs, and cook some meat for braggin' rights...

That's right, just a one day event... Last time I went out to visit it was -15*

billm · 01-03-2012, 07:57 AM

judging by the Chicago winter so far ..you may be cooking in shorts by Feb

Scottie · 01-03-2012, 08:10 AM

Shorts? I'm still wearing mine....

kwas68 · 01-04-2012, 12:10 PM

I'm interested in this contest as it is local. It would be my a new experience for me.

I'm curious as to what works with respect to the sausage and loin entries. Are sausages homemade? Are they hot links or something else? Do judges expect the loin entries to be prepared with a BBQ rub and sauced with something you would expect on ribs or chicken? Or do fruity glazes work here? I'm assuming no stuffing.

Any insight would be appreciated.

Stoke&Smoke · 01-04-2012, 05:21 PM

Kwas,

This contest is a great time. It's done as a fun event to raise money for the organizers charity.

Garnish is KCBS rules, and generally, what goes for a KCBS comp goes here.

That said, neither sausage or pork tenderloin are normal KCBS entries, and when they are, it's up to the organizer to say what is and isn't allowed. In this case, sausage can be almost anything. Homemade, italian, a fattie, I've seen Scotch eggs done also. Chicken and ribs, best to stay mainline KCBS style. Tenderloin? We've done ok with mildly fruity sauces, but YMMV

Come on out, it's a lot of fun, and for a good cause!

Brew-B-Q · 01-05-2012, 08:54 AM

This is a nice little contest that I've both judged and cooked at. I'm stubborn and won't do garnish in the winter, especially since I don't have a trailer. So, as long as this remains a garnish optional contest I probably won't cook it.

I think Dann's advice is spot on. We turned in pork with a traditional bbq rub and sauce and did well.

kwas68 · 01-05-2012, 12:43 PM

I'm being tempted even further.

So I take it fillings are ok for the loin and sausage categories?

Does anybody have a copy of the rules (even last year's) that they can post?

Flavor Gangster · 01-06-2012, 08:35 PM

If it stays this warm I just may show up.

philw · 01-30-2012, 12:05 PM

hhawgs&hotties is cooking ,hope the weather is good

FatBoyz · 01-30-2012, 05:18 PM

Quote:

Originally Posted by Scottie

Shorts? I'm still wearing mine....

wow theres a mental pic i did not need lol

3hmbbq · 01-30-2012, 08:39 PM

It looks like I am going to have to wait until next year for this event. My wife nixed the idea of having our first child during the week and going to a contest that weekend. She used words like "idiot" and "insane". Oh well, hope everyone has a great time and Mother Nature cooperates!

Porky Joes · 01-31-2012, 06:32 PM

I was going to try and show up to see what is about and possible observe but due to family obligations I might not be able to do that.

Good Luck everyone

Porky Joes
www.porkyjoesbbq.com

01-02-2012, 02:52 PM	#1
Porky Joes Full Fledged Farker Join Date: 08-23-10 Location: Des Plaines, IL	2012 Winter Burnoff, Des Plaines, IL - Feb 12, 2012 I see the competition was officially announced today. Here is the link to their website. I see sausage is a category as well which is something I have never tried to work with. I'm guessing it is not a traditional competition is it? http://www.kresmokers.com/index.html

01-03-2012, 07:57 AM	#4
billm is One Chatty Farker Join Date: 03-08-06 Location: Roselle Il Name/Nickname : Head	judging by the Chicago winter so far ..you may be cooking in shorts by Feb __________________ Extended Backwoods Party Backwoods Chubby Alveron Cooker Weber 26.75 inch Kettle & Summit Gold gasser Cypriot Grill & Optimal Automatics Party Que http://www.headsredbbq.com

01-03-2012, 08:10 AM	#5
Scottie Quintessential Chatty Farker Join Date: 11-03-06 Location: Chi-Town	Shorts? I'm still wearing mine.... __________________ cancersuckschicago.com FROM SEA TO SHINING SEA BBQ TOUR Red Jambo one off FE 100 FEC 100 WSM Homer Simpson 22 " Weber Kettle Red 18 1/2" Weber Kettle Black 26 3/4" Weber Kettle

01-04-2012, 12:10 PM	#6
kwas68 is one Smokin' Farker Join Date: 06-09-10 Location: Oak Forest, IL	I'm interested in this contest as it is local. It would be my a new experience for me. I'm curious as to what works with respect to the sausage and loin entries. Are sausages homemade? Are they hot links or something else? Do judges expect the loin entries to be prepared with a BBQ rub and sauced with something you would expect on ribs or chicken? Or do fruity glazes work here? I'm assuming no stuffing. Any insight would be appreciated. __________________ Co-Pitmaster of Hatfield and McCoy Barbecue Pitmaster of South Side Pit Men UDS's, Multiple Weber Grills

01-04-2012, 05:21 PM	#7
Stoke&Smoke Babbling Farker Join Date: 12-18-07 Location: Western burbs of Chicago, IL	Kwas, This contest is a great time. It's done as a fun event to raise money for the organizers charity. Garnish is KCBS rules, and generally, what goes for a KCBS comp goes here. That said, neither sausage or pork tenderloin are normal KCBS entries, and when they are, it's up to the organizer to say what is and isn't allowed. In this case, sausage can be almost anything. Homemade, italian, a fattie, I've seen Scotch eggs done also. Chicken and ribs, best to stay mainline KCBS style. Tenderloin? We've done ok with mildly fruity sauces, but YMMV Come on out, it's a lot of fun, and for a good cause! __________________ 2 Skinny Cooks Competition Team [URL]http://2SkinnyCooks.blogspot.com[/URL] KCBS CJ/TC #17139 Member ILBBQS Too many cookers to list :crazy:

01-05-2012, 08:54 AM	#8
Brew-B-Q is one Smokin' Farker Join Date: 05-27-08 Location: Wauconda, IL	This is a nice little contest that I've both judged and cooked at. I'm stubborn and won't do garnish in the winter, especially since I don't have a trailer. So, as long as this remains a garnish optional contest I probably won't cook it. I think Dann's advice is spot on. We turned in pork with a traditional bbq rub and sauce and did well.

01-05-2012, 12:43 PM	#9
kwas68 is one Smokin' Farker Join Date: 06-09-10 Location: Oak Forest, IL	I'm being tempted even further. So I take it fillings are ok for the loin and sausage categories? Does anybody have a copy of the rules (even last year's) that they can post? __________________ Co-Pitmaster of Hatfield and McCoy Barbecue Pitmaster of South Side Pit Men UDS's, Multiple Weber Grills

01-06-2012, 08:35 PM	#10
Flavor Gangster On the road to being a farker Join Date: 11-26-11 Location: IL	If it stays this warm I just may show up. __________________ "Garnish, We don't need no stinkin Garnish"

01-30-2012, 12:05 PM	#11
philw Knows what a fatty is. Join Date: 01-29-11 Location: chicago	hhawgs&hotties is cooking ,hope the weather is good

01-30-2012, 08:39 PM	#13
3hmbbq Found some matches. Join Date: 09-10-11 Location: Freeport, IL by way of Shannon, IL	It looks like I am going to have to wait until next year for this event. My wife nixed the idea of having our first child during the week and going to a contest that weekend. She used words like "idiot" and "insane". Oh well, hope everyone has a great time and Mother Nature cooperates! __________________ Rhett R., 3-Headed Monster BBQ - Pitmaker Vault - Traeger Tex - XL BGE (2) - SPK500 - PK Grill

01-31-2012, 06:32 PM	#14
Porky Joes Full Fledged Farker Join Date: 08-23-10 Location: Des Plaines, IL	I was going to try and show up to see what is about and possible observe but due to family obligations I might not be able to do that. Good Luck everyone Porky Joes www.porkyjoesbbq.com

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