Reds, Whites, and BBQ Festival

Neil · 05-09-2006, 03:41 AM

Stopped by a local winery yesterday and plopped down the $50 entry fee for their BBQ comp to be held on July 2nd. Grand prize is a $2800 Kitchen Aid gas grill and 1st prize is $500. The competition is acually a sauce comp and you must use one of the winery's products in your sauce. The only meat to be prepared are ribs, bb's or spares, cooks choice. Looks like it will be kind of fun. To check out all the details go to: www.roundbarnwinery.com/bbq_festival06.php
Last years winner boiled his ribs before finishing them up on a gas grill!!!

Neil · 05-10-2006, 07:31 AM

Being this is a sauce competition with 25% of the judging being done by the public and @25% ea. from three judges: the winery owner, a chef from Chicago, and a local restaraunt owner; what type of sauce would you make knowing you must use one of the winery's products as an ingredient? A traditional tomato base bbq sauce or something more artsy-fartsy gourmet type? This is an event that is more likely to draw the Chicago toursist/ wealthy summer resident crowd than the locals.

Jeff_in_KC · 05-10-2006, 08:06 AM

Sounds like maybe artsy-fartsy to me, Neil. I don't know many of those kinda folks in your area. So if it's drawing out of Chicago and the wealthy summer residents, I might be inclined to go more gourmet.

Neil · 05-10-2006, 08:29 AM

That is kind of what I was thinking, maybe a chablis base with apricot vinigar and puree'd smoked peaches with vidalia onions. How's that for tooty fruity foo foo bbq? Stop by the Watkins dealer for some mango extract to throw for good measure. This is going to be interesting.

beerguy · 05-10-2006, 10:32 AM

now see if I was at the table, I'd be asking you how much beer did you spill into this sauce to cut that nasty wine taste. But im not high faluting enuf to be asked!

05-09-2006, 03:41 AM	#1
Neil Quintessential Chatty Farker Join Date: 06-04-04 Location: St. Joseph, MI	Reds, Whites, and BBQ Festival Stopped by a local winery yesterday and plopped down the $50 entry fee for their BBQ comp to be held on July 2nd. Grand prize is a $2800 Kitchen Aid gas grill and 1st prize is $500. The competition is acually a sauce comp and you must use one of the winery's products in your sauce. The only meat to be prepared are ribs, bb's or spares, cooks choice. Looks like it will be kind of fun. To check out all the details go to: www.roundbarnwinery.com/bbq_festival06.php Last years winner boiled his ribs before finishing them up on a gas grill!!! __________________ "You can't always get what you want but if you try sometime you just might find you get what you need" Mange Bene Viva Bene! Old Country Over/Under, Weber: 18.5" WSM, 22.5" WSM, Weber Performer(Col. Steve Austin Mod), Two 22.5" Kettles, & a Smokey Joe; Old Country 36" griddle, Luhr-Jensen Big Chief, Turkey Fryer, Rocky Mountain Camp Stove and a UDS. Last edited by Neil; 05-09-2006 at 09:06 PM..

05-10-2006, 07:31 AM	#2
Neil Quintessential Chatty Farker Join Date: 06-04-04 Location: St. Joseph, MI	Being this is a sauce competition with 25% of the judging being done by the public and @25% ea. from three judges: the winery owner, a chef from Chicago, and a local restaraunt owner; what type of sauce would you make knowing you must use one of the winery's products as an ingredient? A traditional tomato base bbq sauce or something more artsy-fartsy gourmet type? This is an event that is more likely to draw the Chicago toursist/ wealthy summer resident crowd than the locals. __________________ "You can't always get what you want but if you try sometime you just might find you get what you need" Mange Bene Viva Bene! Old Country Over/Under, Weber: 18.5" WSM, 22.5" WSM, Weber Performer(Col. Steve Austin Mod), Two 22.5" Kettles, & a Smokey Joe; Old Country 36" griddle, Luhr-Jensen Big Chief, Turkey Fryer, Rocky Mountain Camp Stove and a UDS.

05-10-2006, 08:06 AM	#3
Jeff_in_KC somebody shut me the fark up. Join Date: 01-04-05 Location: Pleasant Hill, MO	Sounds like maybe artsy-fartsy to me, Neil. I don't know many of those kinda folks in your area. So if it's drawing out of Chicago and the wealthy summer residents, I might be inclined to go more gourmet. __________________ KCBS Member #14287

05-10-2006, 08:29 AM	#4
Neil Quintessential Chatty Farker Join Date: 06-04-04 Location: St. Joseph, MI	That is kind of what I was thinking, maybe a chablis base with apricot vinigar and puree'd smoked peaches with vidalia onions. How's that for tooty fruity foo foo bbq? Stop by the Watkins dealer for some mango extract to throw for good measure. This is going to be interesting. __________________ "You can't always get what you want but if you try sometime you just might find you get what you need" Mange Bene Viva Bene! Old Country Over/Under, Weber: 18.5" WSM, 22.5" WSM, Weber Performer(Col. Steve Austin Mod), Two 22.5" Kettles, & a Smokey Joe; Old Country 36" griddle, Luhr-Jensen Big Chief, Turkey Fryer, Rocky Mountain Camp Stove and a UDS.

05-10-2006, 10:32 AM	#5
beerguy is One Chatty Farker Join Date: 05-05-05 Location: Fredericksburg Va	now see if I was at the table, I'd be asking you how much beer did you spill into this sauce to cut that nasty wine taste. But im not high faluting enuf to be asked! __________________ I support PETA - People Eating Tasty Animals Other half of the Cat Sass BBQ team Traeger BBQ100 18.5 " WSM X2 Weber Gold Kettle 22 1/2" Weber 18 1/2 " 22.5 " WSM X2

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