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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 04-27-2011, 02:59 PM   #1
Stoke&Smoke
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Default Anyone seen this? The Rancher’s Reserve® Beef Cup

Last year, at select events they did briskets.

This year, they're apparently doing top sirloin. The contest says " participating teams will be charged with preparing a top sirloin in a new and exciting way"

They don't say what way, so it leaves a lot to the imagination. Rules are at the KCBS website here http://kcbs.us/rancherspoints.php?id=3 Looks like 1 in CA and 1 in PA before here in IL, then 6 more.

You have to pre-reserve the order at the Safeway (parent) store nearest each event, and pick it up at the store, according to the organizer. But the link implies they'll have them at the event...dont know yet.
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Unread 04-27-2011, 03:02 PM   #2
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There is also no information on turn in times , presentation, etc. I've asked and haven't received it yet.

I have a Safeway-owned store a mile from my house but I have to drive 20 miles to get the meat?
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Unread 04-27-2011, 03:08 PM   #3
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I think its on Ogden pretty close to Ty Warner Ron, you could stop on the way. I signed up, but I'm feeling a bit hinky about it. The brisket we got last year was just select grade Excel packer. It a nice prize though, so threw our hat in
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Unread 04-27-2011, 04:01 PM   #4
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They had it at the Oregon State Fair in Salem last year. I didn't cook it so not sure when the turn is were.
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Unread 04-27-2011, 04:33 PM   #5
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I am signed up for this for Morgan Hill. I asked a bunch of questions and was told it is "TBD". But I placed my order for 2 and I guess I will be completely winging it as I have no idea what to do. :-/
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Unread 04-27-2011, 04:49 PM   #6
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From what I understand from Bill at Que and Cruz it's being left up to the organizers when the turn in will be. Nothing has been said vis a vie garnish or presentation, but we're speculating that it's going to be straight KCBS rules.
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Unread 04-27-2011, 04:52 PM   #7
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Yes must buy from local Dominicks... id buy early... it might be a home field advantage... ;) just sayin... must show receipt from local store at meat inspection...

It's a grilling meat. My recommendation was to not have a 2:00 pm turnin. Just because of logistics of trying to get grill ready et al.

I have other details from the BBQ Committee meeting, but not ready to release info.

Westmont is almost sold out at 60 teams though.
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Unread 04-27-2011, 05:03 PM   #8
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Quote:
Originally Posted by Scottie View Post
Yes must buy from local Dominicks... id buy early... it might be a home field advantage... ;) just sayin... must show receipt from local store at meat inspection...

It's a grilling meat. My recommendation was to not have a 2:00 pm turnin. Just because of logistics of trying to get grill ready et al.

I have other details from the BBQ Committee meeting, but not ready to release info.

Westmont is almost sold out at 60 teams though.
Yep, Jim was looking into it. I think this particular Dominicks is like 6 blocks west on Ogden, by the trader joes?

Rules say you have to order in advance (I ordered 3) and pick up the day of. Guess we'll wait to see.
Be fun to see how "participating teams will be charged with preparing a top sirloin in a new and exciting way" using only KCBS garnishes

Haven't seen Scotsmen or Joel on the list yet, but looks like the last time they updated was 4/9

I think they already have dessert set for 2 don't they?
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Unread 04-27-2011, 05:11 PM   #9
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It would be nice to have a few more details seeing as how our contest is a week and a half away.
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Unread 04-27-2011, 05:14 PM   #10
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We have one in two weeks as well, and would really appreciate any help on details.
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Unread 04-27-2011, 06:28 PM   #11
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I like how the grocery store for Green Lane is 1/2 an hour away. Not sure I'm going to bother.
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Unread 04-27-2011, 06:59 PM   #12
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Wow, the store providing the meat for the Green Lane contest is 16 miles from the contest. I wonder if it could be any more of a pain in the arse to enter this ancillary category. There is also nothing on the website or the application if there is an additional entry fee to enter like there is with the dessert and chef's choice categories.
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Unread 04-27-2011, 07:31 PM   #13
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Quote:
Originally Posted by Red Valley BBQ View Post
Wow, the store providing the meat for the Green Lane contest is 16 miles from the contest. I wonder if it could be any more of a pain in the arse to enter this ancillary category. There is also nothing on the website or the application if there is an additional entry fee to enter like there is with the dessert and chef's choice categories.
You're driving all the way from Oil City and you're worried about 16 extra miles? :-)

Just kidding -- I'm with you. In Montgomery County 16 miles can seem like 100 the way traffic gets sometimes.

I would like to see more info on the category. What is garnish? What is permitted besides the meat?
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Unread 04-28-2011, 12:51 PM   #14
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I was looking to do this in Westmont, when I contacted the Dominics listed on the KCBS, they were not aware of this and when I asked about reserving a few he wanted to know if I wanted 3 pallets. any help would be greatly appriciated.
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Unread 04-28-2011, 01:56 PM   #15
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They have not been in contact with the meat manager at the Downers Grove Dominicks. They will though. I would biy early. Never know when a local team might go in and buy all the steaks!!!! ;) Dann, no schedule turnin times have been set on the side categories. That will be finalized at the next meeting on May 9th. They are leaning certain ways. I made sure that the cooks voice at the meeting was heard.

A few teams are 'reserving' a spot. Saying they are coming. Not sure if I should reveal who that is?
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