Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Competition BBQ


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.

Thread Tools
Old 10-05-2011, 11:14 AM   #1
On the road to being a farker
meatinc's Avatar
Join Date: 02-27-10
Location: Murrieta, CA
Default So Cal Meat Up! Backyard Competition!

The entry form for the next So Cal Meat Up! Backyard event is live and ready!

Here's a link:

The link to the actual entry form is under the text for the November Event.

Here's the basics:
On November 19th in Yorba Linda, CA, SoCal Meat Up will be hosting our second backyard competition. We hope all of you can make it out and support new teams looking to get into competition BBQ. This is going to be a 3 meat competition. The 3 meats are going to be chicken, pork ribs and tri-tip with turn-ins 1 hour apart.

Entry Fee - $25 entry fee will cover associated costs for clamshells, garnish, or other small incidental costs associated with the event.

Team check-in - will begin at 6 am 11/19/11 and Cooks meeting will begin at 8 am

Prep - all meats for the competition may be pre-trimmed, spiced, and prepped the evening prior to the event at home. No pre-cooking of any kind is allowed. This will be on the honor system so please follow the rules. Meats will be inspected upon arrival to ensure nothing is pre-cooked.

Cooking devices - We will follow KCBS rules with regards to BBQ pits. No gas or electric pits will be allowed.
There will be limited electricity available for this event. Water will be made available in a limited amount. Teams should try and minimize any electrical requirements.

Waste - all teams should attempt to minimize any waste impact. Be prepared to take trash, grease, and ash with you as ash / grease cash cans will NOT be available on site. Limited amounts of Gray water receptacles will be provided and must be used; ABSOLUTELY no dumping of gray water in storm drains or planters – Violators subject to disqualification.

Turn-ins - Turn in times are 11:00am Chicken, 12:00 Tri-Tip, 1:00pm Pork Ribs. Turn-in times are set at one hour between categories so the judges have plenty of time to evaluate and provide LIVE feedback for the cooks. Turn-ins will utilize clam shells provided by the event coordinator.

Garnish - One turn in box will have garnish. All other categories will use foil or the clam shell only. The purpose of having one turn in with KCBS style garnish is so teams can practice garnishing one box and get feedback from the judges / fellow competitors. Judges may provide feedback on the garnish - even though the garnish is NOT to be judged in a KCBS event, I think we all feel it has an impact. The category that will use garnish will be identified prior to the event. We will attempt to provide the garnish (parsley) for each event if possible.

Judging - judging will be blind / open comment. We will attempt to have 6 KCBS judges for each event. Teams will turn in clam shells and their boxes will be numbered out of sight of the judges. The judges will then open and judge the boxes on Taste and Tenderness (per KCBS guidelines) and Appearance (on garnish box only) and openly discuss / critique the boxes in front of the competitors. This will allow the competitors to get instant feedback on their turn ins but the judges will not know who's box they are judging. We may try and minimize the amount of food the judges have to eat by using 3 judges to judge 50% of the boxes from each round. The final scores will be calculated per weighted format. This judging style was really informative to the teams at the last event.

Mentoring - if a new team would like a "Pro" to help out with ideas about prep, cooking, presentation, or flavor profiles - ASK! If a "Pro" team would like to help and mentor a "new" team, Let me know! The "pros" will be randomly paired up with the "new teams.

CBJ's - It would be great if we could get 6 - 8 CBJ's to commit. Last backyard comp had 5 / 6 CBJ's because we had one VIP Judge.

Any other questions? Please ask!
Meat, Inc. De Profundis
meatinc is offline   Reply With Quote

Thanks from:--->
Old 10-05-2011, 12:37 PM   #2
big brother smoke
somebody shut me the fark up.

big brother smoke's Avatar
Join Date: 05-03-06
Location: Ventura, CA

Thanks for putting these together Aaron.
Peace and Smoke,

Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us"

My weapons: Humphrey's Smokers and Grizzly Coolers
big brother smoke is offline   Reply With Quote

Thanks from:--->
Old 10-06-2011, 10:18 AM   #3
On the road to being a farker
meatinc's Avatar
Join Date: 02-27-10
Location: Murrieta, CA

Thanks Steph! Not just me though - LOTS of people are part of this. Andy (Rooftop), Matt (Fish), Andy (Master of Disaster Jack Bound), Screaming Pete, and Abel plus many more. I hope to see you at Brazen on Sunday or if not - then at Yorba Linda for this backyarder!

P.S. I'm addicted to Simply Marvelous SS and Pecan.
Meat, Inc. De Profundis
meatinc is offline   Reply With Quote

Old 10-06-2011, 12:06 PM   #4
Babbling Farker

leanza's Avatar
Join Date: 05-26-07
Location: Southern California

November is busy but let me ask my boss and look at the calender. Sounds like a lot of fun.
leanza is offline   Reply With Quote

Thanks from:--->

Similar Threads
Thread Thread Starter Forum Replies Last Post
Backyard competition. What do I need? pne123 Competition BBQ 10 12-15-2010 04:35 PM
SO Cal Comp - Backyard at the Rocke 3 C Rocke Competition BBQ 22 01-28-2008 02:01 PM
Backyard competition bowhnter Competition BBQ 3 04-13-2007 06:52 AM
From Backyard to Competition TexasGuppie Q-talk 10 11-04-2006 11:03 PM
Backyard Competition milron Q-talk 3 05-30-2006 01:05 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.

All times are GMT -5. The time now is 03:45 PM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2017, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts