The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Competition BBQ

Notices

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.


Reply
Thread Tools
Unread 02-28-2012, 12:15 PM   #1
crehr
Is lookin for wood to cook with.
 
crehr's Avatar
 
Join Date: 07-04-10
Location: huntley il
Downloads: 0
Uploads: 0
Default Highwood's Tough Man BBQ Rib Competition, Il

Hello,
I just found this rib competition in Highwood, Il. The town is located on the North side of Chicago. It is right off the lake. It is this Saturday March 3, 2012. It is free to get in and the only thing is you have to bring 4 slabs of ribs. I emailed them and they said they only have 6 teams.
Here is an email address if anybody wants to contact her. cassy@ripplepublicrelations.com
and facebook page http://www.facebook.com/events/347700458595755/
and website http://www.celebratehighwood.com/skylanternfest.html
I going to use this comp to test out a new recipe. Hell it free!
__________________
Smokin' Tatsy BBQ of Huntley 2-WSM 18" Knock-off Green Egg
crehr is offline   Reply With Quote


Unread 02-29-2012, 07:53 AM   #2
billm
is One Chatty Farker
 
billm's Avatar
 
Join Date: 03-08-06
Location: Roselle Il
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by crehr View Post
Hello,
I just found this rib competition in Highwood, Il. The town is located on the North side of Chicago. It is right off the lake. It is this Saturday March 3, 2012. It is free to get in and the only thing is you have to bring 4 slabs of ribs. I emailed them and they said they only have 6 teams.
Here is an email address if anybody wants to contact her. cassy@ripplepublicrelations.com
and facebook page http://www.facebook.com/events/347700458595755/
and website http://www.celebratehighwood.com/skylanternfest.html
I going to use this comp to test out a new recipe. Hell it free!
according to the pdf..its March 2nd which is a friday ...hmm a bbq comp at a train station while people are commuting to and from work? not sure about the logic behind this one
__________________
--Average consumers replenish their supply of barbecue sauce every 54 days. Source: ACNielsen, as reported in American Demographics,
Backwoods Party/Chubby
Alveron Cooker
Brinkmann Cimmarron Offset
Weber 26.75 inch Kettle & Summit Gold gasser
Cypriot Grill & Optimal Automatics Party Que
http://www.headsredbbq.com
billm is offline   Reply With Quote


Unread 02-29-2012, 07:58 AM   #3
ModelMaker
is One Chatty Farker
 
ModelMaker's Avatar
 
Join Date: 04-21-06
Location: Lake Ponderosa-Montezuma, IA
Downloads: 0
Uploads: 0
Default

There will be alot of hungry catholics at that train station....
Ed
__________________
Designer of a custom drum smoker
Customized Aussie gas passer
Turkey fryer
Extremely seasoned hand hammered Wok
Pit Boss-HART BURN Competition BBQ Team
KCBS certified judge


And Your not the boss of me either!!
ModelMaker is online now   Reply With Quote


Unread 02-29-2012, 11:18 AM   #4
crehr
Is lookin for wood to cook with.
 
crehr's Avatar
 
Join Date: 07-04-10
Location: huntley il
Downloads: 0
Uploads: 0
Default

The comp is on Saturday. Turn-in is at 11am. I had her confirm that. Here is a copy of the rules.

Thank you for being a part of the First Annual BBQ Rib Competition - since it is the first of its kind, we are trying to keep it simple. The competition aspect will be just RIBS, although you are totally welcome to cook anything else you want on the side to sample for the event-goers, or just for fun!
Also, instead of a 24-hour cook-off, it will be more like an 11-hour cook-off. So, after Friday, beginning at midnight on Saturday, March 3rd, you may set up and fire up the grills. This gives you 11 hours to cook, as judging will be at 11am sharp on Saturday morning.
Your judges will be: Weber's Grilling Expert Kevin Kolman, Texas Long-Horn Cattle Rancher and Army Major General Jimmie Jaye Wells, and renowned "Adventure Chef" Gabe Viti Jr.



The rules for Highwood's Tough Man/Woman BBQ Rib Challenge are as follows:


1. Competition will take place in the Metra parking lot in downtown Highwood in an area just north of the metra train station and south of the bocce court
2. Cooking can begin as early as midnight on Saturday the 3rd, and heat must be ceased at 11:00am for judging to begin. The winner will be announced at noon.
3. Each contestant gets an area of 2 car spaces to cook in. Garbage cans will be supplied.
4. Water is available at the Metra station, however there will be NO electricity. Bring a generator if needed.

5. Participants must cook a minimum of 4 slabs of ribs,

6. This will be a blind tasting. All entries will be given a number and an anonymous judging plate will be given to each contestant to serve the 4 judges.
7. Contestants must bring their own ribs, sauce or rub, cooking utensils, and grilling device.
8. All meat must be brought to the cooking site RAW and ready for inspection. No meat is allowed to leave the site after it’s been inspected.
9. Scoring will be as follows, for a total of 100 points: The ‘Look’ of the ribs- 20 points, The Sauce or Rub- 30 points, and The Taste and Texture- 50 points.



Thanks for entering again - we are very excited and hope you are too!! Let's make this first annual a great boiler plate for the rest of the years to come!



I have also attached the press release if you may need any more info. Let me know if you have any other questions, have a good one.
__________________
Smokin' Tatsy BBQ of Huntley 2-WSM 18" Knock-off Green Egg
crehr is offline   Reply With Quote


Unread 03-03-2012, 03:41 PM   #5
billm
is One Chatty Farker
 
billm's Avatar
 
Join Date: 03-08-06
Location: Roselle Il
Downloads: 0
Uploads: 0
Default

congrats to CMohr74 (Dan) for his first place rib win today at this comp..not bad for his first time out...and in 25 degree weather on a UDS no less
__________________
--Average consumers replenish their supply of barbecue sauce every 54 days. Source: ACNielsen, as reported in American Demographics,
Backwoods Party/Chubby
Alveron Cooker
Brinkmann Cimmarron Offset
Weber 26.75 inch Kettle & Summit Gold gasser
Cypriot Grill & Optimal Automatics Party Que
http://www.headsredbbq.com
billm is offline   Reply With Quote


Unread 03-03-2012, 04:47 PM   #6
Scottie
Babbling Farker
 
Scottie's Avatar
 
Join Date: 11-03-06
Location: Chi-Town
Downloads: 0
Uploads: 0
Default

Nice. It wasn't warm today either.
__________________
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
Scottie is offline   Reply With Quote


Unread 03-03-2012, 05:30 PM   #7
Ron_L
Moderator

 
Ron_L's Avatar
 
Join Date: 12-09-04
Location: Chicago 'Burbs
Downloads: 1
Uploads: 0
Default

Great job, Dan!

11:00am turn in? What time did you start cooking?
__________________
"Ron Rico, Boss. You can call me Captain Ron..."

Unwrap me!
Smoke me!
Eat me!

The Naked Fatty!

FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Gasser (RIP)/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser

Remembering a friend
Ron_L is online now   Reply With Quote


Unread 03-04-2012, 09:47 AM   #8
moosesbbq
Is lookin for wood to cook with.
 
Join Date: 09-19-09
Location: Salem, Wisconsin
Downloads: 1
Uploads: 0
Default

All that fun and snow too! Congrats on the win.
__________________
2 WSM 22's, 1 WSM 18, Offset CharBroil, 1 72" Custom Center Fed Offset, Lots of Moose
moosesbbq is offline   Reply With Quote


Unread 03-04-2012, 10:27 AM   #9
crehr
Is lookin for wood to cook with.
 
crehr's Avatar
 
Join Date: 07-04-10
Location: huntley il
Downloads: 0
Uploads: 0
Default

Congrats to Dan. It was a great time. The wind was wicked all day. The best part the whole day was to feeding the soldiers from Fort Sheridan.
__________________
Smokin' Tatsy BBQ of Huntley 2-WSM 18" Knock-off Green Egg
crehr is offline   Reply With Quote


Unread 03-04-2012, 10:37 AM   #10
SCSmoke
Full Fledged Farker

 
SCSmoke's Avatar
 
Join Date: 09-30-11
Location: Chicago, IL
Downloads: 0
Uploads: 0
Default

Congrats Dan!
__________________
Andrew --Second City Smoke --
SCSmoke is offline   Reply With Quote


Unread 03-04-2012, 12:32 PM   #11
cmohr74
Full Fledged Farker

 
cmohr74's Avatar
 
Join Date: 09-12-11
Location: Streamwood, Illinois
Downloads: 1
Uploads: 0
Default

Thanks guys. The cold wasn't the problem...it was the +25 mph winds that were ripping through there. I would up showing up around 4:45 am to get inspected by 5:00 am. I was cooking spares and with the temperature and all that I wanted to make sure my trusty old UDS would stay at temp. Like crehr from smoking Tasty BBQ said, it was a blast getting to meet some of the soldiers from Fort Sheridan. My family has a great history of military background, so my chance to give anything back to soldiers that puts a smile on their face is awesome. I would like to attach photos, but I need to work on that on how to attach these. I didn't get a final shot of my turn in's, but I was happy with how they turned out. To hear my name called for first place on my first outing was AWESOME!!! Thank you to all those that have helped me in the past year with input and feedback. Looks like it paid off.
cmohr74 is offline   Reply With Quote


Unread 03-04-2012, 02:43 PM   #12
Rich Parker
Babbling Farker

 
Rich Parker's Avatar
 
Join Date: 06-20-09
Location: Grand Rapids, MI
Downloads: 0
Uploads: 0
Default

Congratulations!

Now that you are a rib cooking professional you are required to compete at Westmont.
__________________
WSM and UDS - iBQ'n BBQ Team co-founder TheBBQSuperstore.com sponsored by Deep South Smokers
Rich Parker is offline   Reply With Quote


Unread 03-04-2012, 03:09 PM   #13
cmohr74
Full Fledged Farker

 
cmohr74's Avatar
 
Join Date: 09-12-11
Location: Streamwood, Illinois
Downloads: 1
Uploads: 0
Default

Would love to cook Westmont, but it will have to wait until next year. I have a 5 year anniversary trip with my wife that was planned a while back that weekend. Looking at Libertyville and Kenosha, WI if possible..
cmohr74 is offline   Reply With Quote


Unread 03-04-2012, 08:33 PM   #14
Stoke&Smoke
Babbling Farker

 
Stoke&Smoke's Avatar
 
Join Date: 12-18-07
Location: Western burbs of Chicago, IL
Downloads: 1
Uploads: 0
Default

Great job Dan! Congrats!!!

Sent from my SAMSUNG-SGH-I897 using Tapatalk
__________________
2 Skinny Cooks Competition Team
http://2SkinnyCooks.blogspot.com
KCBS CJ/TC #17139 Member ILBBQS
Too many cookers to list
Stoke&Smoke is offline   Reply With Quote


Unread 03-04-2012, 09:07 PM   #15
daveinwestmont
On the road to being a farker
 
daveinwestmont's Avatar
 
Join Date: 04-12-11
Location: Westmont, IL
Downloads: 0
Uploads: 0
Default

Awesome Dan!!!! Stay the course and keep cooking!!!!
__________________
AKA MUDS BBQ - PCC Meat Monster, 2 kettles, UDS
daveinwestmont is offline   Reply With Quote


Reply

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

Loading



All times are GMT -5. The time now is 08:52 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
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