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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 03-06-2012, 09:56 PM   #1
The Giggler
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Default Boston Hills BBQ Fest 2012 6/22-6/24

There are a lot of new things about the Boston Hills BBQ Fest 2012.


First and foremost, is our location. We are pleased to announce that our location is changing this year. The event will be located at The Event Center on The Erie County Fairgrounds in Hamburg, NY!!!! (Yes, the same grounds as the Hamburg Casino)

Here's what you can expect:
- Same great HOSPITALITY, and dedication to our contestants
- Optional RV Spots with sewer, water, and electricity ($25/night)
- SHOWERS - Yes, I'll say it again - SHOWERS!!!!
- Of course that means, indoor plumbing, so NO Johnny-On-The-Spots!!!!
- Indoor, air-conditioned social and judging area
- No extra space charge, you get what you need when you are shown to your site!
- Dedicated electric and water run by on-site professionals - no more generators.
- Driveways, for easy-in-easy-out
- Same great KCBS and NEBS Trophies
- Stop #3 on the Empire State BBQ Championship Series


Also new this year, is a way for all of you to give something back to the Patchin Fire Company. We have worked with the Erie County Health Department, and have been granted the ability to offer samples to the public. As competitors, you know how many people want to sample real, competition bbq. Participation is not mandatory, but is appreciated. Here's how it will work: sample tickets will be sold for $2 per ticket. Participating teams will offer samples to the public during a set time. Turn the tickets in after awards. You get $1 per ticket, and PFC will keep $1 per ticket. Please make sure to indicate if you would like to participate. There is a CIRCLE ONE spot on the entry form.


As you know, we haven't had the best weather 3 years in a row. We made this venue change for a few good reasons, but mainly because we will be able to deliver a better product to our patrons and all of you.

Friday June 22nd - Load In & KCBS Inspections
Saturday June 23rd - KCBS Contest
Sunday June 24th - NEBS Wide Open Grilling Contest


Boston Hills BBQ Fest 2012 Entry Form AND Judges Registration Form are both attached in .pdf format.


Thank you to all our past competitors. Without your support, we wouldn't be able to put on this event. We look forward to seeing you in June!


Best Regards,
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Competitive Cook-Contest Organizer-Promoter of Smoke and Fire

Boston Hills BBQ Fest
www.bostonhillsbbqfest.com

PROUD to support Great Lakes BBQ Supply - www.greatlakesbbqsupply.com
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Unread 03-06-2012, 10:07 PM   #2
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KCBS Team Roster:
Hoof N Hog Smokers
Buffalo Meatheads
Hawg Doctors
Shuck N' Clucks BBQ Team
Three Dogs BBQ
KC and the Smokeshack Band
Doghouse Willie Competition BBQ Team
Buckner Brothers Barbeque
Butts & Ashes BBQ
Butt Hutt BBQ

NEBS Wide Open Grilling Team Roster:
Hoof N Hog Smokers
Buffalo Meatheads
Three Dogs BBQ
Doghouse Willie Competition BBQ Team
Buckner Brothers Barbeque
Butts & Ashes BBQ
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Mike C.

Competitive Cook-Contest Organizer-Promoter of Smoke and Fire

Boston Hills BBQ Fest
www.bostonhillsbbqfest.com

PROUD to support Great Lakes BBQ Supply - www.greatlakesbbqsupply.com
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Unread 03-06-2012, 10:10 PM   #3
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Greetings Teams,

I have been sent a few questions regarding the NEBS Wide Open Grilling Event. In order to keep the playing field level, I will offer some clarifications on the entries and rules so that everyone is on the same page.

Best,
Mike C.
Contest Chairman
________

Chicken Legs/Drumstick Category: This category is specifically, the lower leg of the chicken and does not include the thigh portion of the leg quarter. The Chicken Leg is also known as a Drumstick. Chicken Thighs will not be accepted as a legal entry in the NEBS Wide Open Grilling Competition on Sunday June 24th, 2012.


As this pertains to the NEBS Wide Open Grilling Contest, we don't want any of the main entries deep fried.


Deep Frying is defined by Wikipedia as: Deep frying is a cooking method in which food is submerged in hot fat e.g. oil. This is normally performed with a deep fryer or chip pan; industrially, a pressure fryer or vacuum fryer may be used.

Again, even if the oil is heated by an outdoor style, electric or gas turkey fryer or charcoal grill, we will not allow the main ingredient in the category to be deep fried.


Since this is an Open Garnish Rules event, garnishes and/or other components can be deep fried.


Here's an example of what we mean: A team wishes to turn in a Shrimp Taco for the Shrimp Category. They have a fresh tortilla, and plan to deep fry it and form it into a traditional taco shell. LEGAL, as long as the shrimp themselves were grilled over a direct fire (charcoal, gas, or other) WITHOUT being submersed or immersed in hot oil or fat.


Another clarification on how a grilling surface is defined: grill grate, grill plate, griddle plate, place setter, or grill pan which is directly over a charcoal, gas, or other type of fire. Oil or butter may be used to to keep food from sticking to the hot surface, as long as the main category is not immersed in hot oil or fat. Also, a griddle plate, cast iron plate or pan, or bakeware accessory that is placed on a grill grate, directly above the fire, shall be considered a legal grilling surface.


A note on Garnish and Team of the Year Points directly from NEBS:
OPEN GARNISH - Anything goes. Chefs Choice or Dessert must use Open
Garnish. Stuffing, wrapping, skewers, and decorations of any kind edible or not
are allowed. Any size chunks or ingredients can be used. Cooks should remember
the judges will be instructed to evaluate how well the cook has represented the
contest category. Excessive garnish or additional ingredients, that cover or hide
the appearance and/or taste of the defined category, may result in a lower score.

The New England Barbecue Society Rules apply for this contest, with exceptions listed here. See NEBS Rules and Regulations: http://www.nebs.org/index.php?option...gsection&id=12


From the NEBS Board of Directors: "In order for a competition team to have their scores count towards NEBS Team of the Year honors, the chief cook that signed the contest application for the team must be a paid member of NEBS when the contest takes place and must be present at the
competition. Any scores accumulated after the listed chief cook is no longer a member, by a vote of the Board of Directors for
non-payment of dues or any other reason, will not count towards NEBS Team of the Year."
__________________
Mike C.

Competitive Cook-Contest Organizer-Promoter of Smoke and Fire

Boston Hills BBQ Fest
www.bostonhillsbbqfest.com

PROUD to support Great Lakes BBQ Supply - www.greatlakesbbqsupply.com
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Unread 03-07-2012, 12:10 PM   #4
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We will be there...just have to figure out how to tie up the Peace Bridge from Canada..for a few days!!!!
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Unread 03-07-2012, 12:12 PM   #5
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We're there too! (You should have our app in the mail today or tomorrow)
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Unread 03-07-2012, 12:58 PM   #6
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Quote:
Originally Posted by HarleyGirl14226 View Post
We're there too! (You should have our app in the mail today or tomorrow)
You and your puppy dawg are so photogenic!!!
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Unread 03-08-2012, 10:33 AM   #7
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Driveways? so you mean no more of this?
Andy and I spoke yesterday, we're still working on logistics but there will be some sort of Smoke On Wheels/Big Guns team or teams there.

Still get free beer and Sled's favorite pizza?
Attached Images
File Type: jpg IMG_0278.JPG (177.6 KB, 50 views)
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Sean Keever

"What sort of people are these charcoal masters? They behaved badly and were unconcerned with appearances. Their hair was long and unkempt and their clothes were wrinkled and old. They drank beer to and from the crab house and they made rude noises while we cooked." Tao of Charcoal
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Unread 03-08-2012, 10:49 AM   #8
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that is a picture of Mikes new stick burner being delivered, just have to burn the paint off and should be ready to go! Special and very secret flavor profiles...
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Unread 03-08-2012, 11:13 AM   #9
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@Muzzlebrake
That's a memory I won't be forgetting anytime soon...

@BigBelly
You like that don't ya! :-)
Just don't expect me to be dressed like that at comps... they are a much more "casual" affair...
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Unread 03-08-2012, 11:23 AM   #10
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Gail and everyone....this BBQ comp is one of the best around, I did enjoy the setting of the hills around the pit area..Mike and his crew really go out of their way to be sure that you have everything...however having solid ground will make thiers and our jobs alot easier...this is a first class comp run by a first class group and for those of you thinking about, quit thinking and come join in the fun!!!!
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Unread 03-08-2012, 01:01 PM   #11
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Quote:
Originally Posted by BigBellyBBQ View Post
that is a picture of Mikes new stick burner being delivered, just have to burn the paint off and should be ready to go! Special and very secret flavor profiles...
I thought the best part about it was the guy trying to pull it out with that Trailblazer!

I felt bad for Mike and the whole contest committee because you just knew what the aftermath of that whole mess was going to be. Glad to see it didn't bankrupt or blackball them.
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"What sort of people are these charcoal masters? They behaved badly and were unconcerned with appearances. Their hair was long and unkempt and their clothes were wrinkled and old. They drank beer to and from the crab house and they made rude noises while we cooked." Tao of Charcoal
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Unread 03-08-2012, 01:33 PM   #12
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however the trailblazzer had the shortman syndrone...weighing in at 5800...truck at 22,000....uh..step back shorty!!!!
but the rain was relentless and STILL they pulled off a great show...and Shelly with those damn crack-a-rittas! Shelly, quenn of tekilla
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Unread 03-08-2012, 01:54 PM   #13
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Smoking Aint Easy will be there, looking forward to it, Mike and crew always put on a great event. And instead of 5 miles away from my house the venue is now less than 1!!!
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Unread 03-08-2012, 04:31 PM   #14
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Quote:
Originally Posted by polishdon View Post
Smoking Aint Easy will be there, looking forward to it, Mike and crew always put on a great event. And instead of 5 miles away from my house the venue is now less than 1!!!
yes, I also now only have to travel 7 miles..but still camp out..If any out of town teams need anything...(must be over 1 give me a shout bigbellybarbeque@yahoo
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Unread 03-08-2012, 06:00 PM   #15
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@BigBelly - no disrespect meant there Pete... I know Mike and crew are a class act. The Boston Hills event was the first contest we ever did as a backyard team and the first one we ever did for KCBS - it will always hold a special place in our hearts. XOXO
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The 5th Artery BBQ
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2 - WSM's 22 1/2 / 3 - Weber kettle's
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