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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 02-08-2013, 01:38 AM   #1
motoeric
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Default SUNY Old Westbury 5/3/13

Old Westbury BBQ Throwdown

Date
: Friday, May 3
Location: SUNY Old Westbury (LIE to 106/107 north, just passed Jericho Tpk).
Type of Event: Full BBQ (chicken, ribs, pork, brisket)
Rules: BBQ Brethren
Proclamation: Working on state proclamation from Governors Office.
Entry Fee: $150.00 w/ ALL money going back to the teams
Lots: Standard size, but we can get you as much space as you need. No extra fee.


Yes, this is on a Friday. Teams can arrive Thursday evening or early Friday.

This is a fantastic opportunity for BBQ on Long Island and your supporting the event would go a long way towards us making this an annual and large contest.

The venue is HUGE and accommodating.

http://www.oldwestbury.edu/about/maps.cfm

Payment can be sent via check made out to BBQ Brethren and mailed to:

BBQ Brethren
PO Box 58
St. James, NY 11780

Please include a note with: Your name, team name, number of people on the team, email address, phone, size lot you need if 20 by 20 doesn't work and what time you'd like to arrive. Please email the same information with "Old Westbury" in the subject line to: events@bbq-brethren.net

I'll be posting soon about some amenities.

Eric
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Last edited by motoeric; 02-08-2013 at 03:24 AM..
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Unread 02-08-2013, 07:38 AM   #2
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So the turn-ins will be Friday at 12:00, 12:30,1:00, 1:30?? Interesting??
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Unread 02-08-2013, 10:12 AM   #3
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slightly confusing? all turn ins on friday?
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Unread 02-08-2013, 12:23 PM   #4
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Yes, all turn-ins, judging, awards, prizes on Friday.

You can, if you'd like, arrive on Thursday evening.

Eric
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Unread 02-08-2013, 03:43 PM   #5
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There will be butchery demonstrations onsite by the master butcher for J. Kings as well as showings of BBQ related documentaries by the Southern Foodway Alliance.

I'll be following up with some other amenities soon.

Eric
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Unread 02-08-2013, 05:01 PM   #6
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Why Friday?
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Unread 02-08-2013, 05:24 PM   #7
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Quote:
Originally Posted by JimmyDAL View Post
Why Friday?

That's when school is in session.

Eric
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Unread 02-08-2013, 06:33 PM   #8
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Check sat.am...turn in at noon?
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Unread 02-08-2013, 07:33 PM   #9
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Quote:
Originally Posted by nosmo View Post
Check sat.am...turn in at noon?

There is no Saturday am. Everything will be concluded by Friday evening.

Standard turn in times.

Teams can arrive Thursday if they'd like. Someone will be available for meat inspections Thursday evening.

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Unread 02-11-2013, 07:44 AM   #10
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I love the idea of another local competition, but the Thursday/Friday scheduling is likely a deal breaker for us.
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Unread 02-11-2013, 07:56 AM   #11
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Electric provided?
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Unread 02-11-2013, 08:56 AM   #12
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Quote:
Originally Posted by timzcardz View Post
I love the idea of another local competition, but the Thursday/Friday scheduling is likely a deal breaker for us.
Same for us!!
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Unread 02-11-2013, 03:45 PM   #13
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Quote:
Originally Posted by timzcardz View Post
I love the idea of another local competition, but the Thursday/Friday scheduling is likely a deal breaker for us.
same here, that's three days off work. wed. finish prep/pack, thursday travel/setup, friday turn ins.

if i was to take three days, i'd go on vaca. somewhere other than L.I.
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Unread 02-12-2013, 08:13 AM   #14
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The weekday, one day, full KCBS kills it for us. It would be managable if it was a Friday/Saturday contest. It's a shame because my brother and teammate lives only one town away in Hicksville.
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Unread 02-12-2013, 10:13 AM   #15
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Quote:
Originally Posted by timzcardz View Post
I love the idea of another local competition, but the Thursday/Friday scheduling is likely a deal breaker for us.
same
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