Chef's Choice

WannaBeBBQueen · 07-18-2006, 11:07 AM

Question, the first of many I'm sure...lol

I'm entering my first BBQ Cook-off (non-sanctioned) there are three categories to compete in Chicken, Ribs and Chef's Choice.

Chef's Choice, wow that threw me for a loop, what should I make? I have no idea, the only restriction was that it not be a dessert. What would the judges wanna see? I know 2 will be KCBS, a couple others from local restaurants and I think a radio DJ. I would love to have some ideas what you guys would do :) thanks.

djmarko · 07-18-2006, 11:16 AM

Hi Julie. That's why they call it Chef's Choice. It's up to you. Other than BBQ what do you like to cook the most? What's your favorite dish? Some sort of seafood is always good. Judges like to see creativity, something different.

voodoobbqIL · 07-18-2006, 11:16 AM

In the open category like this you can get really creative which a good thing and a bad thing. You can keep the meat theme or really try to do something different. I am assuming this is not a side type category but considering they said no dessert it sounds like anything goes. Try something from another region of the country, cajun or something. If it will be really warm there try something refreshing like some sort of salad. The sky is literally the limit. I have seen ice cream in this type of thing and it killed evereything else...but that's a dessert. I know this has not helped one bit but I will keep thinking about it.

BrooklynQ · 07-18-2006, 11:22 AM

Julie - where and when's the event?

Ron_L · 07-18-2006, 11:25 AM

Some ideas, Julie, depending on how much time you have and how much effort you want to expend

Stuffed Pork Loin - some of the group have used this in competition before. Do a search and you'll find all of the details on how to make it look great. basically you take a pork loin (not a tenderloin), make an opening in it lengthwise (you can use a long knife or you can get fancy and use a pipe to cut a perfectly round hole in it) and then stuff it with your favorite sausage. I sue a maple fatty that I roll out to the right length and diameter and then freeze to make it easier to stuff into the loin. It tastes great and looks cool when you slice it.

Grilled Tuna with a fruit salsa - Just buy some nice tuna steaks, season and sear, and then serve with a fresh fruit salsa on top. I make a mango salsa that has mangos, red ionions and jalapenos in it. No recipe, just whatever feels right.

Hope that gets you thinking!

WannaBeBBQueen · 07-18-2006, 11:57 AM

The event is Sept 9th in Hillsborough, NJ. It is limited to 30 teams and this is the second year it's being done. It's a fundraiser for the Fire Dept. 22 teams competed last year. So I thought for a 100.00 it would be a good place to start. I'm waiting to get the application in an email. I spoke to the guy who runs it last night and he said he'd email it to me this week. I want to get my check in quick so I don't miss out. It's only for trophies... no money, but that doesn't mean a thing to me. If you would like anymore info or would like me to forward the application to you, just PM me with your private email addy :)

Quote:

Originally Posted by BrooklynQ

Julie - where and when's the event?

WannaBeBBQueen · 07-18-2006, 11:59 AM

Wow, gotta say that pork loin sounds outrageous, shhh don't tell anyone else...lol, think I'm gonna run that by the team :) Thanks and I would still love to hear more ideas :)

Quote:

Originally Posted by Ron_L

Some ideas, Julie, depending on how much time you have and how much effort you want to expend

Stuffed Pork Loin - some of the group have used this in competition before. Do a search and you'll find all of the details on how to make it look great. basically you take a pork loin (not a tenderloin), make an opening in it lengthwise (you can use a long knife or you can get fancy and use a pipe to cut a perfectly round hole in it) and then stuff it with your favorite sausage. I sue a maple fatty that I roll out to the right length and diameter and then freeze to make it easier to stuff into the loin. It tastes great and looks cool when you slice it.

Grilled Tuna with a fruit salsa - Just buy some nice tuna steaks, season and sear, and then serve with a fresh fruit salsa on top. I make a mango salsa that has mangos, red ionions and jalapenos in it. No recipe, just whatever feels right.

Hope that gets you thinking!

BrooklynQ · 07-18-2006, 12:03 PM

Oh yeah - the No Fire Just Smoke contest that Ribs Within is holding. I'm planning on going to that too. I talked about it on my blog.

It looks like a fun event. I thought it was 3 categories, Ribs, Chicken and Anything But. Right now it's throphies only, but Laura told me that they're trying to raise some prize money.

backyardchef · 07-18-2006, 12:04 PM

Julie--

I think BrooklynQ (Robert) and I will be down there for that event. The folks running that event are nice people.

Hope to see you there! Oh, great signature....

Sledneck · 07-18-2006, 12:13 PM

Do steak, seems to have won the top two at an ealier contest

I guess the judges like it plain and simple(no croatian cevapcici for sure)

ModelMaker · 07-18-2006, 12:20 PM

You BIG GUNS are gonna scare the poor girl off!!
As a judge I would suggest a nice fruit bowl (berries or peaches) with maybe a liquor based sauce, or is that cosidered a dessert?
What I've been looking for is a nice jumbo shrimp coctail with a nice spicey tomato/horseradish dip....
Good luck and have fun!!
ModelMaker

ique · 07-18-2006, 12:23 PM

Grilled beef tenderloin rested in a garlic butter bath.

Quote:

Originally Posted by WannaBeBBQueen

Question, the first of many I'm sure...lol

I'm entering my first BBQ Cook-off (non-sanctioned) there are three categories to compete in Chicken, Ribs and Chef's Choice.

Chef's Choice, wow that threw me for a loop, what should I make? I have no idea, the only restriction was that it not be a dessert. What would the judges wanna see? I know 2 will be KCBS, a couple others from local restaurants and I think a radio DJ. I would love to have some ideas what you guys would do :) thanks.

Sledneck · 07-18-2006, 12:27 PM

Quote:

Originally Posted by ique

Grilled beef tenderloin rested in a garlic butter bath.

Well now i know whats for dinner here 2nite!!!

Solidkick · 07-18-2006, 12:36 PM

Anything with ice cream usually scores well 'round these parts.....

cmcadams · 07-18-2006, 01:19 PM

Prime rib is so easy, and also looks great, and isn't as dependent as some other meats to be hot (it's good at room temp)... with some homemade sour cream horseradish sauce, it's killer.

07-18-2006, 11:07 AM	#1
WannaBeBBQueen is Blowin Smoke! Join Date: 07-17-06 Location: Wantagh, NY Downloads: 0 Uploads: 0	Chef's Choice Question, the first of many I'm sure...lol I'm entering my first BBQ Cook-off (non-sanctioned) there are three categories to compete in Chicken, Ribs and Chef's Choice. Chef's Choice, wow that threw me for a loop, what should I make? I have no idea, the only restriction was that it not be a dessert. What would the judges wanna see? I know 2 will be KCBS, a couple others from local restaurants and I think a radio DJ. I would love to have some ideas what you guys would do :) thanks. __________________ Julie "It is better to have burnt and lost, then never to have barbecued at all" Swamp Pit BBQ KCBS Member KCBS CBJ Charbroil Bandera Charbroil Silver Smoker/Grill Weber Kettle 18 & 26 WSM 18 1/2 Kamado 18" FEC 100 http://www.myspace.com/wannabebbqueen http://www.tripadvisor.com/members/JMBred *the views of the user Skip (The Prince Consort) do not necessarily reflect those of WannaBeBBQueen...lol

07-18-2006, 11:16 AM	#2
djmarko Full Fledged Farker Join Date: 07-20-05 Location: Massapequa, NY Downloads: 0 Uploads: 0	Hi Julie. That's why they call it Chef's Choice. It's up to you. Other than BBQ what do you like to cook the most? What's your favorite dish? Some sort of seafood is always good. Judges like to see creativity, something different. __________________ Rich KCBS CBJ Klose 20"x48" offset NB Black Diamond Weber 1 Touch Gold Brinkman Smoke N Pit Pitmaster

07-18-2006, 11:16 AM	#3
voodoobbqIL Full Fledged Farker Join Date: 10-03-05 Location: Louisville, KY Downloads: 0 Uploads: 0	In the open category like this you can get really creative which a good thing and a bad thing. You can keep the meat theme or really try to do something different. I am assuming this is not a side type category but considering they said no dessert it sounds like anything goes. Try something from another region of the country, cajun or something. If it will be really warm there try something refreshing like some sort of salad. The sky is literally the limit. I have seen ice cream in this type of thing and it killed evereything else...but that's a dessert. I know this has not helped one bit but I will keep thinking about it. __________________ Kevin a.k.a. Smokcrates, BBQ P[FONT=Arial]hilosopher[/FONT] Partners in Swine Comp. BBQ Team KCBS CBJ Ole' Hickory CTO / large BGE 2 x Weber 22.5 One Touch Silver (red , black) Weber Smokey Joe Char-Broil Gas Passer

07-18-2006, 11:25 AM	#5
Ron_L Moderator Join Date: 12-09-04 Location: Chicago 'Burbs Downloads: 0 Uploads: 0	Some ideas, Julie, depending on how much time you have and how much effort you want to expend Stuffed Pork Loin - some of the group have used this in competition before. Do a search and you'll find all of the details on how to make it look great. basically you take a pork loin (not a tenderloin), make an opening in it lengthwise (you can use a long knife or you can get fancy and use a pipe to cut a perfectly round hole in it) and then stuff it with your favorite sausage. I sue a maple fatty that I roll out to the right length and diameter and then freeze to make it easier to stuff into the loin. It tastes great and looks cool when you slice it. Grilled Tuna with a fruit salsa - Just buy some nice tuna steaks, season and sear, and then serve with a fresh fruit salsa on top. I make a mango salsa that has mangos, red ionions and jalapenos in it. No recipe, just whatever feels right. Hope that gets you thinking! __________________ "Ron Rico, Boss. You can call me Captain Ron..." Save The 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/Weber Gasser/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser and a pickle Remembering a friend

07-18-2006, 12:04 PM	#9
backyardchef Babbling Farker Join Date: 11-05-04 Location: New York City Downloads: 0 Uploads: 0	Julie-- I think BrooklynQ (Robert) and I will be down there for that event. The folks running that event are nice people. Hope to see you there! Oh, great signature.... __________________ Matt Fletcher's Brooklyn Barbecue The Hampton Smoker Blog: http://backyardchef.blogspot.com 7' Meadow Creek reverse flow w/ a 4' grill on the nose, named Large Marge 48" Klose Backyard Chef named Wubby Willy the Wonder Grill Weber Kettle named Georgiette ECB Spider Web Collector Model Char-Griller Smokin' Pro Firebrick Supremo

07-18-2006, 11:22 AM	#4
BrooklynQ Banned Join Date: 07-18-04 Downloads: 0 Uploads: 0	Julie - where and when's the event?

07-18-2006, 12:03 PM	#8
BrooklynQ Banned Join Date: 07-18-04 Downloads: 0 Uploads: 0	Oh yeah - the No Fire Just Smoke contest that Ribs Within is holding. I'm planning on going to that too. I talked about it on my blog. It looks like a fun event. I thought it was 3 categories, Ribs, Chicken and Anything But. Right now it's throphies only, but Laura told me that they're trying to raise some prize money.

07-18-2006, 12:13 PM	#10
Sledneck is one Smokin' Farker Join Date: 12-04-05 Location: Wantagh, NY Downloads: 0 Uploads: 0	Do steak, seems to have won the top two at an ealier contest I guess the judges like it plain and simple(no croatian cevapcici for sure) __________________ BBQ Illuminati Blog Disclaimer: The poster does not take any responsibility for any bad feelings or sense of exclusion that the reader of this post may have-whether real or imagined. Reading threads poses inherent risks. The poster of this thread would like to also remind readers to make sure they have a functional sense of humor before they visit any discussion board.

07-18-2006, 12:20 PM	#11
ModelMaker is One Chatty Farker Join Date: 04-21-06 Location: Lake Ponderosa-Montezuma, IA Downloads: 0 Uploads: 0	You BIG GUNS are gonna scare the poor girl off!! As a judge I would suggest a nice fruit bowl (berries or peaches) with maybe a liquor based sauce, or is that cosidered a dessert? What I've been looking for is a nice jumbo shrimp coctail with a nice spicey tomato/horseradish dip.... Good luck and have fun!! ModelMaker __________________ 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!!

07-18-2006, 12:36 PM	#14
Solidkick somebody shut me the fark up. Join Date: 10-21-03 Location: Bandera Owner in Missouri Downloads: 0 Uploads: 0	Anything with ice cream usually scores well 'round these parts..... __________________ Mr. Kick ------------------------------------------------ *Belly Brothers BBQ Team* "Sister Flame" Spicewine Trailer Smoker,Modified Bandera, Uni-Flame Chicken Cooker with a Spicewine Thermometer mod,Kingsford Barrel cooker and a super fast RED thermapen KC always said "fat cap up!!

07-18-2006, 01:19 PM	#15
cmcadams Quintessential Chatty Farker Join Date: 02-15-06 Location: Waynesville, Ohio Downloads: 0 Uploads: 0	Prime rib is so easy, and also looks great, and isn't as dependent as some other meats to be hot (it's good at room temp)... with some homemade sour cream horseradish sauce, it's killer. __________________ Curt McAdams Livefire Blog Livefire Whisky CBJ, some comps, a few awards, Certified Artisan Steak Taster. XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :) Last edited by cmcadams; 07-18-2006 at 01:47 PM..

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