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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 07-27-2009, 11:29 PM   #1
Ron_L
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Default Bartlett Fresh Market/ Royal Oak Charcoal 2009 Backyard BBQ Rib Cook Off, Bartlett, IL - Aug. 15, 2009

There will be a rib cook-off in Bartlett IL. on Saturday August 15. The contest is sponsored by the Bartlett Fresh Market and Royal Oak. The entry fee is $25 for an entry into the rib category and the sauce category. Royal Oak will provide each participant with a bag of Royal Oak All natural Charcoal.

First prize for ribs is a Royal Oak Smoker Grill and First prize for sauce is $25. Prizes will be awarded to 5th place for ribs and 3rd place for sauce. Ribs will be pork ribs (baby backs or spares) and will be turned in at 1:00pm. Sauce will be turned in at 1:30pm and the awards ceremony will be at 2:30pm.

More details can be found on the entry form (attached to this post) or by contacting Brethren member Bones (Chris) via PM or use the e-mail address on the entry form.
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File Type: xls Bartlett Fresh Market Rib Cook Off 7-2009.xls (370.0 KB, 10 views)
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Unread 07-28-2009, 07:59 AM   #2
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I think we actually have that weekend open.

We may have to think about this one!

What are the rules (prepping meat etc) and timing as far as arrival (sorry I can't open the attachment with the crackberry).
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Unread 07-28-2009, 09:06 AM   #3
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Don't know about arrival time. Hopefully Chris will see this and chime in.

The entry form says "Ribs can be prepped prior to competition but not cooked"
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Unread 07-28-2009, 09:18 AM   #4
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Quote:
Originally Posted by Ron_L View Post
Don't know about arrival time. Hopefully Chris will see this and chime in.

The entry form says "Ribs can be prepped prior to competition but not cooked"
Is boiling considered prepping or cooking?
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Unread 07-28-2009, 09:23 AM   #5
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Originally Posted by Bbq Bubba View Post
Is boiling considered prepping or cooking?
In Michigan, Both!
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Unread 07-28-2009, 01:12 PM   #6
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Quote:
Originally Posted by Ron_L View Post
Don't know about arrival time. Hopefully Chris will see this and chime in.

The entry form says "Ribs can be prepped prior to competition but not cooked"
I will arrive at 6:00 am. If someone wants to arrive sooner I will be available.
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Unread 07-28-2009, 01:13 PM   #7
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Quote:
Originally Posted by Bbq Bubba View Post
Is boiling considered prepping or cooking?
Boiling is cooking at this contest.
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Unread 07-28-2009, 01:17 PM   #8
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Quote:
Originally Posted by Divemaster View Post
I think we actually have that weekend open.

We may have to think about this one!

What are the rules (prepping meat etc) and timing as far as arrival (sorry I can't open the attachment with the crackberry).
Hopefully this turns out to be a fun contest. We targeted this weekend because no contest are scheduled close to the Chicago area.

Come on out and give it a shot.
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Unread 07-28-2009, 01:26 PM   #9
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Do you need judges?
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Unread 07-28-2009, 02:17 PM   #10
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Do you need judges?
We are working on judges. We plan to get the guy that Keith uses for the winter burn-off and a mixture of locals and certified if they want to Judge.
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Unread 07-28-2009, 02:27 PM   #11
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OK, maybe I'll judge. As I am not sure about being able to commit to cooking.
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Unread 07-28-2009, 03:20 PM   #12
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Quote:
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We are working on judges. We plan to get the guy that Keith uses for the winter burn-off and a mixture of locals and certified if they want to Judge.
Chris - Pm'ed you
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Unread 07-28-2009, 05:28 PM   #13
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OK, maybe I'll judge. As I am not sure about being able to commit to cooking.
I will put you down. Thanks
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Unread 07-28-2009, 05:30 PM   #14
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Chris - Pm'ed you
I replied with a PM did you get it?
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Unread 07-29-2009, 05:29 PM   #15
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Can anyone send me contact information for The B team BBQ team and Ma and Pa Kettle?

Or if you are reading this please PM me.

Thanks

Chris
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