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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 06-17-2010, 11:37 AM   #1
The Giggler
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Default Boston Hills BBQ Fest 2010, Boston, NY

We're almost inside a week! Looking forward to seeing the new and returning teams! If there are any late entries, the late fee has been waived. At this point, we're almost at capacity but we won't turn anyone away.
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Unread 06-17-2010, 12:04 PM   #2
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REALLY looking forward to it!!!
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Unread 06-17-2010, 12:36 PM   #3
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yup....yup
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Unread 06-17-2010, 12:47 PM   #4
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Smokin Aint Easy will be there, really excited about it. Our first competition, looking forward to meeting some of you folks.
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Unread 06-17-2010, 12:49 PM   #5
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Wishing everyone the best out there ... especially any mid-westerners who may find their way to up-state NY.
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Unread 06-18-2010, 06:40 AM   #6
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Wish I could come! This was one of my favorite comps to go to! Mike certainly set the bar high last year and was a model for how I wanted to set up my event! Goodluck and lets see some pics!!
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Unread 06-21-2010, 08:28 AM   #7
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So we've got 21 teams doing people's choice on Sat, and 15 teams doing people's choice on Sunday. I'm pretty pleased with the turnout.

A few short days away now.
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Unread 06-21-2010, 10:23 AM   #8
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Quote:
Originally Posted by The Giggler View Post
So we've got 21 teams doing people's choice on Sat, and 15 teams doing people's choice on Sunday. I'm pretty pleased with the turnout.

A few short days away now.

Good to hear the teams are stepping up...
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Unread 06-21-2010, 10:41 AM   #9
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Quote:
Originally Posted by goodsmokebbq View Post
Good to hear the teams are stepping up...
It should be fun, and FAIR. Everyone is getting the same portion of meat, and the same number of serving cups. I figured a 10# pork shoulder will yield 60 one ounce samples, so each team will get two pork shoulders and 120 "blue cheese cups" to serve. If you're out of either pork or service cups, you're done. :) For Sunday, everyone is getting 30 whole wings to cut in half for 60 samples. Easy peasy.

At this point, the meat order has been placed for People's Choice. So the field has been officially set.
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Unread 06-21-2010, 03:42 PM   #10
Red Valley BBQ
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I am beginning to wonder if we signed up for the People's Choice contest. Having a poor memory is terrible thing.
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Unread 06-21-2010, 05:57 PM   #11
ique
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NEBS Grilling question... Does everything in the styro turn in box need to be edible?
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Unread 06-21-2010, 07:33 PM   #12
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Well, I reckon that I should dust off my terracotta smoker and come on out....not too much else to do this weekend....I hope I remember how to cook...it has been sooooooooooooo long
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Unread 06-22-2010, 06:20 AM   #13
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See you all there!

Is there an updated list of teams somewhere?
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Unread 06-22-2010, 07:12 AM   #14
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Can't wait!! Leaving here Thursday night! Travel safe!!
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Unread 06-22-2010, 08:00 AM   #15
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Wish I could be at this one. Good luck to all.
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