Saulnier
Got Wood.
- Joined
- Jan 10, 2009
- Location
- Simonton...
Anyone cooking HLSR (Houston Livestock Show and Rodeo Cookoff)
WHat is the deal with that contest? I read in the rules that it is an invitational or go texan whatever that is/ DO the teams vend?
Deal!:biggrin:I describe it to people as a combination of MIM and Mardi Gras on steroids. The corporate parties rival those on the dark side at the Royal, at least, and in some cases take it to a new level. HLSR is exclusive, because it can be. Everybody and their brother wants to cook it at least once, if they are from Texas. Allegedly, you can buy your way in....but the price I've heard is steep (10k). I know somebody that hasn't been able to cook for two years, but continues to pick up the bills and send somebody to cook for him to preserve the spot.
Zilla and Texana recently won a qualifier that got them into HLSR, the Royal, and the draw for the Jack. I suspect if you asked them which one they were more excited about it would be HLSR.
Skip a trip to Florida and come down next year. I'll even buy you a hat. You just have to sleep in your own room:lol:
OK, maybe not disco, but what ever boot stomping you do down in Texas...
I just got in from Houston. We had good event this year. Hosted FedEx on Thursday night, Land Tech on Friday night and friends, family and other guests on Saturday. I help out at Bill Cannons booth, Texas BBQ Rub and worked the door this year. That's the best job there is. Friday was hot so the girls were very lightly dressed Saturday was cold and windy as all hell.
We had that wind and temps in the 40s here. It was a beating.
I thought you'd be down there. Hope you had fun Darwin!
Teams do not vend. You either have an invitation to a private party only tent or you know someone at the tent that can get you in. There is a "public" tent for you to purchase BBQ if you don't have a connection to one of the private deals. This is the only cook-off that I do for this team. The Willis Group. They have sent about 4-5K invitations to their employees and customers for their tent only. We will serve food to probably 3-4K people in 3 days. It is a huge deal to be able to cook and compete in this event. Rules follow IBCA for the most part. We are taking about 120 Packer Briskets, 15 cases of Chicken Breast, 60 Cases of Sausage, 20 Cases of Potatoe Salid, and 9 cases of Cole Slaw. This company will spend about 40-50K to be a part of this event. We occupie 3 spaces toghether so we can cook 3 entries. One each for Brisket, Chicken, Spare Ribs. I was able to make the table 2 years ago and plced 7th out of 109 chiecken entries. BTW that chicken was cooked on a UDS in the beer can style over Sams Choice Briquets. (No I am not lieing about that) I will probably focus more on the brisket this year and let 2 of my other cooks handle the chicken and ribs. I have been working on a cabinet type smoker that will run like a UDS untill I get a charcoal chute built for it. If I get it far enough along to take fire I might bring it too.
Before you ask I do not have any photos of any of this because "what happens at rodeo stays at rodeo".
Chris