Contest Announcment People's Choice Rib Cook Off - Hickville, NY - September 17th, 2011

BlazinSS934 said:
Smokenstein

This a family event lol

Sal

Red solo cups are your friend
Click to expand...

So i guess the fireworks are out, cancel the Hooter girls, & i had
my concrete anchors ready to install the brass pole....

Signs that may be seen at this event:
Mustache rides are on the house (tom selleck like)
FREE JAMESON SHOTS THIS WAY , compliments Smokin Irish
Big Barry Paying all admission fees to public ( up to 3$) :icon_blush:
Garnish--SHeesh who needs it
MEDIA ...Sorry hes not here
Any complaints, please contact Phil :shocked: , Somehow you may get a call :becky:
Ribs, with a side of eggs & hash Browns
 
Just spoke with my pork supplier. He is providing us with full spare ribs NOT St Louis cut. Please be prepared to do some trimming

Also forgot to mention gloves are needed as per NC DOH

Salb
 
Are we going to know the breakdown of the prizes at the cooks meeting? I want to make sure i have room in my truck for the prizes for first place.

Hahaha
 
In case it got lost in earlier posts.

People choice
1st place 22.5" weber smokey mountain
2nd place 10x10 professional grade pop up by eZ-Up
3rd place. Large cooler
4 th place smaller cooler
5th place BBQ tool set

Also get trophies 1-5

Judged comp
1st place trophy and free entry into next years event
2nd-5th place shout outs

Sal
 
Sounds like it's going to be a great time and a nice day (weather wise).

I'm looking forward to seeing everyone on Saturday.

Eric
 
Is the spigot bucket official if so is the BoH going to testing the temp of the meat ,as per holtsville,
Let's be sure that if we are going to be inspected that we know ALL therules before...even if it is late now....do we need certificates of approval from the Board of health to sell,tickets, the ribs
 
All of the teams are listed on the app for the BoH under our application so no additional paperwork is needed. as for the temp of the meat, I can't say if they will or will not be there because I don't know. The ribs are refrigerated so if you have a cooler we can provide ice to keep the ribs below 40 till u finish prep on them. As for final cooking temp and holding temp, I am sure everyone has a wide array of thermometers to monitor

Sal

If any one has done a nassau county comp please feel free to chime in
 
BlazinSS934 said:
Just spoke with my pork supplier. He is providing us with full spare ribs NOT St Louis cut. Please be prepared to do some trimming

Also forgot to mention gloves are needed as per NC DOH

Salb
Click to expand...

Thats a whole lotta trimming.......
 
some BOH input from experience.

BOH requires mechanical refrigeration for keeping meats cold. Not Ice.

Holding temps must be 145 or better.

Serving area must be covered.

A spigot bucket is official...

u can use any one of these

082657500805.jpg


igloo_water_cooler_5_gallon_b6.jpg



100cupurn.jpg
 
The night before the big shamoo, everybody reading , nobody posting
 
Oh yeah, since you guys suggested sides, I am doing
Stuffed lobster tails with butter poached lump crabmeat,
a merlot reduction stuffed portabella & gorgonzola filet mignon garlic bread :p
 
I didn't go to the awards ceremony. Does anyone know who came in the top five or so in judged and people's choice?


Thanks!

Eric
 
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