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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 06-20-2013, 12:17 AM   #31
BBQchef33
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We are up to 27 teams already.

Which confirms our qualifier status.
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Unread 06-21-2013, 11:16 PM   #32
motoeric
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We would like to thank Rosle for their generous support of this event.

If you haven't had a chance to see one of their grills, check out the review in Smoke Signals or look them up on Youtube.

Eric
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Unread 06-24-2013, 07:43 PM   #33
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We would like to thank Smoky Mountain Smokers for their support of the 7th Annual Battle of the BBQ Brethren.

If you cook outdoors and aren't using their disposable cutting boards, you are doing yourself a disservice.

http://smokymountainsmokers.com/stor...?id_category=9

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Unread 06-25-2013, 06:58 AM   #34
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WOW! Now I'm REALLY looking forward to this comp!

I see that they've already posted the results!
http://www.bbqbrethrenbattle.com/teams.shtml

Congratulations to Stubborn Bull on the RGC!

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Unread 06-25-2013, 08:54 AM   #35
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Quote:
Originally Posted by timzcardz View Post
WOW! Now I'm REALLY looking forward to this comp!

I see that they've already posted the results!
http://www.bbqbrethrenbattle.com/teams.shtml

Congratulations to Stubborn Bull on the RGC!

We have never met so stop by the Polocks and say howdy.
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Unread 06-25-2013, 08:58 AM   #36
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Quote:
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We have never met so stop by the Polocks and say howdy.
How nice of you to invite the Grim Reaper into your house!

If only it was always this easy.
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Unread 06-25-2013, 09:03 AM   #37
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Quote:
Originally Posted by timzcardz View Post
How nice of you to invite the Grim Reaper into your house!
Well we all can't live forever. For today we will live vicariously through BBQ.
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Unread 06-26-2013, 12:54 AM   #38
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We'd like to thank Bernzamatic for generously supporting the 7th Annual Battle of the BBQ Brethren.

When you are looking for a weed burner or torch for getting your charcoal and wood started, look for Bernzamatic.

Eric
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Unread 06-27-2013, 09:28 PM   #39
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We'd like to thank Sous Vide Supreme for supporting the contest.

We appreciate their generosity.


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Unread 07-01-2013, 10:17 AM   #40
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I read the BBQ Brethren Contest Rules and didn't see anything about the Pork Parting rule. Maybe I missed it so I am asking is it legal in a BBQ Brethren Sanctioned Event?
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Unread 07-01-2013, 11:26 AM   #41
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Quote:
Originally Posted by Sawdustguy View Post
I read the BBQ Brethren Contest Rules and didn't see anything about the Pork Parting rule. Maybe I missed it so I am asking is it legal in a BBQ Brethren Sanctioned Event?

Yup, You missed it.

Quote:
Pork

Pork is defined as a Whole Shoulder, Butt, or Boston Butt, or Picnic. Starting weight must be 5.25 lb. minimum. Tenderloins, Loins and pre-trimmed "money muscles" are not permitted.

Pork must be cooked whole to 145 degrees Fahrenheit, after which it may be manipulated and finished at the cook’s discretion. For health safety, a temperature of 145 must be maintained until delivery to the judges.

Pork may be submitted as a combination of styles or single style; such as Pulled, Sliced, Chopped or Diced. Bark, the outer layer of the pork, is also acceptable as part of your entry.

So, that means that once you cooked the butt to a safe serving temp of 145, you may do what ever you damn well please!
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News Flash:
"A mans worth is judged by the weight of his integrity "

You know your getting older when you choose your cereal for the fiber, not the toy


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Unread 07-01-2013, 11:32 AM   #42
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All pertinent information will be sent out clearly in the cooks packet in a week or so..

but FYI, The BBQ contest portion is GREEN GARNISH, which means any green leafy produce.
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CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Klose built MoAB (Mother of All Banderas) passed on to Big Dog, 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 1 XL BGE, 1 Mini BGE, 1 Pit Barrel Cooker, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a covered, pellet pooping FEC100, and our duck died. :(

News Flash:
"A mans worth is judged by the weight of his integrity "

You know your getting older when you choose your cereal for the fiber, not the toy


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Unread 07-01-2013, 12:19 PM   #43
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Quote:
Originally Posted by BBQchef33 View Post
All pertinent information will be sent out clearly in the cooks packet in a week or so..

but FYI, The BBQ contest portion is GREEN GARNISH, which means any green leafy produce.
I hate salad with my BBQ!!! Phil let me know if you need any help setting things up leading up the event!!
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Unread 07-01-2013, 08:16 PM   #44
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Blazin' Buttz BBQ will be attending once I get off my arse to send in my application and payment. Dragging arse as always...
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Unread 07-02-2013, 07:48 AM   #45
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Quote:
Originally Posted by BBQchef33 View Post
Yup, You missed it.



So, that means that once you cooked the butt to a safe serving temp of 145, you may do what ever you damn well please!
Cool.......
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