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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 01-04-2007, 10:32 AM   #1
backyardchef
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Default Grillin' on the Bay-- New Website Live!!

Hey ladies,

just wanted to let you know that the site has gone live and there is a sign up form linked on the home page.

Let me know if you need anything or have any questions. Hope to see many of you there.

http://www.grillinonthebay.org
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Unread 01-04-2007, 10:54 AM   #2
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Matt,

Replied to your email about being a sponsor. Let me know what you are looking for exactly and I'll see what I can do.

Todd
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Unread 01-04-2007, 11:24 AM   #3
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Looks good guys! Mailing it in shortly and look forward to more details as they become available (ie turn-in times, amenties, etc.).
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Unread 01-04-2007, 02:56 PM   #4
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Default You talkin to me???

I will be there
nancee

Last edited by Solidkick; 01-04-2007 at 06:14 PM..
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Unread 01-13-2007, 03:35 PM   #5
backyardchef
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Just wanted to remind anyone interested in competing or judging the Grillin' on the Bay grilling contest, that the sign up sheets are available on the web site and also the NEBS site.

Thanks to everyone that has gotten in touch so far and to all the sponsors and NEBS for the sanctioning and support.

Grillin' on the Bay
Saturday, March 31, 2007
Sheepshead Bay, Brooklyn
http://www.grillinonthebay.org
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Fletcher's Brooklyn Barbecue

The Hampton Smoker Blog: http://backyardchef.blogspot.com

7' Meadow Creek reverse flow w/ a 4' grill on the nose, named Large Marge
48" Klose Backyard Chef named Wubby
Willy the Wonder Grill
Weber Kettle named Georgiette
ECB Spider Web Collector Model
Char-Griller Smokin' Pro Firebrick Supremo
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Unread 01-19-2007, 06:19 PM   #6
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Hey Matt,

I just worked things out so I can come cook this one. Looking forward to it! Check and entry form on the way.

What teams are signed up so far? And who is rep-ing?
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Unread 01-19-2007, 10:08 PM   #7
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steve is rep-ing.. 13 teams from what i heard.
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Unread 01-19-2007, 10:35 PM   #8
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Quote:
Originally Posted by BBQchef33
steve is rep-ing.. 13 teams from what i heard.
what is rep-ing?
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Unread 01-20-2007, 08:29 PM   #9
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Sent in my check. Looking forward to meeting some new folks!
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Unread 02-16-2007, 08:23 PM   #10
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Anyone (Matt?) have info on the day's schedule (arrival, turn-in times, etc)? Just planning my day...
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Unread 03-17-2007, 10:55 AM   #11
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Just saw this list of competing teams for the 31st. Quite a collection you've assembled BYC! I should go practice or something so I don't embarass myself.

Smokin' Mikes
Purple Turtle Catering - The Returning Champions
Hill Country - Rob Richter's new barbecue team
Notorious BBQ
Fat Texan BBQ
Richie's Rib Shack
The Anchormen
IQue
Lost Nation
RUB
Fugheddaboutit BBQ
Front Street Smoke House
Smoke in Da Eye
Q Haven
Burnt Side Down
Duke's
The Mutiny Smokers
Smokin' Dave's Tailgate Party
Smokin' Bones
Ma's Que Crew
Beer Belly Porkers
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Unread 03-17-2007, 11:03 AM   #12
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I am looking forward to it, I have the chicken down, the pork is going to be a fun entry, and I got the chef's choice ready also.
Having a hard time with the fish entry though. It says whole steak or fillet. I was toying with trying to make medallions out of the fillet. I hope I dont get DQ'ed.
Ray
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Unread 03-17-2007, 11:05 AM   #13
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Quote:
Originally Posted by Sledneck
what is rep-ing?
Rep-ing means he will be there as the official from New England BBQ Society to make sure things run according to the rules.
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Unread 03-21-2007, 01:00 AM   #14
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OK, I'm sick of seeing my posts on this thread too, but this is looking like a fun day filled with great teams ready to beat my butt senseless! After all of the ice here in recent weeks, I'm just just looking forward to spending a day with Purple Turtle, the Anchormen, IQue, etc.

And flying my hand drawn brethren flag high above my grill...
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Unread 03-28-2007, 11:27 AM   #15
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Grillin' on the Bay was mentioned in this week's Time Out NY in an article about cooking competitions; was mentioned in today's NY Daily News and also had the follwing piece in the NY Observer....between the Doc's class and this, we're looking forward to a great weekend for NY bbq....

The New Yorkerator

Smokin’ on the Shore

In the world of barbecue, competition burns hotter than an open pit in Abilene. It seems anyone who is even slightly familiar with the culinary tradition has an opinion about the marriage of smoke and meat—dry rub or wet, spicy or sweet, pork or beef and so on. But at “Grillin’ On the Bay,” the city’s only major BBQ contest sanctioned by the New England Barbecue Society (NEBS), the judges’ taste buds are the only ones that really matter. And on Saturday, March 31, cooking teams will flock—“rain or shine”—to Sheepshead Bay for the chance to take home the title of grand champion and a whole lot of bragging rights.

Now in its second year, the event isn’t reserved for pit masters and pork flesh alone. On the contrary, the public is encouraged to come and watch the BBQ battle while munching on smoked savories provided by the mesquite-mongers at Atom’s Ribs and White Trash.

“People are supportive of each other, but everyone wants to step over everyone else’s back to get to the stage,” said Matt Fisher, the event’s co-organizer. “There’s some trash-talking going on, but it’s friendly. The best part of the barbecue world is that everyone is very genuine and open.” It’s a good thing, too, because the 24 competing groups are each allotted a 15-by-15-foot space from which to work their magic.

Saveur food editor Todd Coleman, EatingforBrooklyn.com blogger Pete Hassler and freelance writer Paul Lukas are among the gutsy arbiters slated to be in attendance. Each team will enter a chicken, pork, fish and “chef’s choice” dish. Last year, a crew from the Purple Turtle catering company in Fairfield, Conn., took home top honors, but, said Mr. Fisher, everyone is a winner when the proceeds benefit a great cause like the St. Mark’s Sports Association for kids.

—David Foxley
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7' Meadow Creek reverse flow w/ a 4' grill on the nose, named Large Marge
48" Klose Backyard Chef named Wubby
Willy the Wonder Grill
Weber Kettle named Georgiette
ECB Spider Web Collector Model
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