Smokin' Valley BBQ Challenge Rules

2011-06-03T10:06:00.000-07:00

Smokin’ Valley BBQ Challenge
July 1-2, 2011
Come for the fun and Experience a BBQ Competition!

Entry fee of only $70 for the Pro Division and $30 for the Backyard Division!

Awesome Trophies and Cash Payouts!
Come show us how well you can cook!

Competition Information For questions call: Mike at Tumbleweed BBQ 435-730-3051 after 3 pm.

Here is a link to the registration forms

Pro Division

http://www.texaspridebarbecue.com/CompetitionEntryForm.pdf

Backyard Division

http://www.texaspridebarbecue.com/BackyardCompetitionEntryForm.pdf

Setup

Pro Division:

You can start checking in at 10:00 am on Friday. Meat inspection will be as soon as you are ready so you can begin prepping your meats.

Cooks Meeting will be Friday afternoon or early evening. We will post the time here when it is available.

Backyard Division:

Be there by 7:00 am. You will need to set up your cook space.

You may bring your set up in Friday night as we will be there then.You must attend a cooks meeting that is to be held at 8:00 am.We will be around at 8:30 am (after the cooks meeting) to inspect your meats. If you would like an earlier meat inspection time, just ask.

All meat must be held under 40 degrees. Meat in a cooler completely covered with ice is usually sufficient. Meat may not be seasoned or marinated before inspection of meat.

Cookers

Pros:

Entries may be prepared on any charcoal or wood grill or smoker. Pellet smokers and electrically assisted accessories are permitted, but the heat must come from wood, charcoal or pellets. Propane may be used to start your fuel, but must be disconnected and moved away from the cookers once the fuel is lit.

Backyard:

Any cooker above plus Propane grills or smokers may be used however they MUST be commercially manufactured. No homemade propane cookers will be allowed.

Turn In Times

Pro

Turn ins will be first.

Chicken will be turned in at 12:00, + or - 5 minutes.

Ribs will be turned in at 12:30, + or - 5 minutes.

Pork will be turned in at 1:00 pm + or - 5 minutes.

Brisket will be turned in at 1:30 pm, + or - 5 minutes.

Back Yard

Chicken at 2:30

Ribs at 3:00

You will only have a 10 minute window of time to turn in your entries! Entries will not be accepted before the 5 minute window, entries will not be accepted after the 5 minute window, the contest official will walk the team area on Saturday and show all teams an atomic clock from which they may set their own time pieces. Turn in boxes MAY NOT use garnishes. You will be provided a piece of aluminum foil to place in the bottom of the box to prevent the melting of the box. DO NOT place anything else in your box except the meat and foil! This is an effort to equal out the skill level of the cooks and allow a beginning cook to compete on the same level as more seasoned cooks.Ribs must be turned in on the bone. Chicken can be sliced, pulled, shredded or chopped or whole pieces, however 6 small chicken thighs are recommended. There must be at least 6 identifiable portions for each category. If chopped, pulled or shredded chicken is turned in, have a large enough pile for 6 judges. In order to be qualified for the Grand Champion and RGC you must cook all of your categories, but you can take top honors in either category on its own. The GC and RGC awards will go to the teams who have the highest combined points of the meat categories.

The Awards Ceremony will be as soon as we can get the results added up. It will be at the Stage location.

Water and Electricity are available on a limited basis. We will supply enough electricity for lights, but not for RV's, air conditioners etc. Bring an awning for shade or rain protection. It can get VERY hot standing in the sun all day, and is impossible to cook in the rain. If you do not have any shade, please contact me, I may be able to help.Bring tables to work on. I see too may guys show up with nothing to work on.I would suggest 2 sets of utensils. one for raw and one for finished meats. That way you can clean up at home and not cross contaminate your food.

Bring a hand washing set-up. We are dealing with raw meat here!

Example:

Any questions, just post here or contact me.

Rock On BBQ!

2010-06-08T19:15:00.000-07:00

Tumbleweed BBQ

Presents

Tremonton City Days BBQ Competition

Come for the fun, Come for the Food,

Experience a BBQ Competition!

Sign up at Big "O" Tire in Tremonton

or visit tumbleweedbbq.com to sign up on the internet.

Entry fee of only $25

Awesome Trophies and Prizes!

Show us how well you can cook Chicken and Ribs!

Competition Information

For questions call:

Mike at Tumbleweed BBQ 435-730-3051

Here is a link to the registration form:

http://tumbleweedbbq.blogspot.com/p/entry-form.html

Be there by 7:00 am. You will need to set up your cook space. If your booth is not setup by 7:00, you will have to cart your items in by hand. 7:00 am is when they close the park to vehicle traffic. After 7:00 there cannot be any vehicles in the park. Your small cooking trailers are acceptable to be on the lawn. You may bring your set up in Friday night as we will be there then.

You must attend a cooks meeting that is to be held at 8:00 am at the Tumbleweed BBQ Booth.

We will be around at 8:30 am (after the cooks meeting) to inspect your meats. All meat must be held under 40 degrees. Meat in a cooler completely covered with ice is usually sufficient. Meat may not be seasoned or marinated before inspection of meat.

Entries may be prepared on any charcoal or wood grill or smoker. Propane grills or smokers may be used however they MUST be commercially manufactured. No homemade propane cookers will be allowed. If your cooking device sets on the ground or is close to the ground, you must provide adequate protection to prevent burning of the lawn. Sheets of plywood are good for this.
Chicken will be turned in at 2:00, + or - 5 minutes
Ribs will be turned in at 2:30, + or - 5 minutes
You will only have a 10 minute window of time to turn in your entries!
Entries will not be accepted before the 5 minute window, entries will not be accepted after the 5 minute window, the association official will walk the team area on Saturday and show all teams an atomic clock from which they may set their own time pieces.
Turn in boxes MAY NOT use garnishes like in the Pro Divisions. You will be provided a piece of aluminum foil to place in the bottom of the box to prevent the melting of the box. DO NOT place anything else in your box except the meat and foil! This is an effort to equal out the skill level of the cooks and allow a beginning cook to compete on the same level as more seasoned cooks.
Ribs must be turned in on the bone. Chicken can be sliced, pulled, shredded or chopped or whole pieces, however 6 whole chicken thighs are recommended.
There must be at least 6 identifiable portions for each category. If chopped, pulled or shredded chicken is turned in, have a large enough pile for 6 judges.
In order to be qualified for the Grand Champion and RGC you must cook both categories, but you can take top honors in either category on its own. The GC and RGC awards will go to the teams who have the highest combined points of the two meat categories.
The Awards Ceremony will be at 3:30 pm. It will be at the Stage location.
Water is NOT available, bring your own.
Electricity is not available, plan accordingly.
Bring an awning for shade or rain protection. It can get VERY hot standing in the sun all day, and is impossible to cook in the rain. If you do not have any shade, please contact me, I may be able to help.
Bring tables to work on. I see too may guys show up with nothing to work on.
I would suggest 2 sets of utensils. one for raw and one for finished meats. That way you can clean up at home and not cross contaminate your food.
Hand washing set-up. We are dealing with raw meat here! Example:

Here is a checklist that My friend Brian posted the other day that he uses in the Pro Division.

Of course you will not need all of this, it is just for a suggestion.

Home	Comp	Cooking Supplies
		Grill / Smoker
		Charcoal / Wood chunks (Mesquite, Oak, Apple)
		Knives
		Butter knife
		Cutting boards (2) (disposable)
		Pot holders
		Black gloves
		Tongs
		Spray bottle (apple juice)
		Thermometers (5)
		Aprons (3)
		Ash Can
		Lighter
		Chimney
		Newspaper
		Propane tank
		Weed burner
		Gas stove
		Sauce brush
		Sauce mop
		Sauce pan (2)
		WSM Grill (2)
		Butcher paper
		Generator
Home	Comp	Food/Drinks/Etc.
		Chicken
		Ribs
		Pork Butts
		Brisket
		Parsley
		Ice
		Rubs (chicken, ribs, pork, brisket)
		Marinade (brisket, Pork)
		Apple Juice
		Sauce (chicken and ribs)
		Snacks
		Injector syringes
		Worcestershire sauce
		Lemonade
		Ice Tea
		Water bottles
		Coffee
		Coffee pot
		Coffee cups
		Italian dressing
		Water jug (1 gallon)
		Cake
		Tea bags
Home	Comp	Storage / Cleaning
		Coolers (3) Meat, Red, Winder Farms
		Dish tubs (2 gray, 1 pink)
		Dish rags
		Dish towels
		Ziploc bags (1 gallon and 2.5 gallon)
		Water containers (2)
		Aluminum pans (Deep dish and square)
		Aluminum foil
		Bleach wipes
		Hand sanitizer
		Paper towels
		Trash bags
		Wet wipes
		Bath towels (4) Foil bags
		Gloves
		Bleach
		Welder gloves
		Buckets (5 blue, 1 white)
		Silver baking trays
		Honey
		Hot water generator (Coleman)
		Trash Barrell
Home	Comp	Miscellaneous
		Tables (Long white, short white, card)
		Chairs (3)
		Team Banner
		Bug spray
		Extension cords (100ft and green cord)
		Power Strip
		Work lights (1)
		First aid kit
		Flashlights and flashlight lantern
		Batteries
		Canopy
		Tarps (2)
		Duct tape
		Paper plates
		Silverware
		Tool box (wrench, screw driver, hammer)
		Clothes
		Sunblock
		Camera
		Fire extinguisher
		TV tray (2)
		Bungee cords
		Sleeping bags (2)
		Sleeping pads (2)
		Clock
		Computer Speakers
		Computer

Tumbleweed BBQ

Smokin' Valley BBQ Challenge Rules

Smokin’ Valley BBQ ChallengeJuly 1-2, 2011

Smokin’ Valley BBQ Challenge
July 1-2, 2011