Not sure if there are any BBQ competitors or perspective BBQ competitors in the So Cal area, but a few local long time competition teams and judges have gotten together to start a general BBQ Enthusiast Group called So Cal MEATUP.
This is a great opportunity if you know anyone looking to get into the competitive BBQ scene, but not sure what to do or where to start. We also have teams ready to mentor the new teams or people looking to join a team or create a new team.
Here is the info. On a side note competing in this event will NOT void your amateur status.
SO CAL MEAT UP BBQ PAGE
The event is officially sponsored by KCBS and will use the KCBS scoring system.
Here's the basics:
On November 19th, SoCal Meat Up will be hosting our second backyard competition in Yorba Linda. We hope all of you can make it out and support new teams looking to get into competition BBQ. This is going to be a 3 meat competition. The 3 meats are going to be chicken, pork ribs and tri-tip with turn-ins 1 hour apart.
Entry Fee - $25 entry fee will cover associated costs for clamshells, garnish, or other small incidental costs associated with the event.
Team check-in - will begin at 6 am 11/19/11 and Cooks meeting will begin at 8 am
Prep - all meats for the competition may be pre-trimmed, spiced, and prepped the evening prior to the event at home. No pre-cooking of any kind is allowed. This will be on the honor system so please follow the rules. Meats will be inspected upon arrival to ensure nothing is pre-cooked.
Cooking devices - We will follow KCBS rules with regards to BBQ pits. No gas or electric pits will be allowed.
There will be limited electricity available for this event. Water will be made available in a limited amount. Teams should try and minimize any electrical requirements.
Waste - all teams should attempt to minimize any waste impact. Be prepared to take trash, grease, and ash with you as ash / grease cash cans will NOT be available on site. Limited amounts of Gray water receptacles will be provided and must be used; ABSOLUTELY no dumping of gray water in storm drains or planters – Violators subject to disqualification.
Turn-ins - Turn in times are 11:00am Chicken, 12:00 Tri-Tip, 1:00pm Pork Ribs. Turn-in times are set at one hour between categories so the judges have plenty of time to evaluate and provide LIVE feedback for the cooks. Turn-ins will utilize clam shells provided by the event coordinator.
Garnish - One turn in box will have garnish. All other categories will use foil or the clam shell only. The purpose of having one turn in with KCBS style garnish is so teams can practice garnishing one box and get feedback from the judges / fellow competitors. Judges may provide feedback on the garnish - even though the garnish is NOT to be judged in a KCBS event, I think we all feel it has an impact. The category that will use garnish will be identified prior to the event. We will attempt to provide the garnish (parsley) for each event if possible.
Judging - judging will be blind / open comment. We will attempt to have 6 KCBS judges for each event. Teams will turn in clam shells and their boxes will be numbered out of sight of the judges. The judges will then open and judge the boxes on Taste and Tenderness (per KCBS guidelines) and Appearance (on garnish box only) and openly discuss / critique the boxes in front of the competitors. This will allow the competitors to get instant feedback on their turn ins but the judges will not know who's box they are judging. We may try and minimize the amount of food the judges have to eat by using 3 judges to judge 50% of the boxes from each round. The final scores will be calculated per weighted format. This judging style was really informative to the teams at the last event.
Mentoring - if a new team would like a "Pro" to help out with ideas about prep, cooking, presentation, or flavor profiles - ASK! If a "Pro" team would like to help and mentor a "new" team, Let me know! The "pros" will be randomly paired up with the "new teams.
This is a great opportunity if you know anyone looking to get into the competitive BBQ scene, but not sure what to do or where to start. We also have teams ready to mentor the new teams or people looking to join a team or create a new team.
Here is the info. On a side note competing in this event will NOT void your amateur status.
SO CAL MEAT UP BBQ PAGE
The event is officially sponsored by KCBS and will use the KCBS scoring system.
Here's the basics:
On November 19th, SoCal Meat Up will be hosting our second backyard competition in Yorba Linda. We hope all of you can make it out and support new teams looking to get into competition BBQ. This is going to be a 3 meat competition. The 3 meats are going to be chicken, pork ribs and tri-tip with turn-ins 1 hour apart.
Entry Fee - $25 entry fee will cover associated costs for clamshells, garnish, or other small incidental costs associated with the event.
Team check-in - will begin at 6 am 11/19/11 and Cooks meeting will begin at 8 am
Prep - all meats for the competition may be pre-trimmed, spiced, and prepped the evening prior to the event at home. No pre-cooking of any kind is allowed. This will be on the honor system so please follow the rules. Meats will be inspected upon arrival to ensure nothing is pre-cooked.
Cooking devices - We will follow KCBS rules with regards to BBQ pits. No gas or electric pits will be allowed.
There will be limited electricity available for this event. Water will be made available in a limited amount. Teams should try and minimize any electrical requirements.
Waste - all teams should attempt to minimize any waste impact. Be prepared to take trash, grease, and ash with you as ash / grease cash cans will NOT be available on site. Limited amounts of Gray water receptacles will be provided and must be used; ABSOLUTELY no dumping of gray water in storm drains or planters – Violators subject to disqualification.
Turn-ins - Turn in times are 11:00am Chicken, 12:00 Tri-Tip, 1:00pm Pork Ribs. Turn-in times are set at one hour between categories so the judges have plenty of time to evaluate and provide LIVE feedback for the cooks. Turn-ins will utilize clam shells provided by the event coordinator.
Garnish - One turn in box will have garnish. All other categories will use foil or the clam shell only. The purpose of having one turn in with KCBS style garnish is so teams can practice garnishing one box and get feedback from the judges / fellow competitors. Judges may provide feedback on the garnish - even though the garnish is NOT to be judged in a KCBS event, I think we all feel it has an impact. The category that will use garnish will be identified prior to the event. We will attempt to provide the garnish (parsley) for each event if possible.
Judging - judging will be blind / open comment. We will attempt to have 6 KCBS judges for each event. Teams will turn in clam shells and their boxes will be numbered out of sight of the judges. The judges will then open and judge the boxes on Taste and Tenderness (per KCBS guidelines) and Appearance (on garnish box only) and openly discuss / critique the boxes in front of the competitors. This will allow the competitors to get instant feedback on their turn ins but the judges will not know who's box they are judging. We may try and minimize the amount of food the judges have to eat by using 3 judges to judge 50% of the boxes from each round. The final scores will be calculated per weighted format. This judging style was really informative to the teams at the last event.
Mentoring - if a new team would like a "Pro" to help out with ideas about prep, cooking, presentation, or flavor profiles - ASK! If a "Pro" team would like to help and mentor a "new" team, Let me know! The "pros" will be randomly paired up with the "new teams.