Okay, Gals & Guys...
Looks like we into the final stretch before the 1st Annual Sagebrush & Smoke BBQ and Chili Comp!!
Here is a long update on the event:
- Well, we have been so close at times - and at other times so far away - with our team count for this event... As of early tonight, I was going to make the "surprise announcement" that we had our 15 teams that we needed in order to included in the "draw" for the Jack in 2008!!...
But due to the inability to get some RV's down on the site where this comp will be (we will be down on a brand new/nice soccer field), I also heard tonight we may end up losing 2-3 teams... :cry:
So here are the "for certains" (as far as I know):
Hoochie-Two (a second team I will be "mentoring")
Friends of Z (new team)
Iron Horse BBQ
Cherry Peak BBQ
Skinny Boys BBQ
Hot Smokin' Sistahs
Norma Jean BBQ
Unknown Park City Team (??)
The "not so for certains" (as far as I know):
Q4U / Utah Smoke
Smokin' With Willie (2 teams possibly)
Now, don't get me wrong... These teams are friends of mine, and I more
than understand these teams that wanted to have their RV's at their cook sites... But there just wasn't a way to get these RV's down onto the field and not run the risk of damaging the field due to their weight/size...
I know that they all want to be there, too... And they are still looking at their options, and haven't given me an absolute "no" as yet... But they aren't for certain as of right now, either...
- We are still short in this department as of right now as well... Steve Flewallen and his lovely wife will be heading things up with the judges, assuming the reigns from Lyle for this comp... Ed Roith from the KCBS will also be here to oversee the comp... If you are possibly interested in helping us out with judging, please drop Steve an email TODAY at: <!-- e --><a href="mailto:email@example.com">firstname.lastname@example.org</a><!-- e --> ... Thanks!!
- The Park City Ice Arena is located on Highway 248 (the "back door" to Park City) just off US 40 (the road running between Park City and Heber)...
From Salt Lake City and Areas North
- Get on I-80, exit on US 40 to Heber, exit on "Exit 4" to Park City/Kamas (UT Highway 248)... Go right towards PC.... Less than 1 block past the US 40 & Highway 248 intersection, and looking to your right, take the first "driveway"/road to the right (signs will say "National Ability Center / NAC")... Follow "driveway"/road up to the Ice Arena (on your right)...
From Provo/Orem and Areas South
- Take 189 to Heber... Take US 40 towards Park City... Exit on "Exit 4" to Park City/Kamas (UT Highway 248)... Go left towards PC.... Less than 1 block past the US 40 & Highway 248 intersection, and looking to your right, take the first "driveway"/road to the right (signs will say "National Ability Center / NAC")... Follow "driveway"/road up to the Ice Arena (on your right)...
Refer to the map on the Sagebrush & Smoke website (http://www.sagebrushandsmoke.com
) for more info...
4) GROCERY STORES, ETC
- If coming from Salt Lake City, there is an Albertsons just off the Jeremy Ranch exit, or there is a Smith's at Kimball Junction (the "main entrance" to PC)... There is also a Wal-Mart at Kimball Junction ("plain" Wal-Mart - not a "Super")... There is also a Home Depot on US 40 not far from the intersection of I-80 and US 40... I would try to bring most/all of what you need just in case, though...
- If you are wanting a room while here, the best bets might be the Hampton Inn (at Kimball Junction, near the Outlet Mall - 435-645-0900) or the Holiday Inn Express (also at Kimball Junction - 435-658-1600)... There unfortunately are not any hotels along UT Highway 248 at this time... Closest one in Park City itself to the comp will be The Yarrow (435-649-7000) or the Park City Marriott on Sidewinder (435-649-2900).
6) LOAD-IN ON FRIDAY / COOK SITES
- We will begin "load-in" of Friday starting at 1 PM
... I will be there to help guide/assist everyone... To get your smoker and belongings to the cook sites, you will be able to "haul" things down to your site using a car, pick-up, or SUV... You can unload, and then take you car back up to the asphalt parking lots (about 50 - 100 yards away)... I certainly would try to "load- in" by 6 PM Friday night (it is beginning to get dark by then)... We will attempt to do meat "check-in" sometime between the time you "load-in" and 6 PM...
Cook sites will be 10' wide - but are now up to 20' deep
due to "popular request"!!... So feel free to bring 2- 10'x10' canopies (or 1-10'x20' canopy) if you wish... Canopies must be secured at all 4 corners by some sort of heavy "weight" (sand bags, buckets of water) which you need to provide (it can get windy where we are)... If you have some sort of "ground cover" or carpet to put down inside the "floor" of your canopy, please bring it to help protect the grass field...
All smokers must be outside of all canopies, and will need to be roughly 10' away from your canopy (Fire Marshall's rule - not ours)... A fire extinquisher is also required for each team!!!
Also - please bring some sort of plywood planking or sheet metal that will fit under your firebox that will stop any hot coals/embers/ashes from hitting the ground/grass and damaging the field... THANKS!! 8)
A "3 tank" wash station will also be mandatory (soapy water, rinse water, disinfectant water)...
7) FRIDAY COOKS' MEETING
- We will hold a cook's meeting up at the Ice Arena building on Friday eve at 6:30 PM (unless notified otherwise)... Ed Roith will conduct the meeting and it is mandatory for all cooks... We will be providing pizza to all cooks at this meeting... We will also have a hot coffee and hot chocolate station set-up near the cook sites on Friday night and Saturday morning... We will also provide "Egg McMuffins" and "Sausage Biscuits" to all cooks on Saturday morning at around 7 AM... 8)
8) ALCOHOL & BEHAVIOR
- This event will be selling beer/wine during things on Saturday... Therefore (and I am certain there will be DABC folks running around on Saturday, along with City Police), we ask that you not be openly drinking your own adult beverages on Saturday that you brought from home... We will also be "being watched" by the organizers and community, and as an organization we need to "put our best foot forward" so that we are welcome to come back again... This doesn't mean that we can't have a good time by any means... It simply means being professional, "staying in control" while at the event, abiding by the rules, and respecting others... Thanks (you can go into PC and "paint the town red" afterwards if you wish!! :wink: )
9) ELECTRICITY, WATER, ETC...
- We should have electricity where we will be at least on Friday night... However, depending on where they have to run the electric cord/cable, they may have to remove it before the "main event" begins on Saturday (11 AM), so that the public doesn't trip on it, etc... So if you feel you will need/want electricity on Saturday day, you might want to bring along a small generator just in case...
I have been told we will have a water source somewhere near where we will be cooking.... But you might want to consider bringing your own potable water just in case...
I have also been told trash receptacles will be near us... All the same, please bring a supply of heavy duty trash bags...
They are still working on what we will do with our "gray water", and I should have a little more to tell you at the cooks' meeting regarding this... PLEASE - do NOT just dump it on the ground or on the surrounding brush
(we are in a protected "wetland")...
We will have a couple of galvanized trash cans there as well for ash disposal after the event...
- Because of our "leg work" prior to this event to show/convince the Summit County Health Department that we (the members of the KCBS/UBBQA) uphold the highest of standards with food handing, food safety, and instrument cleaning/disinfecting, we will be allowed to provide samples of our food to the public at this event (you will be asked to sign a form at the cook's meeting on Friday) with their blessing... You will not be allowed to "sell" your food - but you can provide "samples"...
Since this is a charity event to benefit underprivileged children, the event will be selling to the public "tickets" that will allow the public to taste any "sample" you wish to provide for the event (and only after the turn-in's are all finished at 1:30 PM)... Small sample "cups" or "bowls" will be provided to everyone on Friday night, along with your turn-in trays... We'd ask that you consider providing "samples" of any food you have prepared that was not turned into the judges and that you do not intend to take home yourself... You will not have to take any money - only a ticket if handed to you.... And 1 ticket = 1 sample...
This is a rather rare opportunity for the public to also "taste" your product, and there will indeed be a "People's Choice" award that the public will vote on after tasting the samples... So if you can, please make plans to "overcook" just a little to help out with this cause (and encourage/bribe folks to vote for you in the "People's Choice" voting!! :wink: )
11) TURN-IN'S & AWARDS
- Turn-in's and award times will be conducted just as listed on the Sagebrush and Smoke website... http://www.sagebrushandsmoke.com
Trophies and medals will be awarded to the top 3 finishers in each of the 4 meat categories... Trophies will also be presented to the Grand Champion and Reserve Grand Champ...
The following cash awards will also be "guaranteed"/ presented:
1st Place (each meat caegory) - $ 150
2nd Place (each meat category) - $100
3rd Place (each meat category) - $50
Reserve Grand Champ - $250
Grand Champion - $500
Not going to get you rich - but not too bad for a first year, either - and it will only get better next year with a good showing this year!! 8)
12) PACK-UP & CLEAN-UP
- The organizers have asked that we not "bail out" right after turn-in's - and that we all stay until after the award ceremonies... (It is going to be almost impossible to "load- out" until near the end because of the crowd expected)...
We also need to be "good scouts" and leave our cook site nicer than we found it... Please
- do not leave your mess for another UBBQA brother/sister to clean up after you leave... Again, please watch your ashes/hot coals/embers to avoid damaging the turf... Grease can also do a lot of damage - so bring something protective for the ground where you will be working/preparing/cooking... Again, dump your trash in the proper areas, and just don't throw your "grey water" on the ground or on some bush out in a pasture... Thanks once again...
- Well, I saved this for last... I am not going to try to "sugar-coat" this... The long term forecast for Friday and Saturday ain't looking real good as of today... But I have also been watching it 1-2 x daily for the past 10 days now - and the forecast changes almost twice a day!!! Right now, they are calling for some pretty nippy weather... So - please be prepared for whatever!!! We might get lucky.... But again, we might not...
The temps and altitude are going to affect your cooking times as well... So give yourself some extra time...
We may not have some of the "heavy hitters" at this comp this year... But I guarantee you there are going to be a group of 12-15 teams walking away from this comp who are going to know they are "the real thing" after they finish his event!! 8)
I think this sets a "world record" for posts in this forum... :wink:
If you have any further questions, PM or email me... I can also be reached via my cell phone at 435-640-5268 (most of the time, huh, T??) 8)
See you Friday!!!
Mike / "Hoochie"