Post Reply 
 
Thread Rating:
  • 0 Votes - 0 Average
  • 1
  • 2
  • 3
  • 4
  • 5
Utah State Fair BBQ Competition
Author Message
pwheeler Offline
Junior Member
**

Posts: 53
Joined: Nov 2011
Reputation: 0
Post: #1
Utah State Fair BBQ Competition
Utah Beef Council is sponsoring a BBQ Cook-Off at the Utah State Fair Sept. 7-8th, 2012. This will be a State Championship sanctioned by IBCA. Entry fees are $200 for Pros, $50 for Backyarders. Grand Champion payout is $1500, and Reserve Champion payout is $750.00. Information and registration forms can be found at http://www.utahstatefair.com, or email katie@utahstatefair.com.
06-12-2012 08:33 AM
Visit this user's website Find all posts by this user Quote this message in a reply
UtahStateFair Offline
Newbie
*

Posts: 8
Joined: May 2012
Reputation: 0
Post: #2
RE: Utah State Fair BBQ Competition
UPDATE:
The Utah State Fair and the Utah Beef Council will host its bbq contest on September 7th & 8th. This is a state championship and IBCA sanctioned event.

Pro Division:
$200.00 Entry Fee

Check In and Meat Inspection:
Friday, September 7th 1:00 - 5:00 p.m.
Head Cooks Meeting:
Friday, September 7th at 7:30 p.m.
Turn-In Times: Saturday 8th at
Chicken: 12:00 noon
Ribs: 1:00 p.m.
Brisket: 2:00 p.m.

Pro Division Payout
Grand Champion: $1,000.00 Reserve Champion: $500.00

Brisket, Chicken and Ribs Payout
1st: $150.00 2nd: $100.00 3rd: $75.00
4th: $50.00 5th: $25.00 Ribbons for 6th-10th place

Backyarders:
$50.00 Entry Fee

Check in and Meat Inspection:
Saturday, September 8th 7:00-8:00 a.m.
Head Cooks Meeting:
Saturday, September 8th 8:00 a.m.
Turn-In Time:
3:30 p.m.

Backyarder Payout:
Grand Champion: $150.00 Reserve Champion: $100.00

Blue Ribbon Dessert Contest:
$25.00 Entry Fee

Check in and Set up:
Friday, September 7th 1:00-5:00 p.m.
Turn-In Time:
Friday, September 7th at 6:00 p.m.

People's Choice Contest:
Meat (Pork Spare Ribs or Beef Brisket) is provided courtesy of the Utah Beef Council and the Utah Pork Producers. Tickets for samples will be sold to the general public at $2.00/ticket. All proceeds from contest will benefit Tough Enough to Wear Pink and the Huntsman Cancer Institute. Participation is voluntary and teams must be available to sample meat from 11:00 a.m. to 3:00 p.m.

I have attached the contest flyer that you can download for more information and for registration. Questions? Call Katie at (801) 538-8454 or email katie@utahstatefair.com

Edited to change Thursdays to Fridays, and Fridays to Saturdays by SoEzzy


Attached File(s)
.pdf  BBQ Flyer.pdf (Size: 427.01 KB / Downloads: 7)

Utah State Fair

(801) 538-8454- Office
(801) 538-8455- Fax
katie@utahstatefair.com
07-12-2012 02:40 PM
Visit this user's website Find all posts by this user Quote this message in a reply
SoEzzy Offline
Administrator
*******

Posts: 3,914
Joined: May 2006
Reputation: 4
Post: #3
RE: Utah State Fair BBQ Competition
Great gig that the Utah Beef Council and the Utah Pork Producers, are on board to donate for such a good cause and a cook. Thanks to both for all their work and assistance with the cook off!

$200 on a $2,700 contest + trophies and ribbons.

15 teams x $200 = $3,000, so it's for entry fee money, we can live with that though, some sponsorship money would have been nice.

The bigger difficulties as I see them are.

1) A Thursday/ Friday cook not as easy to get the time as in a Friday/Saturday cook, this will likely restrict the number of teams that can cook the event.

2) Turn in times for the competition are bracketed by the peoples choice by an hour on either side, so small teams may not be able to pay attention to the cooking and turn ins, while contributing to the peoples choice.

3) Will there be clear definition to the public about those in or out of peoples choice?

4) Is the camping fee extra to the entry fee, or do all teams that want to sleep have to pay the camping fee?

5) Is there going to be "on site" or close "off site" parking for additional vehicles, and what is that extra parking likely to cost?

6) Will the State Fair be getting the permits and licences for the peoples choice food cooking?

7) What will be needed by the teams, to comply with the Heath Department regulations, as it's a working weekday event, you can bet they will be out inspecting everything!

8) Is there a prize for the peoples choice? I assume not if all the proceeds go to the good cause! Perhaps a small trophy or ribbons for 1st, 2nd and 3rd places, so that teams have something to hang on the mantle!

9) Will Backyard teams be "Encouraged" to cook Pro on the day if there are not 15 teams for the Pro division, or will this comment on the entry form apply, (Those who have never competed in a pro competition, may be at discretion of organizer), or are those that were Encouraged to cook Pro at the Wild Horse have to cook Pro at the Utah Beef Council BBQ Cook off?

Sounds like it could be a great cook off, good luck to all those that take part!

Respice, adspice, prospice. Latin proverb.
Respice = you didn't use enough spice the first time! adspice = you ought to add spice, you know? prospice = you should be an advocate for spice!
[Image: 142.jpg]
KCBS Certified Barbecue Judge.
UBBQO Certified Barbecue Judge.
07-12-2012 03:35 PM
Visit this user's website Find all posts by this user Quote this message in a reply
UtahStateFair Offline
Newbie
*

Posts: 8
Joined: May 2012
Reputation: 0
Post: #4
RE: Utah State Fair BBQ Competition
(07-12-2012 03:35 PM)SoEzzy Wrote:  Great gig that the Utah Beef Council and the Utah Pork Producers, are on board to donate for such a good cause and a cook. Thanks to both for all their work and assistance with the cook off!

$200 on a $2,700 contest + trophies and ribbons.

15 teams x $200 = $3,000, so it's for entry fee money, we can live with that though, some sponsorship money would have been nice.

The bigger difficulties as I see them are.

1) A Thursday/ Friday cook not as easy to get the time as in a Friday/Saturday cook, this will likely restrict the number of teams that can cook the event.

The event is Friday, September 7th and Saturday, September 8th.

2) Turn in times for the competition are bracketed by the peoples choice by an hour on either side, so small teams may not be able to pay attention to the cooking and turn ins, while contributing to the peoples choice.

We want to utilize as much time as possible for people in the general public to participate in the People's Choice Competition. Therein lies the reasoning to a hour before and after turn-ins.

3) Will there be clear definition to the public about those in or out of peoples choice?

Each People's Choice participant will have a sign designating them as such and a box to collect tickets with.


4) Is the camping fee extra to the entry fee, or do all teams that want to sleep have to pay the camping fee?

Parking is in addition to your entry fee. Each team that stays on the grounds is responsible for camping fees.


5) Is there going to be "on site" or close "off site" parking for additional vehicles, and what is that extra parking likely to cost?

You will be allowed to have 1 vehicle on site. One vehicle is one car, one truck, one motor home, one camper. Parking is available close to the cook-off site and is $6.00 per vehicle.


6) Will the State Fair be getting the permits and licences for the peoples choice food cooking?

The State Fair will be getting the sampling permit for the People's Choice Contest. We just ask that each participant follow all Safe Food Handling guidelines as we do get visits from the Health Department.


7) What will be needed by the teams, to comply with the Heath Department regulations, as it's a working weekday event, you can bet they will be out inspecting everything!

The guidelines can be found here: http://www.slvhealth.org/programs/foodPr...dGuide.pdf


8) Is there a prize for the peoples choice? I assume not if all the proceeds go to the good cause! Perhaps a small trophy or ribbons for 1st, 2nd and 3rd places, so that teams have something to hang on the mantle!

The winners for peoples choice will be awarded with a rosette ribbon.

9) Will Backyard teams be "Encouraged" to cook Pro on the day if there are not 15 teams for the Pro division, or will this comment on the entry form apply, (Those who have never competed in a pro competition, may be at discretion of organizer), or are those that were Encouraged to cook Pro at the Wild Horse have to cook Pro at the Utah Beef Council BBQ Cook off?

Those who cooked pro at the Wild Horse cook-off in order to make quota for the state qualifier will be allowed to compete in the backyarder category. This is within reason and as stated in the flyer "at the discretion of the organizer."


Sounds like it could be a great cook off, good luck to all those that take part!

Utah State Fair

(801) 538-8454- Office
(801) 538-8455- Fax
katie@utahstatefair.com
07-12-2012 04:08 PM
Visit this user's website Find all posts by this user Quote this message in a reply
SoEzzy Offline
Administrator
*******

Posts: 3,914
Joined: May 2006
Reputation: 4
Post: #5
RE: Utah State Fair BBQ Competition
Thanks for such a quick and clearly delineated answer Katie!

1) You might want to change all the date / time information on the flyer, as it was where I got the Thursday Friday information from.

2) Thanks, so teams will most likely concentrate on the money event.

3) Good move, that will help reduce some of the redundant questions just at the busier times.

4) OK so the contest is now $220 for the Pro's, as most teams will need to arrive and stay on site overnight, just in order to be able to cook all the meats for the contest, especially the Briskets.

5) OK, $6.00 for each additional vehicle, no problem.

6 / 7) All teams volunteering for the peoples choice, must have either a Food Handlers permit $26.00 for 3 years or a Food Safety Certificate. Is a State Fair employee available to supervise those teams that have a Food Handlers Permit, as my limited understanding is that there needs to be a Food Manager with a Safety Certificate in that role for each establishment?

Teams should also note the wash/ rinse / sanitize and separate hand washing station are required in your team area! Please read the rules http://www.slvhealth.org/programs/foodPr...Guide.pdf, carefully, any come backs will fall on your shoulders not on anyone else's! Sample tables may not be at the front of your area, this is to reduce risk of customer contamination, other family members and children may not be in ANY of the food preparation areas. As stated the rules will be being applied, it is each teams responsibility to make sure they are in compliance!

8) I saw that in your answer to Jessie, thank you!

9) Thanks you, I'm sure that will help bring out more of the Backyard cooks, $50.00 entry fee, with a chance of doubling or tripling your money looks like a great event!

Respice, adspice, prospice. Latin proverb.
Respice = you didn't use enough spice the first time! adspice = you ought to add spice, you know? prospice = you should be an advocate for spice!
[Image: 142.jpg]
KCBS Certified Barbecue Judge.
UBBQO Certified Barbecue Judge.
07-12-2012 04:41 PM
Visit this user's website Find all posts by this user Quote this message in a reply
Razcals Ribs Offline
Member
***

Posts: 467
Joined: Sep 2011
Reputation: 0
Post: #6
RE: Utah State Fair BBQ Competition
What meats is the Backyard and What are the turn in times for the Backyard competitors and what is the Payout for the prizes for Backyard?

if it moves salute it,if it don't paint it, if it is dead BBQ itCool
3 UDS
1 Nat Off Set Smoker
07-12-2012 05:10 PM
Find all posts by this user Quote this message in a reply
Pigout Offline
Member
***

Posts: 379
Joined: Feb 2012
Reputation: 0
Post: #7
RE: Utah State Fair BBQ Competition
(07-12-2012 05:10 PM)copytech0 Wrote:  What meats is the Backyard and What are the turn in times for the Backyard competitors and what is the Payout for the prizes for Backyard?

Copytech do you mean the ones who cook in the Backyard???....RolleyesShyRolleyesShyTongue

"BBQ so good it's time to Pigout"
07-12-2012 05:33 PM
Find all posts by this user Quote this message in a reply
SoEzzy Offline
Administrator
*******

Posts: 3,914
Joined: May 2006
Reputation: 4
Post: #8
RE: Utah State Fair BBQ Competition
The turn in times for backyard is 3:30.

GC $150.00 RGC $100.00

They have not yet specified what the meat or meats for backyard will be.

Respice, adspice, prospice. Latin proverb.
Respice = you didn't use enough spice the first time! adspice = you ought to add spice, you know? prospice = you should be an advocate for spice!
[Image: 142.jpg]
KCBS Certified Barbecue Judge.
UBBQO Certified Barbecue Judge.
07-12-2012 05:58 PM
Visit this user's website Find all posts by this user Quote this message in a reply
Razcals Ribs Offline
Member
***

Posts: 467
Joined: Sep 2011
Reputation: 0
Post: #9
RE: Utah State Fair BBQ Competition
yes Pigout, Thanks Soezzy

if it moves salute it,if it don't paint it, if it is dead BBQ itCool
3 UDS
1 Nat Off Set Smoker
07-12-2012 08:57 PM
Find all posts by this user Quote this message in a reply
Curtis Nations Online
Managing Member
******

Posts: 364
Joined: May 2011
Reputation: 1
Post: #10
RE: Utah State Fair BBQ Competition
At the tooele contest they said it would be brisket for the back yard cooks. They may have changed it, but there is only a 3:30 turn in on the schedule.
07-12-2012 09:50 PM
Find all posts by this user Quote this message in a reply
SoEzzy Offline
Administrator
*******

Posts: 3,914
Joined: May 2006
Reputation: 4
Post: #11
RE: Utah State Fair BBQ Competition
8:00 AM - 3:30 turn in's, those taking part in backyard, may want to practice some, flats will cook OK, (but may dry out some), or you can Hot and Fast a Packer, but that may not be enough time to Low and Slow a Packer.

Respice, adspice, prospice. Latin proverb.
Respice = you didn't use enough spice the first time! adspice = you ought to add spice, you know? prospice = you should be an advocate for spice!
[Image: 142.jpg]
KCBS Certified Barbecue Judge.
UBBQO Certified Barbecue Judge.
07-12-2012 10:52 PM
Visit this user's website Find all posts by this user Quote this message in a reply
Razcals Ribs Offline
Member
***

Posts: 467
Joined: Sep 2011
Reputation: 0
Post: #12
RE: Utah State Fair BBQ Competition
Is the Backyard cooking one or two meats and is it Brisket or is it going to be Chicken and Pork Ribs????????

if it moves salute it,if it don't paint it, if it is dead BBQ itCool
3 UDS
1 Nat Off Set Smoker
07-16-2012 07:04 PM
Find all posts by this user Quote this message in a reply
pwheeler Offline
Junior Member
**

Posts: 53
Joined: Nov 2011
Reputation: 0
Post: #13
RE: Utah State Fair BBQ Competition
(07-16-2012 07:04 PM)copytech0 Wrote:  Is the Backyard cooking one or two meats and is it Brisket or is it going to be Chicken and Pork Ribs????????

My understanding is that it's chicken and pork spare ribs.
(07-12-2012 09:50 PM)Curtis Nations Wrote:  At the tooele contest they said it would be brisket for the back yard cooks. They may have changed it, but there is only a 3:30 turn in on the schedule.

The turn in time for chicken is 3:30 pm, and the pork spare ribs should be 4:30 pm, but I'll double check to be sure.
(This post was last modified: 07-19-2012 11:06 AM by pwheeler.)
07-19-2012 11:05 AM
Visit this user's website Find all posts by this user Quote this message in a reply
pwheeler Offline
Junior Member
**

Posts: 53
Joined: Nov 2011
Reputation: 0
Post: #14
RE: Utah State Fair BBQ Competition
It's official. Meat for the Utah State Fair BBQ competition for te backyarders will be chicken and pork spare ribs. Chicken turn in time is 3:30 and ribs turn in time is 4:30.

There is some question on the food handler permits. The county health department will permit the state fair to obtain a temporary food establishment permit for the entire contest, and the organizers have food handler permits. There is no food saftey manager's permit required, and individual teams are not required to obtain food handler permits. However, teams are strongly encouraged to follow safe food handling practices. There probably will be visits from the health department for onsite inspections.
07-23-2012 12:21 PM
Visit this user's website Find all posts by this user Quote this message in a reply
UtahStateFair Offline
Newbie
*

Posts: 8
Joined: May 2012
Reputation: 0
Post: #15
RE: Utah State Fair BBQ Competition
Hey Yall.

This contest is still on for September 6th and 7th. I haven't had any entries this far and am a little bit concerned. I have attached the entry form to this post.

Hope to see you all there!
The cook-off is the 7th and 8th. Sorry for any confusion!


Attached File(s)
.pdf  BBQ Flyer.pdf (Size: 486.07 KB / Downloads: 9)

Utah State Fair

(801) 538-8454- Office
(801) 538-8455- Fax
katie@utahstatefair.com
(This post was last modified: 08-29-2012 09:23 AM by UtahStateFair.)
08-29-2012 08:59 AM
Visit this user's website Find all posts by this user Quote this message in a reply
HDBBQ Offline
Keep your Pig Smiling
***

Posts: 290
Joined: Mar 2012
Reputation: 0
Post: #16
RE: Utah State Fair BBQ Competition
Backyard and Pro BBQ Teams, Here is another great Local BBQ Cook off like the Layton Hills Jesse Johnson put together for us right here in SLC. H&D Is still bummed about missing the Layton Hills But we will be here hope to see you guys!
They also extended the turn in date for app to Sep 5th and can pay day of. Also waived the Camping fee

James Parr
H&D BBQ TEAM
Sponsors:
Snider Bros Meats
BBQ Pit Stop
ALLREDY Canopies
Jensen Pit Custom BBQ Smokers

http://www.hdbbq.net
08-29-2012 05:07 PM
Visit this user's website Find all posts by this user Quote this message in a reply
tex-mex Offline
Member
***

Posts: 115
Joined: Sep 2008
Reputation: 0
Post: #17
RE: Utah State Fair BBQ Competition
Is ANYONE thinking of cooking at the Fair this week-end ????????
09-04-2012 09:21 PM
Find all posts by this user Quote this message in a reply
HDBBQ Offline
Keep your Pig Smiling
***

Posts: 290
Joined: Mar 2012
Reputation: 0
Post: #18
RE: Utah State Fair BBQ Competition
As of right now there is two teams Sad

James Parr
H&D BBQ TEAM
Sponsors:
Snider Bros Meats
BBQ Pit Stop
ALLREDY Canopies
Jensen Pit Custom BBQ Smokers

http://www.hdbbq.net
09-05-2012 06:05 AM
Visit this user's website Find all posts by this user Quote this message in a reply
Big Johnson's BBQ Offline
Managing Member
******

Posts: 981
Joined: Feb 2010
Reputation: 7
Post: #19
RE: Utah State Fair BBQ Competition
I have 2 tailgating gigs this weekend or I would have... Sorry!

Pit's & Spit's 3060 - Yoder Comp BBQ Cart YS640!
KCBS Certified Judge

Sponsors:
Wasatch Front Winnebago
(Riverdale Road in Ogden)
BBQ Pit Stop
D&M Meats
09-05-2012 12:03 PM
Visit this user's website Find all posts by this user Quote this message in a reply
tex-mex Offline
Member
***

Posts: 115
Joined: Sep 2008
Reputation: 0
Post: #20
RE: Utah State Fair BBQ Competition
(09-05-2012 06:05 AM)HDBBQ Wrote:  As of right now there is two teams Sad

You an who else ?? will it happen if only three teams register ??
09-05-2012 12:14 PM
Find all posts by this user Quote this message in a reply
HDBBQ Offline
Keep your Pig Smiling
***

Posts: 290
Joined: Mar 2012
Reputation: 0
Post: #21
RE: Utah State Fair BBQ Competition
Naa Jesse I hear ya brotha Business before pleasure Smile Tex I think she said they want at least 10 teams

James Parr
H&D BBQ TEAM
Sponsors:
Snider Bros Meats
BBQ Pit Stop
ALLREDY Canopies
Jensen Pit Custom BBQ Smokers

http://www.hdbbq.net
09-05-2012 02:09 PM
Visit this user's website Find all posts by this user Quote this message in a reply
Dutchovendude Offline
Managing Member
******

Posts: 1,438
Joined: Oct 2007
Reputation: 1
Post: #22
RE: Utah State Fair BBQ Competition
Sorry, We have other obligations this weekend. Would have liked to have gone though. It's a busy time of year for us.

TUMBLEWEED BBQ
KCBS Certified Judge
Utah BBQ Organization Certified Judge
Email me at: mike@utahbbq.org
WWW.Tumbleweed BBQ.com
(This post was last modified: 09-05-2012 06:14 PM by Dutchovendude.)
09-05-2012 06:13 PM
Find all posts by this user Quote this message in a reply
SoEzzy Offline
Administrator
*******

Posts: 3,914
Joined: May 2006
Reputation: 4
Post: #23
RE: Utah State Fair BBQ Competition
I understand that they will be paying out on this competition some time after the event, I've heard a couple or three weeks.

Please check out all information for yourselves, including this information.

Respice, adspice, prospice. Latin proverb.
Respice = you didn't use enough spice the first time! adspice = you ought to add spice, you know? prospice = you should be an advocate for spice!
[Image: 142.jpg]
KCBS Certified Barbecue Judge.
UBBQO Certified Barbecue Judge.
09-05-2012 08:30 PM
Visit this user's website Find all posts by this user Quote this message in a reply
tex-mex Offline
Member
***

Posts: 115
Joined: Sep 2008
Reputation: 0
Post: #24
RE: Utah State Fair BBQ Competition
(09-05-2012 08:30 PM)SoEzzy Wrote:  I understand that they will be paying out on this competition some time after the event, I've heard a couple or three weeks.

Please check out all information for yourselves, including this information.

Why post something that is not factual ? Why not just say hey guys payouts will be Sept. 30th , . Who did you "HEAR" from ??
09-05-2012 10:41 PM
Find all posts by this user Quote this message in a reply
Curtis Nations Online
Managing Member
******

Posts: 364
Joined: May 2011
Reputation: 1
Post: #25
RE: Utah State Fair BBQ Competition
The info came from Katie who works for the state fair. She said two to three weeks until the checks are mailed.
09-05-2012 11:01 PM
Find all posts by this user Quote this message in a reply
Post Reply 


Forum Jump:


User(s) browsing this thread: 2 Guest(s)