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Sportsman's Warehouse Backyard BBQ Battle 2014
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SoEzzy Offline
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Sportsman's Warehouse Backyard BBQ Battle 2014
The Utah BBQ Association is proud to announce it's Sportman's Warehouse BACK YARDER BBQ competition on JULY 19, 2014. This competition is only open for back yard teams taking place at the Midvale location (7200 South). Teams will be cooking Chicken and Ribs. More information to come. Save the date.

Special thanks to Camp Chef for their sponsorship and support, and to Banner Mania too!

Come out and confirm your bragging rights. Test your skills against your friends and neighbors.
Sign up on Utah BBQ Organization web site http://www.utahbbq.org, entry $25.00 per team. Cooking Chicken and Pork Ribs. Read the QR code on the right to go straight to the page.

Set up 6:00 – 7:00 AM
Cooks meeting 7:15 AM
Start Cooking 7:30 AM
Chicken turn in 1:00 PM
Pork Ribs turn in 1:30 PM
Awards 3:00 PM

1st prize Camp Chef Pellet Grill & Smoker, 2nd prize Camp Chef 3 Burner Explorer Gas Stove 3rd prize Camp Chef Redwood Propane Fire Pit, there will be trophies for Grand Champion, Reserve Grand Champion, 1st - 5th Chicken and 1st - 5th Pork Ribs!

You can cook on gas, charcoal, pellet pits, wood or any combination cookers, you may not build a pit or dig out a pit from the asphalt.

Here is a pdf of the poster for the event. poster.pdf

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!
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06-02-2014 09:55 PM
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SoEzzy Offline
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RE: Sportsman's Warehouse Backyard BBQ Battle 2014
Team list for the Sportsman's Warehouse Backyard BBQ Battle 2014.

Lloyd's Grill, (Lehi)
Killa Bones BBQ, (West Valley City)
The Sauce Dogs, (West Jordan)
GOATTER, (Sandy)
Curtis BBQ, (West Valley City)
Dem Po' Boyz BBQ, (Tooele)
T & Company, (Sandy)
Murray's BBQ, (Sandy)
Farva BBQ, (Riverton)
Traveling Smoke, (Tooele)
Moose Tracks BBQ, (Lehi)
Piggly Wiggly's, (Taylorsville)
M&R Barbecue, (Kearns)
BS BBQ, (South Jordan)
2 Fat Guys BBQ, (West Jordan)
Double R BBQ, (Herriman)
Dead Kennedys, (Eagle Mountain)
Pigs in Plaid, (Provo)

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]
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06-10-2014 04:04 AM
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NDG Offline
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RE: Sportsman's Warehouse Backyard BBQ Battle 2014
(06-10-2014 03:19 PM)fidel_astorga Wrote:  Chris,
What time are turn in's???

Chicken???
Ribs???
Garnish???

Chicken at 1:00
Ribs 1:30

NO GARNISH!!!!!

David Grover
Smoking on the "Yellow Submarine"
Peace Heart BBQ

Utah BBQ Managing Member / Certified KCBS Judge
06-11-2014 10:15 PM
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NDG Offline
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RE: Sportsman's Warehouse Backyard BBQ Battle 2014
Do we have an updated team list somewhere?? Hope we can get a few more teams out!!!

David Grover
Smoking on the "Yellow Submarine"
Peace Heart BBQ

Utah BBQ Managing Member / Certified KCBS Judge
(This post was last modified: 06-18-2014 10:12 AM by NDG.)
06-18-2014 10:09 AM
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SoEzzy Offline
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RE: Sportsman's Warehouse Backyard BBQ Battle 2014
This is the list above of those that have currently paid to enter, as additional teams sign up they will be added to the list.

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]
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06-18-2014 12:39 PM
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NDG Offline
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RE: Sportsman's Warehouse Backyard BBQ Battle 2014
(06-18-2014 12:39 PM)SoEzzy Wrote:  This is the list above of those that have currently paid to enter, as additional teams sign up they will be added to the list.
GREAT!!! THANK YOU!!!!

David Grover
Smoking on the "Yellow Submarine"
Peace Heart BBQ

Utah BBQ Managing Member / Certified KCBS Judge
06-18-2014 02:15 PM
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Gary Nelson Offline
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Post: #7
RE: Sportsman's Warehouse Backyard BBQ Battle 2014
Got the backyard cooking thing in my blood now and would love to do this.
It's Mom and Dad's Golden Wedding Anniversary that day. Kinda can't miss that once in a life time thing.

Gary
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06-18-2014 05:41 PM
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SoEzzy Offline
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RE: Sportsman's Warehouse Backyard BBQ Battle 2014
Invite them to cook with their own team, and give them something to remember for the next 50 years! Wink

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]
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06-20-2014 09:32 AM
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SoEzzy Offline
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RE: Sportsman's Warehouse Backyard BBQ Battle 2014
Questions and answers that have been asked about the competition.

Q) I am interested in entering in the cook off on July 19. Can you give me more info? I have never been in a cook off.
Thank you

A) Register and pay your entry fees on the forum http://www.utahbbq.org/showthread.php?tid=5486

You need to buy chicken and pork ribs, it can be any chicken that you want to cook but make sure you can get 6 of them in the turn in box.
Chicken thighs, drum sticks, wings are easy to do, but if you prefer to cook breast, cut into at least 6 pieces.

Thighs and drumsticks hold up better while cooling but staying moist, you have time to use a brine or marinade if you choose.

Pork ribs can be full spares, St Louis style spares or loin or baby back ribs, they are all fair game. They may not be Country Style Ribs, and they must be served "bone in" to the judges, again at least 6 pieces in the box.

Buy you meat and do any trimming that you want at home before you arrive. You may not brine, marinade, rub, sauce or do anything else to your meat except trim it.
Arrive between 6:00 and 7:00 AM, set up your cover, pit, seating and preparation area. Once set up wave down one of the managing members to inspect your meat for the competition.
At 7:15 AM attend the Cooks Meeting, get the finer points for what you need to turn in, get your turn in box's and foil to line the bottom of your box.
7:30 AM start your on site preparation, brine / marinade / further trim ribs, start your cooker.

12:55 PM start of Chicken turn ins
Turn your chicken in
1:05 PM close Chicken turn ins

1:25 PM start of Pork Rib turn ins
Turn your Ribs in
1:35 PM close of Pork Rib turn ins

Clean up and take down most of your site be ready for awards at 3:00 PM

All it takes is some practice and away you go!

Q) Can I cook with Propane?

A) Yes you can cook with propane.

Q) I had a question on how the chicken had to be done. Is it a whole bird that we are cooking it is it breast, thighs, etc. I just needed clarification on that. As well as are we able to bring our own sauces and rubs pre made or do they have to be made there. Any info would help me greatly?

A) You are better off cooking thighs or drum sticks, you can turn in breast meat if you prefer, but breast meat does not hold up as well as thighs and drumsticks. It tends to dry out quicker, but cook what you normally (or have practiced), cooking.

You need to turn in at least 6 separate pieces in the turn in box, for the 6 judges on the table.

You may not season your meat before you arrive, but you can bring sauces, rubs, marinades, brines commercial or home made,and use them once your meat ha been inspected.

Q) Also do they judge on dark and white meat?

A) They judge the box overall, for Appearance, Taste, Texture, but the whole appearance, taste of all different cuts in the box, and all texture etc. are counted for the judging.

Q) Is garnish required or can I include it if not required

A) It is a NO Garnish competition.

The only thing in the box other than the meat is a sheet of foil, supplied along with the tun in boxes!

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]
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06-20-2014 10:12 AM
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elkski Offline
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RE: Sportsman's Warehouse Backyard BBQ Battle 2014
The meat inspection is mainly to make sure the meat has been kept cool. There via a maximum temp but I won't risk saying the wrong temp.

Team "Smoke-n-mirrors" its all in the beers.
Life is like the smell of smoking pork. stay in the downdraft and follow the sweet smell., enjoy each bite.
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06-20-2014 04:16 PM
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Desert Magnolia Offline
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RE: Sportsman's Warehouse Backyard BBQ Battle 2014
Have it in bags to make sure that you don't mix raw blood and pack it in ice. I also recommend at least two cutting boards 3 is best. One either to flip oven between raw meats, or one for each raw meat and one for the cooked meat to help get it in the box.

@ 85 gallon trash cans drilled and ready for action!!
Rub Q Long Time BBQ Team
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06-22-2014 10:13 PM
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SoEzzy Offline
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RE: Sportsman's Warehouse Backyard BBQ Battle 2014
18 teams signed up!

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]
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06-27-2014 12:59 PM
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NDG Offline
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RE: Sportsman's Warehouse Backyard BBQ Battle 2014
(06-27-2014 12:59 PM)SoEzzy Wrote:  10 teams signed up!
http://www.utahbbq.org/showthread.php?ti...4980533870

David Grover
Smoking on the "Yellow Submarine"
Peace Heart BBQ

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06-27-2014 05:55 PM
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RE: Sportsman's Warehouse Backyard BBQ Battle 2014
Being as the Sportsman's will be my first event, I wanted to know if there will be facilities TTYto dispose of hot coals a the location or are we to transport them home with us?Big Grin
06-27-2014 09:49 PM
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T Offline
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RE: Sportsman's Warehouse Backyard BBQ Battle 2014
We will have a area for your hot coal to be disposed of. Good luck!

keep it low-n-slow " T "

Sponsored by Pit Stop BBQ
Sponsored by Camp Chef & Majestic Meats
Sponsored by Cross Canyon Arms
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06-29-2014 08:12 PM
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ankrobertson Offline
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RE: Sportsman's Warehouse Backyard BBQ Battle 2014
Can we send a message to the teams for this event and let them know about the one in Huntsville? it looks like we are hurting for backyarders for that event. here are like to the payment page and FB page.

https://www.facebook.com/events/51357975...9/?fref=ts

http://www.utahbbq.org/misc.php?page=hun...1690722376
06-30-2014 03:05 PM
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SoEzzy Offline
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RE: Sportsman's Warehouse Backyard BBQ Battle 2014
18 teams signed up!

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]
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07-02-2014 09:41 AM
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sttne2 Offline
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RE: Sportsman's Warehouse Backyard BBQ Battle 2014
Are covers / canopies provided for each area or do we need to bring one?
07-04-2014 08:40 AM
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GOATTER Offline
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RE: Sportsman's Warehouse Backyard BBQ Battle 2014
You will need to bring your own.
07-04-2014 10:12 AM
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SoEzzy Offline
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RE: Sportsman's Warehouse Backyard BBQ Battle 2014
There have been a couple of questions about trimming meat for the competition.

Please trim your meats before you arrive, there are plenty of video's on youtube, about trimming competition chicken and ribs, but remember this is a backyard contest, and the judges will not be looking for professional presented boxes, this is backyard cooking, not professional cooking, that's not to say that cooks should just throw the chicken or the ribs in the box from 5' away...but if that's the way you present them in your backyard, you can always try it and see if it works! Huh

Trimming meat the day before takes one task of the to do list on competition day, but please remember not to do anything else to your meat, no seasoning, brining, marinading, just trim and put into ziploc style or foodsaver bags!

Please sign up if you are thinking about it by 11:59PM Monday 14th, the sign up sheet will be locked down at midnight, so that we can set out the numbers for judges etc.

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]
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07-12-2014 06:15 PM
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ankrobertson Offline
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RE: Sportsman's Warehouse Backyard BBQ Battle 2014
Are we doing a formal meat inspection? or can I get my meat in a brine early Saturday morning?
07-13-2014 06:54 AM
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Curtis Nations Offline
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Sportsman's Warehouse Backyard BBQ Battle 2014
There will be a meat inspection, so no brine or seasoning until after meat inspection. But you can and should trim at home.
(This post was last modified: 07-13-2014 09:28 AM by Curtis Nations.)
07-13-2014 09:27 AM
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SoEzzy Offline
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RE: Sportsman's Warehouse Backyard BBQ Battle 2014
There will be Managing Members at Sportsman's Warehouse parking lot, at the moment it is intended to place teams along the edge of the lot an the side of 7200 South, as soon as they arrive, once placed you can have your meat inspection done.

We will be on site and ready to do meat inspections from 6:00 AM.

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]
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07-13-2014 11:04 AM
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SoEzzy Offline
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RE: Sportsman's Warehouse Backyard BBQ Battle 2014
18 teams!

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]
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07-13-2014 10:00 PM
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NDG Offline
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RE: Sportsman's Warehouse Backyard BBQ Battle 2014
I would like to note that the judges for the event will still be giving a score for appearance, but will be giving leniency for the fact it is a back yard event, and will not be as hard on these teams as they would on the pro teams.

David Grover
Smoking on the "Yellow Submarine"
Peace Heart BBQ

Utah BBQ Managing Member / Certified KCBS Judge
07-14-2014 09:48 AM
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