1^ST Annual Harry Soo Groovin Backyard Cook-off 2013 benefiting Michelle’s Place, a Breast Cancer Resource Center. 24 teams compete to dazzle panels of Certified Barbecue Judges (CBJs) with chicken, ribs, and tri-tip entries served in contest-style Styrofoam boxes and garnish. Volunteers from Michelle’s Place will be handing out BBQ samples to the public at the winery restaurant and sharing the Michelle Watson story. Donations received during the barbecue sampling will be given to Michelle’s Place.

Sat, December 14, 2013

Maurice Car’rie Winery 34225 Rancho California Rd, Temecula, CA 92591 This is a private facility, and while the owners of the winery are as excited as we are about having the event, they’ve reminded us that since this is a winery, there is to be NO OUTSIDE ALCOHOL allowed on premises at any time.

Sorry we full as all 24 available contestant spots are taken.  $75.00 per team (most teams are 2-3 persons); more than that, it’s difficult for the team to focus on the contest cooking timeline. Friends and family are welcome to visit you as it’s a public winery. Please refrain from being distracted by trying to cook and entertain your friends and family as you’re there to gain experience as a competitor. The goal is not to prove that you can pull off a successful barbecue party for the masses. If you bring little ones, be mindful of the hot pits, hot coals, and sharp cooking knives as safety is paramount.  We will have several veteran teams who have volunteered to mentor the new teams.  Harry will assign mentor(s) to your team on the morning of the cook. NOTE: The cost does NOT include any meat. Each team is responsible for bringing their own contest meat and cooking supplies. You will need a mandatory fire extinguisher. See Contest Check List and Sources. We will have some costs in this event – trash dumpster rental, gift bag items, napkins, boxes, water, trophies, prizes, etc. We’d like to be able to cover these as part of doing this event and not have to look elsewhere for funding. Remaining funds will be donated to Michelle’s Place, a breast cancer-related non-profit in Temecula.

Fun, practice and learning about competition BBQ whole day on Saturday where you cook and submit chicken, ribs, and tri tip for judging by Certified BBQ Judges (CBJs) What is a “Backyard Event?” It is a very informal competition where the main purpose is for novices to get a chance to get the feeling of what a “real” competition would be like without the expense/entry fee or pressure of a “real” competition. In a normal KCBS, PNWBA or IBCA event, a team would arrive at the event on a Friday afternoon, set up, start prepping their meats and start cooking the brisket and pork butt sometime on Friday night/early Saturday morning. To make this cookoff more newbie friendly, we’ve eliminated the overnight cook so new pitmasters can focus on three meats that can be cooked within a Saturday morning window. In the backyard event, more experienced teams also have the chance to help less experienced teams and offer some advice (only if requested!!). Harry will show how to prep a box (SYD Lazyman Box Technique) and other presentation issues which may be something of a puzzle to anyone who has never entered a contest before. Novices also get a chance to practice timing, get a feel for the “pressure” of having to turn in product during a specific time frame, and get a feel for the type of equipment and additional food items (i.e. apple juice, brown sugar, honey) that they might need to bring to a “real” competition. Unlike double-blind silent judging at a sanctioned contest, our CBJs will be openly discussing your entries aloud with you and the other teams, which allows the judges to offer comments about the product judged (i.e. too salty, too spicy, over/undercooked, etc…) as well as numeric scores. This helps the judges clarify and articulate their standards while providing valuable feedback to the cooks. Don’t attend if you have thin skin – you come to this to hear other’s opinions and that’s what you will get. We do use KCBS-style scoring, so again, novices can get a good idea of what a competition would be like — especially with so many CBJ’s showing up to judge! Finally, one of the main purposes of the gathering is friendship and fun and sharing some Q with others who enjoy doing what we do. Each team is asked to cook a bit more than what is necessary for the 6 piece turn-in box. After the competition is over, we all share our BBQ and get to taste and compare and joke with each other about how the cook went! Kidding aside, this is an invaluable aspect of learning as you’ll get a good idea of what flavor profiles judges are looking for in contests.

You may pick as few as one, two, or three meats – chicken, pork ribs, and/or tri tip. You arrive to set up early on Saturday around 5:30 am.  Electricity will NOT be provided but you are encouraged to use your own generators and/or batteries. All meat must not be seasoned, marinated, rubbed, injected, etc. You can trim your meat at home or have your butcher do it before you arrive.  All meat will be inspected like in a real contest and all cooking MUST be done on site! Your meat must be properly refrigerated and safely handled. Gas grills or electric smokers are not allowed. You can use pellet smokers like the Green Mountain, Traeger, and such. Remember that you need a portable generator to run a pellet smoker.  Be mindful that so long as the fuel is not gas or heat is by electric, you are OK. How will this work? It is STRONGLY recommended that ALL team members stay in the judging area as long as possible to gain the most insight as to what the judges think, not just during your teams turn in. Turn in times will be assigned so as to maximize this exposure. The thing that’s most important at this contest is the feedback the judges provide to the cooks. This comes at a sacrifice of maintaining any semblance of standard turn-in times; it’s just not possible to do both at the same time. Once you have your taste and tenderness formulas down, you can practice your timing at home, with your own clock, even for all the 4 meats in a regular contest. That said, we still want to impress upon the cooks that timing IS very important, and given this, we’ve come up with a turn-in schedule that provides 7-8 minutes per team to be judged (which we’ve seen is a good number). Since not all teams will be cooking all meats, the judges will get some breaks and will have the option to get up and have someone take over nearly anytime.     Event Schedule

• 5:30 am – Team Check-in
• 7:00 am – Cooks Meeting in Judging Barn
• 7:45 am – Harry’s Lazyman Box Class
• 10:00 am – Judges Check-in 
• 10:15 am – Judges Meeting
• 11 am -11:50 am – Tri Tip (You’ll be assigned an exact turn-in time within these parameters)
• 12:15 – 1:05 pm – Chicken (You’ll be assigned an exact turn-in time within these parameters)
• 1:30 – 2:20 pm – Pork Ribs (You’ll be assigned an exact turn-in time within these parameters)
• 4:30 ish – Awards (Sunset is at 4:42 pm)

The turn in times listed above are NOT turn-in “windows”, but should be considered your assigned turn-in time. Again – you’ll be assigned an exact turn-in time within these time frames. Please do your best to be there 2 minutes before this time (entry in hand) to get the maximum exposure with the judges. Judges will begin on the next entry as soon as it arrives as long as they are done with the previous entry. This way, no entries are sitting for long periods while others get stuck in a traffic jam. We have also found that this has been a good place for even experienced teams to experiment – i.e. want to try cherry cola ribs out on judges or another creative recipe that you wouldn’t risk in a real contest……this is the place to give it a try. Saturday Breakfast Snack Harry and his helpers will put some breakfast snacks out (coffee, donuts, bagels, fruit, etc.).  If you would like to contribute, please let the Harry know what you’ll be bringing. Judges Meeting @ 10:15 am Judges, please feel free to come early and socialize. Judges official check in time is 10:00 am and Judges Meeting is at 10:15 am. We aren’t strict like a sanctioned KCBS contest and do encourage mixing.  The judging window is 10 mins per team and judging goes from 11:00am to about 2:30 pm Free 2 oz BBQ samples for the public We will be providing free 2 oz BBQ samples, while supplies last, to the public at the Winery Restaurant to raise funds for Michelle’s Place.  Please treat the many curious visitors who will be coming with kindness and hospitality.  You are not allowed to serve the public due to Health Department rules but the Winery Restaurant can do so.  Please direct the public to the restaurant called Maurice’s Kitchen if they would like to try some free samples (while samples last). There is plenty of seating and grassy areas to relax.

Event Contacts

Ira Pupko (Organizer, site host, site logistics, BBQ ambassador, Peoples Choice Lead, mentor) ihp@roadrunner.com 619 453 5330 Donna Fong (Organizer, judging, judges, scoring, meat inspection, team loading, fire marshal) butchersdaughter@hotmail.com 510-390-7447 Harry Soo (Organizer, communications, planning, mentor, team loading, BBQ ambassador, People’s Choice) harsoo@yahoo.com 909-973-0334 Ben Lobenstein (Organizer Yoda, judging, scoring, team loading, fire marshal, meat inspection, Master of Ceremony) Mimi Castillo (Web Admin) class@slapyodaddybbq.com Team Mentors/Coaches (assigned to teams to advise but not cook; ambassadors to general public)

1	Peter Graves Big Fire BBQ, AZ
2	Dale Ginos, When Pigs Fly, CA
3	Steve Aguilar, Vicious Smoke, CA
4	Harry Soo, Slap Yo Daddy BBQ, CA
5	Kevin Davis <kdavis2830@hotmail.com>
6	Christine Davis <cdavis12377@hotmail.com>
7	Shuji Sakai, Professor Salt
8	Neil Strawder, Big Mista BBQ, CA

Teams

1	Golden State Smoke
2	BC Smokers
3	The Boozers BBQ
4	Smokin’ Outlaws
5	Pork of L.A.
6	Team Smokey
7	Smoke Hound BBQ
8	Cool Grilling
9	Cowboy BBQ
10	IL Prosciuito Violento
11	Back Alley BBQ
12	Woody’s Bar-B-Que
13	Desperado
14	RooserQue
15	NailBag BBQ
16	Big Vinny BBQ
17	BarBQS2Go
18	Come & Take It BBQ
19
20	Up in Smoke BBQ
21	Deja Q Master
22	1 N DONE BBQ
23	Cooking Canucks
24	Grill of His Dreams

Team turn-in schedule (10 mins per team X 4 tables of judges)

			Tri-Tip		Chicken		Ribs
Team 100	Casey Tharp	Golden State Smoke	11:00AM	Table A	12:15PM	Table B	1:30PM	Table C
Team 101	Dan Ronchetti	BC Smokers	11:00AM	Table B	12:15PM	Table C	1:30PM	Table D
Team 102	Kevin Crook	The Boozers BBQ	11:00AM	Table C	12:15PM	Table D	1:30PM	Table A
Team 103	Lou Ann Cunningham	Smokin’ Outlaws	11:00AM	Table D	12:15PM	Table A	1:30PM	Table B
Team 104	Marco Sanchez	Pork of L.A.	11:10AM	Table A	12:25PM	Table B	1:40PM	Table C
Team 105	Michael Grismer	Team Smokey	11:10AM	Table B	12:25PM	Table C	1:40PM	Table D
Team 106	Mike Brady	Smoke Hound BBQ	11:10AM	Table C	12:25PM	Table D	1:40PM	Table A
Team 107	Mike Pagel	Cool Grilling	11:10AM	Table D	12:25PM	Table A	1:40PM	Table B
Team 108	Mike Swan	Cowboy BBQ	11:20AM	Table A	12:35PM	Table B	1:50PM	Table C
Team 109	Noah Roenstein	IL Prosciuito Violento	11:20AM	Table B	12:35PM	Table C	1:50PM	Table D
Team 110	Rick Rogers	Back Alley BBQ	11:20AM	Table C	12:35PM	Table D	1:50PM	Table A
Team 111	Scott Tasem	Woody’s Bar-B-Que	11:20AM	Table D	12:35PM	Table A	1:50PM	Table B
Team 112	Steve Botkin	Desperado	11:30AM	Table A	12:45PM	Table B	2:00PM	Table C
Team 113	Taylor Jonason	RoosterQue	11:30AM	Table B	12:45PM	Table C	2:00PM	Table D
Team 114	Thomas Gruenbeck	NailBag BBQ	11:30AM	Table C	12:45PM	Table D	2:00PM	Table A
Team 115	Vincent Soriano	Big Vinny BBQ	11:30AM	Table D	12:45PM	Table A	2:00PM	Table B
Team 116	Paul Murray	BarBQS2Go	11:40AM	Table A	12:55PM	Table B	2:10PM	Table C
Team 117	Dennis Cook	Come & Take It BBQ	11:40AM	Table B	12:55PM	Table C	2:10PM	Table D
Team 118	Ramon Rivera	Up in Smoke BBQ	11:40AM	Table C	12:55PM	Table D	2:10PM	Table A
Team 119	Robert Bill	Deja Q Master	11:40AM	Table D	12:55PM	Table A	2:10PM	Table B
Team 120	Robert Cruz	1 N DONE BBQ	11:50AM	Table A	1:05PM	Table B	2:20PM	Table C
Team 121	Steve Lee	Cooking Canucks	11:50AM	Table B	1:05PM	Table C	2:20PM	Table D
Team 122	John Ketron	Grill of His Dreams	11:50AM	Table C	1:05PM	Table D	2:20PM	Table A
Team 123			11:50AM	Table D	12:15PM	Table A	2:20PM	Table B

Judges (All Certified BBQ Judges minus Guest Judges) (20131103_Judge Application v3)

1	Gary Tackett, West Best BBQ, CA
2	Tim Lockwood
3	Steve Aguilar team member
4	Frank Smith
5	Ken Goldenberg
6	Jeff Hutcherson
7	Chris Hansen
8	Todd Carpenter
9	Beverly Carpenter
10	Lili Pupko
11	Kay Spencer
12	Robert Bass
13	Mark Kato
14	Sherry Berry
15	Elvin Jiles
16	Guest Judge – Owner, Maurice Van Roekel
17	Guest Judge – Sylvia Cervantes from Maurice Winery
18	Tim McDonald
19	Diane McDonald
20	Dennis McDonald
21	Guest Judge – Bill Watson, Michelle’s Place
22	Guest Judge – Harry Finch, Michelle’s Place
23	Jason Levine

Michelle’s Place Representatives Kim Goodnough, Director kgoodnough@michellesplace.org Amy Watson, Social Media Manager and Webmaster amy@fuzionpt.com Pam Moe, Executive Board Member pamela.moe@verizon.net Dina Duran, Volunteer Diane Martin, Volunteer docdlmartin@verizon.net Space sizes We are estimating a 20 X 20 spot for each team. We have very limited RV parking capability so you’re best off coming in your vehicle, SUV, or minivan. Ash Removal Teams will bring their own ash cans. Teams can also arrange to share their ash cans. Remember that you must allow ash to cool before you take it home for disposal in your vehicle. We know of at least one story of a team who was on fire on the freeway home due to mishandling their ash can! You can purchase an ash can for $25 at Home Depot http://www.homedepot.com/p/TCG-Galvanized-Charcoal-or-Ash-Can-with-Lid-SR8012/203147413#.Um9Ctfnrwis Water Source Our host will provide potable water for the teams. Teams will bring water containers to fetch the water from a hose spigot.  There are two hose spigots on each end of the long winery warehouse bordering the cook site. Grease removal We don’t have grease removal services so teams will bring their grease home with them. A good way is to cool it down and bag them in gallon Ziploc bags before taking them home. Grey water removal Grey water from washing your dishes and barbecue utensils can be disposed of in the tub sink in the public restrooms.  Remember there should be no excessive oil or grease in your grey water.  Else, please treat it as grease and take it home.  Under no circumstance can you dump your grey water anywhere on the site. This is a winery and you will damage the grounds which might become a vineyard in the future. Trash removal Teams bring their own trash bins and liners. We will arrange for a dumpster to be brought on site.  Details pending. Teams will bring their own trash to the dumpster as we don’t have manpower to collect trash from your site. Don’t forget your trash liners also. It’s vitally important we keep the place the same when we leave the winery Here is an example of a collapsible trash bin that Harry uses: http://www.amazon.com/Toro-29210-43-Gallon-Gardening-Spring/dp/B000E7SU3I/ref=sr_1_1?s=lawn-garden&ie=UTF8&qid=1383023888&sr=1-1&keywords=collapsible+trash+can Source of Ice and last minute groceries 24-hour Walmart is 5 minutes away. 32225 Temecula Pkwy, Temecula, CA 92592;  (951) 506-7613 Restroom & Handwashing We have access to the winery restrooms. Judging Area  Our host will allow us to use the barn for judging.  See the site map above. Chairs and Tables TBD – 2 tables for scoring, 4 tables for receiving and sorting, 4 tables for judging Memorial Site Please note that there is a memorial site of Mr. Budd Van Roekel on the edge of the crushed gravel lot where our event is being held. The memorial site is at the end of a row of growing vines. Budd is the late husband of Mrs. Maurice Roekel who has graciously allowed us to use her winery for our event. Please be respectful and keep curious children from playing around the memorial site. I’ve invited Mrs. Roekel to be a guest judge as she’s originally from Arkansas and is a BBQ aficionado who’s partial to Memphis-style wet ribs.

Misc (to be discussed in more detail)

1. Scoring laptop, printer, paper to print results for teams
2. Styrofoam boxes, judging plates & scoring cards
3. Napkins, Pens, Crackers, Drinking Water
4. PC cups, napkins, forks, Sterno, chafing, tongs
5. Event tees
6. Badges for Organizers, Mentors/Ambassadors, Volunteers
7. Portable PA System
8. Portable Lighting

RESULTS

	OVERALL
1	Desperado	521.7142
2	RoosterQue	519.4286
3	Grill of His Dreams	501.1424
4	Smoke Hound BBQ	500.5714
5	Cowboy BBQ	494.8570
6	Big Vinny BBQ	494.2856
7	1 N DONE BBQ	493.1432
8	BarBQS2Go	493.1428
9	Cooking Canucks	485.1428
10	Smokin’ Outlaws	485.1426
11	Up in Smoke BBQ	480.0004
12	IL Prosciuito Violento	478.8572
13	Golden State Smoke	478.2864
14	Cool Grilling	477.7138
15	BC Smokers	477.1424
16	NailBag BBQ	468.5712
17	The Boozers BBQ	465.1428
18	Woody’s Bar-B-Que	463.4278
19	Deja Q Master	462.2858
20	Back Alley BBQ	457.1428
21	Pork of L.A.	454.2862
22	Come & Take It BBQ	453.1426
23	Team Smokey	306.2858

 

	TRI TIP
1	IL Prosciuito Violento	173.7146
2	Desperado	170.8568
3	BC Smokers	170.2856
4	1 N DONE BBQ	169.7144
5	Grill of His Dreams	169.1426
6	Cooking Canucks	166.8570
7	BarBQS2Go	164.5716
8	RoosterQue	162.8572
9	Cowboy BBQ	162.8570
10	Team Smokey	162.2858
11	Golden State Smoke	161.7146
12	Cool Grilling	161.1428
13	NailBag BBQ	159.4286
14	Smoke Hound BBQ	157.1430
15	The Boozers BBQ	156.0002
16	Come & Take It BBQ	155.9996
17	Up in Smoke BBQ	155.4288
18	Back Alley BBQ	153.1428
19	Smokin’ Outlaws	152.5714
20	Woody’s Bar-B-Que	150.8568
21	Big Vinny BBQ	146.2856
22	Deja Q Master	144.0000
23	Pork of L.A.	141.7146

 

	CHICKEN
1	RoosterQue	180.0000
2	Desperado	177.7144
3	Smoke Hound BBQ	171.4284
4	Big Vinny BBQ	171.4284
5	Smokin’ Outlaws	167.4284
6	Cowboy BBQ	166.2858
7	IL Prosciuito Violento	166.2856
8	Back Alley BBQ	164.5714
9	1 N DONE BBQ	161.7144
10	BarBQS2Go	160.5714
11	Pork of L.A.	160.0002
12	Grill of His Dreams	160.0000
13	Golden State Smoke	158.8572
14	Come & Take It BBQ	157.1430
15	Up in Smoke BBQ	153.1428
16	NailBag BBQ	152.0000
17	BC Smokers	151.9998
18	Cooking Canucks	150.8570
19	Deja Q Master	150.2858
20	Woody’s Bar-B-Que	147.9996
21	Cool Grilling	147.4282
22	The Boozers BBQ	145.7142
23	Team Smokey	0.0000

 

	RIBS
1	Big Vinny BBQ	176.5716
2	RoosterQue	176.5714
3	Desperado	173.1430
4	Smoke Hound BBQ	172.0000
5	Grill of His Dreams	171.9998
6	Up in Smoke BBQ	171.4288
7	Cool Grilling	169.1428
8	Deja Q Master	168.0000
9	BarBQS2Go	167.9998
10	Cooking Canucks	167.4288
11	Cowboy BBQ	165.7142
12	Smokin’ Outlaws	165.1428
13	Woody’s Bar-B-Que	164.5714
14	The Boozers BBQ	163.4284
15	1 N DONE BBQ	161.7144
16	Golden State Smoke	157.7146
17	NailBag BBQ	157.1426
18	BC Smokers	154.8570
19	Pork of L.A.	152.5714
20	Team Smokey	144.0000
21	Come & Take It BBQ	140.0000
22	Back Alley BBQ	139.4286
23	IL Prosciuito Violento	138.8570