Stratford Comp.

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Scotty J
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Stratford Comp.

Post by Scotty J » Wed Feb 20, 2008 3:33 pm

ONTARIO PORK CONGRES
ANNUAL WEEKEND WARRIOR BBQ COMPETITION
STRATFORD FAIRGROUNDS
THURSDAY, JUNE 19 2008

The Ontario pork Congress is sponsoring the Weekend Warrior BBQ Competition as part of the Ontario Pork Congress in Stratford June 18 and 19, 2008. The event is open to all and will take place THURSDAY JUNE 19 at the Stratford Fairgrounds. The entry fee is $35. Teams are limited to three (3) members.

CATEGORIES:
· Ribs (back or side)
· Chops (bone-in, maximum one inch thick, from any part of the loin)
· Ground pork (must be the main ingredient of your recipe)

COMPETITION AND JUDGING DETAILS:

Product will be supplied by Ontario Pork Congress and will be available for pick up on site on Thursday June 19 from 9:00 am until 11:00 am. Deb Campbell will be available to distribute the meat from a location to be announced. All participants are responsible for providing all their own equipment, including barbequing unit, seasonings and secret spices. A FIRE EXTINGUISHER MUST ACCOMPANY EACH TEAM.

Participants may begin cooking anytime they wish on June 19. Judging will take place as follows: Ground Pork at 1:00 pm, Chops at 2 pm, and ribs at 3 pm. Winners will be announced and recognized later in the day.

Participants must produce one (1) sample for each judge in each category they are entering. You will receive enough meat to do this successfully. The exception is the rib category, where two (2) ribs must be provided for each judge. Scott Jacobson, one of the Swinefellows, champion hog barbequers, will direct the judging panel. The winner in each category will receive $250, with the runner-up winning $100. There are two (2) classes – “prosâ€

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Porkcasso
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The middle number please (3): 5
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Post by Porkcasso » Wed Feb 20, 2008 5:06 pm

Awesome!!!
Sean
Porkcasso-The Art of Barbecue

ourman
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Post by ourman » Thu Feb 21, 2008 5:24 pm

That sounds fun I used to compete there when they had whole hog competition....I might try that his year...I should have a new offset horizontal built and road tested by then..

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Squeezy
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The middle number please (3): 5
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Post by Squeezy » Mon May 26, 2008 12:32 pm

Do you need any judges for this event?
2 ECBs
Made in China horizontal offset
Camp Chef Smoke Vault 24"
ProQ Excel 20
WSM 18"
Napolean 'Ted Reader' Series 605 gasser

Red meat is not bad for you ... fuzzy green meat is bad for you!

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Scotty J
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Post by Scotty J » Mon May 26, 2008 12:36 pm

Hey Squeezy

This event is full too. Sorry

Scotty J

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Squeezy
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Post by Squeezy » Mon May 26, 2008 12:41 pm

Scotty J wrote:Hey Squeezy

This event is full too. Sorry

Scotty J
Thanks Scotty ... seems to be the story of my life! LOL!
2 ECBs
Made in China horizontal offset
Camp Chef Smoke Vault 24"
ProQ Excel 20
WSM 18"
Napolean 'Ted Reader' Series 605 gasser

Red meat is not bad for you ... fuzzy green meat is bad for you!

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