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Australias Best BBQ Forum
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PostPosted: Thu Apr 23, 2015 7:47 pm 
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for people looking to compete i suggest reading the entry details carefully

http://www.bbqbluegrass.com.au/bbq/
Quote:
Equipment – You bring all BBQ equipment with you. It must be clean and will be inspected. There is no electricity. Open fires are not allowed for safety reasons – enclosed flames only. Your heat source must be at least 25cm off the ground. You have a dedicated stall space. We recommend a standard market-type tent (3m x 3m) for shade. Camping space is available within 100m of your stall.

no electricity, from what im reading cookers such as the WSM or Proq "may" not be possible if the heatsource is not raised more than 25cm off the ground (someone with these cookers should measure them)

Quote:
Ingredients: Your creativity with spices and sauces will be taken into consideration. Bottled BBQ Sauces (store bought) are not allowed, but ingredients from bottles are ok – ie tomato sauce as a base for your own sauce. You may keep your spice and sauce ingredients secret, but the Official Judges may ask to inspect them. Keep all ingredients nearby in an opaque container at all times. When plating, spices or sauces may be served on the meat or on the side as your dish requires.

no commercial sauces to be used

Quote:
Quantity – If you’re participating on the Festival Oval with our patrons for a reduced entry fee, in addition to your competition serves, we ask that you plan to prepare and serve a minimum of 10kg of your chosen BBQ category (pre-cooked weight). This should render 30-40 small tasting plates on average. Our patrons absolutely love tasting all the barbecue, seeing all the barbecue setups and talking barbecue with our competitors. (We will provide all plates, serviettes and forks. Salads will be prepared by us as sides for all plates.)

how much you have to give away is here

Quote:
Food Safety – All Teams will be held to Australian Food Safety Standards. Equipment and tables must be clean. You will need 3 x Trestle Tables – for raw food prep, for cooked food prep/plating and one for serving to patrons and Judges. Food rated latex gloves must be worn at all times. A Food Safety Officer will be observing at all times. You will be emailed specific food handling guidelines and will be briefed on Food Safety Standards at 8.30am on Saturday of the Festival. If you’re not familiar with Food Safety Standards, don’t fret – they’re mostly just good old common sense. And thankfully, most slow cooked barbecue easily complies with the Standards.

3x trestle tables required (may be squishy in a 3x3 marquee)
Wear gloves at all times
i know from last year that we were required to have a "floor" which in this cases consisted of a tarp that was pegged down on the ground under the marquee

Quote:
The Entry Fee is just $148 for a team of 4 (on-oval, or $250 off-oval), and you can enter as many of our 4 BBQ Categories as you like:

non serving teams will be put off the oval away from the serving area, this is a great idea so that patrons dont accidentally ask for food from non serving teams

Quote:
Make it Fun – This BBQ Festival is all about the celebration of good food. It’s meant to be fun. So special awards will be given for a) Best Dressed BBQ Team b) Best BBQ Kit c) Best Decorated Stall and d) Best Sauce. Get into the BBQ spirit. Have fun. With a field of BBQ and Bluegrass, it’s all good no matter what happens, so keep it light.

probably need to clarify what the awards are

NOTE: prizes for categories are not listed only 1st place prize of $1000, also may want to clarify this however as stated "100% of entry fees will be returned in prize money!" so it will depend on how many pay full price vs giving to patrons
NOTE2: if the event is hosted on the SAME oval as last time i would note that the top carpark may be used for the off oval entrants. this is a fairly uneven surface in many parts so bring items to level out setup. alternatively you may be put on another oval behind or adjacent to the main oval in which case brilliant :). i would suggest clarifying this with Fletcher

*wipes forehead*
i think ive covered all the rules that are noteworthy for potential entrants

_________________
ImageImage
KCBS Melbourne 2015 - 9th/15 Outright
ABA Port Macquarie - 11th/45
- 3rd Lamb
KCBS Melbourne 2016 - 7th/17 Outright
- 2nd Chicken


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PostPosted: Thu Apr 23, 2015 9:12 pm 
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I was initially buoyed by the fact that the competition is ABA sanctioned.

Not now.

_________________
"The Meat Sweats"
Port Macquarie 2014 - 1st place
Bangalow 2014 - 1st place
2014 Jack Daniels World Championship BBQ - 19th/94 overall, 1st/20 international teams
Melbourne 2015 - 3rd place
Port Macquarie 2015 - 1st place


Last edited by Gindemon on Thu May 07, 2015 11:53 am, edited 1 time in total.

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PostPosted: Thu Apr 23, 2015 9:13 pm 
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Oh well

_________________
"The Meat Sweats"
Port Macquarie 2014 - 1st place
Bangalow 2014 - 1st place
2014 Jack Daniels World Championship BBQ - 19th/94 overall, 1st/20 international teams
Melbourne 2015 - 3rd place
Port Macquarie 2015 - 1st place


Last edited by Gindemon on Thu May 07, 2015 11:54 am, edited 1 time in total.

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PostPosted: Fri Apr 24, 2015 3:52 am 
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Location: Macedon Foothills (Sunbury), Victoria
Thankyou Beaver for pointing out the finer details... All those points are really important... And the way that fine print is going, I bet they will get upset if there is 15 generator's humming all night and day!! I don't understand what's with all the red bloody tape!


No open flames and must be at least 25cms high, also no electricity? So that simply rules out alot of cookers, and any means of sleeping tight with PID controllers or pellet poopers....

Feeding 40 people? That is an effort and also a pit dedicated to just that in itself!! You'll need a person just to cover that so the comp handins can have full attention! I'd rather pay the extra $102 to not have the extra concerns and lug another pit up there.. Anyone got a Gasser hotplate snag sizzler rusting away?


There's so much more to say... But less is more.

I'm with gindemon...

_________________
Hark style offset smoker
1986 57cm Webber Kettle
Shiny Gasser
lil Brinkman
Charcol grill
Modded BBQ specialist
Creosote enthusiast
...... Sooooo wheres the brisket at??

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PostPosted: Fri Apr 24, 2015 6:28 am 
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Oh Brett you forgot about this doozey as well:

Quote:
When plating, spices or sauces may be served on the meat or on the side as your dish requires


Even though ABA rules....................

_________________
"The Meat Sweats"
Port Macquarie 2014 - 1st place
Bangalow 2014 - 1st place
2014 Jack Daniels World Championship BBQ - 19th/94 overall, 1st/20 international teams
Melbourne 2015 - 3rd place
Port Macquarie 2015 - 1st place


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PostPosted: Fri Apr 24, 2015 6:30 am 
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Ok I should probably step in here on behalf of the ABA. These are the rules for the event that the promoter agreed to.

http://ausbbq.com.au/wp-content/uploads ... QTerms.pdf

Not all events will be the same, have the same amount of space, or the same facilities. All will have their own quirks and challenges. Melbourne did also. Camping on site with RV's and cabins is a luxury that will not be available in most events, at least so far. Power is an issue at most event too.

Most of the things that are mentioned above are ABA rules. It was the exact same in Port Mac.

Smokers 25cm off the ground was a ABA rule to stop people from thinking they could build a open fire on the floor, and also to stop people thinking that it was ok to place a drum smoker directly on grass in some cases. It does say if you have questions to ring the promoter. Lots of people rang me for all sorts of weird and wonderful ideas for Port Mac. In the case of a drum smoker or anything that I thought could possibly start a grass fire, I just asked them to place the smoker on pavers.

The ABA negotiated with this event that teams would not have to serve the public if they didn't want to. Almost everyone that contacts the ABA to run a event asks if the teams can serve the public. It's something were doing our best to deal with on behalf of the teams.

From the advice I have been given for my own event, because there is 'no cost of sale' and it's a tasting only, then no permits are required. The ABA does make sure that we sight the public liability from each promoter before each event. That's in a signed contract we have with the promoter.

I'm not sure about the latex gloves. I'll look into it. The food safety side of things was written for me by a food safety inspector with TAFE. What's the alternative? Happy to update it.

We need constructive feedback to adjust and refine what we do. We're open to feedback. You can email myself, Adam or Jess at any time.

I guess at the end of the day, all events will be different and all will have their own quirks, it's up to you to decide if you want to attend or not. The ABA will make sure the judging is done fairly, that's our job.


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PostPosted: Fri Apr 24, 2015 9:01 am 
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thanks Jay for the reply.


as you mentioned, none of these things cant be overcome they just need to be noted.

Power is simply fixed but for some with pellet poopers will need some extra investment (pm me if you want to know whats need to run your bbq on 12v battery)
For our team (aussie pitmasters) we have a competition configuration where we can cater for "off grid" and "on grid" which means with/without running water/power

As for the 25cm rule, it has some merit now that Jay has explained it especially when you look at the UDS but that rule may hit WSM and Proq if a team is looking to be compliant to the letter of the law.
Image
the WSM definately looks to not be compliant "at bottom of cooker" but maybe the rule can be clarified as where the fire lies within the vessel and confirm that open flame does not include open air ash catchers or as jay said, just put down a few pavers or a cement sheet if thats accepted

Aussie Pitmasters team love "sneaking" a sample to the public when someone shows genuine interest (at least our team does not) we dont however like being haggled or have an expectation that we will give away everything. Melbourne BBQ festival we had quite a few aggressive patrons demanding food or being rude when we said we werent giving out samples but this could be attributed to people having to wait for food from legit vendors.

The commercial sauces thing is a weird one and i dont quite understand the reasoning.
There are very few top tier teams that dont use a commercial sauce in part on their entries.

_________________
ImageImage
KCBS Melbourne 2015 - 9th/15 Outright
ABA Port Macquarie - 11th/45
- 3rd Lamb
KCBS Melbourne 2016 - 7th/17 Outright
- 2nd Chicken


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PostPosted: Fri Apr 24, 2015 11:17 am 
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I used my common sense for my event in terms of ProQ's and WSM's. The rules are there as a precaution as the ABA can't predict what every surface will be like for every team. I think your idea is very valid of saying to 'bring pavers or a steel tray for anything that sits too low'. That's something we can easily fix.

There is a moving line of what teams do and don't want to do in terms of giving samples ... and also the different promoters requests to, or not to have the teams serve food (as they have food trucks). We are trying to manage the expectations of the teams as best we can, given we all do want to see more events.

The sauce thing is a weird one, i'll get Adam to clarify that with the promoter. The rules are pretty clear on our part.


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PostPosted: Fri Apr 24, 2015 11:38 am 
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ABA rules are relatively easy to follow

Its the event promotors that have their requirements over and above the rules that vary as you said.
Each event has its "quirks" and hopefully ive pointed out the ones that people should be aware of over/above what some are used to

_________________
ImageImage
KCBS Melbourne 2015 - 9th/15 Outright
ABA Port Macquarie - 11th/45
- 3rd Lamb
KCBS Melbourne 2016 - 7th/17 Outright
- 2nd Chicken


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PostPosted: Sat Apr 25, 2015 12:23 am 
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Joined: Wed Apr 09, 2014 10:08 am
Posts: 116
Thanks for your responses Jay.

Quote:
The rules are pretty clear on our part.


The ABA rules are very clear, and remove all sorts of ambiguity from the competition scene. It's why people like doing ABA comps.

What about (as with the current situation) a promoter has published rules on an event website that clearly contradict ABA rules, and ABA rules that you assure us the promoter has agreed to?

Quote:
No sauce containers, no pools of sauce in the box. All sauce must be on the meat

Quote:
When plating, spices or sauces may be served on the meat or on the side as your dish requires.



This is just an example.

Why would a promoter publish rules to their event that clearly contradict rules they have (as you mention in your previous post) agreed to? Is it an oversight, a belligerent effort to maintain autonomy up against ABA guidelines, or a continuation of behaviour that was evident from last years event?

I really hope that you guys and the organiser can come to an agreement over the contentious issues of the Bangalow event raised in this thread. It'd be awesome to be able to encourage mates and newcomers to the competitive scene to compete here. It'd be awesome to sign up and compete at this event also! We've already taken time off work for it. We'll wait and see what happens with the rules posted from the organiser.

_________________
"The Meat Sweats"
Port Macquarie 2014 - 1st place
Bangalow 2014 - 1st place
2014 Jack Daniels World Championship BBQ - 19th/94 overall, 1st/20 international teams
Melbourne 2015 - 3rd place
Port Macquarie 2015 - 1st place


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