Let's Talk BBQ
General => General Discussion & Topics => Competition Related Information => Topic started by: jimsbarbecue on February 23, 2016, 11:24:49 AM
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We just returned home from participating in the Guinea Pig 3 BBQ Competition. We have had the good fortune to take part in all three of these comps.
This novel concept is necessary all across BBQ America. Your entry fee covers all costs which includes the meat you cook. Thanks to @Smithfieldfoods we had extra tender pork butts and ribs. Annella from @snakeriverfarms supplied the brisket. It was Waygu this year and such a treat for us.
When you have a level playing field and know that all of the participating teams surrounding you are cooking the same quality meat, with the same timeline to prep and cook, you are able to compare yourself against BBQ Champions.
The fun starts Friday with meat hand out. It is followed by Kids Q competiton (hamburgers) then the #snakeriverfarms weenie roast and pot luck where all the teams join together.
We all know or have heard of teams that cook 3 premium briskets and take 6 slices from the best. That meat cost along makes the fix cost competition promoter supplied meat a necessity.
This is an honest to goodness KCBS event with real BBQ pros. Go to the KCBS site and see the teams that competed and take note of the purse. Teams came from all over to compete.
Thanks to Big Poppa Smokers and his team for putting these events on. When one comes anywhere near you be sure to sign up. It would be nice to see this concept sweep the nation so more new BBQ Teams and families could join in the fun. As someone who has judged BBQ contests I truly believe until you participate in one, you will never understand the effort and dedication the teams and the event planners put forth to makes these happen. Only then will you marvel over someone like the “Lady of Q” (Sylvie) who was the Grand Champion at the Guinea Pig 3 and did it all herself.
(https://jimbloomfield.smugmug.com/Cooking/Barbecue/Guinea-Pig-3-2016/i-qPqP3Gd/0/X3/-Guinea%20Pig%203-2016_00194-X3.jpg)
(https://jimbloomfield.smugmug.com/Cooking/Barbecue/Guinea-Pig-3-2016/i-dwKHwRM/0/X3/-Guinea%20Pig%203-2016_00191-X3.jpg)
(https://jimbloomfield.smugmug.com/Cooking/Barbecue/Guinea-Pig-3-2016/i-LRSdsDn/0/X3/-Guinea%20Pig%203-2016_00230-X3.jpg)
(https://jimbloomfield.smugmug.com/Cooking/Barbecue/Guinea-Pig-3-2016/i-zh3gXrV/0/X3/-Guinea%20Pig%203-2016_00231-X3.jpg)
(https://jimbloomfield.smugmug.com/Cooking/Barbecue/Guinea-Pig-3-2016/i-x2FqRdV/0/X3/-Guinea%20Pig%203-2016_00255-X3.jpg)
(https://jimbloomfield.smugmug.com/Cooking/Barbecue/Guinea-Pig-3-2016/i-L59pJbw/0/X3/-Guinea%20Pig%203-2016_00268-X3.jpg)
(https://jimbloomfield.smugmug.com/Cooking/Barbecue/Guinea-Pig-3-2016/i-kLRjLXC/0/X3/-Guinea%20Pig%203-2016_00292-X3.jpg)
(https://jimbloomfield.smugmug.com/Cooking/Barbecue/Guinea-Pig-3-2016/i-sN289Q4/0/X3/-Guinea%20Pig%203-2016_00296-X3.jpg)
(https://jimbloomfield.smugmug.com/Cooking/Barbecue/Guinea-Pig-3-2016/i-G8nxTfv/0/X3/-Guinea%20Pig%203-2016_00332-X3.jpg)
(https://jimbloomfield.smugmug.com/Cooking/Barbecue/Guinea-Pig-3-2016/i-z7VbVC2/0/X3/-Guinea%20Pig%203-2016_00497-X3.jpg)
(https://jimbloomfield.smugmug.com/Cooking/Barbecue/Guinea-Pig-3-2016/i-TxPWDz6/0/X3/-Guinea%20Pig%203-2016_00574-X3.jpg)
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Great pictures! Thanks for posting.
Art
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Great pictures! Thanks for posting.
Art
Looks like a fun time!!! Don
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Looks like a great event. Nice pics!
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Looks like a fun time. I've never competed in a KCBS event with the meat provided. I did for some MBN contests, but that stopped about 7-8 years ago.
Just curious, what was the entrance fee?
BD
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Very cool
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Looks like a fun time had by all!
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The fee was $450.
Which included everything. Entry, meat, Friday pot luck, all the ice you could want. Meats was a Snake River Farms Waygu brisket, two Smithfields extra tender pork butts, 3 St. Louis ribs and 9 chicken thighs.
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Great pics, Jim! Thanks for taking the time to post them!
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Very cool!
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The fee was $450.
Which included everything. Entry, meat, Friday pot luck, all the ice you could want. Meats was a Snake River Farms Waygu brisket, two Smithfields extra tender pork butts, 3 St. Louis ribs and 9 chicken thighs.
Dayum ! ! ! ! That is one great price. I'm paying ±$300 and supplying all of my own meat, and I'm not getting Wagyu ! ! !
It's almost worth the drive across the country . . . . . .
BD
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Sounds like a blast - great pictures!