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Thread: Local For charity Grill/BBQ contest

  1. #1
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    Local For charity Grill/BBQ contest

    I don't know if this is the correct place to ask these questions but I figured I would give it a go.

    A local hardware store is hosting a for charity Grill/BBQ contest. They will have a people's choice contest and local celebrity judged contest. People can buy a taste tester band for $25, that is how they will raise money. There is no real rules as to what you can enter other then you need to have enough for at least 300 1oz servings. They said there will be some prizes for winning teams but mostly the event is to raise money for a local childrens hospital. Grills and smokers will be provided by the hardware store and we can choose from kamado Joe and/or Traeger grills, both sponsors. You have to use the provided grills(advertisement). They will also provide all the wood/charcoal needed, contestants are responsible for providing the food. After the even the teams will have the option to buy the once used grills at 20% off. I'm guessing winning teams will win one of the provided grills but that has not been confirmed.

    I have never entered any kind of cooking contest but I was thinking about smoking some pork shoulder for the event. I really don't know what goes into trying to cook food and serve it to 300+ people. If anyone has any advise I would welcome it. My plan would be to serve pulled pork sliders.

    As far as the grill does anyone have a suggestion as to which one I should choose to cook on? The guy I spoke to did say we could use more then one but I don't know that's going to be needed unless I decided to do more then just pork shoulder. I'm thinking the Traeger would be the easiest to use to smoke something with out having any experience on it, I use an 18" wsm at home with a heatermeter controller.

    Does anyone have any other ideas for something to grilled/smoked. I chose pork shoulder because I'm familiar with it and it's cheap. I was thinking about something like bacon wrapped jalapenos but preparing 300 of those sounds a bit daunting.

    Thanks for any ideas or suggestions.

    Edit: Another option could be Pepper stout beef sliders(I have never cooked this but I found it here awhile back and have wanted to try it)
    Last edited by Nathan FA; 09-18-2016 at 06:15 PM.
    18.5" WSM, Genesis E-330, Original 22" Kettle, bells and whistles.......

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    TVWBB Wizard Bob Bass's Avatar
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    Nathan, I see one of your greatest challenges might be time. How much time are they giving you to prep and cook ?
    KCBS, CBBQA, Operation BBQ Relief

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    They are actually letting is start at 5pm on Friday. I think food needs to be ready to serve at 11am on Saturday. The official "judging" is at 1pm.

    I normally cook shoulder at 225-235 and I have had it take up to 18 hours. I would probably cook a bit higher, 250ish, to try to get it done faster and wrap and hold it I'm a cooler if it's done early.

    I think my biggest challenge would be everything after the cook. With no experience serving that many people I have no idea how to budget time. There is probably plenty of time I just would not know how to use it haha.

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    TVWBB Wizard Bob Bass's Avatar
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    Thankfully time should not be an issue. The other 'limitation' might be the 1 oz. Is that the weight of the meat only or the total weight, meat and buns, if sliders ? While I do not cook competitively, have helped in our association's tent making up and handing out 2 oz portions of bbq.

    ADDED : PSB is SOOOOO good.
    Last edited by Bob Bass; 09-18-2016 at 08:09 PM.
    KCBS, CBBQA, Operation BBQ Relief

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    The rules are a bit vague, I think it's you need to have at least 300 portions, minimum of 1oz. I think I could give out as much as I want. I figured if I make sliders it would be a bit more then 1oz.

    This is the 1st year they have had this event so I think they are still ironing out some details.
    Last edited by Nathan FA; 09-18-2016 at 09:16 PM.

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    TVWBB All-Star Timothy F. Lewis's Avatar
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    Good for you!
    Do the PSB, I have done lots of charity gigs with my band, never one like that, cool idea.
    I wish you the best of luck!
    Distinguebant Sed, Ignoret In Particulari!
    "If brains was lard, that boy couldn't grease too big a skillet!" J. D. Clampett

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    Yeah I guess they plan to have a band, hopefully there is a good turn out. Supposedly they have around 30 teams cooking. Should be a good time, I'm guessing they will have a few hitches in the process with it being the 1 year of the event.

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    TVWBB Super Fan Andrew F's Avatar
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    First thing I would do is see how much one ounce really is. You may find it would fit in a plastic shot glass, or you may find it overflows a slider bun.
    Blue Performer 22 WSM

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    TVWBB Super Fan Benji Chong's Avatar
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    Wow your post sounds like it came straight out of my head! There's an almost identical local comp in a few weeks that I wanted to do as well and was going to ask for suggestions on what to make. Everything you said is just about the same except we'd be cooking on BGEs instead. My wife and I have been throwing the idea around of just making pulled pork mini tacos but we haven't settled on it yet. PSB sounds like a good idea too though. Can't wait to see what you end up going with! Good luck!
    Team Smok'd Stoopid / Armed with one 18.5 WSM, one 22.5 WSM, one 18.5 Weber Kettle w/ a broken wheel and two 22.5 Weber Kettles WoOOoO!!

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    Quote Originally Posted by Andrew F View Post
    First thing I would do is see how much one ounce really is. You may find it would fit in a plastic shot glass, or you may find it overflows a slider bun.
    Good idea, I don't know how much meat would generally be served on a slider. 1oz sounds like not enough but I really will not know until I test it.

    Quote Originally Posted by Benji Chong View Post
    Wow your post sounds like it came straight out of my head! There's an almost identical local comp in a few weeks that I wanted to do as well and was going to ask for suggestions on what to make. Everything you said is just about the same except we'd be cooking on BGEs instead. My wife and I have been throwing the idea around of just making pulled pork mini tacos but we haven't settled on it yet. PSB sounds like a good idea too though. Can't wait to see what you end up going with! Good luck!
    I thought about tacos as well but I am leaning towards doing both PBS and Pork sliders, kind of depends on the cost of the meat. I signed up today, as of now I have 3 other people to help with the cooking/serving hopefully we don't end up in over our head haha.



    Has anyone used a traeger grill? I am wondering what kind of results I should expect from it.

    Thanks
    18.5" WSM, Genesis E-330, Original 22" Kettle, bells and whistles.......

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