Grillin on the Bay! NYC's first BBQ contest

Ok - where have I been? Where's this week's edition of BBQ Burn Out Monday? Well folks, your humble blogger has been bogged down working on putting together NYC's first BBQ contest - Grillin On The Bay!

Matt AKA The Hampton Smoker and I are putting together a one day grilling contest to be held in Sheepshead Bay, Brooklyn on Saturday March 25, 2006.

In a nutshell.....

It's an one day, New England Barbeque Society sanctioned grilling contest - March 25, 2005, held in Sheepshead Bay Brooklyn to benefit the St. Mark Sports Association. This event is being sponsored by Paul Kirk's RUB Restaurant.

St. Mark Sports is a non-profit/non-sectarian based program. We provide boys and girls from the ages of 5 to 16 the opportunity to play basketball, be cheerleaders, or swim competitively. We also host a Special Olympics basketball team.

Entrance fee for the contest is $100. For that you get to cook in all categories. If you want to only compete in one individual category its $75. It's $25 to compete in the dessert only category. You must cook in every category except dessert to qualify for grand and reserve champion.

Of the entrance fee, 50% will go to the sports program and 50% will go to the prize pool. We are working hard to secure more sponsors to jazz up the prize pool. Results of this contest will count towards the NEBS Team of the Year scores!

Categories:

Chicken Wings - whole or segments - Kansas City Barbecue Society rules for presentation and garnish

Fish - Whole, steak or filet. No shellfish or crustaceans. Stuffing allowed. Stuffing to be composed of grain, dairy, vegetable and/or fruits. No additional meat, fish or poultry allowed. - KCBS rules for garnish and presentation.

Pork: Ribs, loin, chop or tenderloin. Bone in or out - chef's choice. Stuffing allowed. Stuffing to be composed of grain, dairy, vegetable and/or fruits. No additional meat, fish, shellfish, crustaceans or poultry allowed. - KCBS rules for garnish and presentation.

Chef's choice: can be anything but an item that would qualify for the proceeding categories. No Desserts. No garnish rules, except if used, must be edible. Entry must be presented in 6 separate and identifiable pieces. It must fit into the supplied container. No side containers. ie: sauce or dipping sauce.

Dessert is fully chef's choice with whatever garnish he/she sees fit. Dessert must be presented with enough to allow 6 judges enough to sample. All dishes used in presentation become the property of the program. Does not have to be cooked on site, must be home made.

Check out the website at http://www.stmarksports.org for more information or to download the rules, cooks packet and contest application.

There may be some slight tweaking of the rules before the event. Feel free to email us at grillin@stmarksports.org if you have questions.

That's it for now. Please forgive me if I'm not here as often as I'd like, but my time is being taken up by a good cause. I promise BBQ Burn Out Monday will return next week. And speaking of future events, Matt AKA The Hampton Smoker - will be taking a ride on The Smoking Car tomorrow. Let's hope he has an interesting story to tell.