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Competition Announcement: Battle of the Bones

 
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Battle of the Bones



Joined: 25 Feb 2011
Posts: 7

PostPosted: Fri Feb 25 11 5:42 am    Post subject: Competition Announcement: Battle of the Bones Reply with quote

Battle of the Bones is a non-sanctioned barbecue competition in Central Point, Oregon (just about 30 minutes over the CA boarder) June 25th and 26th, 2011. Entry fee is $150 with a $50 refundable clean-up fee. $10,000 in prizes with a max of 15 teams. Teams can stay on site overnight; however, there are no RV hookups. Electricity and water hook-ups are available at your competition booth.

Teams will cook the following meat; all meat is provided (including 20 lbs of beef chuck for chili). 10 gallons of chili will be cooked each day. Teams must participate in all categories and in People's Choice (all People's Choice awards are kept separate from Judge's Choice).

Start cooking 140 lbs Pork Butts Friday night, ready by 11:00 Saturday
Start cooking 150 lbs Baby Back Ribs Saturday morning, ready by 3:30 Saturday
Start cooking 140 lbs Beef Brisket Saturday night, ready by 11:00 Sunday
Start cooking 60 lbs Chicken Thighs Sunday Mid-day, ready by 2:45 Sunday

Here is the BOB Payout Schedule

Individual Category Prize Payouts (People's Choice and Judge's Choice for a total of 10 Categories)
1st $200
2nd $100
3rd $50

Overall Prize Payouts (Derived from Judge's Choice)
1st $2000
2nd $1500
3rd $1000
4th $750
5th $500
6th $300
7th $100

The Official Rules and Regulations can be found at http://www.battleofthebones.com/BBQCompetition.html. Call Sarah at (541) 423-1978 for more information
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daddywoofdawg
BBQ Super Pro


Joined: 22 Jul 2008
Posts: 3892
Location: Starkweather,ND

PostPosted: Fri Feb 25 11 1:41 pm    Post subject: Reply with quote

500 lbs of meat?do you mean beteewn 15 teams?or each team?most don't have smokers that big.and what's happening to all that meat?only six pieces of each for a turn in.
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Battle of the Bones



Joined: 25 Feb 2011
Posts: 7

PostPosted: Fri Feb 25 11 11:13 pm    Post subject: Reply with quote

Yes, each of the 15 teams will cook a total of 500 lbs throughout the compeititon. No more than 150 lbs will be cooked at one time (see schedule in original post). All of the meat not going to the judges is distributed to the public for tastings.

The public purchases a ticket which allows for one (1oz) taste at each of the barbecue booths, they are not allowed to taste the same booth twice without buying another ticket. The public is then allowed to vote for their favorite barbecue. The public's choice is kept as a seperate competition from the judge's choice and the overall award. (We provide all of the ramekins for people's choice as well.)

This is our 6th annual event, last year there were some teams who brought in large smokers, others with home made one (Pork N Stein made one out of an industiral fridge) and other teams worked with a variety of smaller barbecues.

Last year there were over 4000 tasting tickets sold (although we only had two types of meat last year and the teams cooked about 210 of each meat for each day.) We raised $15,000 last year for our Parks and Recreation Foundation which used the money for children's scholarships for afterschool care, preschool and summeramp.
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