"Champions for Business"                                                                   Phone: (209) 537-2601 / Email: info@cereschamber.com

 
 

An Officially Sanctioned
Master Series BBQ
Event of the Kansas City Barbecue Society.

BANDS, BREWS & BBQ THROWDOWN - Pitmasters Corner Q&A



PITMASTERS CORNER Q&A

If you've got questions email us at ceresbandsbrewsandbbq@gmail.com and we will post your questions and the answers so that all pitmasters stay informed.

Q: For the pork roast, are you referring to the shoulder/butt or the loin?

A: We are referring to the shoulder/butt or Boston butt as it is typically known.

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Q: Is the competition meat to be provided by the teams? Are the teams required to provide the meat for the public samplings?

A: YES, the teams are required to provide their own meat for the competition portion of the event. NO, the event organizer will provide the meat for the public tastings. We will have cold storage and ice on site for the meat until it is provided to you, but we recommend you bring an extra ice chest on hand to store that meat once it is given to you.

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Q: How many judges will be judging?

A: We have one judge per team. So if we have 20 teams we have 20 judges. There will be 6 judges to a table plus one Table Captain (TC) per table.

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Q: What time do the public samplings start?

A: The public samplings will begin at 2 p.m. This will allow the teams to get their competition meat turned in and have an hour before the samplings start. PLEASE DO NOT START SAMPLINGS UNTIL 2 PM. WE HAVE ADVERTISED THAT START TIME AND PEOPLE BUYING TICKETS ARE EXPECTING THAT TIME.

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Q: How much do I put in the turn in boxes?

A: Each contestant must submit at least six (6) portions of meat in an approved container. Chicken, pork and brisket may be submitted chopped, pulled, sliced, or diced as the cook sees fit, as long as there is enough for six (6) judges. Ribs shall be turned in bone-in. Judges may not cut, slice, or shake apart to separate pieces. If there is not enough meat for each judge to sample, the shorted judge(s) will score a one (1) on all criteria, and the judges having samples will change the Appearance score to one (1) as a penalty.

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Q: Is it okay to trim our meat at home prior to the event?

A: Yes, you may trim your meat, but you are NOT allowed to season or inject your meat prior to inspection.

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Q: Will the turn-in boxes be provided or do we need to provide them?

A: The turn-in boxes will be provided by the contest organizer.

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Q: What type of meat is being used for the People's Choice Public Tastings?

A: Ribs. Please indicate on your application how many racks you are willing to prepare for the People's Choice.

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Q: Are we using 2 oz. sampling cups like in the past?

A: No. This year we are switching to paper boats to fit a few ribs. You will NOT have to pull the meat off the bone either like you did in the past.

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Q: Are we going to be on grass?

A: No you will be on a closed street.

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Q. If you don't have a 3-compartment sink, will individual tubs suffice?

A: Yes, 3 separate tubs will work. You can heat your water from your grills. We will also have a 3-compartment sink to help you clean utensils or refill your clean water. You must have a 3-compartment system in your booth to meet County Health requirements.

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