THESE ARE THE OFFICIAL RULES FOR THE 2015 BEAK-2-BEAK COMPETITION.
You must have a paid entry in to the Marshall County Blazin’ BBQ & Bluegrass in Plymouth, IN. in order to participate in the Beak-2-Beak Invitational.
• Contest meat must be inspected by a GLBBQA appointed inspector before any preparation may begin onsite. You may trim before arriving but nothing else. Meat inspections will be done by a Beak to Beak Committee Member on Friday after 9am. Regular KCBS rules apply.
• Event is by invitation only; there will be no passing down of entries. You must have won the chicken category at one of the qualifying Beak 2 Beak Events in Michigan, Indiana, Illinois, Wisconsin, or Ohio between April 1, 2015 and September 13, 2015 or until the 2015 Marshall County BBQ Contest is full; whichever comes first. OR be a winner of one of the qualifying events that occurred in 2014 after the cut off date of August 8, 2014. That list will be posted. The 2014 Beak 2 Beak Champion will also qualify for an entry into the 2015 contest.
A winner of a qualifying event AFTER August 8, 2014 will carry over to the 2015 Beak 2 Beak contest.
• If your team qualifies, the Head Cook that was registered at your qualifying event must be in attendance at the Beak-2-Beak Invitational. If he/she is not in attendance, your team will be disqualified.
• The same meat storage/handling rules apply, that are in place at any other sanctioning body (e.g. KCBS).
• Gas is strictly prohibited and fires must be of wood, coal, or pellet.
• Turn in will be at 6:00pm, Friday September 18, 2015, at the Marshall County Blazin BBQ Contest at a location to be announced at the cooks meeting.
• The minimum of 8 individual pieces of white and dark meat chicken will be responsible for counting as a legal entry turn in.
• Turn in containers will be standard size half pans with numbered fitted lids to be provided at the event.
• Garnish is forbidden as is marking or puddles of the sauce.
• Judging will be done by Certified BBQ Judges with preference given to individuals that have judged more competitions regardless of sanctioning body.
• Judging will be done with the scoring system of 1 to 10
Entries will be scored in the following categories and multiplies:
* Appearance .5
* Taste 2
* Tenderness 1
• High and low scoring judges scores will be thrown out and the remaining scores will be totaled to determine places.
• Ties to be broken using “Taste” points, if still tied then “Tenderness”, if needed “Appearance,” and if a tie remains, the highest chicken score at the last cooked qualifying event for each team will be used to break the tie.
The prize pool will include a championship belt/trophy. Additional prizes and distribution, will be listed as they come on line. A complete prize list will be published as soon as possible.
Congratulations again on your first place chicken in one or more contests this year. We are very excited to see such a competitive field for the 2014 Beak to Beak Invitational.
In addition to the rules and grand prize documents, below is some additional information. Any changes will be brought up at your cooks meeting.
Invitational will be held on Friday September 18, 2015 in Plymouth, IN Marshall County Blazin BBQ and Bluegrass - www.visitmarshallcounty.org
All Cooks for this invitational must attend the 2pm MANDATORY cooks meeting at a location to be announced at a later date.
Turn in location to be announced at the mandatory cooks meeting.
President’s Corner – April 15′
We had a great productive board meeting last night. Timothy Schopp and Mark Rasmussen are finalizing the plans for the Beak to Beak 2015 event. I am sure they will be posting more about it and the location.
Bruce Bissonnette and Scott Fischer are working on the Spring Fling and need your entry form before the end of April. We need 10 teams to make it happen and currently sitting at 4.
Tim and I (Rich Parker) along with our ToY committee (Scottie Johnson, Ron Lewen, Paul Grant, Josh Hance, Ryan Horace, Chad Cooke) have finalized the rules and registration form for the 2015 Team of the Year program. We need at a minimum 10 teams from each state to register for the program to continue in the state. Please reach out to your friends and have them sign up. The entry form and rules are attached. If you need a different copy email firstname.lastname@example.org for it. Have any questions please feel free to leave them here or contact one of the committee members.
On March 15th, we had a very productive board meeting and were able to get through a lot of items for the year including assigning board members to lead some of the major events / projects the GLBBQA is involved in. Below is the list of events and if you would like to be on that committee and can volunteer please make a note hear or send an email to email@example.com.
|Team of the Year Rich Parker/Tim Schopp
Spring Fling Cook Bruce Bissionette/Scott Fischer
Beak to Beak Mark Rasmussen/Tim Schopp
Holiday/Awards Banquet Mark Rasmussen
180 Bounty Program Bruce Bissionette
Annual Meeting Scott Fischer
BBQ Class Bruce Bissionette
Website Rich Parker/Mark Rasmussen
The Team of the Year (ToY) program is changing it up. Instead of having one regional program, we are going to have individual state programs with an overall winner and then award a regional winner on top of that. We will be counting the teams top 4 scores. To be involved we have to a volunteer from your state collect the data and we need at least 10 teams to sign up. Registration form is coming soon. We currently have the following volunteers; Paul Grant – Ohio, Ryan Horace – Indiana, Chad Cooke – Wisconsin, and Josh Hance – MI. We do not have a volunteer from Illinois so unless we hear from someone by tomorrow they will be excluded. Each of these volunteers will be a part of the ToY committee so if you have any questions please ask one of them or the board leadership myself (Rich Parker) or Timothy Schopp.
Last weekend 3/27 – 3/28, we held the BBQ 101 class. This class sold out in a week which really shows the need of a good entry level competition class in the region. Special thanks to Mike & Denise Robinson for bringing their trailer and allowing us other instructors to use it. I would also like to thank Scottie Johnson for letting us use his mirror and also for donating a seat to another student.
A lot of regions are at a crossroads right now in competition bbq as they have the same teams week in and week out that are in the top of every competition standings. Even though these teams have earned that spot it hurts the growth of competition bbq in that region because other teams will stop attending. This BBQ 101 class was to raise the level of competition in our region to help these teams raise up in the ranks and start challenging these other teams for those top spots. I think this class was a huge success and be on the look out for these teams to come out fighting and getting a lot of calls, walk, and hardware!
We are required to password protect our meeting minutes because of our IRS classification.
Please read the full minutes here http://glbbqa.com/forum/forumdisplay.php?f=24 and if you don’t have a password email firstname.lastname@example.org for it.
This years Spring Fling is scheduled for May 29/30 at Springfield Oaks County Park located at 12451 Andersonville Rd. Davisburg, MI This park is a nicer facility than we had last year; sites are about the same size, their are indoor bathroom facilities and indoor showers facility for a mere $0.25 cents for a hot shower.
The prize pool has not been established yet as we are still lining up sponsors, but we see no reason why it would not match or come very close to what we had last year.
This years entry fee is $75.00 for GLBBQA members and $110.00 for non-members (this fee includes a 1 year membership to the GLBBQA. Both fees include your $20 camp site fee. Their is no requirement to have a park pass to enter the park
There are two hotels nearby if anyone needs one: the Holiday Inn Express in Fenton, MI (13 miles from park) and the Comfort Inn in Grand Blanc (18 miles from park)
If you decide to pay your entry fee through PayPal, I will still need you to print off an application, fill it out and mail it to me so that your team is properly registered.
As in the past, if we do not have 10 teams registered by May 1, 2015 we will have to cancel the vent. There was a $300 pavilion rental fee and any cancellation/refund must be 30 days in advance.
For more information check out the discussion on the forum. 2015 Spring Fling Discussion
THIS Class has SOLD OUT!!! We want to thank all who have registered and we apologize for any inconvenience.
Competition BBQ 101
We have asked the best of the best to help us present this class. The 4 instructors are all in the Top 10 of the GLBBQA TOY Point Race. This will be a 4 meat class; each instructor will walk you through every step of their process from selection at the store to how to present it in a turn in box.
Here is our lineup:
Chicken – Matt Janose Big Brothers BBQ : 7th Place Chicken 2014 GLBBQA TOY
Ribs – Mark Rasmussen – email@example.com: 3rd Place Ribs GLBBQA TOY
Pork – Mike Robinson – Smokin in the D: 11th Place Pork GLBBQA TOY
Brisket– Rich Parker – firstname.lastname@example.org: 1st Place Brisket GLBBQA TOY
Class will be held – Four Point Sheraton Kalamazoo
3600 East Cork Street Court.
Kalamazoo, MI 49001
Date – March 28th
Time – 8:00am – 4:00pm.
GLBBQA Member: $100.00 (Spouse $50.00)
Non-Member : $125.00 (Spouse $75.00)
Cost includes breakfast and lunch will consist of the food cooked onsite
Application can be found here: GLBBQA Class_2015
A block of rooms have been reserved for those students wishing to arrive Friday March 27th. A discounted rate of $99.00 + Tax is available. To reserve a room
call (866) 961-3003 and use the discount code “GLBBQA CLASS” or “Great Lakes BBQ Association” The cut-off date for reserving a discounted room is February 27th.
Effective today, Wednesday January 14, 2015 the GLBBQA will begin receiving funds for the next 180 BOUNTY PROGRAM. It will be known as “180 BOUNTY PROGRAM III”
Here’s is a link to the 180 program registration form. Please print this form out and send it with your check if not using PayPal. If using PayPal, please indicate on PayPal that your $50 is for the 180 Bounty Program. Once
received from PayPal, I will then fill out a 180 Registration form for your team.
The Nomination Period for 1 position is now open and will remain open until December17th,2014. To be eligible you must be a member in good standing and you must be able to commit the required amount of time to attend meetings and work on assigned projects.
You can self-nominate or you can nominate someone who you think will make a good addition to the Board.
To nominate a person please send an email to email@example.com (this goes to every member of the BOD).
received from PayPal, I will then fill out a 180 Registration form for your team.
Attached are the rules for the 2014 GLBBQA Team of the Year Program. We would like to thank Southern Q for coming aboard as our Title Sponsor for the TOY program, we would also like to thank the following sponsors for the individual meat categories:
Chicken: Silver Lake Apple and BBQ Festival
Ribs: Redwood Grill
Pork: Coopersville Heating and Cooling
Brisket: Michigan Dog Guard
The Highland Historical Preservations Society is pleased to announce the Red,White and Blues Festival and BBQ Contest.
This is a one day 2 meat contest on June 28th in Highland Michigan.
All of the info and entry form can be found here: Red White Blues entry form
- Events are coming soon, stay tuned!