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Competition Q This is for all things Competition. Results,advice or tips and tricks.

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Old 03-21-2015, 01:20 PM
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Default 2015 glbbqa spring fling

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)

I have attached pdf files for the Spring Fling Information, Spring Fling Team Application and Spring Fling Judges Application.

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.

If you have any questions, feel free to post them here, or email me at info@glbbqa.com or at bissonnette@glbbqa.com

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.



Spring Fling Applications.pdf

REGISTERED TEAMS AS OF 04/11/2015

1. Bad Habit BBQ, Tom Somers, Oxford, MI Member #100116
2. The Smokin Joes, Dan & Michelle Joseph, Northville, MI Member #10068 and #10069
3. Loose Wire BBQ, Kevin Renas, Farmington Hills, MI Member #100120
4. Giggly Pig BBQ Team, Tom Mogg, Shelby Twp., MI Member #10063
5. Stinky D's BBQ, Dean Haist, Oxford, MI Member #10058












.
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Last edited by BruceB; 04-25-2015 at 06:12 PM.
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Old 03-21-2015, 01:49 PM
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We will be utilizing CBJ's also as in years past. The judges applications are attached to the above PDF.

I would also like to take this opportunity to thank Jamie Guay of Dog Guard of Michigan for once again being a sponsoring business of this event.

Scott
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Last edited by sfisch; 03-21-2015 at 05:24 PM.
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Old 03-22-2015, 08:06 PM
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This was a really good time last year. This comp was what really got me going in competition BBQ. If anyone is out there is wondering what it would be like to compete this is your chance. Don't sit back and wait, do it, it's its an awesome event for a new team/cook!
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Old 03-22-2015, 09:20 PM
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I recommend that anyone that has the competition BBQ itch, come and be apart of this. I will already have 2 competitions finished by this date. I would love to cook it, but it's probably not gonna happen for me. I might be available for hire though.
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Old 03-23-2015, 06:36 AM
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Stinky D's is in. I'd better tell my wife!
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Old 03-23-2015, 07:20 AM
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I am in, sending payment today.
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Old 03-23-2015, 09:22 AM
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Joan and I will be available to judge. Last year we tried to write comment cards from every judge on every entry to provide constructive feedback to the cooks. That seemed to be a well liked additional feature. We also tried to talk with as many cooks that wanted to discuss things as well to give added feedback. A great way to knock off some of winters rust and come up to competition spped.
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Old 03-23-2015, 09:57 AM
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I may be around on Saturday to say hi to everyone, but I am making a quick trip to Florida and back that week so I may not be able to... This is a great event. Please share this with all of your friends who may have even once considered doing a comp.
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Old 03-23-2015, 12:25 PM
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Quote:
Originally Posted by rlwestbrook View Post
Joan and I will be available to judge. Last year we tried to write comment cards from every judge on every entry to provide constructive feedback to the cooks. That seemed to be a well liked additional feature. We also tried to talk with as many cooks that wanted to discuss things as well to give added feedback. A great way to knock off some of winters rust and come up to competition spped.
Thank you so much, I was pretty sure we could count on you without even having to ask. You guys are great!
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#porkmafia
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22 1/2" WSM, 2 18 1/2 " WSM's, 22 1/2" Weber Kettle

Don't practice until you get it right. Practice until you can't get it wrong.
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Old 03-26-2015, 02:54 PM
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I promise not to destroy my brisket this year!
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