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The Fine Print: The Glen Ellyn Backyard BBQ is an unofficial community gathering that is run by neighborhood volunteers and is not affiliated with any organization other than its sponsors and not-for-profit beneficiary. Entrants and guests participate at their own risk.Comments posted on this web blog represent the opinions of those who submitted them and are not necessarily the opinions of the administrators, who reserve the right to edit or delete comments for any or no reason. Questions? Email BBQ@Glen-Ellyn.com.
Dear Competitors,
ReplyDeleteThank you for choosing to compete in Glen Ellyn's 2nd Annual Backyard BBQ Cook-Off. With your support, we are well on our way to becoming one of the largest and most recognized BBQ and Grilling Contests in the Western Suburbs.
With 7 days left until the "Pig Day", please consider the following:
NOTE: Because of limited space, we are only able to accommodate 30 teams. If for any reason you are not able to compete, please let me know asap, as we have other Q'ers waiting on deck.
RULES
PLEASE re-read the rules and the 2010 GE BBQ Overview (both of which are available on this site)!
TRAVEL AND PARKING
If traveling from the north, please note that Riford Rd. may still be closed between St. Charles Rd. and Crescent Blvd. due to ongoing street repairs.
Enter using Taylor Ave (See GE BBQ Map to left of this post). From there you will be given instructions as where to set up.
Immediately unload (someone should be available to help you). As soon as you are finished unloading, park your car.
You may park either on Lee St. or Riford Rd.
SET UP
You may arrive as early as 8 am to begin warming your smokers and grills. Cooking may not start until 9am.
Set up on the north side of Willis St., as we must leave space for emergency vehicles on the south side of street.
Each team will be assigned 15'x10' cooking space and each space will be marked.
Someone will be around to your area prior to 9 am to inspect your meat to ensure it has not been pre-marinated, pre-seasoned or pre-cooked.
For those of you arriving after 9 am, you must see a staff person to have your meat inspected before cooking.
ALL DISHES MUST START RAW. NO PRE-MARINATING, PRE-SEASONING OR PRE-COOKING IS ALLOWED!
TURN-IN
You will receive only one styrofoam container for each category you have entered. DO NOT DESTROY, MARK or LOSE IT!
Turn-in time for best dish is at 2 pm and for best ribs at 4 pm. You will be allowed a 5 minute window on either side of the turn-in times.
OTHER INFORMATION
Port-o-lets will be located at 744 Willis St. We will also provide water and hand soap/sanitizer for handwashing only.
Water (for smokers only) and limited electric (for grinders and blenders only) will also be available.
We will supply each team one garbage bag. At end of the day, we will have garbage cans set up at 744 Willis St. for you to dump your trash.
If possible, bring receptacles for dumping your hot coal. Please, no dumping on the street. We'll have 2 hot coal bins available, but you may have to walk to get to them.
Glen Ellyn's 2nd Annual Backyard BBQ Cook-Off will take place rain or shine (unless severe thunderstorms), you may consider bringing a tent and ponchos.
BRIDGE COMMUNITIES
Please keep in mind that the net proceeds of Glen Ellyn's Backyard BBQ benefit Bridge Communities, a Glen Ellyn grass roots charity dedicated to helping homeless families.
We will be raffling an entire family of PaQui Tequila as a single prize. Tickets are $2 each or 3 for $5. Winner need not be present.
We will also be selling Glen Ellyn Backyard BBQ apparel.
Have Fun and Good Luck!
Tom "Pig Daddy" Koprowski
630-890-0465.
tom,
ReplyDeleteone question.
I understand the pork, and the protein for the "best dish" cannot be marinated, etc. ahead of the inspection.
What about having sauces, brines, marinades, relishes, toppings, or other components made ahead of time?
thanks.
Hey Jim,
ReplyDeleteCondiments may be pre-made or store bought. So, sauces, rubs, marinades and brines are ok if made ahead of time or purchased.
thanks,
ReplyDeletethat will be a big time saver.
tom,
ReplyDeletelast question I promise.
can I trim my spare ribs(remove the rib tips) and remove the membrane before inspection?
Yes, you can pre-trim your meat and remove the membrane. See you tomorrow!
ReplyDeletethak you sir.
ReplyDeletebe there around 8:00 hopefully