NY BBQ: Want to judge?

Hi,

I'm helping with the organization of the NY State BBQ Championships being held in Sayville, Long Island on the weekend of Oct. 19th.

I would love to hear from you if you are interested in judging or volunteering. We would, of course, enjoy hearing from any cbj's, but everyone is welcome.

Thanks,

Eric Devlin
saberinc@optonline.net

"Judge not, lest ye be judged"

Test all things; hold fast what is good
I Thessalonians 5:21

I think Paul might have been talking about BBQ

Eric

I am interested in hearing more details...

I am a KCBSCBJ

Tony

Hello Tony (and everyone else).

More comprehensive information can be found at (edit - link removed), but:

The event is:

Oct. 20 (grilling)
Oct. 21 (BBQ)

State Championship for NY
Sanctioned by KCBS and NEBS
Part of NEBS Team of the Year series

Held in Sayville, Long Island.
We have 30 teams competing and it is sold out.

Part of the Sayville Fall Festival and is very family friendly.

What other information can I get for you?

Thanks for the interest!

Eric
saberinc@optonline.net

Hi,

I would like to apologize to the owners of the board and to the mods for posting a link that I shouldn't have.

I wasn't aware that it was against Roadfood rules and I will certainly refrain from posting links in the future.

Eric
saberinc@optonline.net

Hey Eric, I saw that the banners are up across main street for the upcoming[url='http://www.bbqbattleli.com/events.html']Sayville Fall Festival[/url] and BBQ contest. While I am sure the competitors are interesting in winning the contest, what kind of BBQ will be available for eating? I am not really sure how these kinds of contests work and what is made available for public consumption.

Looking forward to meeting you there and perhaps sampling some of NY's best BBQ!

If those BBQ Beef Ribs in the front page photo are typical representatives for Long Island BBQ I may have to rethink my Geographic knowledge to include that area in the "Acceptable BBQ Territory Map"

Hi,

2 quick things:

1) There will be three BBQ vendors, two of which are traditional 'low and slow' bbq joints (Willie B's and Tennessee Jacks).

2) We are currently full on judges. If you are interested in being put on the reserve list, please let me know.

Thanks,

Eric

quote:

Originally posted by motoeric

Hi,

2 quick things:

1) There will be three BBQ vendors, two of which are traditional 'low and slow' bbq joints (Willie B's and Tennessee Jacks).

2) We are currently full on judges. If you are interested in being put on the reserve list, please let me know.

Thanks,

Eric

I have been to both Willie B's and Tennessee Jacks and I am looking forward to some good eats!

quote:

Originally posted by Al-The Mayor-Bowen

If those BBQ Beef Ribs in the front page photo are typical representatives for Long Island BBQ I may have to rethink my Geographic knowledge to include that area in the "Acceptable BBQ Territory Map"

Its getting better all the time Al. Recent years have been good to us Long Islanders when it comes to BBQ.

Hi,

I'd like to thank all the judges who helped us out this past weekend. The event wouldn't have been a success without you.

It was great to meet Tony, I just wished we had more time to chat.

I had a great, but exhausting time. I hope that more 'roadfoodies' can make it down next year.

Thanks,

Eric

quote:

Originally posted by motoeric

Hi,

I'd like to thank all the judges who helped us out this past weekend. The event wouldn't have been a success without you.

It was great to meet Tony, I just wished we had more time to chat.

I had a great, but exhausting time. I hope that more 'roadfoodies' can make it down next year.

Thanks,

Eric

Eric,

It was great to meet you as well. I know it was a hectic weekend for you, and didn't want to get in your way. I look forward to another chance to talk.

The event Eric put together was a first rate operation and something to look forward to and attend next year. As I spoke to many of the competitors, they all had many good things to say about the competition, which is a testament to Eric & teams hard work and excellent organization.

There were competitors from all over the Northeast, PA, and even a few trucks bearing TX plates! The competitors were all incredibly friendly and eager to talk about their interests and help a novice like me understand what these competitions are all about. It was also nice to have the event tied in with the annual Sayville Fall Festival, as the event had something for everyone.

Here are a few pictures I took...



Here are some ribs from one of the vendors, Tennessee Jacks...



A pulled chicken sandwich, also from Tennessee Jacks...



It should be noted that I didn't get a picture of Willie B's ribs because my 6 year old son devoured them before I had a chance. The pulled beef from Willie B's was also outstanding, but vanished too quick for a photo op!

One of the competitors readies his ribs for judging...



There were some VERY serious BBQ rigs present...







I found this central hook up for the electric needs of the competitors to be quite interesting!



I also enjoyed the different logos or insignias for the various teams...

It may be of interest to NY area food lovers that the 6th picture down is of the back of John Cantwell and his team area. John is from Taste Bistro in Garden City where Ed Witt is the chef. Ed was unfortunately not able to make it to the event, but we were happy to have John and his brother Clint there.

It was great to meet Tony in person. Really nice guy and a super ambassador for RoadFood. Next year I'm taking him up on his offer and putting him to work. : )

I'll keep everyone posted about the next Long Island event.

Eric

Indulge me for a minute here.

I need to thank some people for making the event possible.

The Sayville Chamber of Commerce, without whom the event wouldn't have happened.

The teens from the town that volunteered their time.

The teams that were in remarkably good cheer as they set up during a monsoon on Friday.

Everyone that offered feedback on their experience.

Thank you all.

Eric