Dark Horse Spring Smoke-Off: April 19th

Dark Horse Spring Smoke Off Pro Division Results by Team #**

Team #                      Ribs                 Brisket               Overall

1                                  146                   182                      328

2                                 172                   140                      312

3                                 161                    170                      331

4                                 150                   146                      296

5                                 202                  165                      367

6                                 193                   200                     393

7                                 183                   182                      365

8                                 163                   172                      335

9                                 182                   175                      357

10                                160                  142                      302

11                                 162                  128                      290

12                                184                  201                      385

13                                150                  165                      315

14                                210                  195.5                  405.5

15                                187                  205                     392

16                                177                  187                      364

17                                158                  161                      319


**We will provide your number to you if you email the inquiry to sivart10@gmail.com.  Not all contestants wanted their names put on this list.**


Professional Winners

Grand Chammpions:  Luat To & Nick Chickering

Reserve Champions:  Chris & Meghan Suhocki

1st Place Ribs:  Luat To & Nick Chickering

2nd Place Ribs:  Lee Smith & Andrea Andrews

1st Place Brisket:  Mike Groat & Mike Toth

2nd Place Brisket:  Bert McClain

Amateur Winners

Grand Prize of a custom made whiskey barrel smoker:   Justin Alderman & Dan Neuman

2nd prize of a $100 Dark Horse Gift Certificate:  Dave Howard & Curt Avel

3rd prize of a $75 Dark Horse Gift Certificate:  Jim Melluish & Jess Kingston

4th prize of a $50 Dark Horse Gift Certificate:  Duane Hoffman and Greg Tatrow

5th prize of a $25 Dark Horse Gift Certificate:  Bruce Mallott


Rules and Registration:

Thank you for your interest in our 5th annual spring smoke-off. This year we will once again be benefiting MACS (Marshall Area Community Services), a local charity that provides food baskets to the needy at Christmas, along with adopt-a-family programs and other services to local needy families throughout the year.  There will be two divisions again this year-Pro & Amateur.  If you placed in the top three in last year’s Pro Division, you must enter the Pro Division at least once.  Additional entries may be in either Pro or Amateur categories.  PLEASE USE A SEPARATE SIGN UP SHEET FOR EACH ENTRY.


  Pro Division-Beef Brisket and Baby Back Ribs-capped at 30 entrants  

Each entry in the Pro Division is $200.00 and includes:  five slabs of ribs, one full packer beef brisket, $125.00 toward the prize pool, cash and trophies as described below.  If all 30 entries are taken, the prize pool will be $3,750.00 with cash payouts as follows:  First Place Ribs-$750.00, Second Place Ribs-$375.00, First Place Brisket-$750.00, Second Place Brisket-$375.00, Grand Champion-$937.50, Reserve Grand Champion-$562.50.    This same percentage payout (20/10, 20/10, 25/15) will be applied no matter the amount of entrants in this division-talk to your grilling friends and let’s fill this sucker up-that’s real good money.   First Place in each division, along with Grand & Reserve Champions also receive trophies.  For anyone interested, I will sell you extra ribs @ $8/slab and brisket @ $35/packer, but I have to know in advance so I can order enough-mark the entry sheet and make your payment accordingly. 

1.      Ribs/Brisket:  All ribs (baby back) and brisket (full packers) entered in the contest must be purchased from us in advance (it is part of your entry fee).  All five slabs, minus the 5 ribs you will give the judges, along with whatever part of your brisket you did not send to the judges must be available for sale to the public after judging.  If you want to eat ribs or brisket, you must also purchase tickets like the public (buying tickets and trying other competitors’ entries is encouraged).  The cooking area will be open at noon on Friday, April 18 for set up (see “What you provide” below).  Ribs and brisket will be available starting at 2pm on Friday, April 18** with all prep and cooking to be done on site.   

2.      Beer:  All entries must use Dark Horse Beer somewhere in the prep or cooking process for ribs and brisket-drinking while you cook does not count.  Don’t lose 10 free points for not using Dark Horse beer!  You may use it as an injection, in the sauce (if using sauce), in the liquid pan, as a basting agent, etc.  We will be open to buy beer if you need it, and a “Smoker’s Discount” will apply all day.  

3.      Weather:  This is a rain or shine event.  Plan accordingly.

4.      Fuel:  You may use any type of heat source.

5.      What we provide:  Electricity (if needed for electric smoker only-not for your TV), water.

6.      What you provide:  Your fuel source, all utensils, tools, rain gear (if necessary), towels, pop up tent (and something to hold it down if it’s windy), smoker (duh!) and anything else you might need for your day of cooking- don’t forget a prep area (folding table, etc.) and whatever you want to park your rear end in all day.  We will not be providing tables or chairs.  PLEASE NOTE:  YOU WILL NOT BE ABLE TO PARK YOUR VEHICLE AT YOUR SMOKING STATION-YOU MUST UNLOAD AS NECESSARY AND THEN PARK ACROSS THE STREET.  NO EXCEPTIONS   

7.      Teams:  Teams are limited to two people per team per entry.  A three person team would have to have two entries, etc.  Each member of the team will receive a wristband qualifying them for the “Smoker’s Discount” the whole day of the event.

8.      Judging:  This division will be judged by a panel of five experts in the world of food.  They will be given strict parameters for what they are looking for in perfectly cooked ribs and brisket.  See attached “Judging Parameters and Schedule” sheet.

9.      Fun:  All contestants must agree to have fun and not take themselves or this competition too seriously.  We are here to have a good time and make a few bucks for a great local charity-this isn’t the World Championships.  Come out, cook some meat and start kicking the winter blues in the ass.

10.  Deadline:  All entries must be turned in to the taproom with entry fee(s) by Friday, April 11, 2014.  Cash or check only-no credit cards.

**Brisket will be given out on a first come first served basis-you can pick your own brisket(s), so the earlier you get here, the more choices you will have-briskets will be Choice or Certified Angus Beef (CAB)-no select or other shitty grade.  I am also trying to make sure the pack date is 25-35 days prior to the event so it has some time to wet age in the cryovac.


Amateur Division-Baby Back Ribs-capped at 100 entrants

Each entry in the amateur division is $50.00 and includes:  five slabs of ribs, a $10.00 donation to MACS, the Grand Prize of a custom built Whiskey Barrel Smoker, trophies and Dark Horse gift certificates for 2nd through 5th places

1.      Ribs:  All ribs (baby back) entered in the contest must be purchased from us in advance (it is your entry fee).  All five slabs must be available for sale to the public after judging.  You may enter as many times as you wish.   Ribs will be given out the morning of the competition with all prep and cooking to be done on site.   Gates to the cooking area will open at 6am**, ribs will be available to pick up at 7am.

2.      Beer:  All entries must use Dark Horse Beer somewhere in the prep or cooking process-drinking while you cook does not count.  You may use it as an injection, in the sauce (if using sauce), in the liquid pan, as a basting agent, etc.  We will be open to buy beer if you need it, and a “Smoker’s Discount” will apply all day.

3.      Weather:  This is a rain or shine event.  Plan accordingly.

4.      Fuel:  You may use any type of heat source.

5.      What we provide:  Electricity (if needed for electric smoker only-not for your TV), water.

6.      What you provide:  Your fuel source, all utensils, tools, rain gear (if necessary), towels, pop up tent (and something to hold it down if it’s windy), smoker (duh!) and anything else you might need for your day of cooking- don’t forget a prep area (folding table, etc.) and whatever you want to park your rear end in all day.  We will not be providing tables or chairs.  PLEASE NOTE:  YOU WILL NOT BE ABLE TO PARK YOUR VEHICLE AT YOUR SMOKING STATION-YOU MUST UNLOAD AS NECESSARY AND THEN PARK ACROSS THE STREET.  NO EXCEPTIONS  

7.      Teams:  Teams are limited to two people per team per entry, with multiple entries encouraged-remember it’s a charity event.   A three person team would have to have two entries, etc.  Each member of the team will receive a wristband qualifying them for the “Smoker’s Discount” the whole day of the event.

8.      Judging-PLEASE NOTE NEW AMATEUR “JUDGING” RULES-COMPLETELY DIFFERENT FROM PAST EVENTS:  This year, all amateurs who enter the contest are eligible to win the first through fifth place prizes.  Every team who enters will have their name(s) put in a hat and winners will be drawn completely at random at the award ceremony.  We have found from the last four years’ experience there is no “fair”  way to make sure every amateur’s ribs get eaten and have an equal chance to receive votes, whether it is where they are stationed, how many friends come and stuff voting cans, etc.  This gives every team an equal chance to win one of the prizes, nobody can claim they were unfairly penalized in some way, and it is a way to thank everyone for being a part of a great CHARITY event.  Remember, this is the Amateur Division and if you just have to find out how good you are at cooking BBQ, enter the Pro Division. There, your meat will be judged by a panel of food experts-and you could possibly win over $2400.00!!!

9.      Fun:  All contestants must agree to have fun and not take themselves or this competition too seriously.  We are here to have a good time and make a few bucks for a great local charity-this isn’t the World Championships.  Come out, cook some ribs and start kicking the winter blues in the ass.

10.  Deadline:  All entries must be turned in to the taproom with entry fee(s) by Friday, April 11, 2014.  Cash or check only-no credit cards.

**If anyone in the amateur division wants to do brisket or extra ribs, I will sell them to you @ $35/packer or @ $8/slab.  If you do brisket, you will be able to enter the cooking area when the pro division does (See Pro Division Rules Above)-but, heck, if you already pay the extra money, enter as a pro and maybe win some serious cash!


Smoke Off 2014 Sign-up Sheet, Pro Division, $200.00

 

Name(s):_____________________________________

 Phone(s):_____________________________________

e-mail(s):_____________________________________

Does your smoker require electricity?:_________

# of extra ribs @ $8/slab:_____________________

# of extra brisket @ $35/packer:_________________________

Total $ owed: __________________

 

Taproom Use Only

Paid in by ________

Date ____________

Total Cash __________

 Total Check _______

Check #_________

 

Please fill out this entry form completely and legibly, especially your name(s) and email address(es) as this is how any and all contact will be made after entering the contest.  All entries must be turned in to the taproom/received by mail by Friday, April 11th, 2014.  Cash or check only.  No credit/debit card payments will be accepted. 

You may download this form and send it in with a check made out to Dark Horse Brewing Co.-once your check clears, you will be officially entered.

The mailing address is:

Dark Horse Brewing Co.

Attention:  Travis

511 South Kalamazoo

Marshall, MI  49068



Smoke Off 2014 Sign-up Sheet, Am Division, $50.00

 

Name(s):_____________________________________

 Phone(s):_____________________________________

e-mail(s):_____________________________________

Does your smoker require electricity?:_________

# of extra ribs @ $8/slab:_____________________

# of extra brisket @ $35/packer:_________________________

Total $ owed: __________________

 

Taproom Use Only

Paid in by ________

Date ____________

Total Cash __________

 Total Check _______

Check #_________

 

Please fill out this entry form completely and legibly, especially your name(s) and email address(es) as this is how any and all contact will be made after entering the contest.  All entries must be turned in to the taproom/received by mail by Friday, April 11th, 2014.  Cash or check only.  No credit/debit card payments will be accepted. 

You may download this form and send it in with a check made out to Dark Horse Brewing Co.-once your check clears, you will be officially entered.

The mailing address is:

Dark Horse Brewing Co.

Attention:  Travis

511 South Kalamazoo

Marshall, MI  49068

 

 Spring Smoke-Off Judging Parameters

Pro Division

 

The meats will be judged by the following parameters:

Dark Horse Beer used in the product/process-10 points

Presentation-the meat itself; is there a smoke ring; does it appear evenly cooked, etc.-Up to 10 points

Texture-see below-Up to 10 points

Flavor-see below-Up to 10 points

Overall product quality-Up to 10 points

Five judges can award up to 50 points per entry, with 250 possible points per meat and 500 possible points for combined totals to determine overall winners.

 

Total points for each meat will determine 1st and 2nd places; Grand and Reserve Champions will be determined by total combined score of ribs and brisket.

 

 RIBS:  When cut, there should be a smoke ring around the outside of the meat.  The ribs should pull off the bone cleanly without falling off the bone or being mushy.  The bone itself should retain slight moisture, or sweat, once the meat has been pulled away, but not have pieces of rib meat clinging to it; the bone should not be completely dry after the bite is taken.  The meat should have a degree of smoky flavor without being harsh or acrid.  The ribs may be either sauced or un-sauced, but there should not be “puddling” of sauce in the presentation container.  If you want to make a bed of lettuce or parsley or some other presentation, feel free, but it WILL NOT be a judging parameter.

 

BRISKET:  Brisket should be cut approximately ¼” thick, (about the width of a #2 pencil), generally from the flat, and should exhibit a defined smoke ring around the outside of the meat.  The meat should be juicy and tender, not dry or tough; it shouldn’t fall apart upon slicing, but should pull apart with a gentle tug (picture a slice draped over a thin knife blade-it should seem as if gravity is slowly pulling the meat apart).  The slices should be uniform in width, should be evenly and uniformly cooked and should not be tough or mushy.  The meat should have a degree of smoky flavor without being harsh or acrid.  The brisket may be sauced or un-sauced, but there should not be “puddling” of sauce in the presentation container.  If you want to make a bed of lettuce or parsley or some other presentation, feel free, but it WILL NOT be a judging parameter.  You are also welcome to add “burnt ends” to your box, but, again, they will not be a judging parameter (they just taste really good).

 

You will be given two food trays with your contestant # on the inside of the lid.  For brisket, 5-6 slices must be in the container and ready for judging at 4pm sharp.  The rest of the brisket should be wrapped in foil, kept warm and ready for pick up by taproom staff at 5pm sharp (we will have someone familiar with meat slicing preparing the brisket for the public).  For ribs, all contestants must have five individual center-cut ribs ready for judging in the container at 5pm sharp.  The rest of the ribs in your racks must be cut into individual ribs (count and cut the two little end ribs as one rib) and be ready for public consumption at 5:30pm sharp.  At 5:30, the public will be able to “buy” ribs or brisket sandwiches with tickets purchased at the door-you must be at your table and you must take 1 ticket for each rib given out as the number of tickets sold will be nearly equal to the number of ribs given to contestants.  Brisket will be doled out by Dark Horse staff in the form of sandwiches.   

 

 Schedule review-Pro Division

Noon, Friday, April 18-gates open to smoking area

2pm, Friday, April 18-brisket and ribs available

4pm, Saturday, April 19-brisket turn-in

5pm, Saturday, April 19-rib turn-in

5pm, Saturday, April 19-remainder of brisket ready to pick up

5:30pm-ribs and brisket available for public purchase

7pm-announcement of winners, presentation of money,

trophies and gift certificates

 

 

Schedule review-Am Division

6am, Saturday, April 19-gates open to smoking area

7am, Saturday, April 19-ribs available

5:30pm, Saturday, April 19-ribs available for public purchase

7pm-announcement of winners, presentation of money, trophies and gift certificates