Annual Crawfish Boil – Saturday, June 8th
Music Line-Up (starts at 1pm and ends at Midnight):
Skylar Davis
Chameleon
Danae and the Grind
LINDSAY Lou and the Flatbelly’s: http://www.lindsayloumusic.com/
The Devil’s Cut: http://www.reverbnation.com/thedevilscut
Fifth on the Floor: http://fifthonthefloor.com/
Black Jake and the Carnies: http://www.blackjakeandthecarnies.com/
Beers on Draft for the Crawfish Boil:
Crooked Tree IPA
Raspberry Ale
Boffo Brown Ale
Sapient Trip Ale
Artic Eert Dekoorc
ROD (it’s back!!!!)
Louie’s
Reserve Special Black Ale
Thirsty Trout Porter
Amber Ale
2nd Heywood Banks Show Added
Saturday, May 25th – tickets on sale now!!!!
Same information as below!!!!!
Heywood Banks is coming to Dark Horse Brewing Company
May 24th – tickets go on sale this Friday at 11am
tickets are $40.00
tickets available Friday at 11am in Dark Horse Taproom or by phone-phone orders will be on a “Will Call” basis-tickets and credit card receipts may be picked up the night of the show or before in the taproom
only 200 available
seating/eating is by ticket #, so earlier purchase equals “better” seats and earlier dining-buffet style released by table #
ticket price includes dinner and the show
tickets price does not include beverages
tickets are non-refundable
show is two sets/hours-Heywood will determine if it’s one long set or two with an intermission
meal includes pulled pork, beef brisket, baby back ribs, cole slaw (both creamy and vinegar styles), potato salad (both mustard and mayonnaise styles), dressed up baked beans and cornbread
bbq provided by Lee and Darcy Smith of Sacred Fire BBQ in Charlotte. sacredfirebbq@gmail.com
show is in the production facility, use those doors to enter show
park at progressive dynamics/Fastenal/advisor
no mugs allowed to be brought over to production facility, service will be in plastic for brewery and comedian safety
great entertainment value for the dollar
more information by calling taproom @269.781.9940 or visiting www.darkhorsebrewery.com
Annual Spring Smoke-Off: April 13th
Dark Horse Spring Smoke Off Rules & Sign-Up
Saturday, April 13, 2013
Thank you for your interest in our 4th 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.
Pro Division-capped at 25 entrants
Each entry in the Pro Division is $150.00 and includes: five slabs of ribs, a $10.00 donation to MACS, $100.00 toward the prize pool, cash and trophies for 1st thru 3rd places. If all 25 entries are taken, the cash payout will be $1500 for 1st, $750 for 2nd and $250 for 3rd (60/30/10). This same percentage payout will be applied no matter the amount of entrants in this division.
- Ribs: All ribs (baby back) that are entered in the contests 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, must be available for sale to the public after judging. If you want to eat ribs, you must also purchase tickets like the public (buying tickets and trying other competitors’ ribs is encouraged). Ribs will be given out the morning of the competition with all prep and cooking to be done on site. The cooking area (parking lot) will open at 6am. Ribs will be available at 7am.
- 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.
- Weather: This is a rain or shine event. Plan accordingly.
- Fuel: You may use any type of heat source.
- What we provide: Electricity (if needed for electric smoker only-not for your TV), water.
- What you provide: Your fuel source, all utensils, tools, rain gear (if necessary), towels, pop up tent, 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
- 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.
- 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 a “perfectly cooked rib”. See attached “Judging Parameters and Schedule” sheet.
- 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.
- Deadline: All entries must be turned in to the taproom with entry fee(s) by Friday, April 5, 2013. Cash or check only-no credit cards.
Amateur Division-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 Steelcase 5-drawer file cabinet smoker, trophies and Dark Horse gift certificates for 2nd through 5th places
- Ribs: All ribs (baby back) that are 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 at 7am.
- 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.
- Weather: This is a rain or shine event. Plan accordingly.
- Fuel: You may use any type of heat source.
- What we provide: Electricity (if needed for electric smoker only-not for your TV), water.
- What you provide: Your fuel source, all utensils, tools, rain gear (if necessary), towels, pop up tent, 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
- 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.
- Judging: This division will be judged by the public. Each contestant will be given a container, and any member of the public who buys at least 5 rib tickets will be given a token to put into whoever’s container they feel was the best. Whichever amateurs have the 1st through 5th most tokens in their containers will place accordingly.
- 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.
- Deadline: All entries must be turned in to the taproom with entry fee(s) by Friday, April 5, 2013. Cash or check only-no credit cards.
Schedule review:
6am-gates open to smoking area
7am-ribs available for pick up
5pm-slabs cut into single ribs for public sale
5:30pm-ribs available for public purchase/voting
7pm-announcement of winners, presentation of trophies and gift certificates
Spring Smoke-Off Judging Parameters and Schedule
Pro Division Only
The ribs will be judged by the following parameters:
Dark Horse Beer used in the product-5 points
Presentation-the rib 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 15 points
When cut, the rib should exhibit 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.
You will be given a food tray with your contestant # on the inside of the lid-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 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.
Schedule Review:
6am-gates open
7am-ribs available to contestants
5pm-judging
5:30pm-ribs for sale to public
7pm-announcement of prize winners, presentation of money and trophies
PDF Forms
Smoke Off 2013 Rules and Information
