Comments - Stagecoach 2014 - BBQ Thom.com2024-03-29T06:13:00Zhttp://bbqthom.ning.com/profiles/comment/feed?attachedTo=2414230%3ABlogPost%3A37276&xn_auth=noLooking forward to seeing you…tag:bbqthom.ning.com,2014-05-03:2414230:Comment:382772014-05-03T00:25:06.841ZThom Emeryhttp://bbqthom.ning.com/profile/Thom
Looking forward to seeing you guys on the front row in 2015
Looking forward to seeing you guys on the front row in 2015 Thom,
Thom,
Just wanted to th…tag:bbqthom.ning.com,2014-05-02:2414230:Comment:381792014-05-02T23:37:31.659ZBruce Zahnhttp://bbqthom.ning.com/profile/BruceZahn
<p>Thom,</p>
<p>Thom,</p>
<p>Just wanted to thank you again for getting us in this year! It was a great experience and you did an amazing job with the organization. That is a great set up and location. We would love to come back next year if you will have us! Looking forward to seeing you at some of the summer events.</p>
<p>Bruce</p>
<p>Thom,</p>
<p>Thom,</p>
<p>Just wanted to thank you again for getting us in this year! It was a great experience and you did an amazing job with the organization. That is a great set up and location. We would love to come back next year if you will have us! Looking forward to seeing you at some of the summer events.</p>
<p>Bruce</p> http://m.youtube.com/watch?fe…tag:bbqthom.ning.com,2014-04-29:2414230:Comment:379882014-04-29T22:38:48.784ZThom Emeryhttp://bbqthom.ning.com/profile/Thom
<a href="http://m.youtube.com/watch?feature=youtu.be&v=B_lUQcPgLEs" target="_blank">http://m.youtube.com/watch?feature=youtu.be&v=B_lUQcPgLEs</a>
<a href="http://m.youtube.com/watch?feature=youtu.be&v=B_lUQcPgLEs" target="_blank">http://m.youtube.com/watch?feature=youtu.be&v=B_lUQcPgLEs</a> Temporary / Occasional Food V…tag:bbqthom.ning.com,2014-04-08:2414230:Comment:380682014-04-08T21:50:23.856ZThom Emeryhttp://bbqthom.ning.com/profile/Thom
<div class="page" title="Page 1"><img alt="page1image464" height="49.450000" width="582.600000"></img><div class="layoutArea"><div class="column"><p><span>Temporary / Occasional Food Vendor Requirements:</span> <span>Self-Check List</span></p>
<p><span>1. All vendors must be on “vendor list” provided to this department</span> <span>2 weeks prior to event. ______</span></p>
<p><span>PRIOR TO COMMENCING FOOD PREP, COOKING, OR SERVICE:</span></p>
<p><span>2. Vendor must provide approved enclosure. Roof and 4 walls required. ______ - Minimal openings for…</span></p>
</div>
</div>
</div>
<div class="page" title="Page 1"><img alt="page1image464" width="582.600000" height="49.450000"/><div class="layoutArea"><div class="column"><p><span>Temporary / Occasional Food Vendor Requirements:</span> <span>Self-Check List</span></p>
<p><span>1. All vendors must be on “vendor list” provided to this department</span> <span>2 weeks prior to event. ______</span></p>
<p><span>PRIOR TO COMMENCING FOOD PREP, COOKING, OR SERVICE:</span></p>
<p><span>2. Vendor must provide approved enclosure. Roof and 4 walls required. ______ - Minimal openings for food service allowed.<br/> - Solid or screen mesh walls are approved.<br/> - Cleanable, non-absorbent flooring material (Tarps) must be provided over grass or dirt under entire enclosure and any other food storage or cooking areas / equipment.</span></p>
</div>
</div>
<img alt="page1image5688" width="434.620000" height="1.320000"/><br />
<div class="layoutArea"><div class="column"><p><span>3. Open food Prep / Cooking / Service / Storage must be done within the enclosure. - Exception: Open flame BBQ units may be used outside the enclosure.</span></p>
<p><span>- No hot holding permitted on BBQ units<br/> - Only cooking of product over direct flame is permitted (No pots / pans / etc)</span></p>
</div>
<div class="column"><p><span>______</span></p>
</div>
</div>
<div class="layoutArea"><div class="column"><p><span>4. Vendor must provide approved hand washing set-up to include:<br/> - Minimum 5gal container with free flowing (hands free operation) valve full of warm water (100° F) - Pump soap dispenser with soap.<br/> - Paper towels (Napkins not permitted)<br/> - Catch basin for waste water.</span></p>
<p><span>5. All food must be prepared on-site or at approved commissary / permitted food facility. ______ - Food receipts, commissary agreement letter, or copy of facility permit must be available at inspection.</span></p>
</div>
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<div class="layoutArea"><div class="column"><p><span>- NO HOME PREP OR HOME STORAGE OF FOOD IS ALLOWED.</span></p>
<p><span>6. Vendor must provide approved 3-compartment sink set-up for utensil washing and sanitizing.<br/> - Up to 4 vendors may share centrally located 3-compartment sink.<br/> - For Occasional event, a 3 bucket or bus tub system will be allowed but may not be shared. - Sink or buckets/tubs must be large enough to accommodate largest utensil.</span></p>
<p><span>7. Vendor must provide method of maintaining hot foods above 135°F and cold foods below 45°F.</span></p>
<p><span>8. Vendor must have probe thermometers, sanitation test strips, and chemical sanitizer onsite.</span></p>
<p><span>9. Must</span> <span>meet all other requirements of the Temporary Food Facilities Operator’s Guide</span> <span>- Guide Available online at</span></p>
</div>
<div class="column"><p><span>______</span></p>
<pre><span>______ ______ ______ </span></pre>
</div>
</div>
<div class="layoutArea"><div class="column"><p><span><a href="http://www.rivcoeh.org/opencms/system/galleries/download/Environmental-Health/DEH/TempEventsFinal.pdf" target="_blank">www.rivcoeh.org/opencms/system/galleries/download/Environmental-Health/DEH/TempEventsFinal.pdf</a></span></p>
<p><span>VENDOR IS NOT APPROVED TO OPERATE IF ANY OF THE ABOVE REQUIREMENTS ARE NOT MET</span><span>. FAILURE TO COMPLY MAY RESULT IN CLOSURE, CITATION, OR OTHER FURTHER LEGAL ACTION BY THIS DEPARTMENT.</span></p>
<p><span>Indio Office: (760)-863-8287 47950 Arabia St. Ste. A, Indio CA, 92201</span></p>
</div>
</div>
<div class="layoutArea"><div class="column"><p><span>______</span></p>
</div>
</div>
<img alt="page1image23552" width="507.700000" height="0.959960"/> <img alt="page1image23712" width="536.140000" height="0.839970"/> <img alt="page1image23872" width="587.350000" height="2.250000"/> <img alt="page1image24032" width="587.350000" height="2.250000"/><br />
<div class="layoutArea"><div class="column"><p><span><a href="http://www.rivcoeh.org" target="_blank">www.rivcoeh.org</a> </span></p>
</div>
</div>
</div> Thom,
Last year we were suppo…tag:bbqthom.ning.com,2014-04-06:2414230:Comment:381642014-04-06T17:49:47.221ZTodd Rakoshttp://bbqthom.ning.com/profile/ToddRakos
<p>Thom,</p>
<p>Last year we were supposed to be selling 3 oz samples (the same as this year). However when we got to stagecoach we were given 4 oz sample cups to use. This forced the teams to either not fill the cups up thus upsetting the customer or filling them up and suffering a 25% loss on each sample. I understand the sample cups are supplied by golden voice and were beyond your control with that in mind can we agree that the samples are $1 per ounce, either $3 or $4 depending on the…</p>
<p>Thom,</p>
<p>Last year we were supposed to be selling 3 oz samples (the same as this year). However when we got to stagecoach we were given 4 oz sample cups to use. This forced the teams to either not fill the cups up thus upsetting the customer or filling them up and suffering a 25% loss on each sample. I understand the sample cups are supplied by golden voice and were beyond your control with that in mind can we agree that the samples are $1 per ounce, either $3 or $4 depending on the size of the cups provided. Thanks</p>
<br/>
I will forward your thoughts<br/>
The $3.00 price has already been published<br/>
FYI the cups come from BBC not Goldenvoice Friday LIVE judging all after…tag:bbqthom.ning.com,2014-04-01:2414230:Comment:379652014-04-01T17:56:34.459ZThom Emeryhttp://bbqthom.ning.com/profile/Thom
<div class="mbs _5pbx userContent"><div class="text_exposed_root text_exposed" id="id_533afd6c531c15f44596261"><p>Friday LIVE judging all afternoon <br></br>Judged in a random order set at Thursday <br></br>Cooks meeting</p>
<p>Saturday IBCA turn in times <span class="text_exposed_show"><br></br>Half Chicken 1230 <br></br>Pork Spare Ribs 130<br></br>Beef Briskets Slices 230 <br></br>(No Burnt Ends)<br></br>Awards for Friday and Saturday at 430 pm</span></p>
<div class="text_exposed_show"><p>Sunday Outlaw Chili<br></br>turn in…</p>
</div>
</div>
</div>
<div class="mbs _5pbx userContent"><div id="id_533afd6c531c15f44596261" class="text_exposed_root text_exposed"><p>Friday LIVE judging all afternoon <br/>Judged in a random order set at Thursday <br/>Cooks meeting</p>
<p>Saturday IBCA turn in times <span class="text_exposed_show"><br/>Half Chicken 1230 <br/>Pork Spare Ribs 130<br/>Beef Briskets Slices 230 <br/>(No Burnt Ends)<br/>Awards for Friday and Saturday at 430 pm</span></p>
<div class="text_exposed_show"><p>Sunday Outlaw Chili<br/>turn in 1230 awards 430 pm</p>
<p></p>
</div>
</div>
</div> Friday, April 25th: $2,000 to…tag:bbqthom.ning.com,2014-04-01:2414230:Comment:382632014-04-01T17:53:37.909ZThom Emeryhttp://bbqthom.ning.com/profile/Thom
<p><b>Friday, April 25<sup>th</sup>: $2,000 total</b></p>
<p><b> </b></p>
<ul>
<li>LIVE BBQ On-site Judging<ul>
<li>First place: $800, Gold record</li>
<li>Second place: $600</li>
<li>Third place: $300</li>
<li>Fourth place: $200</li>
<li>Fifth place: $100</li>
<li>Places 6-10: ribbon</li>
<li>Best Booth<ul>
<li>First place: Gold record</li>
<li>Second place: Gold 45 record</li>
<li>Third place: Gold 45 record</li>
</ul>
</li>
</ul>
</li>
</ul>
<p> </p>
<p><b>Saturday, April 26<sup>th</sup>:…</b></p>
<p><b>Friday, April 25<sup>th</sup>: $2,000 total</b></p>
<p><b> </b></p>
<ul>
<li>LIVE BBQ On-site Judging<ul>
<li>First place: $800, Gold record</li>
<li>Second place: $600</li>
<li>Third place: $300</li>
<li>Fourth place: $200</li>
<li>Fifth place: $100</li>
<li>Places 6-10: ribbon</li>
<li>Best Booth<ul>
<li>First place: Gold record</li>
<li>Second place: Gold 45 record</li>
<li>Third place: Gold 45 record</li>
</ul>
</li>
</ul>
</li>
</ul>
<p> </p>
<p><b>Saturday, April 26<sup>th</sup>: $6,000 total Both Friday and Saturdays Awards will take place Saturday at 430</b></p>
<p><b> </b></p>
<ul>
<li>IBCA Grand Champion: $600, gold record, Golden Ticket to World Food Championships and $1,000 traveling money</li>
<li>IBCA Reserve Champion: $400, gold record</li>
<li>Chicken: $1,00 total<ul>
<li>First place: $400, gold record, ribbon</li>
<li>Second place: $300, ribbon</li>
<li>Third place: $150, ribbon</li>
<li>Fourth place: $100, ribbon</li>
<li>Fifth place: $50, ribbon</li>
<li>Places 6-10: ribbons</li>
<li>Ribs: $1,000 total<ul>
<li>First place: $400, gold record, ribbon</li>
<li>Second place: $300, ribbon</li>
<li>Third place: $150, ribbon</li>
<li>Fourth place: $100, ribbon</li>
<li>Fifth place: $50, ribbon</li>
<li>Places 6-10: ribbons</li>
<li>Brisket: $1,000 total<ul>
<li>First place: $400, gold record, ribbon</li>
<li>Second place: $300, ribbon</li>
<li>Third place: $150, ribbon</li>
<li>Fourth place: $100, ribbon</li>
<li>Fifth place: $50, ribbon</li>
<li>Places 6-10: ribbons</li>
<li>Combined LIVE/Booth/IBCA Winner take all: $1,000</li>
</ul>
</li>
</ul>
</li>
</ul>
</li>
</ul>
<p><b> </b></p> Hi thom,
I was under the empr…tag:bbqthom.ning.com,2014-03-28:2414230:Comment:377202014-03-28T22:27:11.694ZLeslie Klinkehttp://bbqthom.ning.com/profile/LeslieKlinke
<p>Hi thom,</p>
<p>I was under the empression that for the taste of BBQ we could serve the 4 comp meats every day plus our one none comp item every day and chili on sunday. that is not what I am reading above. Also our non comp items listed are not what we asked for.</p>
I will edit for clarity<br/>
If every team "got what they asked for" we would have too many selling the same items<br />
Thom
<p>Hi thom,</p>
<p>I was under the empression that for the taste of BBQ we could serve the 4 comp meats every day plus our one none comp item every day and chili on sunday. that is not what I am reading above. Also our non comp items listed are not what we asked for.</p>
I will edit for clarity<br/>
If every team "got what they asked for" we would have too many selling the same items<br />
Thom Friday is our LIVE Taste of B…tag:bbqthom.ning.com,2014-03-28:2414230:Comment:378092014-03-28T16:10:01.517ZThom Emeryhttp://bbqthom.ning.com/profile/Thom
Friday is our LIVE Taste of BBQ competition<br></br>
Your best for the LIVE judges<br></br>
Taste teams may cook competition meats,and selected taste items all days<br></br>
Chili is added on Sunday<br></br>
<br></br>
<table border="0" cellspacing="0" width="353">
<colgroup><col width="100"></col><col width="253"></col></colgroup><tbody><tr><td class="xl24" height="13" width="100">Team Name</td>
<td class="xl24" width="253">Taste Item</td>
</tr>
<tr><td height="13">Meat, Inc.</td>
<td>Moinks, Hot…</td>
</tr>
</tbody>
</table>
Friday is our LIVE Taste of BBQ competition<br/>
Your best for the LIVE judges<br/>
Taste teams may cook competition meats,and selected taste items all days<br/>
Chili is added on Sunday<br/>
<br/>
<table border="0" cellspacing="0" width="353">
<colgroup><col width="100"></col><col width="253"></col></colgroup><tbody><tr><td height="13" class="xl24" width="100">Team Name</td>
<td class="xl24" width="253">Taste Item</td>
</tr>
<tr><td height="13">Meat, Inc.</td>
<td>Moinks, Hot Wings</td>
</tr>
<tr><td height="13">Major Woodys</td>
<td>Carne Asada</td>
</tr>
<tr><td height="13">Grilla Tactics</td>
<td>ABTs</td>
</tr>
<tr><td height="13">Smokin Mos</td>
<td>Chili, Moinks</td>
</tr>
<tr><td height="13">Ol Blue</td>
<td>Tri tip, Pig Candy</td>
</tr>
<tr><td height="13">Smokey Bones</td>
<td>Pig Shots</td>
</tr>
<tr><td height="13">Pig Pushers</td>
<td>Bacon-wrapped smoked pineapple, Meat smores</td>
</tr>
<tr><td height="13">Shenanigans</td>
<td>Pig candy</td>
</tr>
<tr><td height="13">Dirty Harry</td>
<td>BBQ Meatballs, smokey links</td>
</tr>
<tr><td height="13">Pure BS</td>
<td>BBQ hot wings, smoked sausage</td>
</tr>
<tr><td height="13">Master of Disaster</td>
<td>Texas style sausage, pulled pork</td>
</tr>
<tr><td height="13">Walleys</td>
<td>Tri tip, hot wings</td>
</tr>
<tr><td height="13">Lowbelly</td>
<td>Ribs</td>
</tr>
<tr><td height="13"></td>
<td></td>
</tr>
</tbody>
</table> 2014_SCBBQ_%20Team_%20Entry_v…tag:bbqthom.ning.com,2014-03-05:2414230:Comment:376102014-03-05T21:57:18.747ZThom Emeryhttp://bbqthom.ning.com/profile/Thom
<p><a href="http://storage.ning.com/topology/rest/1.0/file/get/3129084379?profile=original" target="_self">2014_SCBBQ_%20Team_%20Entry_v1.pdf</a></p>
<p><a href="http://storage.ning.com/topology/rest/1.0/file/get/3129084541?profile=original" target="_self">SCBBQ_2014_Judges_Entry_Form.pdf</a></p>
<p>Experienced LIVE Judges and IBCA Table Captains</p>
<p><a href="http://storage.ning.com/topology/rest/1.0/file/get/3129084379?profile=original" target="_self">2014_SCBBQ_%20Team_%20Entry_v1.pdf</a></p>
<p><a href="http://storage.ning.com/topology/rest/1.0/file/get/3129084541?profile=original" target="_self">SCBBQ_2014_Judges_Entry_Form.pdf</a></p>
<p>Experienced LIVE Judges and IBCA Table Captains</p>