Barbeque Cookoff
Shanghai’s First Ever Full-On Barbeque Cook-off is Set!
2011 WINNERS!
Best Dry Rub: Chloe's, Chef Eric Brown
Best Sauce: Big Bamboo, Chef Ben
Best Sausage: The King's Kitchen (Fat Olive), Chef Darren Greenwood
Best Chicken: Paulaner, Chef Louie
Best Pork: Zapata's Suzhou, Texas Amateur Chef Dave Henderson (he is not employed by Zapata's just supported by them)
Best Beef: Zapata's Suzhou
Best Overall: Zapata's Suzhou
Best Showmanship: Shanghai Slim, Chef Adam
Are you a backyard-meat-sopping-beer-drinking grill warrior or are you a seasoned professional chef with all the smooth moves of a Steven Raichlen? The main question is….do you have what it takes to be the best in Shanghai?
Bubba’s wants to find out, and at the same time have one heck of an outdoor festival rivaled only by our annual chili cook-off!
The Inaugural Shanghai Barbeque Cook-off is open to the public from 11 a.m. to 5 p.m., Saturday, May 14, at Bubba’s Expo Village. The outdoor garden area at this venue is primed for this event with a nice grassy area surrounded by trees and gardens. 100 rmb gets you into the festival where you will enjoy live music, activities for the kids, and of course a lot of live-fire cooking and cold beverages.
If spectating isn’t your cup of tea and you want to mix it up with the best in Shanghai, then put a team together and enter any or all of the seven categories being judged on the day: Best Sausage, Best Chicken, Best Pork, Best Beef, Best Sauce and Dry Rub, and of course Best Team Theme. The rules are pretty relaxed on what you can do, but in the end it has to be a grilled entry that is judged.
To enter or for more information to help make up your mind, an entry form and the rules of the contest are attached. If you want in, just fill in the necessary information and send it back to yours truly.
Don’t worry about your equipment, Crown Relocations is on board to help with this aspect as they will come to your place, get your grill, and take it to the site and then back home again or to your restaurant. It’s truly a great assist on their part and without that this event would not happen. Thanks Crown! A form for this is also attached.
| Attachment | Size |
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| Registration Form & Crown Relocation Logistics Form | 33 KB |
Directions
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Barbeque Cook-off Registration Form
Bubba’s Fourth Annual ‘Que and Brew Festival and Inaugural Barbeque Cook-off
Saturday, May 14
Intercontinental Hotel Expo Village
1. Entry Fee is 100 rmb per person on the team (each gets free event t-shirt)
2. Teams can enter from 6 a.m. and start cooking upon arrival
3. Crown Relocations will get team grill equipment to the site and back provided you
complete the logistics form and coordinate directly with the Crown representative
4. Charcoal, wood, or gas is permitted
5. Crown will not move gas canisters so teams will be responsible for getting this to
the site on the day of the event
6. Competition categories and Turn-in Times: Sauce and Dry Rub (11:30 a.m.);
Sausage (Noon); Chicken (12:30), Pork (1 p.m.); Beef (1:30)
7. Teams can enter as many categories as they like
8. At turn in, teams must put six distinguishable small portions into the official turn in
container for the six judges
9. Sauce may be applied directly to the sample, but not puddle in the container
10. Toothpicks, foil, skewers and other foreign materials will not be allowed in the
containers
11. Teams are responsible for bringing their own utensils and support items, such as
bowls, coolers, towels, brushes, etc
12. If you wish to bring some refreshments, please feel free to do so but in quantities
for team consumption only
13. It is up to each team to maintain hygiene and a clean work area, and keep meats
at 140 F or above after it has been cooked