First "Friendly" Family Barbecue Competition
And baked goods sale.  And picnic. And games!

Who is Competing and/or Bringing Side Dishes, Desserts and Drinks

--> Email or Text Master Morey your name and what you are bringing or competing in and he will update this page

Competing:

  • Tri-Tip:
    • Jared Wallace
  • Chicken:
    • Raja Sahota: Tandoori Chicken
  • Ribs:
    • Bjorn Widestrom
    • Lissa Turnbull
    • Robert Morey: Houston-style St. Louis Pork Ribs
    • Sam Breall
  • Chili:
    • Kate Beaman
    • Tim Benton

Side Dishes:

  • Amy Breall: Ratatouille
  • Becky Traum: Potato salad
  • Janeth Garcia: Ceviche
  • Kate Beaman: Meat
  • Kate Morey: Pasta salad
  • Lee Ann Kwait: TBD
  • Lissa Turnbull: TBD (probably cole slaw)
  • Marlene Garcia: White rice
  • Tim Benton: Gluten-free corn bread
  • Trinka Gillis: TBD

Desserts:

  • Amy Breall: Chocolate birthday cake for Sam
  • Elizabeth Alberto: Flan
  • Jackie Sinclair: Fruit
  • Joe Hencmann: Ice cream
  • Kate Beaman: Fruit salad
  • Lisa Corsello: Cupcakes

Drinks:

  • Ahmad Siar: Water bottles, Gatorade
  • Caren Veelo: Wine (Gundlach-Bundschu Wines)
  • Chris Sorensen: Wine (Caddis Wines)
  • Lissa Turnbull: Water bottles, juice

Baked Goods for Sale:

  • Kate Beaman: TBD
  • Kyle Gonzales: Butter cookies
  • Lissa Turnbull: Chocolate chip cookies, cupcakes

Other Items:

  • Adam Traum: Cooler + ice
  • Ahmad Siar: Cooler + ice
  • Lisa Wallace: Pop-up 12'x12' tent
  • Lissa Turnbull: Tables, china
  • Robert Morey: Scotch, cigars

Judges (5):

  • Becky Traum
  • Edwin Veelo
  • Roberto Sosa
  • Tadeo Borchardt
  • TBD

Event organizer/judge manager:

  • Adam Traum

 

Rules and Regulations
  1. CONTESTANT - A contestant is any individual or group that will prepare and cook an entry or entries for the purpose of being judged. Contestant and all team members must be amateur competitors. Contestant will be referred to as “Griller.
  2. ENTRY FEES – There are none.
  3. EQUIPMENT – Each Griller will supply all of the equipment necessary for the preparation and cooking of their entry including a cooker. COOKER can ONLY be one of the following: Charcoal or wood (NO open/pit fires). The health and safety of contestants and event goers should be a primary consideration when selecting appropriate cooking fuels.
  4. MEAT INSPECTION – All meats must be USDA or state DA inspected and passed. All meat must be maintained at a maximum temperature of 40 degrees F prior to inspection. Prior to cooking, all meat that is resting in preparation for cooking must be covered at all times. All meats must be cooked to a minimum internal temperature of 145 degrees F. After cooking, all meat must be maintained at a minimum temperature of 140 degrees F in a covered container until turned in for judging. All contest meat may not leave the Griller’s site until turned in for judging.
  5. CONTESTANT’S SITE – Each Griller is required to keep all equipment including cooker, canopy, etc. contained within assigned space.
  6. CLEANLINESS AND SANITATION – All Grillers are expected to maintain their cook sites in an orderly and clean manner and to use good sanitary practices during the preparation, cooking and judging process. The use of sanitary gloves is required at all times while handling food. Grillers are responsible for cleanup of their site once the competition has ended. All food safety rules and regulations must be adhered to at all times.
  7. MEAT CATEGORIES – The following categories are included in competition:
    1. Tri-Tip – enough for 5 judges’ plates
    2. Chicken –enough for 5 judges’ plates or two (2) pieces per judge (10 pieces total)
    3. Ribs – minimum of two (2) ribs per judge (10 ribs total)
    4. Chili – either vegetarian or otherwise (enough for 5 judges)
  8. COOKING/SMOKING/PREPARED IN ADVANCE – Grillers may cook the meat at the event or may simply smoke pre-cooked meat.  In the event that someone cannot arrive early enough for either of these steps, he or she may bring the fully-prepared items to the competition so long as they are there by judging time
  9. JUDGING – Entries will be submitted in the containers supplied by event organizer at check-in by the Griller. NO GARNISH. Only the entry to be judged is allowed in the container. Each entry will be judged on APPEARANCE, TASTE/FLAVOR, TENDERNESS and TEXTURE. Meat may be sauced or un-sauced.
  10. SCORING – Each entry will be scored by five (5) judges in the areas of APPEARANCE, TASTE/FLAVOR, TENDERNESS and TEXTURE. Scoring ranges from a low of 2 to a high of 9 in increments of 1 point for each category.
  11. DISQUALIFICATION – An entry can be disqualified by the event organizer only. An entry can be disqualified for any of the following reasons:
    1. There is anything foreign other than meat/sauce in container submitted for judging
    2. The entry is turned in after the officially designated time
    3. Gloves are not used while handling food products
    4. There is not a minimum separate and identifiable containers for each category entered
    5. There is evidence of blood such that the meat is uncooked.
  12. JUDGING PROCEDURE – The event organizer brings all approved containers to the table. He/She announces the number of containers to be judged, opens each container and checks for rule violations as stated above. The containers will be passed around to the judges for sampling. The judge will then score each entry for APPEARANCE, TASTE/FLAVOR/TENDERNESS and TEXTURE. The event organizer makes sure that all scores for the containers are recorded in the proper place. This procedure is repeated for all containers. After each container has been scored the event organizer will return the container(s) to the designated area. The event organizer will then collect the judging slips.
  13. WINNERS – There will be one winner in each category and each will receive a trophy
Schedule/Notes
  • Begin setting up earliest 9:30am: bring your own grill, table, canopy, etc
  • Judging begins at 3:00pm (earlier, if we can, maybe 2:30pm)
  • Expected awarding of trophies at 4:00pm
  • Feel free to prepare more food so that guests and visitors can partake
  • Feel free to bring side dishes, desserts and drinks to share (alcohol is permitted—it’s a private event, after all)
  • Baked goods will be for sale throughout
    • Estimated number of attendees (updated regularly): 70
      • Adam + Merle + 1
      • Aliah + Siar + 2
      • Caden + Mila + 1
      • Cash + Conor + 1
      • Chiara + Lulu + 1
      • Danielle + 3
      • Erik + Pierce + 2
      • Evan + 2
      • Fernando + 1
      • Fritz
      • Hugo + 3.5
      • Jackee + 2
      • Jai + 4
      • Jayden + 3
      • Luke M. + 3
      • Mica + 3
      • Mr. Dan
      • Nils + 3
      • Parker + 1
      • Robert + 1
      • Sam +3

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