Paris event

[Ugly John]

Hello everyone.

I have to apologize for not getting onto the forum more frequently.

As for entry forms they have been posted sometime ago on this site. We have been talking to the Paris Agricultural Society about updaring the website and everything was supposed to have been posted by now. If you can't find the application please contact me at mceachren@silomail.com and I will make sure to send you one. The office staff at the Fair office are aware and excited to see the competition back again. We are hoping to have the biggest competition in Ontario and Canada this year. If you have any questions please do not hesitate to ask.

Reg as for fuel we will be using the same rules we have always used. If you have a specific question in regards to any of the rules let me know. I am looking forward to getting to chat with you out there I haven't seen you in years.

Look forward to seeing you all in June

John

[reg]

Yes it has been years and I'm really looking forward to seeing you along with some of our old friends. We will be sending in our entry right away.

Talk with you soon

Reg

[Qfan]

Hey John, thanks for posting. Been a while since I've been out, so when you say it's the 'usual' rules, I'm just looking for some clarification, since Paris has run under CBSA, CBA, CSBBQ and independent rules all during the time I've come out. So, just to clarify, what are the 'usual' rules again? LOL
1. Can I assume fuel is charcoal only versus the year or two we allowed open fuel?
2. Does garnish allow for JUST green leaf lettuce (no parsley) or is parsley allowed?
3. Are turn-ins 1 hr apart or 1/2 hr apart? I think it used to be 1 hr for most of the time, but last couple years I think went down to 1/2 hr entries?
4. What's the turn in order? Is it KCBS style of chicken-rib-pork-brisket or is it something other?
I think those are the 4 areas where things have gone back and forth over the years. If you could clarify as to what applies for 2012, that would be great!
Thanks,
Mike

[Ugly John]

The rules will be independent rules

1. Fuel will be charcoal/wood. Electric and gas not allowed as a heat source (Traegers are allowed)
2. Garnish will be green leaf lettuce (no parsley)
3. Turn ins will be 1/2 hour apart
4. Turn in order will be chicken-rib-pork-brisket.

I hope evryone can make it out and have a good time.

I will try to get onto the forum a little more often if there are questions

John

[bbbrown]

Anybody know how many teams have entered? It's a great contest. Myself and many others got their feet wet at this contest over the years.
Bryan

[Fire_Mgmt]

I've never been to a BBQ competition before and would definitely like to check this one out since I only live about 30-40mins from Paris.

I'd like to know if food from competitors can be purchased during these events or if there are exclusive vendors where food purchase is available to the general public who decide to visit the event.

[BBQBeaver]

I've never been to a BBQ competition before and would definitely like to check this one out since I only live about 30-40mins from Paris.

I'd like to know if food from competitors can be purchased during these events or if there are exclusive vendors where food purchase is available to the general public who decide to visit the event.

Most venues will not allow competitors to give/sell food to the geenral public for food/health safety reasons. This is where they offer the peoples choice component. However if you happen to be in a competitiors area after building the box, they may ask you to give your opinion on their fare Just don't be bothering them during turn in times...

Other venues will also have dedicated food vendors there selling BBQ (similar to ribfests) that the public can purchase.

[J-P]

apply for a catering lic

[Fire_Mgmt]

Most venues will not allow competitors to give/sell food to the geenral public for food/health safety reasons. This is where they offer the peoples choice component. However if you happen to be in a competitiors area after building the box, they may ask you to give your opinion on their fare Just don't be bothering them during turn in times...

Other venues will also have dedicated food vendors there selling BBQ (similar to ribfests) that the public can purchase.

Awesome! Thanks for the info. WIll you be competing there as well? If yes, what's your team name? I'll make sure to introduce myself if I pass by your tent.

[BBQBeaver]

This is my first year in competition and have a very small budget, if any at all, so unfortunately I have to pick and choose my limited competitions carefully. I did not choose Paris as one at the begining of the year, because I knew nothing about it, nor could not find any information online about it at all. It sounds like fun though.

[Ugly John]

Anybody know how many teams have entered? It's a great contest. Myself and many others got their feet wet at this contest over the years.
Bryan

Hey Brian we were hoping you would make an appearance in Paris this year.

We don't have team numbers yet because typical for barbecuers we wait until the very end to commit.

Drop by if you get a chance would love to see you and catch up again

John

[Ugly John]

I've never been to a BBQ competition before and would definitely like to check this one out since I only live about 30-40mins from Paris.

I'd like to know if food from competitors can be purchased during these events or if there are exclusive vendors where food purchase is available to the general public who decide to visit the event.

We are expecting to have some vendors available at the venue as weel on Saturday the ladies group will be serving a pulled pork dinner.

The competitors are not allowed to seel to the public because of health department requirements ie caterers license.

If yo do make it out drop by and introduce yurself.

[BBQcure]

For me bbq in Ontario is Paris. The contest never really changes. No surprises and a lot of good teams come out. If you are on the fence with this one i would suggest you consider going.

tim

[harley]

Anyone know how much the prize board is?

[Adrienne]

Good call, Tim! The Paris comp has been the best comp on the season! I look forward to it each year... Looking forward to spending more time with you there, than we had in Rochester Cheers!