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2007 Observations
We saw much less sharp, acrid smoky flavor this year. The wood and smoke flavors improved greatly. What we did see, though, was more underdone meat. These examples included meat that was either quickly cooked through, being temperature done but not tender and broken down. Also, there were some samples that were on the raw side.
HOT TIPS FOR 2008
Cooking the meat
You need to know both the temperature of the meat, as well as
the temperature of the environment in the Bbq vessel. Try not to exceed 275F. If this means it takes 8 hours to cook a butt, then so be it. Time, hand in hand with temperature, breaks down the meat fibers and makes tender Bbq.
Sauces
- Dilute your favorite sauce with an acid like lemon juice, beer, wine, cider or vinegar, and use as a mop. Use 3 parts addition to one part sauce, and apply this to the meat while it is cooking. The acid will help break down the meat and drive the flavors into the meat. then use the sauce straight to finish the Bbq.
- Sweeter sauces carmelize better on the meat at the end of cooking.
Sauces with more tartness are best applied to the meat after chopping
or pulling.
Rubs
- Use low salt rubs on on thinner meats like ribs or chicken; use heavier salt rubs on thicker pieces of meat like Boston butts, shoulders or tri-tips.
Cooking longer at lower temperatures should be the endeavor.
Keep up the good work!
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2008
RIBBERFEST - August 15 & 16
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Backyard BBQ Blast
Sponsored By:

2008
entry form
Backyard Bbq Blast Information
Who?
Anyone who loves to fire-up Bbq is welcome to compete in this friendly neighborhood cook-off.
Just fill out the enclosed application and get ready! And, please, amateur cooks only!
Where, How and When?
We're staying put at our New Location for the
2008 Madison Courier
Backyard Bbq Blast!
With the growth of Madison RibberFest, and the growth and development of Madison's
Riverfront, meant a change of location for the Backyard Blast in '07. That location change was a
huge hit! This year's amateur event will again take place on Vaughn Drive, from West Street to
Mulberry Street, the same basic layout as the pro teams! People going to the gates were able to
walk easily through the new location and the excitement it generated was phenomenal; not to
mention these benefits:
You can set-up and leave much easier and faster.
A lot more shade.
You may bring your own beverages to your cooksite (not into the festival).
You will still need a wristband to enter the Festival grounds.
Otherwise, it works just like last it always has.
Please check the rules carefully, note any other changes, and have a great time!
The blast competition will continue to have the energy, spirit, and
great fun that you have grown to expect, and we are loooking forward to having YOU back
with us this year!
New and Improved Backyard Bbq Blast Rules
1. All Bbq entries must be cooked on site. This means no parboiling at home then finishing onsite.
2. If you purchase your wristbands when you make your Backyard Blast application by Aug. 1st,
you will receive 10 food/drink tickets per wristband.
How bad can that be?
3. Only original sauces and spice rubs qualify for award judging.
4. All cooking must be carried out in a hygienic and safe manner.
All raw meats must be kept on ice if not on the fire. All other safe and accepted practices must
be followed. Use gloves!!!!!
5. Entrants may enter one or all categories, and must provide the
following for judging:
Ribs-1/2 slab (8-10 ribs)
Pork-1/2 lb meat (chopped, pulled, sliced, etc)
Beef-1/2 lb meat (chopped, pulled, sliced, etc)
Poultry-1/2 chicken (in whatever form available)
Game-1/2 lb meat (chopped, pulled, sliced, etc)
6. All samples for judging should be ready according to turn-in time schedule.
7. All samples for judging must be cut into 6 or more pieces. Those that are not will be judged
in the same manner as the
KCBS- essentially disqualified.
8. Entrants (or their designee) must be present to receive their award Friday night.
9 Category winners (and possibly place winners) that share their winning recipes and cooking
methods may be featured in an article by the Madison Courier.
10. Teams will not be allowed to set-up before 6:00 am Friday.
11. The judges' decisions are final, whether you agree with them or not!
There are new rules concerning our event from the
IN State Fire Marshal, please go to:
http://www.madisonribberfest.com/bbqblast.htm
Competition times and set up will be the same as in past years and will be open for your
use at 6:00 am, Friday, August 15th. You must bring your own Bbq rig.
Everyone will have an area
approximately 12' x 12'. Please bring a fire-retardant, approved canopy if you wish. You may cook
over charcoal, or you may bring wood, chips, special briquettes, etc. Electricity will not be provided.
There will be a cook's meeting with any special instructions late in the afternoon. At that time, you
will be instructed how and when to provide samples for judging. An announcement will be made
during a break in the music Friday evening; winners or their designees must be present to win.
What?
Prizes will be awarded for 1st, 2nd, and 3rd places in these categories: Ribs, Pork, Beef, Poultry,
and Game/Other Meats (rabbit, goat, venison, etc). Special prizes will also be awarded to the best
Original Sauce, Best Original Spice Rub, and the Best Team Awards. If you wish your sauce and/or
rub to be judged, a container will provided for you.
Why?
What could be more fun than sharing samples of your favorite family Bbq with your neighbor?
And all the while you are listening to great blues music, watching balloons soar in the air, meeting new
people, and generally having a great town party on the Ohio River! We'll see you there!
IMPORTANT, please READ
The Indiana State Fire Marshall has directed all outdoor events to follow new safety rules.
These are the ones that will affect the Backyard Blast-
1. All propane storage tanks must be at least 10 feet away from the flame source.
This means that if you cook with propane, you must install a hose at least this long. Your tank and
your flame source will be arranged to stay away from your neighbors'.
2. Any tent (200 sq. ft.) or canopy (400 sq. ft.) over a flame source must be at least 10 feet from any
other structure. We will position your location to comply with this rule. If your tent or canopy is
larger than this (it really shouldn't be), it must be flame-resistant in accordance with NFPA 701,
signified by a stamp onto the fabric, or a label sewn into the fabric, from the State Fire Marshal of
California. Again, if you just have a 10' x 10' pop-up shelter, you will be compliant.
3. All tents and canopies must have a portable fire extinguisher onsite.
| CHICKEN |
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| 1st Place |
DNA HOG FARM |
| 2nd Place |
PIG 'N' BOOTS |
| 3rd Place |
BOB A-QUE FAMILY GRILLE |
| RIBS |
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| 1st Place |
BACKYARD GRUB GRILLERS |
| 1st Place |
BAD BOYS BBQ |
| 2nd Place |
MO DOG BBQ |
| 3rd Place |
SHU BE QUE #2 |
| PORK |
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| 1st Place |
SHU BE QUE #2 |
| 2nd Place |
EX FED BBQ of INDIANA |
| 3rd Place |
DNA HOG FARM |
| BEEF |
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| 1st Place |
BUTT RUBBERS BBQ |
| 2nd Place |
ACME BBQ |
| 3rd Place |
BIG BUTT BBQ |
| GAME, OTHER |
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| 1st Place |
SHU BE QUE #2 |
| 2nd Place |
BIG BUTT BBQ |
| 3rd Place |
DADDY BOB'S BURNT OFFERINGS |
| BEST SAUCE |
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MO DOG BBQ |
| BEST RUB |
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BIG BUTT BBQ |
| BEST TEAM |
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HOG ROCK BBQ |
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OUR 2008 COOKERS COMING: 2007? |
| TEAM |
CONTACT |
CITY |
STATE |
| PIG 'N' BOOTS BARBEQUE |
HELEN BERTSCH |
WATERFORD |
MICHIGAN |
| SENA FAMILY SMOKERS |
DON & DAVE SENA |
CINCINNATI |
OHIO |
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OUR 2007 COOKERS WERE: 2007? |
| TEAM |
CONTACT |
CITY |
STATE |
| SHU-B-QUE |
JERRY RALSTON |
MADISON |
INDIANA |
| SHU-B-QUE |
JERRY RALSTON |
MADISON |
INDIANA |
| SENA FAMILY BARBEQUE |
DON SENA JR |
CINCINNATI |
OHIO |
| ACME BBQ |
JOE CRAIG |
MADISON |
INDIANA |
| NICK'S PIT |
MATT & NICK SENA |
CINCINNATI |
OHIO |
| LITTLE SISTERS BBQ |
TRACI & GINA SENA |
CINCINNATI |
OHIO |
| EX FED BBQ OF INDIANA |
EMMETT CHARLES |
MARTINSVILLE |
INDIANA |
| PIG 'N' BOOTS BARBEQUE |
HELEN BERTSCH |
WATERFORD |
MICHIGAN |
| SMOKEY TREATS |
JON SPECKMAN |
CINCINNATI |
OHIO |
| BACKYARD GRUB GRILLERS |
MERRILL "DOC" SIMMERMAN |
INDIANAPOLIS |
INDIANA |
| BIG BRAZO'S BIG TASTIN' BBQ |
JAMES BRAZO |
NILES |
MICHIGAN |
| JD'S BARBEQUE |
JOHN DOMANSKY |
KETTERING |
OHIO |
| DADDY BOB'S BURNT OFFERINGS |
JENNIFER THOMPSON, SHANE CAHILL, JAMIE MURPHY |
MADISON |
INDIANA |
| DNA HOG FARM |
JAMES ROBERTS |
HOLLY |
MICHIGAN |
| UP 'N' SMOKE |
JOHN WEBB |
VERNON |
INDIANA |
| BOB-A-QUE'S FAMILY GRILLE |
BOB STOHLMAN |
CINCINNATI |
OHIO |
| LAZEE BOI BBQ |
JEFF PUGHIR |
MADISON |
INDIANA |
| OLIVIA & LOGON'S FINEST |
ROGER KAVANAUGH |
VERSAILLES |
INDIANA |
| BAD BOYS BBQ |
MARK DOHERTY, BRIAN MEYEL |
CHARLESTOWN |
INDIANA |
| BUTTRUBBERS BBQ |
CHRIS ELROD, PAUL CARTER, CRAIG MORNINGSTAR |
SHELBYVILLE |
INDIANA |
| BBQ BLASTERS |
TODD MILLER |
MADISON |
INDIANA |
| MO DOG BBQ |
MICHAEL HORAN |
SCOTTSBURG |
INDIANA |
| RIB-O-RAMA CLAN |
GARY GUGALA |
MADISON |
INDIANA |
| BEST RACK IN TOWN BBQ |
BLANDON TOOMBS |
CARROLLTON |
KENTUCKY |
A Few Memories from '06...
images by David True
For
More Information Contact:
Madison
Area Convention and Visitors Bureau
601 W First Street
Madison Indiana 47250
812-265-2956
800-559-2956
FAX-812-273-3694
info@visitmadison.org
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