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Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
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American Royal for an Outsider
Hi,
This is my first post after months of lurking. I live in British Columbia, Canada and am in the beginning stages of establishing a business, travelling the festival/rodeo circuit up here offering southern barbecue. As one of my starting points I plan to attend the American Royal competition in late September in KC. I checked out older threats on this newsgroup and saw advice that to get the most out of it you really need to be with a competing team. First question is whether some of the teams might be happy to get some volunteer help and, if so, how best to connect with entrants. I am also wondering about other strategies for learning as much as possible about all aspects of having a concession - equipment, sourcing meat, techniques, etc. Any thoughts and advice on learning strategies for the would-be barbecue travelling concessionaire would be great. I'd love to find a willing mentor! Thanks Norman |
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On 21 Aug 2005 09:28:28 -0700, "Skookum" > wrote:
>Hi, > >This is my first post after months of lurking. I live in British >Columbia, Canada and am in the beginning stages of establishing a >business, travelling the festival/rodeo circuit up here offering >southern barbecue. > >As one of my starting points I plan to attend the American Royal >competition in late September in KC. I checked out older threats on >this newsgroup and saw advice that to get the most out of it you really >need to be with a competing team. First question is whether some of the >teams might be happy to get some volunteer help and, if so, how best to >connect with entrants. > >I am also wondering about other strategies for learning as much as >possible about all aspects of having a concession - equipment, sourcing >meat, techniques, etc. Any thoughts and advice on learning strategies >for the would-be barbecue travelling concessionaire would be great. I'd >love to find a willing mentor! > >Thanks >Norman Good luck in your venture. You might try contacting Sharon Brown with the American Royal at 816-569-4030 or email . |
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I recall reading just last week that the KC Barbecue society has
classes for both competitors as well as judges. they are heald througout the country throught the year. Check out their site for more info. http://www.kcbs.us/ Walt On 21 Aug 2005 09:28:28 -0700, "Skookum" > wrote: >Hi, > >This is my first post after months of lurking. I live in British >Columbia, Canada and am in the beginning stages of establishing a >business, travelling the festival/rodeo circuit up here offering >southern barbecue. > >As one of my starting points I plan to attend the American Royal >competition in late September in KC. I checked out older threats on >this newsgroup and saw advice that to get the most out of it you really >need to be with a competing team. First question is whether some of the >teams might be happy to get some volunteer help and, if so, how best to >connect with entrants. > >I am also wondering about other strategies for learning as much as >possible about all aspects of having a concession - equipment, sourcing >meat, techniques, etc. Any thoughts and advice on learning strategies >for the would-be barbecue travelling concessionaire would be great. I'd >love to find a willing mentor! > >Thanks >Norman |
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"Skookum" > wrote in message oups.com... > Hi, > > > As one of my starting points I plan to attend the American Royal > competition in late September in KC. I checked out older threats on > this newsgroup and saw advice that to get the most out of it you really > need to be with a competing team. First question is whether some of the > teams might be happy to get some volunteer help and, if so, how best to > connect with entrants. More than welcome to come hang out by us!! Bring good beer, bourbon and dishwashing gloves and will show ya the little I know--although did get 4th at the Royal last year(in chicken) -- see ya buzz 2fat Bikers bbq |
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