After the Holiday

For you few who keep checking here.........I think the holiday has everyone pretty busy. SO, going to go with the flow here, and put the call out after the first to see who is serious! Sorry for the delay, but not want four people doing it all.

Tic Tic Tick

Time is going by. Sorry. Between the Home Tour, The Holiday Social and a board meeting, there has been little time for Grillin! However, timesawasting!

So first off, the exciting thing is we have the following official volunteers: Greg Baker, Michele Baker,Terri Thatcher, & Renee Stewart. The depressing part of this is that three of them are from a single street and all are from OSH! Now I live in SESH and the Man Grill which sparked all this is located here. So, I KNOW we have some grllers in the hood! We just need to get them away from the grill for a moment to organize this.

So issuing another challenge...............SSH and SESH, WHERE ARE YOUR GRILL MASTERS? Who will join the committee to plan this tasty event? Will be be shamed by our larger cousin OSH? Oh please NO!

So if your man (or woman) enough for the challenge, please email SHGrillOff@aol.com!

Suggestions From An Email, #1

Don't know if enough people have responded to make this whole thing viable, but I wanted to offer a few ideas. Borrowing from guidelines for other cooking competitions, here's a cafeteria list. Just ideas, take them or leave them as you will. Type of food - it would be nice to allow some lattitude for creative ideas while keeping within some type of structure. Perhaps something like everyone cooks one meat, one poultry, one vegetable item or everyone cooks one appetizer, one entree, and one chef's choice. This way everyone has room to showcase their best dishes - even if it comes to a battle of hamburger vs. steak, who knows, it could be a really really good burger. Food prep - prepped foods can be brought in(vegies chopped, meat marinated, etc) but everything must be assembled on site, ie; sauces have to be made on site, etc. AND everything should be cooked on the grill - no gas stoves, what have you. It is a grilling competition after all. Judging - Maybe two categories; official and people's choice. Official judging should probably be either an aggregate score of all items, or a winner in each category. Either or neither way guidelines for scoring might be based on taste, presentation, and creativity. People's choice - like in chili cookoff's - get's the winner bragging rights. Official judging might be more substantial or just more bragging rights. Like I said, just some ideas to mull over.Now, to voice a concern......... (the other shoe always has to drop, doesn't it :) ) The bigger and more public that this goes, the more costs go up. Park permits and insurance are going to be a rather hefty chunk of change and that's just the
beginning.

As each contestant has to pay for their ingredients and supplies, it would be nice to not get whacked over the head with a large entry fee. A fee is to be expected, but I'd really like to see it not go over $20 or so. My original thought was to just get together at someone's house and everyone has a few cold beers and cooks for bragging rights. (after all, beer is proof that god loves us and wants us to be happy - and grilling is one of the reasons that god made beer)

It seems that folks would like to see something bigger. I'd just like to keep things within reason and financial feasibility. I'm now stepping off of my soapbox. Please let me know what I can do to help make this happen. It seems like a lot of fun.