News

Another email sent to the website - I kinda think it's prejudicial due to the age limit she sets - some of us older folks are still trying to learn too!

I know this might be a long shot but I'm going to try anyway in hopes that you can help. I am looking to interview about 2 or 3 competitive barbecuers that are between the ages of 21 to 27 in the Houston area. Is there anyone you can recommend? Any protégés in the making?

The research is for one of the American beer brewers. I'll just need an hour of their time, and can compensate them with a $100 stipend for their trouble.

I got a call recently, followed by the email below - We are primarily BBQ cooks here, but this may be of interest to some of you folks out there. Just be sure to mention The Lone Star Barbecue Society while you're on the air. We might even get Pat to provide an LSBS tee shirt to wear to the filming!

The Food Network is casting amazing grillers for it's new show! We would appreciate if you could forward this to your members to see if they would be interested. We are looking for both male and female grillers. Below is the casting notice.

Are you a Master Griller? Are all barbeques held at your house? If you're a serious griller (charcoal or gas) and have the skills to prove it, then live out your culinary fantasy on Bobby Flay's new half hour GRILL IT! series on the Food Network.

To apply, please create a 3-minute VHS Tape or DVD in which you cook us your favorite dish. Tell us how you created the recipe and the ingredients you use. All applicants must have a terrific personality and must illustrate why you'd make a fantastic candidate for GRILL IT!

with Bobby Flay! Unlike "Throwdown with Bobby Flay" this is not a competition, instead GRILL IT! shows people how to grill with a well-stocked kitchen.

All applicants must live in the U.S and be 18 and over (although quick-witted teenagers with parents' permission can apply).

To be considered, please mail your submission tape, original recipe and photo of yourself to the address below no later than March 15th.

The following letter was sent to all promoters, and explains the method and amount of head judge payment:

Lone Star Barbecue Society would like very much to Thank You for allowing us to sanction your barbecue event.

We are certain all of you are aware of the economics in our country at the present time. Food costs have risen, gas prices are through the roof and it goes on and on. This is the last thing we ever wanted to do, but in order to do a good job for you and in order to get Head Judges to some of our events, we are going to have to make some adjustments in our costs to sanction your event.

Our Board of Directors met and have determined, after many choices were suggested, that we would make the following change.

Each Promoter will “pay” the Head Judge for their event an amount equal to but not less than one (1) entry fee, ie, if your entry fee is $50 you will be responsible for giving $50 to the Head Judge; if the entry fee is $100, the Head Judge receives $100 etc. regardless of the number of teams present. Those events that allow participants to pay by the category, the fee will be assessed as the total for the three standard meat categories. The Head Judge still had to make the trip and still spends the same time judging.

This will mean if you have 30 cooks you will be paying back 100% of 29 cooking teams as prize money. If you have sponsor money it won’t be a problem.

This will not totally compensate the judge for the work they do, however it was the most fair way to help the judges and not cost you, the promoter, too much money. We have never wanted to take away from the various charities we help you fund. Other organizations will charge you for hotels and expenses for the time the Head Judge has to be there, no exceptions. We are sure you will find that occasionally a Head Judge will return the compensation to your charity. That will be at their discretion.

Many Events are already being promoted so we have also agreed that the beginning date will be the “Start” of our cooking year which is September 1st, 2008. If you decide you would like to do something sooner, that is your decision.

Perhaps there are those who have wondered why we have our cookoff in Fairfield. The main reason is because our barbecue partners at the Fairfield Lion's Club participate with us by providing our taste judges. This particular endeavor is probably one of the most difficult for a cookoff promoter and we are able to help them and they in turn help us.

You can support the Lion's Club by donating your used eye glasses (ever wonder why we keep them) and have your friends do so as well. Bring them to the cookoff. The glasses will be checked out, the prescription recorded and these glasses will then be made available to many third world countries as well as to many under privileged U S citizens

Lone Star Barbecue Society would like to take this opportunity to Welcome all who enter this site. We hope you find many answers to questions you may have about our cookoffs. Where they are, how to get there and what things will be happening when you arrive. Check out our “Schedule Details” for this information.

Everyone is aware that Texas is a unique place to live and travel. So unique in fact that it’s shape is recognized in any country in the universe. It is also BIG! Texas is large enough to sustain three separate barbeque organizations. Most states only have one. On any weekend in Texas you can find from 2 to 10 cookoffs. Regardless of where you live in the state you can find a cookoff within driving distance from your home. Keep in mind……...these are only the cookoffs we know about. There are many non-sanctioned events also. Our cooking “season” begins in January and ends in early December. We cook in the rain, snow, extreme wind storms and unbearable heat.

Our Head Judges reside in various areas of the state as well. This allows Lone Star Barbecue to “sanction” events all across the state and to be assured that every time you attend one of our events, it will be the same. We advise the promoters of these events to follow our rules and then we, in turn, endeavor to keep these rules uniform throughout the state. There will be times when we must change a turn in time or pass out trays at at different time, but these are rare and unusual circumstances.

We welcome out of state cookers. Come and “experience” Texas. We would love to meet you.