Rooftop is returning for the third year in a row to the Santa Anita Annual Winners’ Circle BBQ Championship!
Gates open at 10:30 with a $5 admission that gets you into horse races also.
With 65 BBQ competitors, we’ll be selling pig candy, pulled pork sliders and baby back ribs. Come out and see us at the Santa Anita Park!
The team is gearing up for a competition this weekend in Cathedral City, near Palm Springs, Shorty’s Rib Fest! We are only vending our award winning ‘que three times this year so come on out to our first event of the year!
We will be serving up 200 racks of ribs and pulled pork sliders made from 40 pounds of pulled pork!
Check out our crazy line from last year’s inaugural event…
You can purchase tickets here with an early bird pricing discount until the 7th.
2013 has come to a close and 2014 is upon us. The last weekend in December, we competed in The Wild West Cook Off in Lake Elsinore CA . This was a back to back competition and we were able to place 4th in pork, 4th in ribs and 10th in brisket the first day. Day 2 we placed 8th in chicken, 9th in ribs and 2nd in brisket. This was a great close to our BBQ year.
Here is a summary of our busy year in BBQ:
- 18 competitions
- 7000+ miles, competing in 4 states
- 59 top 10 calls
- 2 Reserve Grand Champions
- 1st in chicken
- 1st in Ribs
- 1st in brisket
- shot 3 tv spots
- World Food Championships
- Supermarket Superstars
- and a commercial for Bank of America
None of this could be done without our amazing sponsors. First and foremost Green Mountain Grills whose grills and support have made for such a successful year. Secondly Simply Marvelous Rubs, these are the rubs that are bringing home the money to teams across the country. Brandt Beef has provided us with the best briskest in the business that led us to 9 top 10 calls in brisket. Our newest sponsor Sweet Smoke Juice who turned our pork scores around half way through the year. Allredy Canopies that helped us look good and stay dry. Vacmaster and Canyon Coolers: traveling couldn’t be done without being able to vacuum seal our competition meat and transport days with no worries about ice melting. And iGrill who has been with us since the beginning making monitoring our temps as easy as possible.
And our new season has kicked off after competing in the Guinea Pig in Indio this past weekend, winning a 9th in ribs. Here’s to continuing the successes of 2013 into 2014!
We’ll its been a couple weeks, and I’m still in shock about the weekend we had in Vegas at the World Food Championships.
It started off when we got a call that we had an invite into the World Food Championships back in the middle of October. The Contest requires teams to be in Vegas ready to set up on a Wednesday so it took a little bit of work figuring out the logistics of how to get their. Unfortunately Joe, my Dad and myself (Andy) were the only ones that could get the time off work to make it there.
The competition was set up a little different with later turn in times and no chicken, which made the time there really relaxing. We had time to walk the grounds of Fremont Street and take in the sights and smells of over 450 different competitors cooking everything from deserts to chili and everything in between. BBQ was just one of the many categories and over 75 of the Top BBQ teams in the nation including teams from Europe, Africa and South America were there Thursday preying for their meats and lighting their fires for the cook that night.
When it was said and done we felt good about our turn ins, but of course those are the days the judges never seem to agree. Watching the awards was quite the experience, being as it was taped for a TV show the awards went really slow with multiple takes of the hosts announcing the winners. The hosts were only calling the top 5 in the BBQ categories. One by one we never heard our name for Ribs, Pork or Brisket. We had given up on making the Top 10 overall and competing the next day in the finals. Just as we were heading over to pick up our score sheets, we heard the host say “and representing California”, this perked our ears and then came “Rooftop Barbeque”. We couldn’t believe, being on stage along side some really prestigious teams was a real honor.
The excitement quickly turned to panic, for a few reasons. First I had signed up to teach a class the next morning and had planned on leaving that night. Not really thinking when I ran up on stage, that the producers were filming me and now needed me to stay for the finals. Quickly I made some calls and Steve Wilson agreed to cover for me (thanks to him and Abel for covering my butt). The second panic was we also didn’t have a place to stay (again we never thought we had a chance so only booked the hotel up until Friday). Luckly I have an Aunt who lives in Vegas and gave us a place to stay. And finally there was the cook. The rules had all the competitors confused on what was legal to turn in. We had some awesome prime tri tips with us from Brandt Beef, and there was no question that was what we wanted to turn in. The rules required us to turn in a single protein, we had to turn in on two silver plates with 5 samples on each and a beauty shot on each one.
That night trying to sleep was filled with thoughts and possibilities of what we could do to our plate to showcase the meat. The next morning we decided to go simple and let the meat shine. We went with 5 slices of tri tip on each plate fanned out with a whole tri tip on each plate as our “beauty shot”.
It was an interesting cook, we moved our camps down to a different part of Fremont St. we were fortunate enough to be set up next to Joe from Tippy Canoe BBQ. The day was filled with interviews and paying close attention to details of the tri tip, 10,000 dollars was on the line and we were doing everything we could to get a piece of it, after trying Tippy’s pork belly we knew it would be a challenge.
We were proud of our turn ins and waited for awards. In the end we finished 8th overall but we had a great time, met some more BBQ friends and had an awesome experience.
The show should air sometime around Feb or Mar on A&E.
Andy Allen, Rooftop Barbeque
Had a good cook in Lancaster last weekend… 10th in ribs, 2nd in pork, finishing 9th overall. Which brings us to 63 in pork (and 68th brisket) in the nation!
Congrats to All Hogs Go To Heaven with RGC and pit crew with GC.
We had a great weekend in Dana Point: 3rd chicken, 13th ribs and 7th brisket, finishing 4th overall out of 100 teams.
Thanks to our sponsors Green Mountain Grills, Simply Marvelous Rubs, Brandt Beef, VacMaster, Allredy Canopies, iGrill and our newest sponsors Sweet Smoke Q and Canyon Coolers.
This is about as local as they come, so we are hoping all of our Southern California friends will come out for a great day at the beach this Saturday!
Rooftop BBQ will not be selling food to the public, but come by our booth and we will still get you taste of any leftover meat we may have!
If you’ve never been to a BBQ competition, this is THE one to go to.
Hope to see you all there
The following info is straight from the event page, more info can be found here.
Sea Terrace Park, Dana Point, CA.
Saturday October 5th
SODA, BEER & WINE:
Beverage tickets are sold in $2 increments. Soda / water is sold for $2. Beer samples are $2 for 4oz. and full cups (12oz.) are $6. Wine can be purchased for $8 per 6oz. glass. Proceeds benefitthe 5th Marine Corps Regiment Support Group.
Samples will be sold for $2 each. Proceeds benefit the VFW (Veterans of Foreign Wars)
There will be various food vendors at the event and you can purchase full plates directly from them.d from
Free shuttle service from Dana Hills High School to the venue and back
There will be ATM’s on site
Dogs are allowed
After 4 back to back weekends of BBQ competitions, we are looking forward to having about a month off! A few catering jobs will keep us behind the grills though!
Just have to share the results from the last of the 4, from Beat the Heat in Alamosa, Colorado….
For the fourth year in a row, the boys spent their Labor Day weekend in the middle of the desert at the Casablanca Resort in Mesquite, Nevada—as one of the over 50 competitors competing for a piece of the $40,000 purse.
Their Green Mountain Grills definitely pulled through as the night of the cook there were major thunder and lightning storms moving through the area.
With their best showing yet, Rooftop Barbeque took home a 5th in chicken, 2nd in ribs, and 3rd in pork; placing them just outside of the top 3 with a 4th place overall—only 3-4 points shy of grand champion (out of 600). With the caliber of their fellow competitiors, their 4th place is definitely something to be proud of!
If you’re never made it to an awards ceremony for BBQ, here is a rare glimpse of all the calls the team made. Good job, Rooftop!
Last weekend we competed in Wendover, Nevada. The 10 hour drive was worth it when we won 4th place in both the ribs and brisket category.
Next up: Mesquite, Nevada…. Labor Day weekend, here we come!
The boys competed at the Ribs, Pigs, and Watermelons Competition right on the coast in Huntington Beach this past weekend.
They got a walk with an 9th in brisket, and 13th place overall out of the 65 teams that were there. Pretty strong competition but they held their ground!
After a few days off, the team heads to Wendover, Nevada tomorrow for this weekend’s competition…. then Mesquite, NV and Alamosa, CO. All back to back.
We are headed out to Huntington Beach this weekend to compete at the Ribs, Pigs and Watermelons competition.
Hope to see everyone there Saturday.
We’ll be sampling out our competition meat along with tri tip and pig candy.
Get your tickets and more information here: http://www.rpwbbq.com/
Huntington Beach State Beach
Beach Blvd. and PCH Lot 10
Friday, August 16, 2013:
Event Times – 5:00 P.M. to 10:00 P.M.
Taste of BBQ – 5:00 P.M. – 10:00 P.M.
Saturday, August 17, 2013:
KCBS Competition Day
Event Times – Noon to 10:00 P.M.
Taste of BBQ & People’s Choice – 12:00 P.M. – 10:00 P.M.
Sunday, August 18, 2013:
Event Times – Noon to 8:00 P.M.
Taste of BBQ – 12:00 P.M. – 5:00 P.M.
The dust has settled and the smoke has cleared from the Pechanga BBQ Championships.
This was a great competition—20 minutes from home, nestled between the grand Pechanga Casino and the rolling hills. The weather was perfect, grounds beautiful.
We loaded in Friday morning and spent the day relaxing and slowly setting up. Big meats went on at 12:30, just after midnight, and we settled in for the night. With 70 teams all having their smokers the air was full of the smell of brisket, pork and wood smoke. Our Green Mountain Grills held temp all night while we got some sleep. Saturday morning the 4 meats finished up and were turned in.
During awards the room was tense and with 70 teams it was anyone’s game. We ended up with 1st in brisket, 8th in pork and 9th chicken. Finishing 8th overall. Congrats to Left Coast Q for their 5th for the bbq year.
We had the Long Beach BBQ comp this past weekend. While selling 28 pork shoulders worth of pulled pork sandwiches, we took a 2nd in pork and a 10th in chicken out of 55 teams.
While we’ve been cooking with it for some time now, this was the first event we sold the new Pitmaster sauce and it was greatly received.
See more of our weekend in photos below, as well as some videos created on Vine by our teammate Kellen Wagoner.
It’s that time again… Rooftop BBQ is coming to the Queen Mary in Long Beach this coming weekend!
Join us as we serve up plates of melt in your mouth pulled pork, by the sandwich plate or by the tasting.
We are expecting the same crowds as last year so come early before we sell out!
Some important details for you:
The Queen Mary
1126 Queens Highway, Long Beach
- General Admission – $10 online / $15 at the door – Buy Now
- Children 12 and under are FREE
- Parking is $10 with event validation
- BBQ Tasting Tickets from 50 Top West Coast Pit Masters – $2 each
- *Entrance to the West Coast BBQ Classic does not include admission to the ship or other attractions.
More info can be found on the Queen Mary website here.
The competition was even featured on the KCAL news the other day and you can spot our booth and our very own Joe Angelone cooking up the infamous Pig Candy!
You can also see a video from last year’s event below, along with results from the competition here.
Hope to see you there!
We had a great weekend at Stagecoach—besides the excessive heat that blew up a can of soda.
We split our team in two again this year: Rooftop and Basement BBQ. That way we could get all our team mates and crew in.
But before we share the results of the competition, we want to thank a few of our sponsors.
First up big thanks go out to Allredy Canopies. They hooked us up with two custom canopies and some new banners. Definitely helped keep us cool over the weekend while we were serving up our ‘que for the great crowds of Stagecoach.
Next, we want to thank our smoker sponsor: Green Mountain Grills. We added two additional smokers to our team for this weekend which allowed our two teams plenty of grill space.
More thanks goes to our great serving staff who served up all of our allotted 600 tastings.
And now finally, onto the awards, and more thanks goes to our meat sponsor: Brandt Beef. With our collected 4 entries of brisket, we received 3 calls.
- 3rd and a 5th in chicken
- 7th in ribs
- 5th in brisket
- 2nd and a 6th in chicken
- 5th in ribs
- 4th and an 8th in brisket
- Reserve Grand Champion for Saturday’s competition!
Thanks again to all who came out to support us and help us out throughout the weekend. Hope to see many of you at Long Beach next weekend!
Rooftop BBQ will be competing and serving up tastings to the public all three days of the Stagecoach event!
Big changes came to the BBQ side of the event this year. But now we will be even easier to find!
You can find us among our fellow BBQ competitors right across from the Mane Stage, stage right.
Our teams also decided to downsize the amount of BBQ samples we will be selling… by half! So make sure you come by first thing as we plan to sell out very quickly!
See a more detailed schedule below.
STAGECOACH FESTIVAL BBQ CHAMPIONSHIPS (via StagecoachFestival.com)
Possibly the most unique event on the professional competition circuit.
FRIDAY: ICS Homestyle Chili judged by festival attendees, The winner will move on to the International Chili Society’s World Championship in Palm Springs, CA
SATURDAY: IBCA Texas Style BBQ judged by festival attendees.
SUNDAY: KCBS Barbeque judged by certified Kansas City Barbeque Society Certified Judges
The winner of Sundays competition qualifies for the World Food Championships in Las Vegas.
All while 60,000 music festival fans stop in for Tastes of BBQ from many of the teams at $3.00 for 3 ounce.
Hope to see you there!
We made it back from Salt Lake and have made a full recovery from the 13 hour drive home, just in time to head to Vegas for the next Sam’s Club Series.
Almost two weeks ago, we competed in the local event for the Sam’s Cub Series in Salt Lake City with hopes of making it into the top 6 spots and moving on to the regionals in Las Vegas and then hopefully the finals in Bentonville AR.
Salt Lake City was a beautiful place to BBQ, and the hospitality we received from our friends at IMBBQ.com made it that much better.
We made the trip in Joe’s new Toyota Hybrid, stuffing it with everything we needed and ourselves. Including our new Canopy made by Allredy Canopies.
We pulled into Mapleton, UT Thursday night getting a good night’s sleep at my aunt and uncle’s house.
The next morning headed to Snider Bros. meat and got a chance to hang out with Will and Crew from Got Smoke BBQ and checked out his shop. It was the nicest butcher shops I’ve been to and the meat was such high quality that we got a couple extra racks of ribs for the competition.
We then made our way over to our friends at R&R BBQ and ate lunch at their new restaurant. It was packed, and for good reason the food and atmosphere were both great.
After lunch we met up with a few other teams and drove the short distance over to Sam’s Club. It was great meeting up with our good friend Michael McDearman from The American Grillmaster Experience and Get Fired up Foods.
We then settled in for the night cooking on 1 Jim Bowie-Green Mountain Grill borrowed from Cameron- from Bam Bam’s BBQ who’s also opening up a restaurant in the Salt Lake area.
After the smoke cleared we came away Reserve Grand Champion with a 1st in chicken, 9th in ribs, 2nd in pork and 2nd in brisket. We were honored to cook against the great teams up in Salt Lake and can’t wait to cook along some of them in the Regional Sams Club event this weekend in Vegas.
Thanks to our awesome sponsors we couldn’t have done it without your support. Green Mountain Grills, Pitmaster BBQ Sauce, Allredy Canopies, Simply Marvelous Rubs, Brandt Beef, Ary Vacmaster and iGrill.
Had a great weekend at the Santa Anita BBQ 2nd Annual Winners’ Circle BBQ Championship.
We sold 1000 pieces of pig candy, 48 lbs of pork, 150 sausages and our left over competition meat.
To top off the weekend we placed 9th in chicken, 6th in pork and 8th overall out of 57 teams.
Here’s our chicken box. Joe Angelone is normally the chicken guru, but couldn’t make it this weekend. Our appearance suffered a little but the flavor and texture were right on. Placed 9th out of 57.
If your mouth has been watering for some finger licking good BBQ, come on out to the Santa Anita Park this Saturday where Rooftop BBQ will be cooking up tons of food for the public.
I know many of you have just been waiting for pig candy all-year-long!
This is the competition that the team brought home a first in ribs, here’s hoping to win that again!
Details on the event:
Gates open Saturday, March 16 at 10:30… BBQ will start being served at 11 am in the infield of the racetrack.
You can buy tickets online here.
More information on the event including parking information can be found on the Winners’ Circle website.
All photos shown above our from the inaugural Santa Anita event last March.
Going in to a first annual event, we normally expect minimal crowds but Shorty’s Rib Fest broke that expectation—blew it out of the water actually.
Gates opened at noon and there was a line in front of our booth by 12:15. Our 3 smokers were filled to capacity and by 2 we had sold out, reloaded the smokers and announced that we would have more ribs at 5:30. At 4:30, a lengthy line developed and within 20 minutes we were sold out for the night.
Below are a few photos from the event, no photos of our smoky sweet and tender ribs as they were out of our hands too fast!
Thanks to Dawn Raimi for such a nice review on the Shorty’s Rib Fest Facebook page:
For fall off the bone tasty ribs go to Rooftops…….the place with “pig candy” which is also DELICIOUS!!!!! ….The only place worth going to for us!!!
Many and sincere thanks to our team moms who worked so hard serving up our ‘que!
After having almost 2 whole months off from competitions, the team is gearing up for a competition this weekend in Cathedral City, near Palm Springs, Shorty’s Rib Fest!
We will be serving up pig candy and ribs all day Saturday so please come out and join us!
You can purchase tickets here.
We’ve finished our 2012 season and had a great start to our 2013 season. Finishing 10th in chicken and second in brisket at the New Years lake Elsinore competition.
We have a lot in store for 2013 and will be releasing some exciting news very soon.
Here’s a list of event we plan to be at this year…
Mesa, AZ: 02/16/2013
Arcadia, CA: 03/16/2013
Salt Lake City, UT: 04/06/2013
Las Vegas, NV: 04/20/2013
Stagecoach Music Fest: 04/25-28/2013
Long Beach, CA: 05/11/2013
North Bend, OR: 05/26/2013
Temecula, CA: 06/22/2013
Big Bear Lake, CA: 07/28/2013
Vista, CA: 08/03/2013
Reno, NV: 09/1-2/2013
Selah, WA: 09/07/2013
Telluride, CO: 09/22/2013
Dana Point, CA: 10/05/2013
Bentonville, AR: 10/19/2013
Plus the 2 Laughlin and Vegas events which haven’t been announced yet.
Do you have plans this coming Monday and Tuesday? We will be bringing in the new year with two full days of BBQ!
Join us at the Elsinore Boat Launch, Monday, December 31 or Tuesday January 1 from 11am-5pm to sample BBQ tastings or buy Rooftop BBQ sauce and Jalapeno Peach Jam!
32040 Riverside Drive
Lake Elsinore, CA 92530