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!
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.
We are back from our 8th competition of the year and ready for a break until the annual Mesquite competition over Labor Day weekend. We went out with a bang though, winning a third in pork at the Arizona BBQ Festival. We also sold over 1,000 samples of BBQ while completely selling out of our rub and jam. Here’s some photos from the two day festival.
We sold over 900 pieces of pig candy: bacon grilled with brown sugar and our BBQ rub. It was definitely a hit among the crowd, event staff, and even the security guards and cops!
Even though our local was far from the majority of the booths, our teams rocked it! Thanks to all of you who stopped by for our food and thanks for spreading the word about our pig candy. We couldn’t have done it without you!
Seeing our name on the jumbo-tron was pretty amazing, in addition to the actual winning of the third place trophy!
I must say even after having a relaxing Sunday to recover from the weekend competing in Long Beach, I am still pretty tired and sore. But it was so worth it! Our team sold 2,100 tickets of barbeque… selling a variety of food from tri tip and sausage sandwiches to tastings of pig candy and pulled pork. For most the day, we had two lines each 40 people deep!
Not only did we sell out by 5, after making three trips to the grocery store to keep up with demand (thanks Scott), the team also took home a 8th in chicken and a 4th in ribs, with an overall place of 11th out of the 38 teams.
Thanks to all who stopped by our booth to eat or to chat!
Rooftop was kept pretty busy at the Vegas competition this year. Not only was the team competing but we also had our first ever vendor booth to sell our BBQ sauce and launch our jam and rub. PLUS Andy was asked to cook in a celebrity cook off.
As always, we must thank our sponsors for our two Green Mountain Pellet Grills. Cooking on these smokers helped us gain a 23rd in chicken and a 25th in ribs out of the 111 competitors, finishing 37th overall.
Vending our sauce, rub, and jam wouldn’t have been possible without the help of our 2011 sponsor, Fruita Wood. Thanks Bert!
And of course thanks to each and every one of you that came by our booth, whether you bought our sauce or not, we appreciate you just talking to us. We definitely were surprised at just how well our Jalapeno Peach Jam is performing next to our sauce. We sold almost the same amount of each so reviewers, be ready to get a sample of our jam soon!
If you’re interested in purchasing any of our products, head on over to our store here.
Celebrity Cook Off
Another thanks goes out to Michael McDearman for getting Andy into the Celebrity Cook Off. There were four teams set up, each cook was allowed to bring their own special ingredient (Andy chose Anaheim chilies) and were given 5 pounds of ground beef. Andy was then paired with Jeff Hardy of the The Hardy Boyz and James Storm Even though their team didn’t win, it was so cool to see an actual “as seen on TV” competition with four additional celebrity judges along with Ray Lampe, aka Dr. BBQ, as the host.
Rooftop BBQ will be competing and serving up tastings to the public all three days of the Stagecoach event! You can find us among the BBQ competitors in the Terrace, serving up chicken, ribs, pulled pork, and brisket! So who’s going??
Last weekend we competed at the Santa Anita Winners Circle BBQ, held in the race track’s infield. We had a great crowd all day and many were able to sample and purchase our new product, the Rooftop BBQ Jalapeno Peach Jam! Let us know how you like it! In the coming weeks you’ll be able to purchase the jam and our new rub in our store. Until then, those who bought it at the track are some of the lucky ones!
Not only did we sell over 1,300 people’s choice tickets, but we also received a first place in ribs! It was the team’s first ever 1st place and we could not be more excited about it!
If you will be in Las Vegas at the ACM BBQ Throwdown at the end of this month, Rooftop BBQ will be competing at the Mandalay Bay on March 31 and selling our BBQ sauce, rub, and jam all three days (March 30–April 1). Come by and visit!
Earlier this year we competed/vended at the Palm Springs West. This was a great weekend and a nice change from the our usual contest. We got into Palm Spring early Friday morning with 6 other teams, set up our camp and started cooking and sampling to the public. On the menu was tri-tip, sausage, ribs and ABTs (atomic buffalo turds AKA jalapenos stuffed with cream cheese wrapped in bacon).
On Saturday, the competition took place. It was set up to be more of a MIM (Memphis in May) competition, 3 judges came around and sampled our food as we talked to them about it. We served the judges our best tri-tip and ribs and talked to them about how we use our own rub and sauce on everything. It was a little nerve racking but not as much as waiting for your name to be called in a KCBS competition awards ceremony. We continued to serve—selling completely out of tri-tip on Saturday.
A few hours later the judges had come back to inform us we had won! We felt very honored to win, cooking against some really great teams. That night we had a great time hanging out with the other teams talking BBQ. This was a much more relaxed atmosphere then our normal competition and made for a fun night.
I want to take some time to thank all those that helped out over the weekend. Thanks to our friends and family for all your continued hard work. Thanks to our sponsors iGrill and Fruita Wood for giving us your support and awesome products to help us improve our BBQ. Thanks to Thom Emery for putting on this great event and thanks to the great teams we cooked next to: Pete’s Firehouse BBQ and T&J BBQ you guys were life savers.
If you missed us in Wildomar this past weekend, we will be vending our award winning BBQ in Palm Springs this Friday, Saturday, and Sunday at the Palm Springs WestFest!
The cost of the rodeo is $10, or $5 if you just want to enter the event but not watch the rodeo. Below are the times of the event:
10 am – 10 pm WestFest with a 6 pm Rodeo performance
10 am – 10 pm WestFest with a 5 pm Rodeo performance
10 am Fiesta Charra Escaramuza Competition with a 2 pm Rodeo performance
You can vote for Rooftop Barbeque with every $3 3-oz. sampler (the winning team wins a Frank Bogert Memorial Rodeo Belt Buckle).