Rock Chef I at Rubithon XXV

[Bad Coco]

The campfire permit is needed in the forest, not on private property

I should have the Kitchen functioning, which will include heated river water for clean up. Bring your own potable water

It would make sense to set up in (or near) the kitchen.

Correct Woody. And we have permission to use the grill pits in the Springs.

I agree with setting up by the kitchen are, that way they can use the kitchen grill pits and there is plenty of counter space to do prep on. Also, we should have lights set up in that area for sure.

Not to mention someone is setting up a Ceasar bar and that way it can be close without trying to park in the grass area.

I had just wanted to make sure, that would not interfere with anything you had planned for Saturday breakfast prep.


I'm getting hungry already

 

[PabloVTA]

Lets not forget this fun event at Rubithon this year. Get a hold of me at chairman@rubithon.com and get signed up. We plan on limiting this to 5 teams. We will be posting up the secret ingredient here the week of June 10-14th.

In addition to bragging rights, Alvaro is working on a cool award for the inaugual event

Any hints yet for ingredient?

Liquid or solid?

 

[alvarorb]

Sand Chef goes up the hill. Teams will compete for the hardest trophy: Rock Chef. If you got what it takes to tackle one of the most difficult trails in the world and then cook, this is your ticket.

The secret ingredient will be unveiled this Friday so teams have a chance to get all their things in order. Just remember, no pre-cooking.

We have 3 teams signed up so far. This should be interesting.

Regards

Alvaro

 

[alvarorb]

Rock Chef - The Secret Ingredient

Rock Chef is a different event than Sand Chef. For starters there was a super market nearby and Internet access at the beach. Rock Chef at Rubithon is done under much harsher conditions. Contestants do not have the luxuries of groceries nearby, nor access to the web. Plus many of the people at Rubithon do not have a camper with four TV sets, they have barely enough room on their rigs for something to eat & drink during the week. The whole notion of carrying a full kitchen in their rig is not conceivable. Also, In years past we would announce the secret ingredient the night before, but most people on the trail would miss the announcement, plus even if they got it on time, getting the ingredients to make their dishes would be next to impossible.

To even the playing field, we're doing things a little different. There's still 5 judges and an a maximum of three participants per team. The allowed time remains the same: 90 minutes from start to finish. Teams need to make three dishes: Two savory, plus a dessert. Dishes must be served in 8 inch paper plates to the five judges, plus one for the MC. Each dish will be judged in three categories. Taste is the most important of the three with a maximum of three points. Creativity and a new category: Theme.

This year instead of having a secret ingredient, the event will about a theme and that theme is what brings everyone here, our love for Land Cruisers. So get your pots and pans, rollers and whiskers and start thinking about your birfield soups, pesky heater hose mousse or your winch line ramen. Any cruiser related food goes, but remember it's not about just a funny name, it's about good food.

Let the best team win

Regards

Alvaro

 

[OGBeno]

Rock Chef is a different event than Sand Chef. For starters there was a super market nearby and Internet access at the beach. Rock Chef at Rubithon is done under much harsher conditions. Contestants do not have the luxuries of groceries nearby, nor access to the web. Plus many of the people at Rubithon do not have a camper with four TV sets, they have barely enough room on their rigs for something to eat & drink during the week. The whole notion of carrying a full kitchen in their rig is not conceivable. Also, In years past we would announce the secret ingredient the night before, but most people on the trail would miss the announcement, plus even if they got it on time, getting the ingredients to make their dishes would be next to impossible.

To even the playing field, we're doing things a little different. There's still 5 judges and an a maximum of three participants per team. The allowed time remains the same: 90 minutes from start to finish. Teams need to make three dishes: Two savory, plus a dessert. Dishes must be served in 8 inch paper plates to the five judges, plus one for the MC. Each dish will be judged in three categories. Taste is the most important of the three with a maximum of three points. Creativity and a new category: Theme.

This year instead of having a secret ingredient, the event will about a theme and that theme is what brings everyone here, our love for Land Cruisers. So get your pots and pans, rollers and whiskers and start thinking about your birfield soups, pesky heater hose mousse or your winch line ramen. Any cruiser related food goes, but remember it's not about just a funny name, it's about good food.

Let the best team win

Regards

Alvaro

Wish I could be there. Sounds like it is going to be a blast.

Great work Alvaro. Remember, not too much scotch, ok?

 

[Bad Coco]

Yee Haw baby. Let's grub!