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BOLOGNA CONTEST HERITAGE BBQ

BOLOGNA CONTEST HERITAGE BBQ

 

CALL FOR SUBMISSIONS
WHO HAS THE BEST BOLOGNA?

*NOTE – YOU DO NOT NEED TO BE PRESENT TO WIN

 

CALLING ALL CHEFS
ENTER THE BEST BOLOGNA CONTEST

GRAND PRIZE
$1250 LE CREUSET COOKWARE SET

SECOND PRIZE

$500 CASH

SUPER EASY

JUST SEND 5 POUNDS TO MEMPHIS
WE COVER SHIPPING


*HOW IT WORKS
  • YOU prep, cook and pack your boloney (min. 5 pounds)
  • COCHON will cover (2-day FedEx) shipping to Memphis.
  • COCHON will serve it to judges on Friday, August 31 at 5:55pm.
  • WINNER announced by Twitter (@COCHON555) with the hashtag, #HeritageBBQ, at Midnight.
  • SERVING THE JUDGES: All bologna will be sliced by an electric carving knife (http://j.mp/LV24Vg) and served on [1] piece of Wonder Bread. Guests will have the option to add Duke’s Mayonnaise or Mustard. The Winner will be chosen by a panel of competing chef peers. Guests will be able to vote on a crowd favorite.
  • *NOTE – YOU DO NOT NEED TO BE PRESENT TO WIN, just shipping.
ENTERING: Follow these simple steps
  • Confirm your interest via Twitter @COCHON555 
  • Tweet this – I want to win the #BestBologna #Contest @COCHON555 #HeritageBBQ in Memphis this Labor Day http://j.mp/BOLOGNACONTEST
  • Confirmation will follow, with address and shipping instructions.
  • Limited only to [24] chefs first year.

THE PRIZES
  • GRAND PRIZE ($1250 value)
  • Le Creuset Cochon Set – click on picture
  • How? Blind Judging Panel
  • SECOND PLACE 
  • $500 CASH
  • How? The People’s vote

HISTORY? Bologna sausage, also known as boloney, or polony, is an American sausage derived from and somewhat similar to the Italian mortadella (a finely hashed/ground pork sausage containing cubes of lard that originated in the Italian city of Bologna. U.S. government regulations require American bologna to be finely ground, and without visible pieces of lard. Mortadella will be categorized by having visible pieces of lard. 

WHY? BOLOGNA has a bad rap because consumers don’t trust the source. Now is time to bring bologna back in positive light. Chefs across the country use the Classic American Sausage into sandwiches. The process promotes 100% utilization (food profit that trims the fat). Entries for this contest can showcase the fat chunked (mortadella, rustic) or emulsified. For the tasting, guests will have access to white bread, mayo and mustard. For restaurant use, roll it in pastry and bake it, put it on pizzas or on the BBQ grill. Heritage BBQ weekend is about inspiring whole animal utilization in BBQ restaurants.


From the first guest to last bourbon, 3-days in Memphis dedicated 
to the building blocks of the perfect whole pig BBQ menu. HAVE YOU SEEN OUR HERITAGE BBQ PREVIEW?


CLICK HERE

COFFEE CAN BOLOGNA
15 lbs.  meat
15 tsp.  seasoning
7 tsp.  ground black pepper
1/2 c.  brown sugar
2/3 c.  salt
1 tsp.  liquid smoke
1/2 qt. vegetable oil
  • Combine all ingredients, with exception of the liquid smoke and oil.
  • Place the mixture in a covered container, refrigerate overnight.
  • Add liquid smoke and the oil into the meat mixture and mix. Emulsify.
  • Pack the mixture tightly into oven-safe cylindrical cans. Clean, empty coffee cans are best. 
  • Leave approximately ½ inch of space at the top. Large Cans are equivalent to 3lbs.
  • Bake the cans upright in the oven for 3 ½ to 4 hours uncovered at 200 degrees.
  • Let cool. Drain the excess liquid and wrap tightly.

 

 

WHAT ARE THEY SAYING?

WHAT ARE THEY SAYING?

"2016 Event of the Year!"
Time Out New York

"Raising the Bar for Dining Festivals"
LA Times

"The Porcine Equivalent of Christmas"
Seattle Metropolitan

"Pork-tastic Goodness!"
Food & Wine Magazine

"Stunning in its Professionalism"
Jonathan Gold

"Stunning in its Professionalism"
Jonathan Gold

"Cochon555 Features Some of The Best Chefs in Town"
Time Magazine

"Everyone’s Favorite Pork-centric Cooking Competition"
Zagat

"A Great Celebration, the Ultimate Pig Out"
Bon Appetit

"Chefs Bring Their A-Game for a Cause"
Eater

"Enough About Bacon! Let's Talk Whole Hog"
The Seattle Times

"Cochon555, a Touring Porcine Bacchanalia Slash Competition"
SF Weekly

"A Super Bowl of Swine, Bite After Bite of Swoon Worthy Swine"
Denver Westword

"The Pork Flowed Like Wine at Cochon555"
Eat Me Daily

Cochon555, the competitive celebration of heritage pork... [+] Eater

Cochon555 founder Brady Lowe is a tireless champion of heritage pigs... [+] Food Republic

Heritage-breed pigs in the competition yield melt-in-your mouth chops that you’ll crave for days... [+] The Village Voice

Meant to raise awareness about heritage-breed pigs and sustainable and socially responsible farming... [+] Miami New Times

Are designer pigs worth the money? Brady Lowe of Cochon 555 breaks down the difference... First We Feast [+]

Where can you find 3,500 pounds of Heritage breed pigs, locally sourced... The Daily Meal [+]

This culinary competition celebrates family farms, heritage breed pigs and today’s emerging chef community... NBC Bay Area [+]

Whole heritage-breed pigs in a head to tail showcase for a crowd of pork-loving gourmands… The Huffington Post

One of the country’s most delightfully decadent food fests... Chicago Tribune [+]

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