Posts Tagged ‘Jack Daniels BBQ’
Home from the Jack Daniels 2013 World Championship Invitational Barbecue.
The Diva Q BBQ team was lucky to be drawn for the I know Jack…About Grilling contest. This is a separate contest held on the Friday morning of the Jack Daniels competition weekend. Entrants are selected by random draw – 4 teams from the US and 1 team from the International Teams. Diva Q was drawn for the International Teams.
Each team is allowed to bring two members maximum. You are also allowed to bring 1 spice, 1 bbq sauce and 1 optional ingredient. It is a black box contest where you do not know what you will be grilling at all. There is a very strict time limit of 1 hour to complete an entree, a side and an appetizer.
I took my teammate Jessie with me to compete. It was a cold morning for sure and we were all bundled up.
Photo Credit: John Thompson – Eatapedia
The teams that were drawn for the competition:
Can you smell my pits
The Boys from Tornado alley
Southern Krunk BBQ Society
Blazin’ Buttz BBQ
The teams are sequestered away to the side of the Jack Daniels pavilion. Then each team has a staggered start 10 minutes between each entrance. This provides the judges enough time to give the meal its full attention and no one gets cold food.
The Black box items for this year were:
- Mahi Mahi
- Green Beans
- Soy Sauce
- arborio rice
- white rice
- chicken stock
& my favorite ingredient …. Jack Daniels Honey
We brought a middle of the road BBQ rub, my Diva Q competition sauce , plus pineapple. I like pineapple with savory & sweet dishes so I thought it would be an interesting choice. I also thought that a fruit would make our entry stand apart.
The equipment we were provided was 1 gas grill with side burner and a primo charcoal grill. Both were lit prior to us starting.
I have no pictures of our entry. Time flew by……
Our appetizer was relegated to bacon wrapped shrimp. Each team had to make the same appetizer following a recipe provided. We were required to use JD Honey & my competition sauce. Our bacon was in small pieces (no full slices) when we opened the package so we made the best of it wrapping away. WE then used grill grates to cook the shrimp.
While this was ongoing I toasted off the arborio rice in a pan on the gas grill to bring out the nuttiness. Jessie heated up the chicken stock and in went the green beans to soften them up quickly. The green beans were then grilled on the Grill Grates to finish and give them grill marks.
The chicken stock was added to the arborio rice and we stirred that rice (each of us took turns) until all of the liquid was absorbed we repeated this multiples of times then borrowed water from the teams next to us to continue cooking the rice. That rice was stirred for almost 50 minutes. It was creamy deliciousness. Additionally anytime we cooked bacon slices we saved the fat and added it to the risotto. We finished the risotto off with butter and a bit of bbq rub. At the last minute I chopped up green beans & grilled bacon finely and added to the mix.
Photo Credit: Randy Dunn - Thats The Way BBQ Go!
The competition is really intense. Everything is happening all at once and at one point I forgot to burp the Primo grill and singed off some eyelashes & eyebrows with the flashback. Burning hair is never an attractive smell. … yikes!!
Moving on to our pineapple – Jessie had beautifully cut up the pineapple and I grilled it off on the grill grates. It looked amazing. For a topping for the Mahi Mahi I made a sort of pineapple salsa with a little JD Honey, slices of green beans and a bit of rub. We also left some of the grilled slices of pineapple whole for a presentation under the bacon wrapped BBQ shrimp.
Our Mahi Mahi was grilled at the last few minutes. I really did not want to dry it out. It was seasoned simple with BBQ rub, honey & a tiny bit of soy sauce (at least I think that is what Jessie seasoned it with LOL) . I placed the fish meat side down on the grill grates for 3-4 minutes at about the 10- o’clock mark then turned it to the 1- o’clock mark for an additional 3-4 minutes. Once we had great grill marks I turned it over and finished cooking it skin side down. Seconds before I pulled it from the grill I doused it all with Jack Daniels Honey and set it ablaze to give it a final finish.
Plating came fast and before you know it Jessie & I had all the plates lined up. Jessie plated the bacon wrapped Shrimp with additional JD BBQ Shrimp on the appetizer plates. Then the entree- Big spoons of our creamy risotto and then very carefully sliced pieces of our grilled Mahi Mahi. I then stood there at the table looking at the plates thinking that I was missing something …. and as the clock got down to 5 seconds I remembered the pineapple salsa….
It made it on to every plate rather haphazardly but it made it… My teammate Patrick watching from the gallery said that it looked like I was throwing dice when I was putting the salsa on the plate.
It was all done then and wow was our adrenalin running high. 1 hour passed by like it was seconds.
We then had to talk about our dish to the Expert Judges:
I can’t remember what I said other than I called it Jacked Up Mahi Mahi. The rest is a blur.
Check out this video from our friends at BBQTV! They captured lots of great moments from the Jack 2013 & some portions of the grilling contest at the beginning.
We had to wait till Saturday for the results. We WON!!
To help celebrate our grilling win our friends at Grill Grate are giving away a set of their grates. We are big fans of these and have used them in many grilling contests.
NO PURCHASE NECESSARY TO ENTER OR WIN
All you have to do is leave a comment on the Diva Q Facebook Fan page under this contest announcement about why you love BBQ. The contest is open to both Continental US & Canada residents. 1 winner will be randomly selected from all the entries. LIMIT ONE (1) ENTRY PER Household. Subsequent entries will be disqualified. Contest is void where prohibited by law. Contest begins October 30 and closes November 6 at 7pm est. Diva Q accepts no responsibility for comments lost or unpublished. Winner will be notified via Facebook message.
UPDATE: Congratulations to Mark Burgmeier from OHIO who won the Grill grate contest!!
The weather was grey and overcast the entire trip.. Mass pockets of rain hindered what is usually a beautiful scenic drive.
Getting to the Jack and our hotel as fast as possible was our goal. We had decided that it would be in our best interests if we drove through the night as much as we could safely.Vlad – drove 99% of the way he is a trooper!
There were four of us in the truck from the team – Vlado, Jamie, Mike and myself. Lets just say the ratio of testosterone to estrogen was a bit skewed. The boys talked about sports and argued the validity of their teams. Jamie had downloaded a lot of 80′s music that was great to listen to. Mike was in charge of candy procurement and snacks.With all the rain and fog and mist we didn’t take a lot of pictures but how cold you miss this Dinosaur LOL
It seemed like it took forever to get here. It almost did – almost 28 hours after we left we arrived in Nashville.
Now I am a very superstitious BBQ lady and I believe if you have done something in the past and it has worked then you should repeat the process. SO off to Jack’s BBQ for some food and a slice of chess pie. Just like I did 3 years previously.
At Jack’s I made sure to pet his pig at the front. Then we grabbed a couple of plates of food to share with each other. I think it is really important to try as much BBQ as possible wherever you are. I think it is a lifetime of learning about the different ways ppl make BBQ.The guys about to Chow down! left to Right Mike Miller, Vlado Dimovski Jamie Parisi
It was a good meal and a great kickoff to our time in Tennessee.Texas Sausage, mustard greens and sweet potatoes all of it was delicious. Great memorable beans, cornbread, delicious brisket also ribs, pork and mac & cheese.
After Jack’s BBQ we finally got to our hotel in Tullahoma TN and after cleaning up it was time for a few cocktails and talking to some of the teams that had already checked in.We love Motts clamato caesars and Yeungling and we are well stocked for the next few days! Libations at the hotel with some of the fine folks from Smokin’ Hoggz
That’s it for day 1 !! (well that’s all that can be published lol) Today we are off to the legendary Mrs. Mary Bobo’s
We went to this contest as a family. It was a super nice change from the Royal. I love being with my family at BBQ contests. The route to and from PA was spectacular with all of the fall foliage.
The contest was a KCBS & MABA event. KCBS categories Chicken Ribs Pork and Brisket and MABA categories Weavers Bologna, Bell Evans Chicken Wings Bell Evans Leg and thighs plus dessert.
I got the shock of my life when we received our products to use in the auxiliary categories. The Lebanon bologna was unlike anything I had ever seen before. It is much closer to a sweet summer sausage. I had no idea what to do with it. My plans went out the window as soon as I saw it. I had never entered a bologna contest ever. Both the bologna and the wings were submitted on Friday night so it was a busy evening.
So I cubed it up and slathered it with Sam Dog BBQ Mustard Sauce and a few other ingredients. Placed it in one of the Traegers and let it smoke for 4 hours until all the sides were caramelized. Lets just say it wasn’t pretty, but it was super tasty. We put it in our individual containers added a shot of Forty Creek whiskey as a chaser and sent it off to the judges.
We also competed in the wing category. I love categories with open plating and we had a lot of fun with this one. We decided to give the judges some of our Yeungling beer as a side to the wings. I mean really who doesn’t love wings and beer?? I wish we could have tried one of teh wings but we had so few to work with (Meat was supplied) that we just had enough to barely fill the plate.
The rest of our Friday night was spent socializing. There are a lot of teams we got to catch up with including one of my Sisters in Smoke Jenny from Black Cat BBQ.
After a few libations I headed off to bed for a couple of hours. It was a lovely albeit cold evening. Perfect for me.
When I woke up one of my other neighbors was up and stoking the fire in his Jambo. Mike Richter is an uber BBQ competitor. Currently ranked #3 in the KCBS TOY. He is super kind and nice to chat with I am glad to call him a friend. I don’t get to see him or Barb often enough.
Then as the sun rose I took a bit of a walk about. Got to visit with the Smokin Gnomes, Tim, Tiny’s BBQ, and a whole lotta other terrific people.
The time got away from me a bit and I put on my Bell Evans best legs contest meat a bit late. Grill Grates came to the rescue and we turned in grilled chicken. It was tasty chicken. Much different from our normal KCBS chicken.
I can blame the time getting away from me on one thing. Donuts. Seriously damn good donuts. The biggest box of donuts ever that was provided to the teams along with coffee too! Like a moth to a flame I was entranced….
The rest of the entries including dessert last went off without a hitch. They went in the boxes fine but the brisket was dry and I tried a couple of new presentations that I was thinking of doing for the Jack next weekend. I figured if the brisket came in above DAL well then the judges were going to be very generous.
The awards ceremony time came and we headed off.
To my absolute shock we got a 1st place in bologna. LOL still makes me giggle.
We also took a 3rd in dessert 4th in wings and a 4th in Pork. The judges were uber generous and gave us 39/47 in brisket. They didn’t like our ribs 23/47 or our chicken 24/47 overall coming in at 21/47. Ugh. The Bell Evans BEst legs I am not sure where we ended up as they only reported to 5th place.
Huge congratulations to Aporkalypse Now (aka Myron of the North) for their GC and to Lo & Slo BBQ on their RGC and to all who competed!
So that’s it for regular comps for the year for us and we are now packing for the Jack next weekend. Hopefully we come home with at least 1 of these again that would be spectacular !
I just need to get through catering a wedding and a baby shower this weekend plus a couple of soccer matches with the kids- a presentation at school and then driving there for 18 hours. I’ll sleep when I am dead. God bless the staff at Starbucks. They are keeping me upright with all the caffeine I am consuming.