Posts Tagged ‘KCBS’
Visiting a BBQ Competition?
Here are a few tips on BBQ Etiquette
- BBQ Teams have paid to compete – please note most take it seriously. Teams pay for everything from the competition fee to the meats and supplies.
- IF you see someone walking a turn in box (usually a 9×9 Styrofoam box) please move out of their way.
- IF you see someone walking a tray of food items please move out of their way.
- Do not under any circumstances ever take any food from tables within a competition site without asking first. Most competitions do not allow public sampling. Please visit the vendors to purchase food and support the event.
- Be respectful of the competition sites. Do not cut through a team’s site to get to another section of the competition area. That’s like walking through someone’s house.
- Mind your manners, your pets and your children. Children and their parents should be aware that there are hot grills and sharp knives at every site. Do not let your children or dogs run around team sites. Do not let your drunk friends run around team sites either.
- Do not touch another person’s grills ever…. without asking first.
- The clock rules everything at a competition. Teams need to turn in items on a specific schedule. During those turn in times teams may not want to have a conversation or stop to talk. It is nothing personal. These times are approximately 1130am-2pm however at each contest times can vary.
- Please ask before taking pictures of teams preparing their entries or of the teams themselves. Some teams would rather not have pictures of their items out in the public.
- Some events have adult beverage tents. Please enjoy responsibly.
- There are quiet hours at every BBQ contest. Please respect them.
- Please come out to the awards ceremony and cheer for all the teams. The more the merrier.
- Ask questions from teams in the non-busy hours. We love to talk about all things BBQ.
- Visit team websites like www.divaq.ca & www.kcbs.us for more information about competition BBQ.
MD/Virginia/North Carolina BBQ Road trip
I have been wanted to get back to North Carolina for a while now. I really wanted to get to some of places on the North Carolina BBQ Society Historic Barbecue Trail. I have this underlying fear that if I don’t see some of these places soon they may not be around too much longer. Each place I went in North Carolina was very unique. They are all very individual save for vinegar. Vinegar was the only constant in the trip. Everything else changed from location to location. On the way to NC I stopped at a few places in Maryland and Virginia as well.
The Trip started at a place that was recommended to me – over the next couple of weeks Ill write about every place I have been.
1310 South Main Street Mt. Airy, MD 21771
They have a deep understanding of all types of BBQ from Competition to Restaurant and everything in between. They even organize their own BBQ competition each year SWINESTASTIC.
Fun license plates cover many of the surfaces. Pig lights, wood beams and a generally comfortable feeling round out the vibe. There is a patio out front for more seasonal warmer months.
The food is all cooked with hickory and oak on a Southern Pride.
The inside décor is a mixture of license plates, BBQ posters and lots of wood. It’s a comfortable place perfect for date night every day eating and families. The place was getting full of happy looking folks all eating lots of BBQ slowly smoked on heir Southern pride using Oak. I watched plate after plate of BBQ being delivered to tables. All of it looked great. These folks have earned some serious accolades for their food and their legendary Black Raspberry Grillin’ Sauce taking 1st place at the National BBQ Association (NBBQA) competition.
We got to try all 4 of their awesome sauces-
Sweet & Tangy Grillin Sauce
Ol’ Red Grillin Sauce
Hot & Spicy Grillin sauce
Black Raspberry Grillin’ Sauce
They were all good. On the advice of our server we even mixed the black raspberry with the hot & spicy and it was the bomb.
We ordered an assortment of food-brisket, pork, ribs, sausage and their smoked turkey. Nothing comes slathered with sauce and I sure did appreciate that. All of it was moist and delicious save for the turkey. The turkey was sliced and looked like it had been grilled after. Unfortunately it was on the dry side but still had good flavor. The meat on the ribs pulled off nicely but was not overdone. The brisket was tender and juicy with a terrific pull and chew. Seasonings were restrained on all the meats. They really did a great job of letting the meat and smoke flavor shine through. I really like the fact they served all of their sauces on the side. It was a fantastic grouping. I can see myself eating here again in the future. I sure hope to get back and I would not hesitate to recommend this place to anyone.
Sides we chose were mac & cheese, hush puppies, cornbread, loaded baked potato, and coleslaw. The slaw was beautifully crisp and lightly dressed, the hush puppies were nicely done with a crunchy exterior and fluffy interior, the cornbread had a subdues sweetness to it and the loaded baked potato was great packed with goodness. I just don’t get the texture of the mac and cheese. the cheese sauce was amazing but the pasta was so soft it was mush. I asked the owner about it and he says thats the way people like it. Personally I like texture to my pasta.
Another thing I just have to mention about Carterque is the people that work there. From the front door, to the bar area, to the waiter to the owner these people are uber friendly. Not in that fake crappy kind of way these people really do go out of their way to make you feel comfortable- genuinely glad you are there.
Terrific place to go, delicious BBQ and all around awesome.
Carterque on Facebook
Carterque on Twitter
America’s Best Ribs: Tips and Recipes for Easy, Lip-Smacking, Pull-Off-the-Bone, Pass-the-Sauce, Championship-Quality BBQ Ribs at Home
America’s Best Ribs: Tips and Recipes for Easy, Lip-Smacking, Pull-Off-the-Bone, Pass-the-Sauce, Championship-Quality BBQ Ribs at Home
Both of these BBQ gentlemen have put out multiples of books before such as:
This one is all about RIBS… Delicious…mouthwatering …goodness that is ribs. No boiling needed……….
Ribs is the one thing everyone absolutely loves to make on the grill. I get asked more questions about ribs than any other meat.
They cover off all types of ribs in this book: Pork, Beef, Bison, Mutton and lamb. The recipes are varied and there are step by step instructions on how to make ribs that will make you look like a Champion right in your own backyard! Plus desserts & side dishes .. really yummy side dishes like this corn recipe:
I really enjoy looking through BBQ books that have lots of great but not perfect pictures. Completely staged pictures with perfect drops of sauce really don’t float my boat. I prefer pictures that showcase real BBQ the not so perfect kind. I love the fact that real pictures are used in this book. There are lots of great pictures used from a variety of BBQ Contests and gatherings. Many people from around the BBQ circuit and BBQ Legends like Pat Burke.
There is a community feel to this book that is terrific. Lots of contributions from many folks in the BBQ community. In addition there are a ton of recipes that anyone from the inexperienced to the competitor will really use. The book will be available for sale May 1, 2012 . I think it would make an ideal gift for any avid griller and a wonderful Fathers day gift.
Yesterday was the cutoff date for submissions of videos for BBQ Pitmasters Season 3 !
The competition is really heating up for a spot on the hit show. Lots of great audition tapes posted to Youtube and Vimeo. Some are new faces and some are people you may have just seen before. Good Smoking Luck to all who applied!!
One little tweet. Thats all it took for the BBQ community to get all in a kerfuffle about a new Season of BBQ Pitmasters
2 days later a post on the BBQ Forum provided a link to the information:
BBQ Pitmasters is back!
Season 3 begins shooting in March!!
Good Luck to everyone sending in their audition tapes!! I had a blast doing the show in Season 2.
Of course the debate about BBQ on tv continues on. Well documented by one of my favorite BBQ blogs
The BBQ Brethren
Lots of discussions are going on here.
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.
One of the challenges of being a competitive BBQ’er is trying to figure out what the heck the judges want. I know I have cursed many a judges score, scratched my head in disbelief and generally been frustrated to no end when on the receiving end of comment cards that say ” Chicken was too juicy” ” Looks too perfect”. ( I won’t tell you what I said after reading those cards- lol it would involve a whole lot of bleeps!) Gut instinct takes and you are offended at first but more sensibly its another opportunity to learn. I also have thanked the BBQ Judges on occasions where I thought I literally had turned in crap and gotten calls. I don’t think I have ever seen anyone refuse to take an award.
In my never ending quest to improve my BBQ I search out lots of ways to get more information. Whether it be on the net or in person listening to what the judges and other competitors have to say- is important to me. As far as I am concerned I work for them. Everything I do is to get them to give me and my BBQ a better score. A wiser much more experienced BBQ’er once told me never leave any points on the table. I strive for that every time I turn in boxes.
Photo Credit The burger Baroness: http://www.flickr.com/photos/jesswebb/
I am a certified BBQ judge with KCBS and PNWBA. I have not however judged many contests. On various forums ( BBQ Brethren one of my favs!) there are always posts that say rate my box. Feedback in appearance can be really helpful. The posts are usually answered by multiples of people and the answers can vary wildly. While it isn’t a slam dunk it can sure help. Thats probably why I like the site BBQ Critic. Lots of boxes posted with commentary from a wide variety of folks.
“I do solemnly swear to objectively and subjectively evaluate each Barbeque meat that is presented to my eyes, my nose, my hands and my palate. I accept my duty to be an Official KCBS Certified Judge, so that truth, justice, excellence in Barbeque and the American Way of Life may be strengthened and preserved forever.”
Photo credit http://www.flickr.com/photos/anotherpintplease/
BBQ Critic invites people to come and judge the boxes presented. The teams are kept anonymous. It is really interesting to see the commentary. Teams are invited to submit their boxes to be judged.
This past weekend the Inaugural Sam’s Club National BBQ Tour kicked off in Gilbert Arizona !
30 teams and 30 judges got down to business in rainy drizzly weather….Sanctioned by the KCBS!!
One of the best things about BBQTV videos is to hear the judges commentary on the BBQ that was presented to them. You can learn a lot from watching their videos- all 577 of them!!
After the boxes were turned in & the results tallied the Grand Champion was … Darren & Sherry Warth from Iowa’s Smokey D’s BBQ !!
Reserve Grand Champion was Jennifer Duncan from Smoked to the Bone..
The Top 7 teams overall from this contest will be continuing on to the next tier in Las Vegas on May6th & 7th 2011:
1 Iowa’s Smokey D’s BBQ
2 Smoked to the Bone
3 Rhythm ‘n Que
4 Slap Yo’ Daddy BBQ
5 I.A.B. 30 BBQ
6 McFrankenboo BBQ
7 Loot N’ Booty BBQ
Congratulations to all the teams that participated!
Great news for those of us in Ontario that compete. The first ever KCBS Sanctioned Event in Ontario - Smokin’ for Gold BBQ Championship will take place Friday, July 8 and Saturday, July 9, 2011 Cedar Run Horse Park, Clarksburg.
Why is having a KCBS Sanctioned event good news? Lets take this right from their website:
The benefits of having a sanctioned BBQ contest are numerous. The Kansas City Barbeque Society (KCBS) is the world’s largest organization of barbeque and grilling enthusiasts. KCBS sanctions nearly 300 contests across the U.S. annually.
A sanctioned contest offers the organizer:
- (1) Integrity,
- (2) Experience,
- (3) A built in base of cookers and judges, and
- (4) A support system of other organizers and members.
For the teams, it offers the assurance that a contest will be conducted in a professional manner, the prize monies will be awarded as advertised, and that the rules will be followed. Some events start off non-sanctioned and work toward sanction. Generally, if you start off as a KCBS sanctioned event your contest will run smoother, have more trust from the teams, and have a higher success rate. A non-sanctioned event is not highly regarded, nor supported by teams if they are not aligned with a proven entity. However sanctioning alone cannot guaranty the number of teams competing or the success of your event
From the Smokin’ For Gold BBQ Championship Website :
Kansas City BBQ Society Rules
4 categories Ribs, Pork, Chicken and Brisket
$8,000 IN PRIZES - each category $75 or 4 categories for $200
Grand Champion $2,000.00 Plus Trophy (must enter all 4 BBQ categories)
Reserve Grand Champion $1,000.00 Plus Trophy (must enter all 4 BBQ categories)
Prizes for each category
First Place: $500.00 Plus Trophy
Second Place: $250.00 Plus Trophy
Third Place: $150.00 Plus Trophy
Fourth & Fifth Place: $75.00 Plus plaque
Sixth – 10th Place – plaque
Texas Chili Tolbert Rules – Entry Fee $25
Open Division – Texas Chili – Entry Fee $50
1st place – $500 plus trophy
2nd place – $250 plus trophy
3rd place – $150 plus trophy
4th & 5th place – $50 plus plaque
6th-10th place – plaque
We are looking forward to participating in this event if at all possible and wish them all the best of success!!
Our year end final numbers for 2010 KCBS TOY Standings
Overall~130 out of 5713 KCBS teams !!
I am really pleased since we only had 9 competitions that qualified towards these standings.
Thats a BIG improvement from our year end last year where we came in 241 out of 4716
We still need to work and keep focused for 2011. You just never know where we may end up and at what contest!!