Posts Tagged ‘KCBS’
There is nothing like deciding to go on a bit of a road trip for a contest. We decided to make a bit of a hike to Pennsylvania this past weekend with our children to attend the Inaugural competition put on by our friend Brian Nevel from Huntingdon County Custom and his partner Ed Stoddard.
They did a good job informing teams coming in of what to expect and the location was top notch. We had a great time competing in both the grilling and the KCBS contest.
You know its always so wonderful to get the opportunity to travel and see the small towns on the way to a comp. There are so many beautiful communities with interesting quirks I would love to stop at. There just never seems to be enough time. The fall foliage was breathtaking as we approached our destination. Just beautiful. My blackberry pictures don’t do it justice.
Lucky for us we had our good friends from Swamp Pit BBQ right next to us. Our kids love hanging out together and so do we!!
I also have to point out that I finally got to meet a very special little man. He is so snuggly and cute and adorable. Cooper belongs to Kristal and Josh Shade from Tiny’s BBQ and well I was just really excited to cuddle him a bit
For the grilling contest I have to give some props to our good friends Dan Hixon and Chris Hall from 3 Eyz BBQ. Since they were not competing in the grilling part they ended up being our taste testers for the trials we did ahead of the competition. I was happy with our burger, pizza and chefs choice entires. I like having the ability to be creative. We ended up with a 1st in pizza and Reserve Grand Champion.
Here is a short video I took on the BB of the competition.
It was a lot of fun and it was great to see the other teams. I loved seeing the custom made firepits. I really enjoy sitting around the fire at a competition. I also seriously enjoyed a wicked good prime rib courtesy of the Grand Poobah himself Phil. It was awesome. The morning shot was courtesy of MABA & Aporkaclypse now. The shot glasses were a really nice souvenir from the event.
Congratulations to PA Midnight Smokers who received two 180′s for the weekend. One in dessert and one in brisket.
Congrats to Chix, Swine and Bovine on their GC and 3Eyz BBQ on their Reserve GC for the KCBS competition. we came in 4th overall just missing a 180 in pork by less than 1/2 a point.
The reserve GC and the Grand Champion teams got to participate in a new tradition at Raystown Lake they both took a dip in the water and we all posed for a group picture:
It was great to be among friends for the weekend but its always nice to come home …..
Good Friends getting press always makes me smile. I was really thrilled to see Julie & Skip from Swamp Pit BBQ getting some press from Albany Alive at the Troy Pig out where they took a 2nd in pork and a 10th overall.
If you have ever been to a contest where they are at you probably met them. Socializing at BBQ comps is something they specialize in.
Additionally they are more often than not showing a new team how to make a parsley box, organize their camp or just in general helping out wherever they can!! I have witnessed their kindness and generosity to so many people on many an occasion and have been the recipient of it as well.
They also always have some seriously good tequila always served ice cold from one of their many cocktail shakers.
Once again they like many others show why Competition BBQ is such a great “sport” to get involved in. Its not always about the meat and the turn ins – its more often than not about the awesome people you meet.
This past weekend we traveled to Kettering Ohio for the first time. It was a really challenging competition as our son ended up getting sick on the way and we spent a lot of time during the competition cleaning up his vomit. It was coming out of all ends of him and it was a hard battle to try to stay dually focused for the weekend. We did our best. We came in 7th overall with the only call of the weekend being Chicken (7th) out of 51 teams. It was a really nice location under some trees and we were well taken care of. we never experienced any issues with power, ice or having our questions answered. The organizers did a really good job!!!Also the breakfast was terrific from the Vets. They are an incredibly special bunch at this competition. We are thankful to have had the opportunity to go.
One of the highlights of the weekend had to be meeting with Curt McAdams from www.Livefireonline.com He is an incredibly accomplished photographer, bbq’er and all around a generally wonderfully thoughtful person. His blog is impressive and it has been given an accolade from Saveur as one of the sites they love.
Previously we had met Curt a few years ago at a Dr. BBQ class in Dettroit. It wasn’t until we were chatting that we realized we had both attended the same class. Curt also made the first BBQ fatty I ever tried. It was a moment I will never forget.
Curt took some pictures and captured some moments at the competition here are a few of them to share.
All images copyright 2010 Livefire Photography.
He took others as well but these are just a few. Thank you Curt for capturing some of our competition moments and thank you for the Killer brownies from Dorothy Lane Market. Wow. They were awesome.
Sometimes you just wish you could be in two places at once………….
If I wasn’t already booked for a competition I would be going to this next weekend. Rob “Rub” Bagby is a top notch competitor and an all around really great guy with a proven track record for getting terrific results!!
I have heard many extol the virtues of this class after taking it. I sure wish I could have made it down for his excellent BBQ Cooking Class.
Love seeing so many great audition tapes. I know some of these folks and I wish them all the best!!
Smokin Scotsmen!! FEAR THE KILT!!
Fire Fightin’ Cookin Crew ! http://www.youtube.com/watch?v=ap0va0O7r9M
Kentucky Smoke Squad
Team Unknown BBQ- Seriously funny video
Moe from Ponderosa BBQ~
Southern Soul Barbecue Harrison Sapp
A Boy and his BBQ!
New Cookbook that is available this month on Amazon.I was asked a while back to submit some recipes for the upcoming KCBS cookbook 25th Anniversary edition. I was surprised and delighted to receive my copy today. They included all of the recipes I submitted. These are truly some of my all time favorites.
A charter member of KCBS and former three-term member of the Board of Directors, Ardie Davis founded the American Royal International BBQ Sauce, Rub, and Baste Contest and the Great American Barbecue Sauce, Baste, and Rub Contest. He is the author of five barbeque cookbooks.
Paul Kirk, a charter member of the KCBS and member of the Board of Directors, operates the Baron’s School of Pitmasters. The author of six barbeque cookbooks, he has won more than 475 cooking and barbequing awards, among them seven world championships, including the prestigious American Royal Open, the world’s largest barbeque contest.
Carolyn Wells and her late husband, Gary, were two of the original founders of the Kansas City Barbeque Society. Carolyn is the Executive Director and continues to dedicate her time as an ambassador for the KCBS and for barbeque itself.
The book is chock full of recipes (over 200) from lots of terrific teams and backyard cooks. I had to laugh at page 209 title page Cross Dressing at BBQ & Chili Events. So funny. I won’t ruin the surprise by posting it here but don’t miss that page. Also a fav recipe of mine from a friend Paul Seabrook is featured on page 17 . There are so many interesting and varied recipes throughout this book. It will be fun to experiment with some of them.
At the front of the book there is also a section on the KCBS 4 meats for competition making this an ideal book for any starter team as well.
Lots of fun and loaded up with contributions from so many this makes an ideal BBQ book purchase or gift for any on your list.
As I am prepping for the 2010 season to begin I have to start with where we really needed to improve from 2009. For the last years season I was really happy with our pork. Everything else needs a lot more work. Especially brisket. I have struggled with brisket. Brisket is my challenge above all challenges. Overall for the year we came in 241 out of 4716 on the Pickled Pig Rankings. I am proud and challenged by those results. Just shy of being in the top 5% overall we came in:
- 173 out of 4716 Pork
- 267 out of 4716 Chicken
- 331 out of 4716 Ribs
- 580 out of 4716 Brisket
For these rankings we had 6 competitions that were included:
We did however compete in additional competitions for the 2009 as well that were not included in those rankings:
Canada Southern BBQ Championships
1st — Pork; 2nd — Ribs; 3rd — Brisket; 3rd —Chicken 1st—Anything But
“Smoke on the Water Barbecue Competition Saskatchewan”
Reserve Grand Champion
1st — Pork; 2nd — Ribs; 4th — Brisket; 4th—Chicken 1st—Anything But
Canadian Pork BBQ Championships
Reserve Grand Champion
2nd—Chicken; 2nd — Pork; 4th — Brisket; 4th — Ribs
Invitational BBQ Cook-off
7th — Pork Shoulder; 6th — Chicken;
National BBQ Festival “Best of the Best”
Open BBQ Cook-off
9th — Ribs
1st — Brisket; 3rd — Ribs
3rd—Chicken; 3rd — Pork; 4th — Ribs; 6th — Brisket
Overall we made improvements to our overall BBQ in my opinion. I am hoping to be able to attend more competitions this year however my schedule may have some interesting diversions this year. I can’t share them yet but I am really excited for 2010 overall. I have a lot of practice and work to do. LOL
Received this book in the mail for review. From amazon listing :
The complete guide to starting your own competition bbq team, from your initial idea to cooking in your first full contest. It covers preliminary considerations, planning, equipping, set-up, and running your own team. George has gone where no other has before… he tells you how to compete in barbecue competitions. His book is a great read for anyone thinking of competing and for those already on the circuit. It’s informative and funny! Mike Stines, Ph.B. Author of Mastering Barbecue I’ve cooked on a few teams in my time on the circuit, but we never had this kind of organized approach. Now that I have George’s book, my next team will have a good plan to follow and we won’t be stabbing each other with barbecue forks! Ray Lampe, a.k.a. “Dr. BBQ” Author of five barbecue books including The NFL Gameday Cookbook A masterful yet fun journal that will teach avid barbecuers the ins and outs of competition bbq; a must-have handbook for anyone who wishes to join the ranks of the bbq world’s best practitioners. Rick Browne Host of the PBS-TV show Barbecue America
Its 108 pages of about all things starting competition BBQ. It is an introduction to the world of Competition BBQ and some of the pitfalls to avoid. What they don’t tell you is how funny this little book jam packed with valuable information is. I loved reading the stories from George’s point of view. Don’ t miss the psychological impacts of competition chicken overload. I have been there. I really related to these stories. Or even the sage advice offered on crotchel area issues on page 21.
This is not a serious book by any means. However there is some really serious decent advice and its an easy and fun read. If you are just beginning to contemplate starting a competition BBQ team you really should read this first.
You can buy a copy of the book here right on their site: www.watgbbq.com
Additionally you can always catch up with George and his teams adventures on the blog Who are those guys? Competition BBQ Team Blog.
For the next 4 weeks Ill be revisiting all of my competition notes, procedures and meat prep. Looking forward to the Little Rock competition I really want to just do better. Last year we came in 47 out of 129 teams. We got a 19th in chicken, 43rd in ribs, 55th in pork and a dismal 84th in brisket.
This year we are driving with all of our equipment to this comp. All 18 hours. Last year I used borrowed equipment that I had never used before and it really showed. My goal this year is to be in the top 20% or higher. I am going through my bx pictures form last year and the notes I made. I can really see lots of room for improvement.
Hi all just passing this on. I personally have signed it already.
To: Kansas City BBQ Association
We, the undersigned KCBS members, formally petition the KCBS to allow members to have access to all non-executive session meetings via electronic media, including, but not limited to, pod-casts, web-casts and streaming audio. This is not to disparage the KCBS or any member of the Board of Directors, but to provide us, as members the fullest information on rules, standards and the agenda of the Board to make us more active participants and have a stronger and more informed participation in all KCBS related business and the promotion of BBQ throughout the world.