Paul Kirk Class - Day 2

Day 2, Class Day! It started out early, we were there at 5:30 to begin getting ready for the day. Here are the first tents set up in the morning light. We would be cooking all 4 competition meats - brisket, pork butt, ribs, and chicken. These meats take a long time to cook so we had to start early.
Paul also taught us how to make our own custom spice rubs, how to mix bbq sauces (there doesn't seem to be an ingredient on this Earth he hasn't used or has some knowledge on how it will work in a rub, sauce, or mop), etc. He talked about trimming meat, selecting meat, cooking meat, cutting meat,etc. We talked about sausage, we talked about everything BBQ.



The legend himself, in the flesh. The participants all learned a lot during the course of the 14-hour day, there wasn't a single question Paul wouldn't answer.


Paul explaining the finer points of sliced brisket...

I was lucky enough to be teamed up with local competitor Kevin, who cooks under the team name Porkaholics. For one day only, we were the Smokeaholics... And the Smokeaholics cleaned up, winning first place pork butt and first place brisket. Too bad our chicken and ribs tanked!

All in all, an awesome day, an incredible weekend. I had so much fun talking to all the B.C. competitors, learning from them and just chatting about BBQ. I hope to make it back to compete soon. 2010 is looking good! I will see lots of these guys in Calgary over the labour day weekend at BBQ on the Bow.