Overall: Grand Champion
www.pileofbonesbbq.com
Well what a weekend... Our second competition ever. This event, in its second year, was on home turf in Regina. It was held at Rambler Park in Regina, a collection of ball diamonds surrounding a log cabin that formerly served as the Molson house, before being moved out there for use by a community organization. 17 teams showed up this year, mostly from out of province. They were encouraged by a financial incentive (aka gas credit) for the long drive. This was a great turnout for a second year event in Saskatchewan.
The Chef's challenge event this year was bunny, with each participating team given a half rabbit to cook as they pleased. First place went to Pigasus BBQ, with a very impressive Mexican theme including Frank's corn on the cob and icy Coronas. We didn't participate due to the fact that we were cooking for a 130-person wedding the same day.
New team member Gord managed to get the big meats on the cooker while we were still cleaning up after the catering job... These folks were light eaters so we took a lot of food back to the comp and served midnight beef sandwiches with slaw & potato salad. After that it was time to relax, do a little visiting, and get some sleep. We each managed to squeeze in a couple hours in the truck, then it was time to trim the ribs.
All four meats finished on schedule, actually the butts and the brisket weren't pulled off the cooker until about an hour before turn-in. I managed to prepare my own garnish this time, something I've never done before. Gord and Jacy figured it out too. I was pretty happy with all 4 meats, they all made it to the judges table in time, so it was time to relax for a few minutes and start tearing down. Sadly, Gord had to leave us to get back home and finish tearing stucco off the house... We were lucky have him as long as we did this weekend, but he missed the best part of the weekend!!
Didn't use the camera much, here are some highlights...
Camp Set up the morning of turn-ins
Slicing into the 13 lb brisket
Receiving G.C. trophies
Getting some feedback from C.J. Katz, who made a special effort to make some notes through the judging process and track down the cooks. (Judges don't know whose food they are judging, but they are sometimes able to piece it together after judging is complete)
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