Well, where has the time gone! We will be leaving for K.C. in about 30 hours... and there's a lot to do before then. I'm not going to worry about it though, I'll get my 5.5 hours of sleep tonight, work my butt off at the office tomorrow and then it's nothing but BBQ for the next 6 days!
We have worked very hard at this little hobby this year. We are honestly a little burnt out - I never thought I would say that but with all the comps, all the catering, 2 jobs etc we are ready for a break. Jacy has been incredibly supportive, as has her family to whom we are already eternally indebted to for their endless willingness to watch our 2 precious little kids...
But enough whining, we are going to the ROYAL!!!! This is awesome, there's no other way to describe it. There are 119 teams registered for the Invitational event, held Friday-Saturday, and over 500 teams registered in the Open competition, scheduled for Saturday-Sunday. It's going to be a very long weekend indeed.
My expectations are tempered. We have been very fortunate in 2009, finishing in either the Grand Champion or Reserve Grand Champion position at all 4 events we entered. BUT this is in the Canadian prairies, not exactly a hotbed of BBQ. There are some talented cooks up here, but I'm competing against arguably 118 of the Best BBQ cooks in the world. A whole new ball game really. Instead of certified judges that have judged 1-3 competitions, I will face judges that have presided over dozens or hundreds of comps. And they are opinionated ;-)
Another factor is that this is a KCBS-sanctioned event... now KCBS is by far the largest, most respected sanctioning body out there, but things are run a bit differently. Instead of turning in meat at 60 minute intervals like we're used to with PNWBA events, we are turning in entries at 30 minute intervals. The meats are also judged in a different order. It's an entirely different schedule, and a much tighter one too. Planning, scheduling, delegation will be KEY.
Now... the logistics of turning in our entries on time: With 120 teams in the Invitational comp, and 500+ teams in the Open comp, with 70,000 spectators, this is a challenge. If our meat is 2 seconds late our entry for that meat category is disqualified. No arguments. Our cook site is about as far away from judging as possible... Just based on the map, I'm estimating it will take 10 minutes to speed walk our entries. This is with two people - one blocker to push through the crowds (Gord, who I think can be pushier and ruder than Dad if necessary), and Dad to carry the meat. This gives them 10 minutes to run, 10 to wait in line, and 10 to return. If they're late returning we'll have to send Jacy. Maybe the blocker will come back early to get ready for the next run.
And I'll have to keep my head in the game. I am giddy with excitement about going, I'm sure I will be blown away by the whole spectacle. How will I focus come crunch time? I guess we'll find out.
The bottom line... While I hope for a call in a category or two, I will be thrilled with an overall finish in the top 50%. I think we can do it.
Monday, September 28, 2009
'Que-Lapalooza
As caterers and now competition cooks, we have often been asked whether we do any dinners that anyone can attend. The answer has always been "maybe one day". Well that day was last Friday, Sept 25. We hosted 'Que-Lapalooza, our first public event and a fundraiser cabaret to fund our trip to the American Royal this week. Unfortunately in the rush of things we never remembered to take any pictures! I will be begging and pleading, hopefully we can find someone with some pics to share.
We had about 100 people out, approximately 50% friends & family, 50% complete strangers. This was a great mix - it means word is getting around in this city about true Southern BBQ. We only had about 3 weeks to promote the event and promotion was somewhat limited.
We served the 4 competition meats - brisket, pork butt, chicken, and ribs. We used exactly the same rubs and sauces we serve in competition so people could get a taste of what's worked so well for us this year. We managed to find a band a few days prior, and we got great feedback about them - Festus - a Regina band specializing in Southern-inspired Rock and country. We enjoyed them a lot too.
We gave a way a couple dozen door prizes, we had some items up on a silent auction table, and we had a well stocked bar. (There will be wine next year too!)
The evening finished up a bit earlier than we planned (I guess most people really did come for the food) but it looked like everyone had a good time and we can get an early start on planning the 2010 event.
We had about 100 people out, approximately 50% friends & family, 50% complete strangers. This was a great mix - it means word is getting around in this city about true Southern BBQ. We only had about 3 weeks to promote the event and promotion was somewhat limited.
We served the 4 competition meats - brisket, pork butt, chicken, and ribs. We used exactly the same rubs and sauces we serve in competition so people could get a taste of what's worked so well for us this year. We managed to find a band a few days prior, and we got great feedback about them - Festus - a Regina band specializing in Southern-inspired Rock and country. We enjoyed them a lot too.
We gave a way a couple dozen door prizes, we had some items up on a silent auction table, and we had a well stocked bar. (There will be wine next year too!)
The evening finished up a bit earlier than we planned (I guess most people really did come for the food) but it looked like everyone had a good time and we can get an early start on planning the 2010 event.
Clarification re: Bow & the "Jack"
Oh yeah... It turned out they had only 22 teams, 3 short of an official "Jack" qualifying event. So we're going to have to keep at it next year if we want to go to Lynchburg ourselves!
That's twice this summer we "Just" missed it. But it's our first season, it's an exclusive event and that's what makes it so special.
As it turns out, I HAVE been invited to Lynchburg this October for the Jack Daniel's World Championships. I will beflying in to join Justin Kyllo of North Vancouver's "Smoke and Bones" BBQ Team. I met Justin in April at the Paul Kirk cooking class in Langley. He is a fellow caterer and he WON the Canadian Championships in Whistler this summer. So while I place my own BBQ ambitions on the back burner, we are going to do our best to make Canada proud! We should be hammering out some plans this weekend in Kansas City... You can learn more about Justin here: http://www.smokeandbones.ca/
Be sure to check out his blog, he has embarked on the most amazing BBQ adventure of any Canadian I've ever seen.
That's twice this summer we "Just" missed it. But it's our first season, it's an exclusive event and that's what makes it so special.
As it turns out, I HAVE been invited to Lynchburg this October for the Jack Daniel's World Championships. I will beflying in to join Justin Kyllo of North Vancouver's "Smoke and Bones" BBQ Team. I met Justin in April at the Paul Kirk cooking class in Langley. He is a fellow caterer and he WON the Canadian Championships in Whistler this summer. So while I place my own BBQ ambitions on the back burner, we are going to do our best to make Canada proud! We should be hammering out some plans this weekend in Kansas City... You can learn more about Justin here: http://www.smokeandbones.ca/
Be sure to check out his blog, he has embarked on the most amazing BBQ adventure of any Canadian I've ever seen.
BBQ on the Bow, Calgary
Results: 2nd place brisket, 1st place chicken, 1st place ribs, 7th place pork butt
Overall: Grand Champion!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Where does one begin? One of the oldest competitions in Canada, this is a mature and very well run event. I've been aware of BBQ on the Bow for years, but could never justify the time and expense to travel out there 'just for a competition'... Well, that was before I got hooked on comps in September 2008. BUT, even at the beginning of summer, I already had 3 comps scheduled (Regina, Saskatoon, Morden, MB) and wasn't sure about making the big drive to Calgary. Well all of that changed after we won in Regina. Suddenly the travel budget got a bit bigger, and I knew we could compete at the same level as the big dogs. So after a big of planning, the application form went in. Early rumours pegged this event at 30 teams, making it a qualifier for the big invitationals down Douth.
Well July passed by, August passed by, and pretty soon it was time for that drive. The 2 weekends before were both double headers (Catering + Manitoba competition, then Catering + Regina ribfest) so we were looking forward to the relaxing drive and "just" a competition this weekend. It was just Jacy and I, though we missed the kids it was nice to get away - really our first trip alone together in about 2.5 years. We took the truck and the 6 foot stickburning BBQ pit trailer. We made good time on the way down Friday, even managed to hit IKEA for the fastest browse ever - in and through the checkouts in 1 hour. (Thanks honey!) We dropped the trailer off at the cook site, then met some very fine folks for dinner & drinks. (A lot more of the later). We had the best time, we just love these people - Danielle & Vlado who flew in from Barrie, ON; Angie & Dennis (new team for 2009 but no shortage of competition experience here!) from Langley, and Brian & Corinne from House of Q (Surrey, BC). D introduced us to an awesome shooter (chocolate cake, made with Vodka & Drambuie, downed after sucking on a sugared lemon wedge). We were the first to duck out so we could hang out for a bit with our Calgary friends (former Reginans) who were graciously putting us up for the night.
The next morning, after a few pit stops for supplies, we pulled into the competition site around 11 AM. We met up with a new friend (Brent), a BBQ forum comrade, who came out to help us for the weekend. We could not have asked for a better partner! He brought the WSM, he brought a big bin full of apple wood, some Sa 'Mokin BBQ sauce, and other knick knacks. He worked his butt off and helped us achieve the great results. So we set up camp, got our meat inspected, and got down to business. Butts and briskets were rubbed and set aside, ribs were trimmed and chicken was trimmed. We entered a Santa Maria style tri-tip platter for the Chef's choice event, complete with pinquito beans, fresh pico de gallo, and toasted garlic baguettes to hold it all together. With that out of the way we could focus on our own supper... Which was a bit late but still tasty. We had some friends and family coming by to hang out for a while which was fun... Jacy worked very hard on the garnish for the next day's presentation boxes, and then Brent went back to the hotel for some shut eye.
At some point during the night there was a little accident. All we saw was the aftermath.
Overall: Grand Champion!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Where does one begin? One of the oldest competitions in Canada, this is a mature and very well run event. I've been aware of BBQ on the Bow for years, but could never justify the time and expense to travel out there 'just for a competition'... Well, that was before I got hooked on comps in September 2008. BUT, even at the beginning of summer, I already had 3 comps scheduled (Regina, Saskatoon, Morden, MB) and wasn't sure about making the big drive to Calgary. Well all of that changed after we won in Regina. Suddenly the travel budget got a bit bigger, and I knew we could compete at the same level as the big dogs. So after a big of planning, the application form went in. Early rumours pegged this event at 30 teams, making it a qualifier for the big invitationals down Douth.
Well July passed by, August passed by, and pretty soon it was time for that drive. The 2 weekends before were both double headers (Catering + Manitoba competition, then Catering + Regina ribfest) so we were looking forward to the relaxing drive and "just" a competition this weekend. It was just Jacy and I, though we missed the kids it was nice to get away - really our first trip alone together in about 2.5 years. We took the truck and the 6 foot stickburning BBQ pit trailer. We made good time on the way down Friday, even managed to hit IKEA for the fastest browse ever - in and through the checkouts in 1 hour. (Thanks honey!) We dropped the trailer off at the cook site, then met some very fine folks for dinner & drinks. (A lot more of the later). We had the best time, we just love these people - Danielle & Vlado who flew in from Barrie, ON; Angie & Dennis (new team for 2009 but no shortage of competition experience here!) from Langley, and Brian & Corinne from House of Q (Surrey, BC). D introduced us to an awesome shooter (chocolate cake, made with Vodka & Drambuie, downed after sucking on a sugared lemon wedge). We were the first to duck out so we could hang out for a bit with our Calgary friends (former Reginans) who were graciously putting us up for the night.
The next morning, after a few pit stops for supplies, we pulled into the competition site around 11 AM. We met up with a new friend (Brent), a BBQ forum comrade, who came out to help us for the weekend. We could not have asked for a better partner! He brought the WSM, he brought a big bin full of apple wood, some Sa 'Mokin BBQ sauce, and other knick knacks. He worked his butt off and helped us achieve the great results. So we set up camp, got our meat inspected, and got down to business. Butts and briskets were rubbed and set aside, ribs were trimmed and chicken was trimmed. We entered a Santa Maria style tri-tip platter for the Chef's choice event, complete with pinquito beans, fresh pico de gallo, and toasted garlic baguettes to hold it all together. With that out of the way we could focus on our own supper... Which was a bit late but still tasty. We had some friends and family coming by to hang out for a while which was fun... Jacy worked very hard on the garnish for the next day's presentation boxes, and then Brent went back to the hotel for some shut eye.
At some point during the night there was a little accident. All we saw was the aftermath.
The cooker cruised along all night, for a home built offset stickburning pit, it worked very well. It stuck right on 250 all night, probably the easiest cook I've ever had on it. Brent made it back on time and I cruised up to the hotel room (literally steps away - awesome!) for a 4 hour nap. It was fantastic. Quick shower and I was ready to go again.
The morning was uneventful, the big meats came off on time. Once again I was frustrated by the washed out flavour of my brisket when I removed the foil and vowed to do things differently next time. Maybe I don't need to worry, it still did prett well. So we got our meats all turned in and crossed our fingers. We roamed around the site for a bit, checked out the many vendors, then packed up the camp.
Awards started on time... Was pleased to see our friends get a lot of calls, love it when that happens. We missed a call in pork but did manage to walk to the stage for 3 of the 4 meat categories, this is honestly the most excited I've ever been at a comp. The overall results were called out, I think they started at 6th place so the anticipation was THICK. My BBQ buds were jumping up and down across the way, pointing at me and giving me the thumbs up... We were certainly floating at this point but you never know how these things work out... I could have tanked pork and finished 7th overall for all I know...
Anyway, it all worked out, we got our first semi-major G.C. and to say we were stoked is a HUGE understatement. Everyone was so gracious and happy for us, I think I even shed a tear or two.
A huge thanks go out again to Brent for helping us all weekend (hope you're free in 2010 - if you're not competing yourself!) and to Jacy's family for taking the kids all weekend. Also hugs to Dustin & Leah for putting up with our stinky, tired bodies in their house!
The morning was uneventful, the big meats came off on time. Once again I was frustrated by the washed out flavour of my brisket when I removed the foil and vowed to do things differently next time. Maybe I don't need to worry, it still did prett well. So we got our meats all turned in and crossed our fingers. We roamed around the site for a bit, checked out the many vendors, then packed up the camp.
Awards started on time... Was pleased to see our friends get a lot of calls, love it when that happens. We missed a call in pork but did manage to walk to the stage for 3 of the 4 meat categories, this is honestly the most excited I've ever been at a comp. The overall results were called out, I think they started at 6th place so the anticipation was THICK. My BBQ buds were jumping up and down across the way, pointing at me and giving me the thumbs up... We were certainly floating at this point but you never know how these things work out... I could have tanked pork and finished 7th overall for all I know...
Anyway, it all worked out, we got our first semi-major G.C. and to say we were stoked is a HUGE understatement. Everyone was so gracious and happy for us, I think I even shed a tear or two.
A huge thanks go out again to Brent for helping us all weekend (hope you're free in 2010 - if you're not competing yourself!) and to Jacy's family for taking the kids all weekend. Also hugs to Dustin & Leah for putting up with our stinky, tired bodies in their house!
Thursday, September 3, 2009
Manitoba Open BBQ CHampionships, August 2009
Results: 1st place chicken, 1st place ribs (179 score), 2nd place pork, 4th place brisket
Overall: Reserve Grand Champion
This was the first year for a full, sanctioned BBQ competition. at the Morden Corn & Apple Festival. It's the first time we attended and we're sure glad we did - who knew Manitoba had such a diverse, thriving BBQ community? I even saw a Klose pit in person for the first time - Reece's Roadside BBQ was proud to show it off and rightly so. These guys were great neighbors, enthusiastic as heck. And it's the first time I've seen someone fully asleep, standing up, leaning against a trailer, beer in hand. Almost like it was routing. Nice.
We catered an event in Regina on the Friday of this Friday/Saturday event... master scheduler I am not. We were able to pull out of Regina at 5:15 PM, leaving the ribs to be cut up and served, and leaving the beef & potatoes still cooking. The cater went pretty well, although it's as close as we've ever come to running out of food. In fact I understand the beans didn't quite make it. Fortunately there was enough beef for everyone and there were a couple racks of ribs left over in the end. I was quite mortified and never want to repeat that. All I can say is, we'll be more prepared next time for a crowd that's 85% over 50. Those 'kids' cleaned us out. BUT everyone was full and happy.
So about 10 PM, I noticed that the gas needle was just barely above empty. IN. THE. MIDDLE. OF. NOWHERE. We kept driving, Gord got on the horn with CAA to deliver us from gas. "Where are you" they said. "Driving towards Portage" was all we could answer. Apparently they don't like chasing motorists through the countryside at night??? So we had to pull over and wait. After 5 minutes we said forget it. Gord was sure there was a PetroCan at the intersection of Highways 1 and 16. Sure enough, 8 minutes later we pull in sputtering and make it to the pump. I called CAA, Gord pumped gas, and we were on the road again. It wasn't until 12:15 that we pulled into the dark, smoky parking lot. There was a big gap right in the middle of the cluster of teams, and we called that gap home for the next 16 hours.
Gord's job: Fire up the chimney, fire up the big BBQ pit. My job was to get the meat inspected and begin rubbing etc. We pre-trimmed the big meats so we'd be able to get them on ASAP. Thank goodness for incredible PNWBA head judge Angie Quaale who waited up to do our meat inspection, this weekend wouldn't have been possible otherwise.
The next 10 minutes totally blew me away... the van was literally attacked by other friends and team members, and while I was injecting butts I turned around to see the whole van unloaded. AWESOME. Next thing, the canopy is set up over me. This sort of thing seems to only happen at BBQ competitions, the community spirit is incredible. Thank you all so much for helping us get set up after a late arrival.
With the butts and brisket on, we could finally relax and talk to some of the other teams. We made it through the night with a couple hours of sleep each, more than enough to get through the next day. Turn in's were relatively uneventful, except for a butt that hit the ground. That really sucked, no choice but to pitch it. Briskets were foiled to speed up the cooking time, and there was NO bark when I opened them up. They went back on the pit for 10 minutes before slicing, then rested for about 15 more. The bark firmed up nicely, but I think they dried out a bit by doing that. I was 100% satisfied with the ribs and chicken.
Gord's mom made the trek down from Winnipeg for the day, she was a pleasure to have around and really fun. We put her in charge of the time clock and she happily obliged. Gord's MIL and FIL also came down to check things out, it was nice to see them again too. Nice to have some support so far from home!
With turn ins done, we had a 4 hour wait before awards were to be announced. So we took our time closing shop, and went to the hotel to check in and get cleaned up. Back to the competition where they were gearing up the "BBQ Ball", 200 people to be served, including sponsors and the general public who bought tickets to this fundraiser event. The awards ceremony kicked off this ball. Perry Hopkins, the grand master of the MOBC, thanked a lot of people and did some introductions, then Angie took the mike to call out the winners. Special mention goes to our good friends who got calls, Smokin' Jim, Darrel B of Burnside BBQ, newer cook Bernie of Smokin' Hawg, and Dougzapig who won first place in the sauce category.
HUGE congratulations to Winnipeg team Bad Azz for G.C! They have won this event three years in a row. This win is an automatic Jack invitation for them, and an entry into the AR Invitational for 2010. I hope we see them in Sask. in 2010.
We couldn't have been happier with our results, with a 1st in ribs (179 score), 1st in chicken, 2nd in pork, and 4th in brisket. It was good enough for Reserve GC, 3 points behind the winner. After the awards we talked with the Bad Azz team, incredibly gracious winners. I feel like I learned more in 20 minutes talking to Jim Johnson of Memphis than I learned in months of trials at home.
By then we were ready to take off. We were joined for supper by Angie Quaale, who was also quite sick of BBQ by this time. A scan of Morden indicated that the town was still full of tourists and that we'd have a tough time finding a place to eat. So we were off to Winkler instead. After touring the whole town we settled on Del Rios, a "Mexican / mennonite / Canadian" restaurant. Who can resist that combination?? In the end, it wasn't bad but nothing to blog about. So that's all 'bout that.
The only other highlight was a well deserved sleep at the Super 8, followed by a nice breakfast before we hit the highway. Well this time we were pumped about the results and talking non stop about plans for the American Royal. We completely forgot about gas AGAIN and this time we had no choice but to pull over. Fortunately a young local farmer was driving by with his family and they brought back a big can of gas about 10 minutes later. Great people, we were lucky to have so much good help this weekend. We sent them home with a big foil pack of pulled pork, hopefully they enjoyed it.
That's it!
I will need to write about 'ast weekend's Regina's Ribfest, a first time event that drew crowds by the THOUSANDS. And I'll need to write about the blown tire that turned a busy weekend into an insane weekend.
This weekend is our biggest comp ever, BBQ on the Bow. Our expectations are high but this is a very strong field of competitors. The other thing running through my mind is that we do well with inexperienced judges, but the Bow is a very well established event with a long history. Who knows how this will play out. If we are lucky enough to win, it will mean a full year to plan our trip to the Jack in 2010.
Fred came in from Michigan, this is most of his crew: Great folks, wish I could have spent more time over there.
H&S BBQ Smokers from Kipling, SK. They make these pits, and other designs too. There's a rotisserie in there. Very efficient design for the cold Canadian winters. They did very well overall, 3rd or 4th.
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