At the bbq contests we attend during the course of the year, whether in Florida, Tennessee, Indiana, or Michigan, I am often asked how I got started competing and many ask how they can get started out in competition.
You really have several options for learning to compete and one of least expensive is to frequently visit bbq web sites, blogs, and discussion boards on the internet and read everything possible about bbq. It's free, but time consuming and besides that, there's a limited amount of information you can learn from a web site without putting some of the instructions and examples into practice.
A second approach is to plop down anywhere from $250-$500 or so and enroll in one of various bbq classes offered by some most excellent instructors that are also successful contest competitors.
A third approach, and one I hope you'll consider, is to come out and cook with us at an actual KCBS event and gain some first hand experience in an actual contest setting. You'll become an honorary team member for the weekend and be able to observe up close and personal exactly what we do at bbq contests. You're welcome to spend as much or as little time with us at a contest as you want. We usually arrive early Friday morning and leave Saturday afternoon following the awards ceremony.
You'll be our guest for the weekend and "learn by doing". I can't think of a better way to learn the ropes at a bbq contest, get all your questions answered, meet some new people, and eat all the bbq you want.
Drop me an e-mail if this idea appeals to you.
Monday, July 31, 2006
Sunday, July 30, 2006
Contest BBQ Cooking
With the popularity of bbq contest coverage on the Food Network this summer I receive a lot of questions about how to become involved in this wonderful world of competition bbq.
I've written several articles about it here on the BBQ Blog, but this a.m. I ran across another great article written by Elizabeth Lumpkin that is perhaps the best summary of bbq contests for those new to the hobby that I've read to date. It was featured in the KCBS Bullsheet a few months ago and it's full of relevant information.
If you've read other web based sources of great bbq information, feel free to share them here. Just click the comments link below and you can post right here on the blog.
BBQ Secrets Revealed, Click Here!
I've written several articles about it here on the BBQ Blog, but this a.m. I ran across another great article written by Elizabeth Lumpkin that is perhaps the best summary of bbq contests for those new to the hobby that I've read to date. It was featured in the KCBS Bullsheet a few months ago and it's full of relevant information.
If you've read other web based sources of great bbq information, feel free to share them here. Just click the comments link below and you can post right here on the blog.
BBQ Secrets Revealed, Click Here!
Convection BBQ Smoker
The post about Billy Bones (below) got me thinking about the articles he's shared through the years in the Barbecue News. Based on his column, I get the feeling he's pretty partial to Holstein Mfg. smokers and bbq cookers.
They've got one that I especially like called the Model 444. It's a 4 x 4 x 4 Stainless Steel Convection Oven, hence the code name "444". This vertical gas smoker is NSF certified and rated at 250,000 BTU. Now that's a serious commercial cooker for serious commercial bbq operations and high volume catering.
BBQ Secrets Revealed, Click Here!
Billy Bones BBQ
Yesterday we took a trip to Cabela's in Dundee, MI for some shopping. They were having a tent sale and we picked up a few good deals--the best of which was a wool coat for $30 that normally sells for more than $100. I also brought back some Billy Bones bbq rub and sauce.
I met Billy at the KCBS cook-off at the Cabela's in Dundee a few weeks ago. It turns out that our favorite FBA contest in Arcadia had a Michigan connection. Billy had stopped through Arcadia to vend at the annual rodeo a few years back and shared some of the goings-on with me.
I'm going to try out the rub and sauce a little and see if I can learn something to use in one of my contest entries. I have one that's started lagging behind the others a little and it might be time for an adjustment.
I met Billy at the KCBS cook-off at the Cabela's in Dundee a few weeks ago. It turns out that our favorite FBA contest in Arcadia had a Michigan connection. Billy had stopped through Arcadia to vend at the annual rodeo a few years back and shared some of the goings-on with me.
I'm going to try out the rub and sauce a little and see if I can learn something to use in one of my contest entries. I have one that's started lagging behind the others a little and it might be time for an adjustment.
Tuesday, July 25, 2006
Powers Diner - Port Huron, MI
It's not a barbecue restaurant, but this restaurant is a throw-back to the era when diners where the "in" place to eat. If you get a chance to stop in and eat a bite at Powers Diner, it's worth your time.
I've always wanted to open a place like this. Who know's, maybe someday I will.
Book about diners
Monday, July 24, 2006
Mothership BBQ
Now here's a creative way to get publicity for your new business venture.
This restaurant proprietor in Nashville started a blog about his new bbq joint and in a short time he's been featured by the local news, several blogs, newspapers, and soon....the Washington Post.
Wow!
If you're in Nashville, head on over to Berry Hill and check it out.
BBQ Secrets Revealed, Click Here!
This restaurant proprietor in Nashville started a blog about his new bbq joint and in a short time he's been featured by the local news, several blogs, newspapers, and soon....the Washington Post.
Wow!
If you're in Nashville, head on over to Berry Hill and check it out.
BBQ Secrets Revealed, Click Here!
Friday, July 21, 2006
Chicago Grilling Contest
There's big goings-on this weekend in Chicago as someone will take home a new Weber Genesis Grill as grand prize winner in the Weber Chicago Backyard Barbecue grilling contest.
Competitors must cook two ribeye steaks and win against a field of 30 other cooks.
If you're in Chicago this weekend, head on down to Wicker Park and check out the festivities.
Competitors must cook two ribeye steaks and win against a field of 30 other cooks.
If you're in Chicago this weekend, head on down to Wicker Park and check out the festivities.
First "Big Time" BBQ Contest Experience
There aren't many sports where novice competitors compete side by side with seasoned veterans for fabulous prizes. That's the beauty of bbq contests. The beginner can compete with the professional on equal footing and have a chance to win. You won't see that in NASCAR, on the PGA Tour, in MLB, or in the NBA, but scenes like this one play out over and over again on the bbq contest circuit at contests throughout the country almost every weekend.
My teammate and I layed down about 10:30 p.m. Sleeping fully clothed in a pair of Wranglers, a University of Tennessee sweatshirt and white tube socks; the 10 x 20 Hercules tent with all four sides attached shielded us from the weather outside.
It had been much warmer when we settled in for the nap, but the temperature was dropping now. Inside the tent the temperature was very tolerable with the propane heater running, but as I stood up and made my way toward the tent opening it grew increasingly chilly. Of course it wouldn’t be considered chilly by northern folks’ standards, but after living in Florida for awhile, my blood had thinned out and the definition of ‘chilly’ had changed. As I peeled back the tent opening and stepped out into the night air, I was greeted by brisk 40 degree weather. The weather earlier in the morning had been in mid-70’s, but had dropped off during the night as a cold front moved in.
As I approached the two black barbecue smokers aligned in a row at the rear of the cook site, I was greeted with a boisterous, “Howdy” from the direction of the neighboring cook site. The head cook, a tall 50ish man with a southern drawl and good ‘ole boy approach, had been cooking competitively for many years and had cajoled, helped, prodded and answered questions from most of the Florida based competitors. He was truly an ambassador for the sport.
So as not to wake anyone sleeping, I walked closer to speak without yelling and responded to the greeting from the stranger with a muffled, “Y’all going to win this thing?”
“You never know,” was the response from the neighbor. “We just might sneak up on ‘um this weekend if we’re lucky.”
This scene occurred almost four-years ago, but I remember it like it was last weekend.
BBQ Secrets Revealed, Click Here!
My teammate and I layed down about 10:30 p.m. Sleeping fully clothed in a pair of Wranglers, a University of Tennessee sweatshirt and white tube socks; the 10 x 20 Hercules tent with all four sides attached shielded us from the weather outside.
It had been much warmer when we settled in for the nap, but the temperature was dropping now. Inside the tent the temperature was very tolerable with the propane heater running, but as I stood up and made my way toward the tent opening it grew increasingly chilly. Of course it wouldn’t be considered chilly by northern folks’ standards, but after living in Florida for awhile, my blood had thinned out and the definition of ‘chilly’ had changed. As I peeled back the tent opening and stepped out into the night air, I was greeted by brisk 40 degree weather. The weather earlier in the morning had been in mid-70’s, but had dropped off during the night as a cold front moved in.
As I approached the two black barbecue smokers aligned in a row at the rear of the cook site, I was greeted with a boisterous, “Howdy” from the direction of the neighboring cook site. The head cook, a tall 50ish man with a southern drawl and good ‘ole boy approach, had been cooking competitively for many years and had cajoled, helped, prodded and answered questions from most of the Florida based competitors. He was truly an ambassador for the sport.
So as not to wake anyone sleeping, I walked closer to speak without yelling and responded to the greeting from the stranger with a muffled, “Y’all going to win this thing?”
“You never know,” was the response from the neighbor. “We just might sneak up on ‘um this weekend if we’re lucky.”
This scene occurred almost four-years ago, but I remember it like it was last weekend.
BBQ Secrets Revealed, Click Here!
Top Ten Indications That You Are Addicted to BBQ
10. At every bbq contest you don't win, you can't wait to get home and try something new so you can do better next time.
9. If you get your name called in a category at a bbq contest, you spend the entire drive home wondering why you didn't get a call in all the other categories.
8. You dream about bbq contests when sleeping.
7. You can't resist the temptation to walk down the bbq aisle at the discount store just to see if something might be on sale that you don't already have.
6. You plan your family vacations around bbq contests.
5. Your wife can't find space for groceries because you've got 9 different types of bbq sauce in the refrigerator.
4. You read every book and magazine article that you can get your hands on that mentions bbq in the title.
3. You stay up late at night scanning the Food Network programs for bbq programs you haven't seen yet.
2. You wake up in the middle of the night and hurriedly find a scratch pad to write down your latest sure-fire bbq recipe idea/technique.
1. Family and friends e-mail pictures of their children, but you e-mail pictures of bbq contest turn-in boxes.
BBQ Secrets
9. If you get your name called in a category at a bbq contest, you spend the entire drive home wondering why you didn't get a call in all the other categories.
8. You dream about bbq contests when sleeping.
7. You can't resist the temptation to walk down the bbq aisle at the discount store just to see if something might be on sale that you don't already have.
6. You plan your family vacations around bbq contests.
5. Your wife can't find space for groceries because you've got 9 different types of bbq sauce in the refrigerator.
4. You read every book and magazine article that you can get your hands on that mentions bbq in the title.
3. You stay up late at night scanning the Food Network programs for bbq programs you haven't seen yet.
2. You wake up in the middle of the night and hurriedly find a scratch pad to write down your latest sure-fire bbq recipe idea/technique.
1. Family and friends e-mail pictures of their children, but you e-mail pictures of bbq contest turn-in boxes.
BBQ Secrets
Monday, July 17, 2006
Read Any Good BBQ Books Lately?
I haven't read any lately myself but there sure are alot of them available this time of year.
A quick visit to Amazon yielded 101 books on bbq including:
Ray Lampe's "BBQ All Year Long"
Mike Mills' "Peace, Love and Barbecue"
Dottie Griffith's "Celebrating Barbecue"
Sunset Books' "Building Barbecues and Outdoor Kitchens"
If any readers would like to offer more suggestions for the bbq reading list or even a book review of your favorite bbq book, your contributions are welcomed.
A quick visit to Amazon yielded 101 books on bbq including:
Ray Lampe's "BBQ All Year Long"
Mike Mills' "Peace, Love and Barbecue"
Dottie Griffith's "Celebrating Barbecue"
Sunset Books' "Building Barbecues and Outdoor Kitchens"
If any readers would like to offer more suggestions for the bbq reading list or even a book review of your favorite bbq book, your contributions are welcomed.
More Grand Rapids pictures
Big Drum Smokers at the Heavy Duty Smokers cook site
One of the most unique team names I've come across lately.
BBQ Secrets
Sunday, July 16, 2006
College BBQ Team
As I read this article about a 16-member team from the University of Missouri preparing to enter the Bass Pro Shops KCBS event in Columbia, MO in September I can't help but wonder whether they've might have hit on a new sport for colleges and high schools--competition bbq.
I was watching college Ultimate Frisbee the other day on DishNetwork; collegiate bbq can't be too far behind.
BBQ Secrets Revealed, Click Here!
I was watching college Ultimate Frisbee the other day on DishNetwork; collegiate bbq can't be too far behind.
BBQ Secrets Revealed, Click Here!
Bucky McOinkums BBQ
Congratulations to Bucky McOinkums BBQ team for their nice showing in Grand Rapids. It looks like the new cooker is working out well. Here's a picture I took when the briskets were being put on the smoker.
If I remember correctly, this proto-type cooker has a 40 inch x 40 inch cooking area and two racks so far (it looks like there's room for a couple more racks at least. The fire box is not visible in this photo, but it's on the fron side of the trailer.
BBQ Secrets
Big Creek BBQ
I snapped a picture of this wonderful looking cooker being used by Big Creek BBQ at the Taste of Grand Rapids contest this weekend. This Spice Wine Iron Works cooker is a work of art.
Here are some specs on the cooker from the Spice Wine web site:
Trailer:
60" L x 54" W (101" total length with tongue), 2000 pound torq-flex Axle, tail lights and adjustable jack with wheel.
Cooker:
31" L x 41" W x 48" H , 4 rack- 23 sq. ft. cooking space, 8 gallon water pan, additional 5 gallon automatic water feed system, dual upper adjustable dampers, dual lower adjustable dampers, 2 deluxe thermometers and fully insulated shell.
Storage:
26" L x 42" W x 44" H Front Storage.
Price: $5,000
Contest Results - Grand Rapids KCBS
The weather on Friday was pretty good with an occasional breeze and even some clouds for part of the day. We were braced for 100 degree heat, but I think it topped off at about 93 late in the afternoon on Saturday just before the 4 p.m. awards ceremony.
We were some of the lucky teams with cook sites assigned on the ball field--no trees, no electric, no water. It was about a 1/5 mile hike to the ice trailer. I'm glad I only had to make that trip twice. Some shade and enough eletricity to run a fan would have made all the difference, but we enjoyed the cook-off overall.
This picture was taken at the Taste of Grand Rapids at 11 p.m. on Friday night just as the cookers were getting fired up for an evening of contest cooking.
Champion: Cancersuckschicago.com
Reserve Champion: Bar-B-Quau
Chicken
10) Cancersuckschicago.com
9) Baby Joe's BBQ
8) M&M Barbeque
7) Bad Attitude
6) Bar-B-Quau
5) Heavy Duty Smokers
4) Hot, Smoky and Righteous
3) The Slabs
2) Straight Meat BBQ Boys
1) Hoosier Hogs
Ribs
10) All Day Smoke
9) Cactus Jack Barbeque
8) Big Creek BBQ
7) Charlie's Smokin' Bar B Q
6) Fat Boy and Bert
5) Cancersuckschicago.com
4) Bar-B-Quau
3) Down Home BBQ
2) Up in Smoke
1) The Slabs
Pork
10) Up in Smoke
9) Extreme Roasters
8) Kre Smokers
7) Doctor Porkenstein
6) Cactus Jacks Barbeque
5) Jerry King Midland, TX
4) Apple Baron BBQ
3) Big Creek BBQ
2) Cancersuckschicago.com
1) Big Moe's BBQ
Brisket
10) All Day Smoke
9) Big Moe's BBQ
8) The 3 B's
7) Bar-b-Quau
6) Bad Attitude BBQ
5) Bucky McOinkums Barbecue
4) Buffalo Bros. Team Que
3) Hoosier Hogs
2) Down Home BBQ
1) Donnie's Bar-B-Que Smoke
Thursday, July 13, 2006
Grand Rapids Turkey Cook-off
Hello, Fellow BBQ-ers!
Just wanted to let you know about another unique West Michigan BBQ opportunity...October 28 will be the Third Annual Grand Rapids Turkey Cook-Off. Our champion from the first two years, Julie Applegate, is moving to the role of turkey tasting judge; paving the way for a brand new champion. Come join us and earn the bragging rights for yourself!
If you are unfamiliar with the GRTCO, it is a non-profit event benefitting Toys for Tots. This year we will have a change in venue as we are moving to the Marine ReserveTraining Facility on Monroe Avenue, Grand Rapids, Michigan. We are looking at this as a great chance to honor our local service men and women while supporting their work for our community's children. All this and turkey too!
There is a new category for competition this year with our under 16 cooks competing for the title of Junior Champion. To reign as the Champion and have your name added to the plaque at Blake's Turkey Sandwich Shoppe, you need to have the highest combined scores from the Open and Whole Turkey Categories. For more information, see the attached rules document.
As an added incentive to register early, there is a free turkey for the first 20 teams to register!
For more information, go to our website at http://home.earthlink.net/~tocsoc/ or send me an e-mail at tocsoc@earthlink.net. Please put GRTCO in the subject line so I don't miss your message if it is hung up by my firewall program. (They tell me I need this program, but is sure is a pain sometimes!)
Wishing you each a marvelous bbq season and see you at Silver Lake!
Sheryl O'Connor
GRTCO Planning Committee
Just wanted to let you know about another unique West Michigan BBQ opportunity...October 28 will be the Third Annual Grand Rapids Turkey Cook-Off. Our champion from the first two years, Julie Applegate, is moving to the role of turkey tasting judge; paving the way for a brand new champion. Come join us and earn the bragging rights for yourself!
If you are unfamiliar with the GRTCO, it is a non-profit event benefitting Toys for Tots. This year we will have a change in venue as we are moving to the Marine ReserveTraining Facility on Monroe Avenue, Grand Rapids, Michigan. We are looking at this as a great chance to honor our local service men and women while supporting their work for our community's children. All this and turkey too!
There is a new category for competition this year with our under 16 cooks competing for the title of Junior Champion. To reign as the Champion and have your name added to the plaque at Blake's Turkey Sandwich Shoppe, you need to have the highest combined scores from the Open and Whole Turkey Categories. For more information, see the attached rules document.
As an added incentive to register early, there is a free turkey for the first 20 teams to register!
For more information, go to our website at http://home.earthlink.net/~tocsoc/ or send me an e-mail at tocsoc@earthlink.net. Please put GRTCO in the subject line so I don't miss your message if it is hung up by my firewall program. (They tell me I need this program, but is sure is a pain sometimes!)
Wishing you each a marvelous bbq season and see you at Silver Lake!
Sheryl O'Connor
GRTCO Planning Committee
Wednesday, July 12, 2006
Barbecuers Needed in St. Louis
Any bbq folks out there in St. Louis?
I received an e-mail today from Brianna Foote today from Aspen Marketing Services hoping to locate someone in St. Louis to assist with a barbecue contest/Amazing Race-type event.
Give a call if you can assist, or suggest someone that can assist with this exciting event.
Hi Brian!
I work for a marketing company in New Jersey. One of our clients is U.S. Cellular, and we are doing a promotion for them in September. It will be structured similar to the Amazing Race, where two teams have to participate in challenges to win prizes that ultimately lead the winning team to a significant sum of money. They will be traveling to many checkpoints across the country in just a week!
One of our stops will be in St. Louis, MO for a barbeque competition. The two teams will have to compete to prepare the best food. We were looking to have a barbeque expert provide all the equipment for us to use, guide the teams in making the food, and judge who the winner would be. We would need this person for just a few hours on the day in mid-September.
I realize that this is a unique request, and I believe I saw somewhere on your website that says that you are located in Plymouth, Michigan, which is not very close by. Because it is so unique, I am having a very difficult time trying to find someone who would be able to do this, who would be trustworthy, and has a strong background and affinity for barbeque. If this sounds remotely interesting to you, could you email me what an approximate rate you would require for such an event? Or, I imagine that you are familiar with other barbeque aficionados and organizations, so if there is anyone, especially in the St. Louis area, that you think would be able to help us out, it would be very much appreciated.
Thank you so much for your help! I would be so grateful for any information that you could provide me. I look forward to hearing from you!
Best,
Brianna Foote
Aspen Marketing Services
Office: (973) 775-6524
bfoote@dvc.com
I received an e-mail today from Brianna Foote today from Aspen Marketing Services hoping to locate someone in St. Louis to assist with a barbecue contest/Amazing Race-type event.
Give a call if you can assist, or suggest someone that can assist with this exciting event.
Hi Brian!
I work for a marketing company in New Jersey. One of our clients is U.S. Cellular, and we are doing a promotion for them in September. It will be structured similar to the Amazing Race, where two teams have to participate in challenges to win prizes that ultimately lead the winning team to a significant sum of money. They will be traveling to many checkpoints across the country in just a week!
One of our stops will be in St. Louis, MO for a barbeque competition. The two teams will have to compete to prepare the best food. We were looking to have a barbeque expert provide all the equipment for us to use, guide the teams in making the food, and judge who the winner would be. We would need this person for just a few hours on the day in mid-September.
I realize that this is a unique request, and I believe I saw somewhere on your website that says that you are located in Plymouth, Michigan, which is not very close by. Because it is so unique, I am having a very difficult time trying to find someone who would be able to do this, who would be trustworthy, and has a strong background and affinity for barbeque. If this sounds remotely interesting to you, could you email me what an approximate rate you would require for such an event? Or, I imagine that you are familiar with other barbeque aficionados and organizations, so if there is anyone, especially in the St. Louis area, that you think would be able to help us out, it would be very much appreciated.
Thank you so much for your help! I would be so grateful for any information that you could provide me. I look forward to hearing from you!
Best,
Brianna Foote
Aspen Marketing Services
Office: (973) 775-6524
bfoote@dvc.com
Tuesday, July 11, 2006
Cabela's Bar-B-Que Challenge - Kansas City
August 4th and 5th, 2006; Kansas City, KS
Grand Champion $5,000
Reserve Champion $3,000
1st place each category $700
2nd place each category $450
3rd place each category $300
4th place each category $200
5th place each category $125
Visit Cabelas.com for more information
Grand Champion $5,000
Reserve Champion $3,000
1st place each category $700
2nd place each category $450
3rd place each category $300
4th place each category $200
5th place each category $125
Visit Cabelas.com for more information
Michigan BBQ Championship
We've got the bbq trailer packed for Grand Rapids this weekend. All we have to do is hook up and go.
I heard a report today that there are 54 registered teams so far.
If you're in Grand Rapids this weekend, stop by and say hello.
I heard a report today that there are 54 registered teams so far.
If you're in Grand Rapids this weekend, stop by and say hello.
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