Holly Smoke BBQ, Easton MD

Those are my guys!


First, a little background for those that don’t know me. My competition BBQ team is named “who are those guys?”. The team consists of my wife, 3 lifelong friends and myself. We began cooking the KCBS series approximately 5 years ago and for the most part, the personnel roster has remained the same during the entire time.


I am the organizer and driving force behind our group. During this period, I have been the been dubbed the BBQ Nazi by my team members. For the life of me I can’t image why. When asked why the moniker, they’ll mumble something about stubbornness, inflexibility, close mindedness, dictator like. I have no idea who they are talking about. I have always run my team with a complete open door policy. Team mates with suggestions for change are always welcomed in my office, that would be the case, if in fact, I even HAD an office.


The truth of the matter is, I don’t have an office and I haven’t been very open to change or even suggestions from the very team I depend on to help me prepare, set up and cook each and every contest I cook. I have said it before, folks that cook contests solo are true ironmen and woman. For me, after a weekend contest, it takes me 3-4 days before my knees stop aching. Cooking solo? I think I would rather stay home, I couldn’t do it. To say I am stubborn and resistant to change would be an understatement, just ask my wife. I do not expect I am much different than any other on the back side of middle aged male in today’s society. You know what they say about old dogs don’t you?


This season I vowed to change, to be more open, to listen more, to even act on and possibly implement properly submitted suggestions from my esteemed teammates. As you can well imagine, this was a large step for me, albeit a difficult one. Notice I said properly submitted, I guess I couldn’t change too much now could I? What I meant was, I would try listening, if it sounded like a well thought out proposal, my response would be, let’s do it. For me, this was huge.


My wife wondered aloud if this same philosophy would be in effect around the house,” come on now”, I said, I was going to be a bit more congenial with the team, I haven’t completely lost my mind. I know just as anyone that has been married for 30 years plus, at home, the wife is never wrong with her comments and suggestions. When she tells me the sky is orange, I say your right and move on, period. How else can you expect to stay married for 30+ years? It’s a good thing my wife never reads my writings, please, if you see her at a contest, mums the word. Let’s keep this between you and I, she really doesn’t need to know anything I have said here, now does she? Besides, anyone that can put up with me for 30 years, well, enough said about the lucky man that am I.


Let me get back on topic, this year I even went as far as asking if team mates wanted to be more involved than in previous seasons. For the most part, I was rejected or ignored. Things have been proceeding along pretty much as usual even after the implementation of the open door policy. I was calling most of the shots, taking all the credit, then looking to assign blame when they did not, just like at work. You can imagine my surprise when the team began making rumblings about cooking a contest in July when I was scheduled to be on vacation.


At first I wrote it off as drunken campfire contest talk. Not that we ever have a campfire at a contest or are ever drunk at a contest. OK, Maybe I am stretching on the last one. Nevertheless, I thought it was all talk in May when I first heard the drum beats. Around the 4th of July, I overheard plans being made, it looked, like it was really going to happen. Then a clandestine meeting was held, I was not on the invitation list, and I believe final plans were made. This was going to happen.


As I write this, the guys are a week away from their debut. I am out of town on vacation and have left the trailer and gear for them to use. Asking several times if there was anything else they needed from me, to my surprise, they didn’t request a thing. As luck would have it, if I wanted to, I could slide by the contest site on my way home. It is right on the way although it would take me a completely different route, a surprising difference of only about 7 miles. Hardly a good enough reason for me not to slide by.


Part of me wants to go, part of me wants to stay away and let them alone, not to interfere. I am not sure what I will do. One thing I know for certain, I want them to succeed, to do well. Not just for me and the who are those guys? name, but for them, the guys. All of them are very good cooks on their own and I want them to succeed in this endeavor. They have always joked they were going to form their own team eventually anyway. Their name, they always said would be “we were those guys”. Next week in Easton Maryland, I wish them success, then I will say, those are my guys!

Toss the bums out!

Term limits for all!

Caution and apologies to my regular readers, this post is not BBQ related it is; however, a topic I feel strongly about. I promise the next post will be on topic, thanks for your patience.

When I was a young man I remember my father giving me a piece of sage advice, when in public, never discuss religion or politics. For the most part, I have adhered to these words of wisdom in my life’s journey. Today with deference to my father, I will make an exception with a short discussion of politics (not BBQ), and this will be done outside my inner circle of family and friends. Before you grab the tar and feather buckets, please, hear me out.


My discussion carries across party lines and in my humble opinion should be of interest to everyone, regardless of what side of the isle you find yourself on…………………two words…….. term limits. We need them now.


Most of the Founders were in favor of term limits, envisioning a “citizen legislature” where interested parties would serve the constituency then return to their regular professions. There were some that favored the thought of self imposed term limits. Back then, no one could even imagine a career politician.
The lack of definitive term limits when the Constitution was first ratified was a huge concern to many of the framers. Roger Sherman from Connecticut wrote” Representatives ought to return home and mix with the people. By remaining at the seat of government, they would acquire the habits of the place, which might differ from those of their constituents. “


Thomas Jefferson and George Mason were both strong advocates for term limits. Mason wrote, “nothing can be so essential to the preservation of a republican government as a periodic rotation of its members”.


One can only wonder what the nations founding fathers would think of Washington today with its career politicians whose sense of entitlement extends not only to themselves, but to their anointed family members.


We have created a ruling class, which is exactly what the founding fathers had feared. If you think about it, the culture of corruption and cronyism that existed in England at the time was the very same reason the founders chose to leave and start anew. Why weren’t term limits included when the constitution was drafted you ask? The framers felt they weren’t needed, why would anyone want to stay on at a part time job?


Another interesting reason term limits were not included was the life expectancy at the time. In the 18th century the average farmer lived to the ripe old age of 35. Our founding fathers never even imagined that a mere 200 years later we would have legislators SERVING for 40 to 50 years!


When the Country was formed, legislators were paid $6 a day, and that was only when Congress was in session They were expected to pay all of their own expenses from that $6 a day salary. Contrast that to today, former speaker of the house, Nancy Pelosi received an annual salary of just north of $200K and to top it off, she has no expenses. When you add in their sweet self imposed pensions, free health care for life (their own plan), 40-50 staffers at your beck and call, tax deductible housing, millions of tax payer dollars to fund your office and travel expenses, free first class travel, free postage, exemption from social security payments, inside information to be able to invest much more lucratively than the rest of us uninformed citizens, the ability to place family and friends into high paying jobs, kickbacks and perks, the best seats at the best restaurants, it is easy why folks are attracted to these positions.


The old adage that they are there to serve the greater good is, in my opinion, a load of crap. They are there to line their pockets and their family and friends pockets with as much graft, money and favoritism that they can carry. Nothing more.


Most scholars would agree, a constitutional amendment would be needed in order to impose term limits on our esteemed members of congress. I think congressman Bob Inglis sums it up best when he says, “asking an incumbent member of congress to vote FOR congressional term limits is a bit like asking a chicken to vote for Colonel Sanders.” In other words, looking to our congressional leadership to solve the problem just aint gonna happen. This movement will have to come from the people themselves.


Thomas Jefferson said, “the two enemies of the people are the criminals and the government, so let us tie the second down with the chains of the constitution so the second will not become the first”.


I believe the second has already become the first. Our Imperial Congress of today is made up of lifelong career politicians who have consolidated such an awesome and frightening mass of power that is way beyond the scope of anything the founding fathers could have even imagined in their wildest dreams. Yet today, the hoards of cattle also known as the American electorate will spend more time watching and voting on the latest American Idol than concerning themselves with the backroom dealings and payolas going on as we speak in Washington DC.


Robert Byrd 57 years
Carl Hayden 56 years
John Dingell 55 years
Strom Thurmond 47 years
Ted Kennedy 46 years


The list unfortunately goes on and on and on. This phenomenon is not limited to the federal government. Right here in Maryland, the alleged Free State, we are all so fortunate to have Thomas V. Mike Miller as the president of the Senate. He has been in the Maryland Senate for a mere 36 years. He has had his son appointed to a judgeship; he even has had the newly constructed senate building already named after him. Come on Mike, enough already. He has murmured in the past of retiring, but after contemplating the thought of no longer wielding the influence stick he now swings wildly about, he continues to run.


You’ll hear him as well of the many other career politicians that continue to suck from the taxpayer teat say that their reason for filing again is “their work for the people is not yet finished, there is more to be done.” Let me ask you this, in the real world, if you were hired 40 years ago to do a job and you still weren’t done, I am guessing you’d hear only two words and they would be “you’re fired”. Term limits, we need them now.

Swinetastic BBQ Festival- June 17-18, 2011

Contest Recap.......


The Frederick County Fairgrounds was the site of the central Maryland Swinetastic BBQ Festival held to benefit the American Cancer Society. This was a first year contest organized by Chris Carter of Carterque Barbeque and Grilling Company located in nearby Mount Airy Maryland. Fifty-three teams signed up to cook this first time event including some of the areas finest pit masters.



Chris and his friendly group of volunteers worked tirelessly to assure the cooks and teams had everything they needed during the two day event. Frequent trash pickups, clean restrooms, and one the scene ice deliveries were just a few of the many items were this event excelled. The continental breakfast put out on Saturday morning complete with still warm gourmet donuts from a nearby Fractured Prune Donut shop were just like icing on the cake.



Live music along with plenty of assorted vendors gave festival attendees more than enough to do both Friday evening as well as most of the day on Saturday. Friday evening was not without its surprises as a cell of heavy rain moved into the fairgrounds area around 5:00 PM dumping enormous amounts of rain accompanied by high wind and a smattering of hail. Mother Nature wasn’t finished yet as she returned around 4:00 AM Saturday morning with a vivid lightning show that was sure to make even the most seasoned storm watcher sit up and take notice.



Saturday morning threatened a bit but the positive vibes of the assembled BBQ teams supplied more than enough mojo to keep the skies dry through turn-ins and for the rest of the day. The teams went on to submit their entries to the judges and then kicked back to await the results while listing to some fine tunes by several local bands.



Friday night’s ancillary seafood category was won by a team named Drilling and Grilling from nearby Glen Rock PA. BBQ Nuts cooking out of Fairfax, Virginia took top honors in the KCBS chicken category on Saturday. Another team from Virginia, Gooney Creek BBQ grabbed the top spot in the rib event. Just Smokin Around from nearby Woodsboro, Maryland took the first place walk in pork. Arlington, Virginias cook team of Patent Pending BBQ were called to the stage to collect first place in brisket.



Grand Champion for this event was PA Midnight Smokers, Paul and Brenda Hess from Willow Street Pennsylvania. Reserve Grand champs were Mike Richter and the Chix, Swine and Bovine team out of Jessup, Maryland. Rounding out the top three overall was Deguello BBQ a second year team calling Springfield, Virginia their home.



Chris says he would like to grow the contest next year. Judging from what appears to be a warm reception from the surrounding community as well as a group of very satisfied BBQ teams, next years event is going to be one you are not going to want to miss.

My thoughts on local health departments.....

.....and BBQ contests.


It seems like every time I look at the calendar it is the 15th of the month. The deadline for some of my monthly scribblings is the 15th and no matter when I have just sent in a submission, the next time I look at the calendar, it is the 14th or 15th. This month was no exception.


Sometimes I sit and stare at an empty screen just waiting for a random thought to pop into my head so I can begin my article or story for the month. Occasionally it is somewhat of a struggle, this month was a bit different. I needed a story, the deadline was fast approaching (of course it was) and I had nothing (of course I didn’t). The upcoming weekend had us cooking a contest, no problem; I would just knock it out my article on Sunday after the cook-off. Just what you feel like doing on the Sunday after a BBQ contest is sitting down at your work station and trying to be creative. Of course that wouldn’t have been so much of a problem if I had already selected my topic, this time, being completely honest, I had not.


While at the contest it hit me, the subject just dropped out of the sky like a huge rock, right onto my alcohol soaked brain. The contest rep was giving us their short informational pep talk during the meat inspection process.


Authors note: The upcoming bit of commentary and banter is by no means directed towards the contest reps or organizers, who by the way did a swell job of organizing and running this first time event.


“The County health department, wants to make sure that all teams are building their boxes underneath their canopies or easy-ups, you are required to wear gloves when handling any and all food products”, we were told by the contest rep. “Also, you shouldn’t be surprised if you receive a visit from a County Health Department representative to look over your site.” I had no problem with the overlying theme of the message, to use your head and practice safe food handling, which for the most part, is SOP at a BBQ contest.


The more I thought about his message, the more I realized I had my story right in front of me and didn’t know it. I had heard about more and more Health Departments poking their noses into the world of competition BBQ cooking, inspecting teams, wanting to see thermometers, requiring coolers to be placed on wood blocks up off the ground. I even heard of an instance a while back where some dolt from the HD thought it should be a requirement that all BBQ teams cover the ground of their assigned contest site with a plastic tarp while preparing their submissions for the judges.



In this instance, what if I didn’t have a canopy or an ezy-up? What then? Would the Health Department official ask me to prepare my boxes in the cab of my truck? (I’ll bet after some minion from the HD took one look at the inside of my vehicle they’d be rethinking that request.) But seriously, what if I didn’t bring a pop-up cover? Is this going to be a requirement for the future?



Of course, the supposed reasoning behind all of this madness is they are simply looking out for the general food consuming public right? WRONG!!!!!!!! JUDGES AT A BBQ CONTEST ARE NOT THE GENERAL PUBLIC, THEY ARE NOT PAYING FOR, OR PURCHASING FOOD FROM THE TEAMS. (Sorry for screaming, but this is a topic that really gets me going, so much in fact that my fingers hurt just from punching the keys while typing)



The fact of the matter is teams are actually paying an entry fee, driving long distances, getting very little sleep, spending large amounts of other monies on sauces, rubs, cooking equipment, and really working their butts off to get their products to the judges on time. We aren’t selling anything to anybody; we are spending money to pursue our passion. The judges are volunteers; they do not have to pay to sample our wares, they are there freely and are not being forced to eat our que.


How in the world can any reasonable thinking person in their right mind justify this process? Is this where we are headed? Do we need the Government to protect us from ourselves? What is next, will you have to draw a permit and subject yourself to a complete Health Department inspection just to have a few of your family and friends over for dinner? Don’t laugh, think about it. If I think about it too much it makes my head explode.


A BBQ contest is nothing more than a large scale family picnic. Some of the competitors and judges are friends, some are even family. The organizers have invited them in to eat a little BBQ. At some of the more prestigious and popular events, judges are asked to remain on waiting lists for years an years before being given a chance to judge.


Do we really need to have the Government involved in this process? My answer is a resounding no. With all of the recent talk about local and State governments being strapped for operating capital, does it really make sense to encourage more and expanded inspection processes? I have got news for you out there in BBQ land, this stuff is not going away, it is here to stay and will get nothing but worse. More and more of these local jurisdictions are going to be sticking their long and pointed noses into more and more places where they don’t belong, and of more concern to me, where they "think" they belong.


I am by no means encouraging civil unrest or asking people to cause a scene when the person with the pocket protector meat thermometer shows up at your contest site. I am, however, just suggesting that when presented with this situation you not just roll over and comply. Voice your displeasure with their interference and meddling all in the name of public safety. Ask THEM a million questions, play dumb, make them work for their money while costing them time. If just one team in 50 does this, they will think he is a nut job and probably ask him to leave. But if all 50, I say ALL 50 pit masters do it they will think it is a movement. And you know what? They’ll be absolutely right. (thanks to Arlo Guthrie)


Maybe, if it takes these inspectors 6-8 hours to work their way through a 50 team competition which then causes them to show up late at their favorite Friday night martini bar, they might think twice about picking on a few guys and gals that are doing nothing more than making a little something for their friends and family to nibble on. The next time a Heath Department employee shows up at your site to poke around before a contest, just tell em to THINK SMOKE!

Middletown BBQ Cook-off

Middletown, DE
5/20-5/21 2011


The Dutch Country Farmers market located smack dab in the center of Middletown Delaware was the site of the second annual Middletown BBQ Cook-off held May 20-21, 2011. If you were a team cooking this event for the first time, as were we, you would have a hard time believing that Mose Zook and his very enthusiastic group of volunteers hadn’t been running cook-offs for the past 10 years.



To say this was a very organized contest would be an understatement. Frequent and reasonably priced ice delivered right to you cooler, clean rest rooms, adequate power, good music, timely trash removal and a down right friendly bunch of folks putting on the event made for a very enjoyable weekend.



The weather looked a bit questionable at times Friday afternoon and evening with a few spotty showers threatening and occasionally moving through, but never enough to dampen anyone’s spirits or even their fires. Later in the evening on Friday the clouds left and made for a beautiful moonlit night watching the smoke from the 47 teams present rise and dissipate above the contest grounds.



Saturday morning began what was to be one of those Chamber of Commerce type days which is exactly what Mose and the gang had probably ordered up. Seasonal temperatures, sunshine and a light breeze made everything alright in this little corner of the First State.



A recent and unexpected cancellation of the August contest slated for Dover Downs, the only other State Championship contest in Delaware, gave this contest a bit more excitement knowing the winner of this event was almost sure to be a qualifier in some of the late season Championship events.



Pigheaded BBQ, a team based right in Middletown DE was the winner in the chicken category. The first place rib trophy was awarded to Black Cat BBQ. Gypsy & the Biker took top honors in pork, while Wilbur’s revenge walked for first place brisket. Black Cat BBQ from Severna Park MD was called to the stage for the Grand Championship walk, making them consecutive winners of this event which they also GC’ed in last year. Contest reserve Grand Champ was Washington DC based Pork Barrel BBQ.



If you are looking for a well run contest held on the scenic Delmarva peninsula you need to put this one on your list for next year. The Farmers Market is open the entire weekend and you haven’t lived until you have had a moon pie and a homemade vanilla ice-cream milkshake just after turn-ins, talk about a sugar rush!

A good question.......................

What happens when it rains at a contest?



The very short answer here is, you get wet. What I mean is, as B. T. Barnum was alleged to have said, “the show must go on!”. If you have been around competition BBQ cooking for any time at all, you will quickly become aware that weather, and its changing nature, WILL come into play at some time in your contests cooking life.


The first and most important way to deal with the weather is to be prepared. Watch the weather forecast prior to the event, not that weatherpersons are all that accurate, (sorry to offend weather-type personnel, but it is the only job I know where you can be wrong most of the time and never have to offer an explanation and still get to keep your job). I suggest investing in one of those portable weather band radios with the alarm feature, especially when you have humid summer skies and the chance of thunderstorms. Many times severe weather is preceded by warnings broadcast on weather frequencies, this is good information to have.


If the man calls for high winds, make sure you have everything tied down and secure. If the rain is expected to arrive overnight, be sure you have everything away and under cover before you decide to bunk down for the night. Nothing is worse than being awakened by a fast moving down pour and remembering your truck windows are open and you have left your $100 instant read thermometer out on a table to get wet. Use your head and prepare.


Weather consideration should also come into play when setting up your cook site. Be sure you don’t have extension cords lying in areas that may collect water. Also, depending on the amount of rain in the forecast, you might want to avoid low lying areas when selecting your site, if you are given a choice, think ahead and choose wisely.


Set your canopies and cookers in an area that offers protection from the elements if you can. Knowing which way the wind will blow is very valuable information when it comes to site selection and set up. This is particularly true if you have a cooker that is affected by weather. High winds and cool temperatures can play havoc with your cooking temps so it is best to set up as efficiently as possible. You might consider a blanket or cover for your cooker, just be sure to use a product that is made for such use and not a blanket off your bed that has a chance to burst into flames after 3 hours on top of your unit.


Be sure you have proper clothing, including footwear. If heavy rains are predicted, be sure to pack raingear, boots, and dry socks. It is also a good idea to bring along a few extra changes of clothes in the unlikely event the cloths you are wearing get wet. Of course anyone that knows me and my well know relationship with the ever-present Mr. Murphy of Murphy’s Law fame, if things can get wet, they will get wet, and this INCLUDES socks.


Rain, wind, sun, hail, even snow, the contest will go on. The guy that is the best prepared to handle what ever Mom Nature tosses out, is the team that will do the best. Be prepared, use your head and plan ahead. It goes without saying you will never be able to control the weather, but you can make a few adjustments and preliminary moves to try and reduce the control the weather has on your and your contest cooking experience. The most important tip, is to always be safe.

The Sounds of Que

What is that I hear?



The sounds of a BBQ contest can range from quiet to very noisy. Much of the sound is dependent upon which part of the day it is. I almost think at times, if I were blindfolded or were listening to the recorded sounds from a contest, I could tell you what time it was just by listening to the sound being created.



Friday morning the begins somewhat quietly, a few teams may have arrived on site the day before but for the most part, the contest grounds are empty with the exception of the contest staff. Teams begin arriving just after daybreak and are directed to their areas by volunteers many times using golf carts and verbal direction. You’ll hear sounds of teams setting up camp, metal poles clanking together, stakes being driven, cookers being unloaded, set into place, some even lit.



The astute observer will begin to notice a few pleasant smells being generated as early arrivals toss on assorted items to be served for lunch or perhaps involved in the ancillary contests set for Friday night. Conversations overheard will be greetings and other pleasantries as folks see their old friends and meet new acquaintances, introductions are made to neighbors, much laughter will be heard. Contest reps move about inspecting meats and providing information as to ice deliveries, cooks meeting times and any other pertinent information that will be needed by the arriving pit masters.



As the day progresses spectators arrive and begin to walk about asking questions and making observations. Maybe the event is in conjunction with a carnival, rides are tested and begin to operate, and perhaps a band begins to play offering attendees some evening entertainment. The evening wears on and things build to a pitch around 8:00 or 9:00 PM when things begin to settle and the cooking part of the contest begins in earnest.




Weed burners can be heard lighting off fires around the grounds, the band has packed up for the night and the only music that can be heard are the assorted tunes drifting out from the individual cook sites. Even this entertainment begins to wane as the appointed quiet hour draws near team member drift about, most of the public has departed for the evening, laughter a good times sounds waft form several sites that seem to have become gathering spots for some of the cooks as they swap lies and attempt to steal a few secrets.



Listen closely and you can hear the contest drifting off to sleep, muted conversation and the occasional crackling fire rule the sound waves for most of the overnight, that is if you are lucky and aren’t next to a bunch of loud and obnoxious drunks, in which case, I recommend a set of earplugs.



Morning comes very early at a BBQ contest. The day begins for power cookers around 3:00 to 4:00 AM, occasionally, the sound of a weed burner will be heard bringing cold and silent cookers to life. As day breaks, smoke rolls in earnest as the giant awakens. Banging doors from nearby spot-a-pots and tearing sheets of aluminum foil signal that morning has broken.


As morning progresses, some familiar sounds and smells of breakfast being cooked in some sites rules the airwaves. Teams huddle together for strategy sessions and make preparations for impending turn-ins. More foil is torn, cooker doors can be heard being slammed, orders are shouted, the occasional cuss word can even be heard. The cacophony builds to a crescendo around 1:30 PM when the last box is submitted. If you listen closely, you’ll hear the definite sound of a sigh of relieve coming from are the cooks and team members. The noise softens for a bit as folks busy themselves with beginning clean up, wetting their whistles, and running to the can.


It is now when the fun begins, cooks, in anticipation of the results begin laying down the excuses. “My chicken was dry, the pork was over cooked, my brisket OK, but my ribs, the best we have ever cooked.” You will here this over and over around the site as pit masters are asked, “how was your food?” This conversation is soon drowned out by the sounds of teardown. Trucks being loaded, trailers hitched, the shuffling to awards.



The awards ceremony brings more announcements, maybe even a band, eventually the sounds that everyone has come to hear yet only a few will get to experience, the contest calls accompanied by applause. If you are lucky, you’ll hear your team called and take the walk. If nothing else, you will hear it called when they hand out the score sheets, although, that doesn’t really count now does it?


Congratulations, back slaps and high fives are mixed with folks saying goodbye, trucks starting and the grounds beginning to empty. All except that one guy over in the corner, sitting on an empty 5 gallon bucket turned upside down. He is staring blankly at a few pieces of stapled white paper, a score sheet perhaps. As you drift past the fellow you can almost feel his pain, maybe you have walked a mile or so in his shoes at some time in the past. You avoid eye contact, much like a beggar on the street as you hustle by, anxious to get into your vehicle and away from the man on the bucket. As you passed, you heard him muttering to no one in particular, “ ……….what happened?.........how can it be?.....”. As you sit in your truck, you take a quick glace at the overall score sheet and there is the man on the bucket, securely in DAL, you almost want to get out and pat him on the back, tell him everything will be alright. But you do not, some things are better left unsaid.


As you depart the contest grounds, your home for the past 36 hours, you realize that it is only a mere stroke of a pencil that separates you and the man on the bucket. It could be you or anyone else that his signed up. In fact, it has to be someone, someone must be last, it is inevitable. It is the way of the world. If only……………….HONKKKKK!!!!!!!!.... Suddenly, you are jarred back to reality, as the last sound you’ll hear at this contest is the loud horn blaring from the vehicle behind you as the driver pleads with you to get the heck out of the way and quit daydreaming! Travel safe.

Tailgater Challenge- Bel Air BBQ Bash 2011

George Hensler of who are those guys? and Dan Hixon of 3 Eyz BBQ, are working along with Scott Walker and the team over at the Maryland BBQ Bash to offer a class for beginning competition cooks. The class will cover how to prepare, cook and present your rack of ribs for the Friday night tailgater challenge. The class will June 25th from 9 AM-2 PM.For details click on this link http://www.mdbbq.com/competition.html