Smoke in the Valley- Green Lane, PA 5/15-5/16 2009

Good friends, good times, times five.


I have lamented in the past about BBQ contest’s and the folks that compete in them. At the risk of sounding like a broken record, (I wonder if anyone under the age of 25 even knows what a broken record is), I feel I must reiterate.


First, let me say, cooking in a BBQ contest is a heck of a lot of work. I am not even considering the pre and post work that is involved. From the time we arrive at the site on Friday late morning/afternoon, we barely have a chance to sit down, let alone relax. You say up late Friday night then sleep under a canopy on a fold up cot for a few hours. Get up with the sun on Saturday morning, work all morning, get your boxes to the judges then receive your score. You then pack up what you just set up 20hours before, then drive several hours back to your home. Sounds like a blast doesn’t it?


Did I mention no showers and spending countless hours on your feet? Oh, and how about dealing with the weather, heat, humidity, wind, rain, uneven sites, mosquitoes, slippery grass, overflowing spot-a-pots, loud neighbors, and water that taste like garden hose. Then there is always the obnoxious drunk that stops by your sight while you are doing some prep work on Friday night and wants to tell you how great of a cook he is, all the while he can barely even stand up straight. And no, I am not talking about my team mates!


There is meat to be trimmed, sauces to make, boxes to build, dishes to wash and grates to be scrubbed. Unpacking, setting up, repacking, and this is if every thing is running smoothly. Please, form a neat orderly line, no pushing or shoving in order to sign up.


Keep in mind, we are PAYING to have all of this fun. That’s right, laying out hard earned greenbacks and burning a vacation time from work just to be able to play. And the cost, please, don’t tell my wife. You have the entry fee, the beer, the cost of the meats you are cooking, the beer, gasoline, tolls, camp food, camp beer, charcoal, beer, sauces and seasonings, garnish, tequila, well, you get the picture. I haven’t even mentioned the equipment cost, cookers, beer, trucks, trailers, beer, I have to stop or I’ll want to quit.


This gets me to my point. I would never even consider cooking a contest by myself. I have seen it done and done quite well. My hat is tipped to those that have pulled it off, but it is just not for me. The first and most obvious reason is for the sheer amount of work involved. As a somewhat portly, out of shape, on the back side of middle aged, wanna-be BBQ cook, flying solo at a contest would do me in. I have four super team mates that work as hard or harder than I when we are at a contest and when I get home on Saturday evening, I’m whooped.


The other more significant reason I wouldn’t do a contest solo is I would miss the fun we have as a team. I look forward to each contest as a great chance to spend time with my friends and my wife. As well as the chance to see my BBQ friends, old and new, I have met along the way.


Even though we are in the middle of a park somewhere in a town we don’t know, our gang always manages to have a good time. We will have a nice meal on Friday night, and then we wander around to visit with the other teams. Occasionally sipping a few drinks. Sometimes, we will prepare breakfast Saturday morning, either way; we have a lot of fun with an awful lot of laughs.


Speaking of friends, in my short time hanging out with this BBQ crowd I have been very fortunate to meet some really nice folks. Some I have met on-line in some of the various BBQ forums that I visit from time to time. Others I have met in person at the different contests we have cooked. Usually, after a conversation or two, it’s as though we have known each other for years.


This past weekend in Green Lane PA I was fortunate to have my old friends, my wife and a new friend hanging out with me. Bobby, Erich, Al, and Jo are my team and whose help I could not do without. Steve, better known as Sledneck, is a fellow Qer I met through the BBQ Brethren Forum. I invited Steve to hang out with us at Green Lane as he has been hoppled recently with a bad ankle injury.


Steve limped into our site mid-day on Friday and after some brief introductions and small talk was just one of the gang. Believe me when I tell you, his temporary handicap didn’t buy him any slack from the usual sharp barbs hurled around by the WATG crew, it was like he had been cooking with us from the start, and in a way, he has. Everyone one that I have met along this BBQ road that I travel is a part of my team, whether they like it or not! My buddy Steve aka Sledneck was no exception, he fit right in with the others. By midday Saturday as I walked briefly around the contest grounds I could hear the laughs coming from our site, good times, good friends, this is what it is all about.


For me, the time spent with my friends, old and new, is why I like to que. Sure, we could just stay home, surf the net, save some money, watch a movie, light the gas grill, toss on a few steaks, clean up with running water, take a shower and sleep in a nice comfortable bed. But it just wouldn’t be the same; we would be missing the contest ambiance and the camaraderie, both huge in my book. Not to mention the laughs.


The contest at Green Lane was a first time event run by the local volunteer fire company. The organizers did a great job taking care of the teams and ran the show like they had been hosting contests for the past 10 years. We had folks stopping by every hour or two asking if we needed anything, the service was phenomenal. Lo & Slo BBQ from New Jersey took the grand championship, congratulations to them. We were lucky enough to grab the reserve spot and we are very grateful.


The weather was great even though the weather man did his best the preceding week to rain on our parade. It threatened, but never rained. Good weather, great friends, tasty food, gracious hosts, and cold beer. I can’t think of a nicer way of spending the night in the middle of a municipal park in Green Lane Pennsylvania. You know the State motto of PA is “you’ve got a friend in Pennsylvania”, well, last Friday night, I was lucky enough to have five.

Time travel…the year is 1973 and we didn’t have to use the ‘Wayback Machine’

Kenwood High School Class of 1973 35th Class Reunion Saturday April 25, 2009


A word of warning to some of my regular readers, this post is not BBQ related.


Last Saturday night, I ventured to my 35th class reunion which was being held one year late due to a change in the reunion committee. My wife and I arrived at the hall with our good friends Jack and Renee and were greeted at the entrance way with some blue and white balloons, (our school colors), tied to a walker, at least someone has a sense of humor. Once inside, Jack leaned over and asked me “did we go to school with all of these old people?”


From that point on it seemed like we had stepped back into time. All of the sudden, it was 1973 as I wondered around shaking hands and hugging anyone with a nametag on. At one point, I think I hugged one of the wait staff. She was a good sport about it. My wife said she didn’t buy the story that I thought the young lady had graduated in our class, as she probably wasn’t even born yet when we left the hallowed halls of KHS. But that’s my story and I am sticking to it.


I have a very good recollection of names and faces from 30 years ago, even though I can’t remember what I had for lunch half the time. I amazed myself identifying some of the folks that I went to school with. The class reunion is a funny event. You see a person that you used to sit next to for 3 years of high school and haven’t seen in 20-30 years and after a few minutes of conversation, its like you left school just last week.


The other interesting phenomenon about a reunion is, after the initial greeting, some catch up small talk, there is an awkward pause as you try and find an exit line. Early in the evening, it was very difficult, but as the night wore on I got it down and moved around the room like the 18 year old that I once was, only with a little more girth.


The best part was seeing the old friends. In our early fifties now, it seemed that most of the inhibitions were gone. Jocks, nerds, geeks and prom queens all stood together hugging and talking about life, kids, grand kids, and the good old days. It was if we were all young again, at least for a few hours, no worries, no concerns, just friends, old stories and what was left of our fading memories.


It reminded me of the Bruce Springsteen song ‘Glory Days’. It seems as more and more water passes under my bridge it becomes harder for me to listen to that song without welling up. Talk about hitting home, that song does it to me every time. It sucks getting old, but, it does beat the alternative.


The shot of reality came when speaking with folks. I heard success stories, tragic tales, cancer survivors, retirements, marriages (some for the 3rd or 4th time), grandkids, cancer patients, and of course the ever growing list of those no longer with us. The reunion organizers did a very nice tribute to that group of classmates, which made everyone stop, think, remember and reflect.


The DJ played a mix of tunes from our school years and today and some of the folks even got up to dance. It seemed like everyone that attended really enjoyed themselves. Except of course the spouses who could be observed sitting quietly at the tables or standing with hands folded in the background, occasionally glancing at their watches. Time standing still for them I am sure.


But alas, as quick as the evening began, the lights were coming up signaling it was time to go home. Many stood around hugging and exchanging contact information that will probably never be used. A few of the hardy ones announced some were adjourning to a nearby watering hole, this reunion we would miss. Some made the suggestion that we should do this every year. A good idea, but somehow, I think some of the luster would get lost in the sauce. Once every five years is perfect.


As our classmates made their way to the exits for their journeys back to reality, I believe the thought many people had was, ‘this is the beginning of the end’. While statistics say many will live well into their 80’s-90’s, reality is, the list on the table in the corner will do nothing but grow, that’s life. The truth of the matter is, we are approaching the backside of middle age, which is a fact. One only needed to look around the lighted room for confirmation if it was needed.


I think that was why I could see the occasional tear in many people’s eyes as we stood and said our goodbyes. Everyone promising to stay in touch, but again, reality is, we know we probably wont and just hope to be lucky enough to meet again in another 5 years for another trip to down memory lane.


Everyone is so busy just living life and trying to survive, sometimes all we can do is just hang on, hope and go along for the ride. It is for that reason, you must be sure to enjoy the good times when they present themselves, like they did for us on Saturday night. As a wise old man once said, (not me, I sure as hell ain’t wise), ‘life is too short’. I believe we are all beginning to see the truth in those profound words of wisdom.


The next day as I reflected on the preceding night’s events, I felt fortunate to be able to attend the reunion and blessed to be able to see many of the folks that were a large part of my younger days. I am also very thankful to have remained close with a handful of folks from those early years and extremely lucky to have them as friends today.


The 2009 organizing committee did an outstanding job preparing the time capsule for our journey. The year 2013 will be here before we know it. I hope there will be another gathering of our classmates for our 40th year reunion. I also pray that the guest list for the table in the corner doesn’t grow too quickly, there are already too many people sitting there.


As folks took off for the ride home and back to the year 2009, I am sure many reached for the antacid, Tylenol, and the Ben-gay. Many nursing upset stomachs, sore and swollen feet and aching backs, after all, we are nothing but a bunch of old farts! Give me three Tylenol and pass me my Rolaids, its way past my bedtime.

Pork in the Park - Salisbury Maryland - April 17-18 2009

The best laid plans……yada yada yada


My wife Jo and I have been taking regular monthly cooking classes for the past 5 years or so with a small group that have become good friends. Last fall, we cooked a dish that both Jo and I thought was off the charts. A pistachio crusted rockfish, stuffed with a crabmeat and scallop mousse. The dish was topped with a beurre blanc sauce; it was a hit with everyone at class that night.

We had friends over during the winter and served the very same dish and again it received rave reviews. I cooked it at the regular Christmas dinner for the gang that I went to high school with and even had non seafood eaters gobbling it up. Big on flavor, a little wow factor, great taste and texture, this dish had it all.

Of course, my mind was working, could I pull this off at Salisbury this year for the anything butt entry. The dish was fairly simple to make, you only needed to bake it at 350 for about 30 minutes. Overall, very easy to prepare, much can be done in advance, hmmmm, it is looking good. I wonder about the seafood availability.

Last weekend I stopped at our local seafood monger and inquired as to the possibilities. The young man behind the counter seemed to glaze over when I started asking about dry scallops, FRESH rockfish and jumbo lump crabmeat, he suggested that I call first thing Monday morning and speak to Joe, the manager.

Monday morning found me on the horn to seafood manger Joe, He assured me he could procure everything that I requested and would have it ready for pickup on Thursday afternoon. The only thing left was to figure out how to serve my entry.

For the ‘anything butt’ category at this contest, regular KCBS garnish rules do not apply. The only restriction was the submission had to fit into a ½ aluminum pan. Jo and I scoured Bel Air for days looking for just the right dish to place my, what was sure to be a top five finishing entry, into. We finally found the perfect size and shaped dish, and the best part was, they were only 2 bucks a piece.

The long winded point that I am trying to make here is I put an awful lot of time and money, (jumbo lump crabmeat at $32.00 a pound) into this dish.

Now, let’s talk dessert. Wife Jo would not be attending the Salisbury contest this year due to an out of state wedding she was invited to the same weekend. When it came time to decide between spending two days on your feet in a field or going to Florida for a few days, well, you know what happened to my dessert cook.

I next tried to bribe my niece Jackie who lives in New York to come down and cook the dessert entry. She is a student at the Culinary Institute of America, a phenomenal pastry chief and cake decorator, in other words, she’s a ringer. She’s also a lot of fun to have around. Who, in their right mind could turn down two days in a grass field, cooking and hanging out with their favorite Uncle and a couple of his beer drinking, cigar smoking, somewhere on the back side of middle aged buddies? I don’t think you could find a 20 something girl anywhere in the country that would rather do anything else, what a weekend it would be, it is what dreams are made for. Unfortunately, (or fortunately), for Jackie, she had to work and could not make it. She missed the cultural and culinary experience of a lifetime, maybe next year.

Oh well, we just wouldn’t do the dessert. I already had the anything butt in the bag. The clock was ticking. Sometime, late Tuesday afternoon, it hit me, I could do the dessert. I had a recipe for a pecan dish that would kill, yea, we’ll do it! No time to shop for dishes, I would just cut it into squares and place them into the tray, the dish, after all, was called ‘Pecan Squares’.

I copied the list of ingredients onto my shopping list and it was off to the races. Everything was on tract until we arrived at the contest site. It took Arthur and I a little longer than usual to set the camp, then we had a huge wind come through and do a little damage which set us back about 1 ½ hours. Meat trimming took a little longer than usual due to an additional step or two in my chicken program. Bottom line, we were behind.

I was bound and determined to get the anything butt entry to the judges, after all, there was $1,000 in prize money that would go a long way to buying a new trailer. It was mine for the plucking, money in the bank.

Three times during the late afternoon I announced to anyone that would listen that we were not going to do dessert. There just wasn’t time. Wait a minute, I glanced at the recipe, (for the first time since last fall) and figured we would only need 45 minutes of baking, we had an hour after the award winning anything butt submission went in, it was doable, desert was on.

Bobby got things started, blending the dry ingredients while I worked with Arthur and Erich assembling the sauce. We got it in the cooker just in the nick of time. The way it looked, the pan would be finished baking at about 7:50, which would give us enough time to cut into squares before building the box.

At about 7:45 I decided to take one last look at the recipe. It was then I noticed the next to the last step, “cool in refrigerator for 40 minutes before slicing into squares.” This blunder on my part illustrates what normal preparation and readiness can do when properly carried out. In this case, I was again on the short end of a stick, and the only one I had to blame was myself.

My first thought was to keep it quiet, how hard could it be to slice? I would whack it into squares and stick them into the box, no problem. That was until I removed the pan from the cooker. I stood staring at a molten hot pan of bubbling butter, sugar and pecans’, slicing into squares was not an option. Tick tock the clock never stops. Turn-in for this entry opened at 7:50 while I stared at the pan of lava this time came and went, what to do? Give up, not an option. Think.

I have an idea, Bobby, take the remaining heavy cream and whip it with some sugar. Erich, lets you and I cut some Styrofoam coffee cups to size to fit into a ½ pan. Pass me that spoon. The finished product at this time was very runny; I could scoop it out along with some of the crust. This I would dump into the cut down coffee cups, we would put a cup of whipped cream into the center, in each cup we would place a spoon, plastic was all we had, it would have to do, it goes well with a Styrofoam cup anyway!

Arthur drizzled the cups with some melted chocolate and there you have it, time? 8:03 someone cried out. I took the box and started towards the judge’s tent. This was my first trip in that direction for the day, I had not attended the cooks meeting and wasn’t exactly sure were the table would be set. I noticed I did not see the normal stream of runners heading towards the judges, most were coming back, having already dropped their boxes with plenty of time to spare.

It was then I heard a voice, “George, you’d better hustle, it is 8:04”. Who ever yelled that, thank you, I thought I had plenty of time. Those in the know will tell you that anything after 8:05 is not good. I began to run. Now, picture this if you dare, an over the hill, more than slightly rotund, athletically challenged, with two left feet BBQ cook with a dirty apron holding a ½ pan out in front of his self while he attempts to move his large frame without stumbling over his own extra large two feet. Funny, would be an under statement.

I dropped the box on the judges table at 8:04 and 45 seconds, what’s the rush? I had a whole 15 seconds to spare, yea right.

I suppose now you expect me to launch into the awards and how it was so exciting to walk forward to collect our first place prize for the anything butt category. My well planned, overly expensive AB entry. Well, let me give you the thumbnail version, who are those guys? Anything butt 43rd place, dessert 7th place. Ah, the benefits of a well planned and well executed contest submission. Just goes to show you, well….., I don’t have a clue.

The next day the KCBS portion of the contest went fairly smooth for WATG? Considering this was our first outing for the year. There were 92 teams entered and we finished 5th overall. Our only call to the stage was for 3rd place brisket. We were also very fortunate to receive the award given for the highest scoring Maryland team in the contest, which included a very nice prize and of course those ever important braggin rights.The contest was won by my friend Steve Farin cooking as I Smell Smoke. Steve was cooking with his parents and it was his birthday. Congratulations and Happy Birthday!

The moral of this post is to never say never. Like the Marine Corps, improvise, overcome, adapt. If you run into a problem, don’t panic, think, then work around it, do your best, or some other B-movie cliché. As for me, I gotta start thinking about my AB submission for next year, how about a bowl of chips with some salsa? Something easy, not a lot of planning, something with some yada yada yada.

Bloggers note:
Friday evening two folks stopped by our site on separate occasions to visit. They both commented on how much they enjoyed reading this blog. I was able to acknowledge their visit with a thank you but little else. As you can see from the above story, I was up to my ears in alligators Friday evening. I want to thank you for the kind words about the blog and I hope you get to stop by again sometime when we will have a minute to talk que.

KCBS / NASCAR

Haven’t I heard that somewhere before?


After competing at the Diamond State BBQ contest held on the infield at Dover Downs in Delaware for the first time in 2007 I had a few thoughts and ideas. The teams were cited inside the track in the area where the NASCAR drivers’ motor homes are parked for a race weekend. The spot is very spacious and includes water, electric, sewer and even a hook up for cable TV. The area is level, easily accessed, comfortable, some concrete, some grass, in other words, a great place to hold a BBQ contest.


When it came time for the contest awards on Saturday, the organizers had chosen a spot in the middle of the infield near the team area. There was no stage or elevated platform to announce from, the announcer just stood in front of the band at ground level and gave out the awards. The contest was fairly large for around these parts and included over 80 teams. After everyone, sitting and standing surrounded announcer, most of the folks, us included, couldn’t see a thing. Which I guess is not a real big deal, but I like being able to see all of the cooks receiving their awards after their name is called. For me, that is part of the fun.


I also felt that, although we were inside of the notorious Monster Mile, there was not one reference to the world famous surroundings during the entire contest. For me, it was like going to Fenway Park for a baseball card convention, and no one mentioning the Green Monster. It was, how do I put this, an abomination.


In late October 2007 I sent along an e mail to the Dover contest organizers. In that note, after I thanked them for their hospitality, I highlighted several ideas and suggestions that I had for improving their contest. The main thrust was tying together the speedway, NASCAR, and the contest. For starters, my suggestion was to include more of a Monster Mile tie in with the contest in general with tee shirts, racing type decorations and logos within the contest site.


I then suggested that the awards ceremony be held in victory lane, which is set up perfectly with its bleacher style seating. Everyone could see all of the awards, plus I think it would be cool to be there accepting awards. Again, in keeping with the racing type theme, sponsor logos and signage would provide a great backdrop for photographs of teams as they accepted their awards. Even teams that were not called to the stage would probably opt to have their picture taken in front of a neatly designed backdrop. This would be a win win, the organizers would get the contest name out and the sponsors would have their logos live on through the many pictures that would be taken. One thing we all know, most BBQ folks take a lot of pictures, and many post their contest pics on the net, again, a huge plus for sponsoring companies. If for some obscure NASCAR rule, victory lane was off limits, have the ceremony on or near the start finish line, on an elevated stage complete with checkered flags and bunting, again, running with the racing theme.


My alcohol soaked brain then went into overdrive. You have these speedways all around the country that are idle for many months of the year. Why not marry NASCAR with KCBS, using the speedways for contest venues, they are perfect. The demographics for the BBQ participants and NASCAR fans are very similar. I am not a marketing expert, but I surely think that some advertising wiz would certainly be able to come up with a slew of clever adds and merchandising gimmicks linking the fast cars of NASCAR to the slooow cooks of the KCBS circuit. I have a half a dozen in mind already and I am not even on the payroll. It would be an advertising agencies dream account, a slow one over the middle of the plate ready to get knocked out of the park. A home run, waiting to be hit.


The contests could be held inside the tracks, like at Dover, which is a great set up. If the accommodations inside the track would not work at a particular location, most of the race tracks have huge parking areas which could easily be turned into a contest venue for a BBQ weekend, using the track as a background. Again, mostly everything needed for the logistics of a contest is already present at the racetracks.


I thought that with some planning and a little forethought, someone could develop a BBQ series similar to the NASCAR Race to the Chase. This could include the events that were held at the speedways. The championship contest, based on season points, would be held near the end of the year, crowning the Champ for that season. I know it needs some work, but it has got some possibilities.


I would not envision the contests being held at the tracks on race weekends, but during the year when the NASCAR boys were else where. There could be some tie-in bringing the top cooks to race weekends for demos and such, or bringing the occasional driver or crew chief to a BBQ contest, the possibilities are endless, in my opinion.


Some NASCAR teams could choose to send their display cars to set up at the BBQ contests, again, a plus for the sponsoring companies, more exposure. There may even be interest, if the crowds were large enough, to have some of the race team souvenir trailers at a contest weekend.


NASCAR’S involvement in the sport would have several positive effects. I think it would bring in more money for contest payouts, therefore generating team interest. There would also be more sponsor interest in the BBQ teams as well as more interest generated to the general public, you know the millions and millions that DON’T watch the Food Network. Heck, while we are at it, lets bring the Food Network on board as a partner too, the more the merrier.


I know, I know, there are many that say there is already too much money in BBQ and to bring in a large outfit like NASCAR would be the beginning of the end. I will save that discussion for another day. One thing that can’t be argued, competition BBQ cooking is quickly becoming a very popular sport.


Of course, I received no response to my suggestions other than the standard ‘thank you for your suggestion, we will take it under consideration’ reply. I then digressed to telling my brilliant idea to anyone that would stand still for more than five minutes for a week or so before it was lost in the fog of everyday life. Every once in a while, the thought would resurface, I would knock it around, add a little to it, take a little off, then forget about it for the next few months or so. You can imagine my surprise when I got to the 2008 Dover contest this past October and saw not one of my suggestions or ideas being used. So much for that brilliant idea, I thought to myself.


So, how do you think I felt when last Thursday as I walked back from the mailbox glancing at the front page of the Bullsheet, the monthly publication put out by KCBS. There was an article about the annual banquet that was recently held in Nashville TN. The word NASCAR jumped out at me and I almost fell over. There in black and white was an announcement at the banquet that NASCAR and KCBS were teaming up for an experimental contest. As I read through the article I saw the statement, “It seems that someone has finally realized that the bbq demographic and the NASCAR demographic are pretty similar. Kudos to MMA.” Hey wait a minute, those are not my initials! Who is this guy MMA and where did he come up with that one? Well, you can imagine how I felt, another one of my great ideas, down the drain due to my inaction.


So that I am clear, I am not saying that anyone or any group stole my idea. It was not mine to steal. I had the thought, told a few folks, but did nothing to further or promote the idea. I just sat on it. (as usual) And, as anyone that knows me will tell you, if I am sitting on it, it ain’t goin no where! (not that my can is all that big, but you get the picture) Therefore it was not mine. I just thought it would be an interesting topic for this blog entry.


I will, however, say that throughout my short time on this planet, I have had a few other good ideas that I have not acted upon only to see someone else take to the next level and enjoy great success while I watched from the sidelines. Home delivery for pizza and subs comes to mind about 30 years ago, can anyone say Dominos?


I guess the point here, if there is a point, if you have a great idea, don’t be afraid to act on it. Get out there and run with it. “Just do it”, as the tag line goes. Because if you don’t, you might find yourself watching as your idea goes up in flames, right before your eyes. As for me, it doesn’t really bother me anymore; I have seen it all before. Meanwhile, I am going to track down this guy MMA to see if he will hire me as a consultant I’ve got a few more ideas on this KCBS/NASCAR deal!



Bloggers note: MMA Creative is the agency of record for the Kansas City Barbeque Society, handling the organization’s promotional and sponsorship efforts. KCBS is the nation’s largest barbeque organization, sanctioning nearly 300 competitions from coast to coast and consisting of more than 8,000 barbeque professionals.

Crave the Que

Too much of a good thing?


I can remember a time when just the smell of a SIA, (smoker in action), would set my mouth to watering. If you recall in one of my first blog entries, I rode around the streets of Bel Air on Saturday morning of the 2003 contest just to whiff the air. That was the truth. Intoxicating would be putting it lightly. As the old saying goes, that was then, this is now.

One would think that if a fellow was into cooking BBQ contests, well, that guy must love his BBQ. I remembered a thought I had while driving home from the 2004 Bel BBQ Bash after first meeting Steve with several zip lock bag full of BBQ’d delights. Why in the world would a BBQ guy give away all of these fine eats? I just couldn’t figure it out. It made no sense to me.

A subsequent conversation with Steve in 2007 when I cooked with him at Salisbury helped fill in the blanks. “ I just can’t eat that stuff any more”, Steve told me on Saturday after the turn ins, as I once again loaded up my zip locks with Steve’s championship submissions. How could that be, I thought. Oh well, all the more for me, no sense in it going to waste.

The family would be waiting in the driveway upon my return if they knew I was in possession of bags of smoky goodness from Steve. As I arrived back at the homestead, there were no questions, how was the trip? Did you have fun? How did you do? The only question I would hear is “where is the cooler?” My, how times have changed.

After cooking a couple of hundred pounds of Que in the past 3 years I can honestly say, “I can’t eat that stuff.” Well, maybe not that direct, let me explain. When we travel to a BBQ contest we always have a camp meal on Friday night, one thing is certain, it won’t be BBQ. Pasta, seafood, steak, anything but Que.

Saturday during turn-ins we have to sample our product as we proceed through the schedule. I have to tell you, when we get to brisket, the last turn-in, I sometimes have trouble taking a sample. When the contest is over, and its time to divide the remains, I have to force myself to take some home. Even the other guys on the team have become less than excited when it comes to left-overs. When we first started this operation, there would sometimes be shoving matches while divvying up the take outs. Today, when asked who wants some Que to take home, sometimes, the only shoving is the team members knocking each other over to get away from the bagged goods. Amazing.

After a contest, I don’t want any BBQ for at least a couple of days. Saturday dinner when I return from a contest weekend is usually pizza, fresh fish or a crab cake, anything but the 4 KCBS meats, and especially nothing that has been anywhere near a brush filled with BBQ sauce.

Much has been written and discussed on the various BBQ forums that I visit from time to time about what others prefer to eat after a contest weekend. Some prefer sweets, pasta is another favorite. There does seem to be a consensus among most BBQ cooks, ANYTHING BUT BBQ. While it is very hard to get two cooks to agree on anything, there does not seem to be much disagreement on this question.

Upon reflection, I gotta say I don’t much like it. It almost seems that I have lost my desire for BBQ’d meats, I know my family has. I guess that they could be justified in their lack of desire for my Que. They have eaten an awful lot of BBQ product in the past 36 months. (I won’t even mention the Chicken obsession of 2008) They never request Que for dinner anymore, who could blame them. My biggest complaint is, I no longer want BBQ for dinner either, or for lunch for that matter.

This past holiday season I cooked several slabs of spares to take to a Christmas party. I ate one small rib to test for seasoning, that was it. At the party when they were served, I opted for a ham sandwich and a bowl of soup. Wow, I can hardly believe it myself.

I will still eat and sample my product as I test cook for the upcoming competition season, but to make a meal of “that” stuff, I think not. I think I’ll just have a salad. On second thought, last weekend as I was working on my chicken attack, I stumbled upon a new twist for my formally feathered friend that has some possibilities. I made the same recipe again this weekend for a football party and actually found myself going back for seconds, hmmmmm I could be onto something here.

Maybe, it’s just like another old saying goes, too much of a good thing. Not that I am trying to say my product is good, well, you get the point, maybe it’s just too much Que. I sure hope not. I know that through the power of positive thinking and a lot of hard work, I can recapture my desires of old and once again learn to “crave the Que.” I can’t wait!

BBQ Folks = Good People

My good friends Tuffy and Jack

Many stories have been written over the years about the good people that you can meet on the BBQ circuit. I had read a lot of those stories over the years before I became a competitor. Stories about people helping each other, offering tips, lending equipment, helping set up, sharing camp food and drink, and even praying when needed. After two seasons on the BBQ circuit, I can tell you that those stories are true.

As many of you already know, I owe the success that we have enjoyed as a team to my good friend and mentor Steve Farin of the I Smell Smoke BBQ team. Steve took me under his wing and showed me the ropes, let me cook with him and still today, offers advice and guidance whenever it is needed. I have gotten to know his parents as well and now it is easy to see why Steve is who he is, good people all around.

In our two short years, we have also become friends with many of the other competitors from around these parts. Teams we have set up next to are the easiest to meet, we always try and introduce ourselves as we are setting up. Many that I have come to know on the various forums that I visit from time to time have also become good friends. I enjoy looking up a team that I have communicated with over the net and speaking to them in person. It is great to put a face with the name. I have even known a guy that let a forum friend prep his chicken. Although I can try and blame that one on too much firewater on behalf of the trimmer, the fact remains, these are some really good folks.

The only complaint that I have is in the contest setting, there is not a lot of time for visiting. At least, this has been my experience. It seems that when on site at a contest, we are always busy with something. The ideal situation is arriving at the contest site very early on Friday, get set up, get your prep work finished, then you might have a few minutes to walk around and visit. That is, of course, if the folks you are trying to visit have time to speak with you. I don’t like to walk into someone’s camp when they are trying to prep their meat, least we be accused of shigging.

After we get our big meats loaded into the cooker and get it somewhat stable, we will take a stroll around as a team and visit with some of our friends. I think many times this is my favorite time at a contest. Most of the crowd has gone; it is just the cooks and the smokers. We wonder about with a cold drink and shoot the breeze. Toss in some nice weather and you have got yourself a perfect evening.

There is also another time that I like to visit, that being late Friday night. I do not sleep very well when I am on the road and wound up in a contest, so I will usually wonder around the contest grounds after the rest of my team nests up for the night. I will keep stopping back to make sure our cooker is doing what I’ve asked it to do, but for the most part, this too is a relaxing time for me. The cooks are up tending their cookers and fires and all are very willing to engage anyone that comes by in a discussion about BBQ or anything else for that matter. It is a great time to exchange ideas, meet new people, tell lies, embellish stories and or BS. Good fun, good people, it don't git no bettter than this.

Aside from those times, we do not get much time to visit. Saturday morning I am busy with sauces, chicken, ribs and finishing the big meats. Erich dresses the boxes and sometimes we will even cook breakfast. With the first turn in due at 12:00, the morning usually rolls by pretty quickly. After the last box is sent to the judges, we begin to break everything down. Clean and wash the equipment. Cool the cookers, pack the leftovers, load the trailer, well, you get the picture. Most times we just get loaded up and it is time to head to the awards, every once in a while, we get a few minutes to sit down before the ceremony, but not too often. After the awards, a few handshakes, then its head for home, a hot shower and something to eat that isn’t BBQ, anything but BBQ. (More on this in another post)

At first I thought we were doing something wrong, we were not managing our time properly. Then I would see the posts on the forums, "sorry I didn’t get around to see everyone”, or something similar. Others have the same problem; they are busy at the contest with the contest. It is for this reason that I propose a KCBS sanctioned meet and greet. All teams are invited, we have a huge area reserved, teams arrive early Friday, cook all night, then on Saturday at 12:00, we have a giant picnic, everyone brings a dish. We sit around and kibitz, eat, drink, and be merry, then at 5:00, we pack up and head for home, with our designated driver of course. No contest, no trophies, just for fun. KCBS judges would be invited as well and could offer their opinions as they sampled everyones fair. I think it could also be very informative, getting input from the judges on your product. Sounds like a good time to me.

This brings me to the point of this entire post, the good people I have meet on the BBQ circuit. I have almost forgotten to mention two of the very best, my good friends, Tuffy Stone and Jack MacDavid. The truth be told, neither one of these guys has any idea who I am and have never heard of 'Who are those guys?' At a contest, they are just like your old friend. I have had the pleasure of speaking to both from time to time and found them to be very personable. They are always very friendly and will go the extra mile to help anyone they can. While I was at a contest in New Jersey, I saw Jack giving hands on advice to a first time team that had set up next to him. In addition to being nice guys, these two are both very good BBQ cooks. Tuffy and his team have won 9 Grand Championships this season and Jack has done it all from winning many Grands, to appearing on TV along side of Bobby Flay on the Food Network.

In a contest, these two are just a couple of the cooks, or so it seems. What I find most impressive is, on Saturday, late morning, along about 11:00 or so, when we are up to our elbows in alligators, you will see them. They will come past each and every site wishing the teams good luck. The thing to keep in mind is these are two of the guys that everyone is trying to beat. They come by with a smile and a wave, “good luck today fellows!”, and in my humble opinion, they really mean it. Very impressive in my book.

This October at Dover, where we were lucky enough to take Reserve Grand Champion, the past two years the contest was won by Tuffy and his team Cool Smoke. As soon as the awards presentation was over, we were still reeling from the shock of the call, the very first person to walk up and offer his congratulations was my friend, Tuffy Stone. Good people I tell ya.

Diamond State BBQ Championship Oct 17-18, 2008

Only 6 months till Salisbury

Getting ready for the cook-off at Dover Downs had its ups and downs. On one hand, we were anxious to get back and cook after our exciting time at the New Holland Summer Fest. Since New Holland, I had been working on our chicken attack, basically throwing everything out the window and going for what I thought would be uncharted territory in regards to the presentation, and it taste pretty good too. I figured it was either top ten, or the judges would kick it to the curb and we would be in the bottom ten, possibly DAL. Either way, I was looking forward to giving it a try.

On the other hand, this was to be our last contest of the year. Where did the season go? It seems like only a week or two ago we were loading up to head to Salisbury for the season opener. And last weekend weren’t we just in Bel Air with about 150 of our friends and family enjoying a warm summer evening? Time flies when you’re having fun is what most would try and tell you. I think it’s a direct result of growing older. It seems like the older we get, the faster time moves or something like that. Oh well, that is enough pontification on the aging process, lets get back to baabeque.

Everything was in the trailer, the coolers were packed, and plans were all made. I was taking the entire day off on Friday and was really looking forward to the trip. When I called the guys to arrange a departure time, they wanted to know why we were leaving so early. The short answer was I wanted to get over there and have a little time to enjoy the day on Friday, and that we did.

The drive down was uneventful, we arrived at our site and set up very quickly, after 6 previous contests this year, set up was a breeze. Although, I think that this was the first contest where everyone was able to arrive all at once and help with set up. Of course, the team members that had missed a few set ups, (me included), were being ridden hard by those that didn’t, thin skins won’t last on this team.

After we got everything into place, we grilled some burgers for lunch, and then began to trim the meat. We took our time and had a lot of laughs and before I knew it everything was trimmed and back in the coolers. Then took a stroll around. We walked onto the track and then into the turns, the banking in the turns is incredible, the straight-aways are even banked.

A few visits with friends then it was back to the site for, get this, and I think it’s a first, we all took a nap! Wow, time to relax and take a little snooze, we must have really gotten here early or we are getting very efficient. No, we didn’t pass out from drinking too much beer while trimming the meat, we were just relaxing.

There were 78 teams signed up for the Diamond State BBQ Contest, one of the largest contestant fields for us this year. The list included many top flight teams. The weatherman said no rain, but it looked like it could be a little breezy. Hopefully we would not get the winds that we had last year, but 10-20 mph would be windy enough, especially with the cool temperatures that they were predicting.

Everything went into the cooker on time and things ran smoothly until morning. When I got up to get the ribs on, most of the meat was a little behind. Nothing drastic, just not where I wanted it to be. A little nudge on the cooker temp and we should be OK.

The chicken cook was a combination of past and new methods; it would take several hands and some timing to pull it off. We had not cooked this way for a contest, I would recommend not trying this. Ideally, you should have practiced your methods BEFORE the contest, not AT the contest. I had done it at home, in the kitchen, with a lot of flexibility on my timing. Never using the cooker, on site, and up against the clock.

We went over everything in the morning and I have to say that the cook went very well. One thing was for sure, after building the chicken box, the rest of the boxes would be a breeze. The entire turn in went very smooth with the exception of fighting the cold wind. We tried our best to keep things warm, and I have to think that in some small way, we did.

The brisket box was in, and we were done for the season, happy and sad at the same time. We packed up the trailer in record time as the awards were at 3:00, we had to hustle. The team ambled over to the awards area and took up a spot. I really wanted to see how our chicken made out. Fred Bohn, the contest organizer began to call the chicken category first, beginning with tenth place. As he mover up the latter, I was getting more and more discouraged. First place chicken went to the team that was next to us, Smokey T’s. We had met those guys for the first time this weekend and they really seemed like good folks. Congratulations to Smokey T’s, first place chicken.

After chicken, Fred moved onto ribs. Al looked at me and I just shook my head, I just knew my chicken experiment had gone wrong, horribly wrong. Ribs came and went, then onto pork, still no mention for the team from Street. Man, we really blew it this time I thought. I spent the next 10 minutes trying to come up with a good excuse. Surely I could blame the cold breeze, everyone would back me up on that one.

He was well into brisket, the next to last category before we heard our name called for third place. Wow, that was alright, it certainly took some of the sting from my chicken defeat away. We could at least hold our head up with a third out of 78 teams in the brisket category. I was very happy, to hell with that chicken!

The overalls again started at 10th, no one team had really dominated where you could easily pick the top three before they were announced like you can at some contests, it seemed like it could be anybody’s game. Second place, reserve grand champion, goes to…..they even had a drum roll guy……..”Who are those guys?”...... what did he say? you are kidding…..what?....us….wow…we’ll take it….

The rest is a blur, the team stumbled up to the front to collect our extra large trophy, which, in keeping with the Dover theme, contained a working slot machine. Grand Champion went to the Midnight Smokers, the same team we finished second to at New Holland, congrats to them.

There were pictures, handshakes, smiles, and back slaps all around. Wow, I couldn’t believe it, second place, 78 teams, one call, 3rd place brisket, as my friend MC Dan would say, INDEED! Our other stuff was very solid, 13th chicken, 14th in both pork and ribs. Third place overall went to our neighbors, Smokey T’s, congratulations to those guys as well.

Next week end is the World Championship contest in Lynchburg TN, the Jack Daniels Invitational. Several teams that we have become friends with are making the trek to the hills of Tennessee. Maybe one day, if we are lucky we will get a chance to go down and cook against some of the very best cooks around, I am sure it is a very exciting time and we wish all of our friends well.

Our season has ended, but what a season it has been. We were second place in the last two contests we cooked, and for that I am very grateful. We had a very enjoyable season, met a lot of new friends, and learned a lot along the way. The team is really working well together and I am very thankful to have them as teammates and friends.

My wife, Joann, has been helping out in Mikes absence. I think she is going to submit an application to join the team as an official member; I will leave that discussion for another day. She has been a big help, and also a great sounding board for many of my wild ideas and plans, and for that, I am also grateful.

Finally, in an attempt to end this long winded, nonsensical blog entry, I say, we had a great time this season and look forward to next year, after all, its only 6 months until Salisbury, that should be enough time to work on my chicken…..

Bridgeton NJ, King Pig BBQ, September 19-20, 2008

…what is this?


Thursday morning I received an email from Dan Hixon, 3 Eyz BBQ. Dan was cooking in Bridgeton NJ on Friday and needed some help. Mutha Chicken Dan was going to help on Friday but could not stay the night due to a previous commitment. Dan would be by himself for turn in’s on Saturday and was inquiring if I would like to come on down.

I glanced at the schedule and found nothing pressing. A quick call to the boss and I was clear for take off. Dan said I wasn’t needed until the morning, but I was welcome to come down on Friday. As soon I was finished work I was bound for New Jersey. After a few stops I made it on site by about 7:30.

I helped make the boxes and eat the chicken wings, it was a good time. It was nice being at a contest without the pressure. Don’t get me wrong, I still wanted to do a good job, but it was a different feeling than the usual Friday night stressing that I have come to know.

Dan and Dan had all the meat prepped before I arrived. After the boxes were made, we only had to light the cooker and load in the big meats at the appropriate time. After the meats went in, MC Dan took off for home, while 3E Dan and I wondered over to visit with the Dizzy Pig gang.

When the DP team is at a contest, their site is always a gathering place for many of the cooks. Chris and the crew always make everyone feel welcome, often times passing around samples of some really tasty camp grub. This time they made lettuce wraps and grilled pizza, good would be an understatement. Followed with a sip or two of some really smooth tequila and I was ready for the sack.

The next day I slept in and didn’t get up until after 8:00. If I could only sleep like that when I am cooking at a contest. Dan and I went over what he wanted to do when it came to crunch time. I would assist and run boxes, everything was in place. His meats came off on time and all was well, we were working together without a hitch. Chicken time came and our box went in with time to spare.

Pork ribs were next, into the box, then off to the judges, two down. Dan had asked if I would like to build the pork box, sure I would. His pork was tasty and I was working on separating my selection for placement into the box. Things were humming along.

I looked up from my task and saw the contest rep, Linda, heading our way carrying a turn in box. Correct me if I am wrong, but aren’t the boxes supposed to be going TO the judges, not away from them? I froze; Dan whose back was facing the rep could only see my face, which I am sure showed an expression of absolute shock. “What’s the matter?” He had barely uttered the words as Linda came to a stop along the work table. Soon, we both would know what was up.

Linda lifted the lid, lying in the box were two ribs. Stuck on the end of one rib was something sticking straight up. “what is this? “ asked Linda. Dan and I both were speechless, my mind was racing, my mouth dry. As you know, anything other than the meat and garnish in the box is an automatic disqualification. What could it be? I looked closer; it sure wasn’t anything we PUT into the box. Then it hit me, the item looked like a slivered almond.

Dan had encountered a crooked set of bones while slicing his ribs for the box. I remembered as he was not happy with the look of the rib on the end, if you looked, you could see the slice into the cartilage/bone. The sliver was a piece of bone that had apparently surfaced when the top layer of ribs was removed during judging, whew, that was a bit stressful.

Linda returned the box to the judges’ tent. When I dropped off the pork box and inquired, she advised the box had been accepted, as a bone sliver was part of the meat, wow, a close one.

The brisket box went in at 1:30 and we got everything cleaned up in pretty short order. The only hitch was the contest organizer decided he did not want a mass exodus of the cooks after the awards, so he announced the awards wouldn’t be given until 5:30. The contest reps had the results ready by 2:30 and everyone had to sit around and wait. The awards, as late as they were scheduled, were even late getting started, beginning at 5:45. As the awards began, it was announced if a team wins any prize money, they must report to the judges tent AFTER awards to have the check written. I thought that perhaps, the checks could have been written in the extremely long down time between turn in and awards, but that is just me.

The contest was won by Stumpy Coal BBQ, reserve was Jacks Down Home, Dizzy Pigs were a close third. The best part of the event was the trophies for reserve and grand. A local chain saw artist carves King Pigs from a whole log. Then there is the King Pig Crown, really cool.

Stumpy Coal, along with the winner from the contest held this weekend in Westport CT, R2BQ, were both graduates of the Steve Farin, ISS cooking class that I attended this past June. It seems that folks that have attended his class improve their scores, just an observation.

The weather was great, the food was tasty, the venue was nice, (along the banks of a large pond), and the festival music was rockin, who could ask for anything more. (Other than a more timely awards presentation) I had a great time cookin and hangin with Dan and Dan, Overall, a great weekend spent on the Jersey shore.